1. Raw materials
2. Separate the egg white and egg yolk, and put the egg white into a clean container without oil and water
3. Add 30g of fine sugar to the egg yolk and beat
4. Add corn oil and beat for fusion
5. Add water and beat until blended
6. Sift the low flour into the egg yolk batter
7. Stir until there is no dry powder
8. Add 1g of salt to the egg whites, two drops of lemon juice
9. Add 60 grams of caster sugar in three times and beat until stiff foaming
10. Take part of the beaten egg whites into the egg yolk paste
11. Stir evenly with a spatula
12. Then pour all the egg yolk paste into the egg white bowl
13. Continue to stir evenly with a spatula
14. Cut a piece of oiled paper, it doesn’t need to be too big, cut a small hole in the middle
15. Place the oil paper on the bottom of the Barbie mold
16. Put the cake batter into a Barbie mold, smooth the surface and shake out bubbles
17. Put it into the lowermost layer of the preheated oven, 150 degrees, bake for 60 minutes
18. Take it out, buckle upside down and let cool
19. Demould, remove the oily paper at the bottom
20. It can be seen that the oily paper at the bottom is very clean and does not stick at all, making it easier to demold, and it will not affect the growth of the cake during baking.
21. Cut the cake into five slices
22. Add 40 grams of sugar to the whipped cream, and pass over ice water
23. Spread light cream in the middle of each slice of cake. You can choose to add your favorite fruits. Fruits that don't have too much moisture are ok.
24. All five cake slices are assembled
25. Spread light cream all around and smooth it with a soft spatula
26. Wash the Barbie doll and wrap the body with tin foil
27. Insert into the cake body
28. The light cream is divided into two parts, one part is made into pink cream by adding pink pigment, and the other part is still white. Put them into piping bags. Use a toothpick to draw the white space on the front of the skirt. The bottom of the skirt was squeezed twice with a rose mouth, and then the rose mouth continued to be used up, one circle was white and the other circle was pink.
29. The front blank part is decorated with five-tooth flower mouths squeezing out small stars, and the ribbon connecting the inner and outer skirts is decorated with bougainvillea mouths. Then use the five-tooth flower mouth to put on Barbie's top, and decorate the ribbon and waist with a few love candy, and the whole Barbie cake is complete.
Tips:1. The mold I use is a seven-inch Barbie mold from Xuechu, a hollow solid-bottom mold, and a demolding knife is used to assist when demolding.
2. Put a piece of oily paper on the bottom of the mold to make it easier to demold, and it will not affect the growth of the cake during baking.
3. Barbie should try to insert it firmly and not crookedly. And don't insert it too deep, the waist should be exposed, and the proportion of the whole cake should be paid attention to. The ratio of 37 to 37 is good-looking.
