Halloween-pumpkin Cake

Name: Halloween-pumpkin Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Six-inch chiffon; 600g Light cream; 50g Caster sugar; Diced Mango; piece dark chocolate; Some pigment

by Yi Yi

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Halloween food is not the same, it can be funny and bloody, and it can be very cute. I didn’t plan to do it. Just a few days ago, I made a three-dimensional Totoro cake and sent it to the ticket ring. After seeing it, the teacher asked me if there was a pumpkin shape. Always love concave shape, that must have~
I was refreshed when I agreed, but then I was entangled. I searched the Internet and found that the fondant looks good and the skin is smooth, and most of the whipped cream is squeezed with small stars, which is a little bit less interesting. I simply pour it on my own and wipe the surface with the whipped cream. The result was not satisfactory.
As a lazy cancer in the late stage, in addition, I have been busy every day, thinking about organizing in a few days, but if I don’t want to organise it, I will have to wait for another year, working overtime to organise mua~"

Ingredients

Halloween-pumpkin Cake

1. The baked six-inch chiffon billets are cut into 2-3 pieces each;

2. 380g whipped cream and 30g sugar are sent to the extent that clear patterns appear and can be decorated;

3. The chiffon billets were piled together first, and the bottom edge was trimmed; I also cut the upper one and tried to trim the edge of the pumpkin, but later found it was useless, so I just wiped it off when I wiped the surface. . .

4. Add cream and fruit filling on each layer;

5. After all the sizes are finished, the whipped cream polishes the surface to make the belly fatter; in fact, I have half a chiffon, because the fruit filling has increased the cake a lot. If it is too high, the pumpkin will not be round. Dunn’s, (to save trouble, in fact, a six-inch chiffon can be directly, three layers of fruit sandwich)

6. 250g whipped cream, add 20g sugar and pigment, and send it to a clear pattern, and the state of noodles. At this time, the cream is a little softer than the one just used for filling;

7. Cover the surface with a layer of pumpkin kumquat cream;

8. Dove dark chocolate is packed in a piping bag, after it melts in water, draw the pumpkin facial features on oil paper, and put it in the refrigerator to freeze and shape;

9. Use a small spatula to draw the edges, a little whipped cream to turn green, squeeze out the pumpkin stem, take out the hardened chocolate, and decorate.

Tips:
1. When drawing facial features in chocolate, pay attention to that the pumpkin’s mouth should be placed in a curved place when it is frozen, so that it can fit the cake. If one side of my pumpkin’s mouth is not fixed, it is a little bit up and muddy. Meng should pay attention to it;
2. The color of pumpkin, if the pigment is more complete, you can directly add orange or orange. If not, the yellow and red of the basic color will be orange together. The amount of yellow is much more than that of red. can.