Little Princess Bubble Bath Birthday Cake

Little Princess Bubble Bath Birthday Cake

1. Separate the egg yolk from the egg white with an egg separator.

2. Squeeze a few drops of lemon juice into the separated egg whites and keep them in the refrigerator.

3. Put the separated egg yolks in a large basin without water and oil.

4. Add sugar to the egg yolk and stir evenly with an electric whisk at low speed.

5. Add salad oil to the egg yolk, stir evenly with an electric whisk, so that the oil and water are fully dissolved.

6. Add milk and continue to mix well.

7. Sift the low-gluten flour and add it to the egg yolk.

8. Use a rubber spatula to cut and mix into a uniform, particle-free batter.

9. Put the refrigerated egg whites in a large bowl to beat, and add sugar in three times. Add sugar for the first time when large bubbles appear.

10. When texture appears, add sugar a second time.

11. When the texture is clearer and the whisk is blocked, add sugar for the third time.

12. When the whisk can be lifted to pull out the small sharp corners and will not bend, the whisk is completed.

13. Put one-third of the egg white into the batter, chop and mix evenly.

14. Pour the mixed batter into the remaining egg whites and continue to cut and mix evenly.

15. Put the mixed batter into an 8-inch baking pan, shake it a few times to remove the bubbles inside.

16. Put it in a preheated oven, 120 degrees above and 100 degrees below, and bake for 80 minutes.

17. The baked cake.

18. Whip whipped cream. Put the cream in the refrigerator for 24 hours in advance, take it out and pour it into a clean and dry container, add white sugar, because whipped cream does not contain sugar, usually 250ml whipped cream I will add 30 grams of sugar, I personally like light, how much depends on the individual Taste it. Use an electric whisk at low speed to beat the sugar evenly, about several tens of seconds, adjust the whisk to high speed, until you can see clear lines, until the whisk can be lifted to pull out the strong corners. The cream is delicate and smooth, and it's finished.

19. Cut the cake into two pieces, put one of them on the cake tray, put it on the piping turntable together, and put the fruits you like.

20. Spread a layer of cream on the fruit and place another slice of cake.

21. Spread the face with cream and finish.

22. Dig a hole in the middle of the cake and put the baby in it. Take a part of the cream, drop a few drops of pink pigment, put it in a piping bag, cut a small opening with scissors, squeeze out a thin thread on the cake to cover the whole cake, and then put the white cream into the piping Flower bag, squeeze a larger bubble, and finally sprinkle with beautiful sugar beads to complete.

23. Finished picture.

24. Finished picture.

Tips:

1. I use low-temperature bake cakes, which are not easy to crack. And don't open it halfway to prevent the cake from collapsing.
2. Seeing that others use ice cubes when whipping whipped cream, because animal whipped cream is not easy to whipped, but I have made a lot of butter cakes. I have never used ice cubes. I also tried many brands of whipped cream. It's also pretty good, and you may master the skills if you do more.