Decorated Birthday Cake

Decorated Birthday Cake

1. First prepare the ingredients for making the cake base. The butter softens at room temperature.

2. Add the fine sugar to the butter until the color is whitish, and after the volume expands, add the eggs one by one, and beat until it is fully integrated.

3. Sift in low-gluten flour and stir evenly.

4. Pour it into a 6-inch round mold and smooth the surface to form a low middle and high surroundings.

5. Select the preheating mode of the Midea steaming oven, the default is to heat up and down to 170 degrees. After 10 minutes, put the grill and mold into the third floor of the oven, set the time to 50 minutes, and start baking directly.

6. There will be an electronic sound prompt after baking. At this time, take out the whole cake and you can see that the color is even, indicating that the oven is heated evenly. The bulging part at the top is a characteristic of pound cake. It is best to cover the surface with tin foil after baking to avoid excessive coloring. After demoulding, put it on the drying net to let cool. Because it is a heavy oil pound cake embryo, it is easy to demould, and it will not stick to the mold if it is coated with oil and powder when not in use.

7. Divide the cold cake embryo into two to three slices horizontally and set aside for later use.

8. At the same time prepare the ingredients for the cream frosting.

9. To make the butter cream: Whip the butter with a whisk until it is smooth, set aside and set aside.

10. Add granulated sugar to the egg whites and pass them until they are distributed.

11. While whisking the egg whites, heat the sugar water to 118-121 degrees, pour the sugar water into the egg whites along the edge of the basin, quickly pass the paint to the luster, and pour the butter into the shiny and delicate state. The cream is ready.

12. If you use cream to wipe the face and make the interlayer, this step can be omitted. Because children like to eat whipped cream more, so I used whipped cream for spreading the surface of this cake and sent it to the decorating state.

13. Assemble the cake base: Spread a little whipped cream (or cream frosting) on a piece of cake base, and sprinkle the diced canned yellow peaches on top.

14. Add a little whipped cream (or cream frosting) on the yellow peaches, flatten and cover with another piece of cake base, repeat the filling process, flatten the sides and top, and put it in the refrigerator for later use.

15. Decorating flowers: Put the cream in a decorating bag, install the 104 rose mouth, and squeeze out the first three petals after the base is placed on the decorating nails. (I use the original color cream, if you need to adjust the color, mix it with oily pigment and put it in a piping bag.)

16. Then squeeze out the second and third layers of petals until a whole flower is completed, and put it in the refrigerator for later use.

17. To make the glaze ganache: prepare white chocolate and light cream.

18. Melt the white chocolate into a liquid state on a low fire in the microwave, add whipped cream one by one and stir well until the spatula is lifted to form a continuous thin line.

19. Pour the warm ganache in a circle around the top of the cake to form a natural dripping state.

20. Final assembly: Stack the cake with butter frosting in the middle, and place the frozen flowers on the cake.

21. Add 1 drop of green food coloring to the remaining whipped cream or cream frosting, stir well and squeeze the leaves out of the gaps between the flowers with a flower mouth.

Tips:

1. Because this cake has more flowers to decorate, in order to have more support for the cake base, the pound cake base is used, which can also be made into a sponge cake base. Since Midea’s steamer also has a steaming function, the cake base can also be made into Korean rice cake base, which can be completed with pure steaming function;
2. The space in the furnace is relatively compact, so if you bake a high-height bread or cake, it is best to cover the surface with tin foil to avoid too much contact with the heating tube.
3. Because this Midea steaming oven has better sealing performance than ordinary ovens, the heating in the oven is more even, there will be no insufficient color on the side of the cake or biscuits, and it will not make the kitchen stuffy, very practical.