Christmas Tree Crystal Ball Cake
1.
Make the crystal sphere first, it's best to make the crystal sphere 1-2 days in advance. Prepare these tools in the picture, 11 gelatin tablets, soak in warm water to soften them.
2.
Blow the balloon and tie the rope tightly. The balloon must be small. The cupcakes are relatively small to make the sphere and the bottom of the cake perfectly fit.
3.
Fix the balloon on the iron wire with transparent glue (the iron wire can be replaced by other tools) and then apply a layer of oil on the surface of the balloon by hand. Balloon pole inserted
4.
Drain the gelatine slices and put them in a small pot
5.
Add 30 grams of cold boiled water and heat on low heat until the gelatine slices are all melted
6.
Let the gelatin solution cool to 40 degrees. It is not hot to the touch. Then put the balloon into it and wrap it with a layer of gelatin solution. If the gelatin solution on the surface is too thin, you can wrap it in another layer for ten to twenty minutes. Two layers are almost the same. If it is too thick, it will dry more slowly. When wrapping, put a large bowl of boiling water next to it. If the temperature of the gelatine solution is too low, it will solidify. You need a bowl of boiling water to keep it warm.
7.
Wrap everything and insert it. Don’t stick between the balloons. Just put the gelatine in a dry place and put it on the surface of the balloon to harden (at least one solution a day, if it is thicker, it will take longer. The hand will not feel soft but soft. It’s hard.)
8.
After drying, take out the balloon, cut a small opening at the bottom of the balloon, slowly release the air, pull out the balloon, and the crystal sphere will be formed
9.
Use scissors to cut the bottom to a suitable size. Take the caliber of your own cake as a reference. It is better to be smaller than the mouth of the cake. When cutting, you should stand on the table to see if the cut is crooked for adjustment.
10.
Make sponge cupcakes below. Prepare the ingredients for the cake: 2 eggs (100 grams), 65 grams of caster sugar, 30 grams of milk, 20 grams of butter, 70 grams of low-gluten flour, melted butter for later use, milk and butter before adding It's best to warm it to warm and not hot
11.
Add fine sugar to the eggs and put them on a large basin filled with hot water (about 80 degrees)
12.
Beat with an electric whisk until it is puffy, lift the whisk to write a clear figure of 8
13.
Add milk and butter and stir evenly with a rubber spatula. The milk and butter are not too hot to heat your hands. If the temperature is too high or too low, it will easily defoam.
14.
Sift in low-gluten flour
15.
Continue to stir evenly
16.
Put the mixed cake batter into a paper tray, just enough to make 6 pieces
17.
Put it in the middle and lower layer of the preheated oven, and bake at 180 degrees for 20 minutes. Take it out after the surface is colored. After taking it out, let it stand and let it cool.
18.
Add 100 grams of whipped cream to 10 grams of fine sugar and beat with an electric whisk until the lines are not flowing, then put a part into the piping bag, and add green food coloring to the remaining cream.
19.
The green cream is put in a piping bag with a small 5-tooth flower mouth
20.
After cooling, squeeze a layer of white cream on the bottom of the cake and spread it evenly with a spatula. It can be flat or the middle is high and the surrounding is low.
21.
Extrude the shape of the Christmas tree layer by layer with green cream
22.
You can also squeeze into a Christmas tree in a circle
23.
Sprinkle with colored decorative sugar
24.
Then gently install the prepared crystal sphere on it.
Tips:
1. The gelatin sphere will become hard after it is dry, and it will not be able to hold it if it is not dry;
2. After the gelatin sphere is installed on the cake, the part of the sphere contacting the cream will become soft due to the high humidity of the cream.
