Barbie Cake

Name: Barbie Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Low powder; 70g Sugar; 40g milk; 40g Salad oil; 450g Light cream; Some Fondant paste; Some Pigment cream; 1 piece Kiwi

by Little Chef's Fragrance

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Like food, love baking. Since I learned how to bake and how to make cakes, I will make a cake for my relatives and friends on their birthdays. It not only enhances the relationship, but also satisfies my desire to make cakes. Hey, you must know if you fall in love with baking, and stay there for a few days. If the oven doesn't do anything, you will feel very disappointed.
When making birthday cakes most of the time, I like to bake a chiffon cake, then use light cream (animal cream) to smear the surface, decorate flowers, and decorate some fruits. It looks beautiful and tastes delicious.
A good friend had her birthday on "Double Eleven". Before her birthday, I asked her, what kind of cake would you like? She chose Barbie without hesitation. I really haven't made a Barbie cake. I saw that it was troublesome when a friend made it before, and it took a few cakes to complete it. Recently, I saw some Barbie cake molds, and just bake one cake. I didn't hesitate to lose the mold and started making this Barbie cake.
This time I still choose to use light cream to wipe the surface and decorate the flowers, which is simple and generous. Because Barbie dolls have long hair, if the top is decorated with light cream, it will affect the appearance, so I made a fondant top for Barbie doll. After the finished product comes out, it feels pretty pretty. "

Ingredients

4 Egg
80g Low Powder
70g Sugar
40g Milk
40g Salad Oil
450g Light Cream
Some Fondant Paste
Some Pigment Cream
1 piece Kiwi

Barbie Cake

1. Add a few drops of lemon juice to the egg whites and stir until fish-eye bubbles are formed, then add 50 grams of sugar in three times, and stir until the sharp corners are lifted.

2. Add 20 grams of white sugar to the egg yolks. After whipping evenly, add salad oil and milk separately and mix well.

3. Sift in low-gluten flour.

4. Use a whisk to beat evenly quickly.

5. Mix 1/3 egg white with egg yolk paste, cut and mix evenly with a spatula.

6. Pour all into the egg white batter, quickly cut with a spatula and mix evenly into a cake batter.

7. Pour into the Barbie doll mold and shake it a few times to remove air bubbles.

8. Put it into the preheated oven and bake at 130°C for 25 minutes and then at 160°C for 25 minutes. (The temperature of my oven is too high)

9. The finished cakes are upside down, and they are all allowed to cool and then demoulded. (Forgive me for not taking off the mold, the bottom is a little damaged)

10. Cut three slices crosswise.

11. Peel the kiwi fruit and cut into small pieces.

12. Add white sugar to whipped cream.

13. Whip the whipped cream until it is hard and very thick.

14. Take the bottom slice of cake, spread whipped cream, and sprinkle with kiwi fruit.

15. Cover with a second slice, then spread whipped cream and sprinkle with kiwi fruit.

16. Cover the last piece.

17. Spread the whipped cream evenly on the surface of the cake with a spatula.

18. Add a little pink pigment to the remaining whipped cream, put it into the piping tape, and squeeze out the rotating cookie flower with a six-tooth flower mouth.

19. Wash the Barbie doll with salt water in advance, and wrap the body with plastic wrap. Use a little fondant to make a top and wrap it.

20. Embellish some pink flowers and belts.

21. Insert the doll into the cake, link out the waist, and squeeze whipped cream.

22. The beautiful Barbie doll cake is ready.

Tips:
About whipping and decorating whipped cream.
1. Put the whipped cream in the refrigerator compartment one day in advance.
2. When whipping the whipped cream, it is best to put the head of the whisk and the whisk in the refrigerator for half an hour.
3. The ratio of whipped cream and sugar is generally 10:1.
4. It is recommended that the whipped cream used for decorating flowers be beaten a little harder, that is to say, all are sent out, thicker is better for decorating.
5. The whipped cream can't be used up after it is opened. You can clamp the mouth with a clip, wrap it with a fresh-keeping bag, and put it in the refrigerator freezer. It can be stored for about 10 days.