Chocolate Transfer Birthday Cake
1.
Separate egg white and yolk
2.
Add 30 grams of sugar to the egg yolk and stir well
3.
Add the salad oil three times and mix well each time
4.
Add the milk three times and mix well each time
5.
Sift in low powder. Stir it with a spatula until it becomes non-granular
6.
Add a few drops of lemon juice to the egg whites. Beat with an electric whisk until thick foam is formed, add 30 grams of sugar
7.
Add 30 grams of sugar when the volume is increased and the bubbles are more delicate
8.
Beat until the surface is textured, add the remaining 30 grams of sugar
9.
Continue to beat until hard foaming (beating up the whisk, forming a hard triangle)
10.
Take 1/3 of the egg white to the egg yolk paste
11.
Using a spatula to mix up and down or cut and mix, mix into a smooth paste
12.
Pour the egg yolk paste into the egg whites
13.
Mix well in the same way as tossing and cutting
14.
Pour into the mold, pick it up and shake it on the table a few times to make a big bubble
15.
Preheat the oven to 140 degrees, and adjust it to 130 degrees after being put into the oven
16.
After baking for 1 hour, take out the inverted buckle to dry
17.
Draw the girl's back on paper
18.
The gene is heated and melted in water. After the white chocolate is melted, a part of it is left white, and the other is added with pigment to turn it into red. Draw the girl on oil paper, and put a layer of white chocolate on it, which is thicker, otherwise it will break easily after taking it out Then freeze in the refrigerator. In this step, the hands were dyed with pigment and did not take pictures
19.
Remove the mold after it has cooled down. It is best to remove the mold with bare hands and press the bottom to release. If the mold is released with the help of a mold release knife, there will be a lot of cake crumbs, which will affect the surface and divide into two pieces.
20.
Whipped cream with powdered sugar or confectioner's sugar
21.
After spreading a layer of light cream on the cake, spread the mango, and then cover with another layer of cake to smooth the surface
22.
Take out the transferred girl and put it on a suitable place on the cake
23.
Spread rose petals and frame the edges
24.
Decorated the blank space with my daughter’s candy
Tips:
When chocolate transfer: 1. Don't rush to draw the melted chocolate on the paper, otherwise the lines will be difficult to control, and it will be easier to draw after a little cooler. 2. The painted pattern should be covered with a thick layer of white chocolate, especially the sides should be thicker. If it is too thin, the surroundings will tilt up when placed in the refrigerator, so that the cake will be uneven and easy to break.
