Barbie Princess Cake

Barbie Princess Cake

1. Separate the egg yolk and egg whites according to the general chiffon cake practice.

2. Beat the egg yolks and add corn oil, milk and 1/3 of the powdered sugar, mix well, then sift into the low powder and mix well.

3. Beat the egg whites with an electric whisk until thick foam, add a few drops of white vinegar.

4. Add the remaining 2/3 powdered sugar in 3 times, and quickly beat the egg whites to a dry foaming state.

5. Take 1/3 of the egg whites into the egg yolk paste and mix gently with a spatula, without making a circle.

6. Pour back to the remaining egg whites and mix well.

7. Pour into the mold and shake to remove large bubbles. (I used a special mold for Barbie. The raw material formula of this mold is equivalent to an 8-inch round mold, which is 5 eggs, but this mold is shorter and the skirt is not very beautiful, so I used 8 eggs Chiffon, pour the remaining cake batter into a 7-inch round mold to increase the length of the skirt.)

8. Preheat the oven, the lower layer, after 130 degrees for 30 minutes, turn to 170 degrees for 30 minutes. Note that the round cake should be taken out in advance because there is less batter.

9. The baked cake is inverted, allowed to cool, and demoulded.

10. Pieces into pieces.

11. The cream is whipped and should not be too hard.

12. Spread a layer of cream on the cake slice and spread a layer of chopped banana pieces.

13. Do it in turn.

14. Spread cream on the outside of the cake, not too smooth (hehe, mainly because I can't apply it too well) and then insert Princess Barbie into the cake base. (Wrap the doll below the waist with plastic wrap.)

15. Take an appropriate amount of cream and add 1 drop of red pigment to make it pink.

16. Put it into a piping bag, frame the rose on the skirt with a medium five-star flower mouth, and frame the top with a small round hole flower mouth.

17. Finished picture

18. Finished picture

19. Finished picture