1. Barbie skirt cake: protein part: protein 170g, sugar 60g; egg yolk paste: low powder 85g, egg yolk 80g, sugar 20g, salad oil 45g, milk 50g A: egg yolk paste part: first add sugar to the egg yolk to make it change color, then add milk to continue to beat After mixing evenly, add salad oil in batches to beat evenly, sieve into low-powder version to form egg yolk paste (preheat oven at 180°) B: Add the egg white to an appropriate amount of tartar powder, after beating into a bee-eye shape, add the white sugar three times Whip until wet foaming C: Add one-third of the egg white paste to the egg yolk paste and mix well, pour into the remaining egg white paste, mix well, pour into the Barbie doll skirt mold, and put it into the oven. (The cake embryo step is omitted, the same as the chiffon cake)
2. Wash the sandwich fruits and cut into pieces
3. Divide the cake base into three parts
4. Whip the whipped cream well, look at the texture, the ratio of whipped cream to sugar is 100:1, the sandwich part plus the surface layer 250g, and the decorative part 250g
5. Spread the whipped cream on the first layer of cake slice, put the fruit pieces, and then spread an appropriate amount of whipped cream
6. Put on the second cake slice and repeat step 5
7. After placing the third layer in turn, wipe the skirt around with light cream evenly
8. Toning, add your favorite color to the whipped cream
9. Put the cleaned Barbie doll into the part of the cake and wrap it with plastic wrap, use a small rose mouthpiece, and start decorating flowers along the skirt
10. Rotate the mounting table, mount the rose flowers along the skirt in turn, and mount them as you like.
11. This is the finished product
Tips:1. The ratio of whipped cream and sugar is 100:1
2. For those of you who don’t have a Barbie cake skirt mold, you can trim a 6-inch and 8-inch cake embryo into a skirt shape
