Halloween Chestnut Little Ghost Lollipop Cake
1.
Prepare all the ingredients in advance.
2.
The butter is fully softened.
3.
Pour in all the fine sugar at once and beat with a whisk at high speed.
4.
When the butter becomes whitish and larger in volume, pour in the egg liquid three times and continue to stir evenly at high speed.
5.
Pour in the sifted flour.
6.
Mix well with a spatula.
7.
Put the cake batter into the mold, then put the chestnut filling (I forgot to put the chestnut filling, if you don't have it), bake at 175 degrees for 28 minutes.
8.
The baked cake will be demoulded immediately and cooled for later use.
9.
Insert the cake body with a paper stick, and put the frosting into the piping bag.
10.
Decorate the cake according to personal preference, and finally color it with edible color pens.
11.
Finished product.
Tips:
This cake is a pound cake. The key points for making this cake are: the butter must be completely softened, the eggs must be room temperature eggs, and refrigerated eggs cannot be used, because refrigerated eggs will separate oil and water during the process of beating, which will affect the taste of the cake.
The above formula is suitable for the amount of 12 continuous molds of Xuechu Chestnut.
