Peppa Pig Cake

Peppa Pig Cake

1. Prepare the ingredients.

2. Separate the egg whites and egg yolks.

3. Add 30 grams of fine sugar to the egg yolk and stir well.

4. Add corn oil in 3 times, stirring well each time.

5. Add the milk in 3 times, stirring well each time.

6. Sift in low powder.

7. Stir evenly.

8. Add a few drops of lemon juice to the egg whites and beat until thick. Add 20 grams of sugar.

9. When the bubbles are more delicate, add 20 grams of sugar and continue to beat.

10. Whip until the bubbles disappear and lines appear, add 20 grams of sugar.

11. Continue to beat until stiff foaming.

12. Take 1/3 of the egg white and add it to the egg yolk paste.

13. Burn the mixture evenly.

14. Pour into the egg whites.

15. Stir evenly.

16. Pour it into the mold and pick it up to shake off the big bubbles.

17. Preheat the ACA oven at 170°C for 10 minutes, and bake it at 145°C for an hour.

18. Take a piece of oiled paper and draw a picture of Peppa Pig and George on the computer (if you have a printer, it’s best if you can print it directly), here is a chocolate transfer, so the picture is reversed and placed in the folder On the top, take a piece of oiled paper and cut it against an 8-inch mold (the cake is 8-inch), and cover it.

19. All kinds of chocolate melt in water. First use black chocolate to rim, and then apply other colors, and finally cover the top with a thick layer of white chocolate. This is to thicken and reinforce it, so as not to break on the way. After cooling it slightly, put it in the refrigerator. This cake has been made for a while, and when I sorted out the pictures today, I couldn’t find these two steps. I don’t know if it was not taken or lost at the time.

20. Whip the whipped cream with sugar.

21. The cake is divided into two layers.

22. Spread light cream on the first layer and put mango on it, and cover the other layer of cake.

23. Whipped cream and coloring to wipe the surface.

24. Take out the pink pig with chocolate transfer, put it on the front, and decorate it with cream frosting. See the previous blog for how to make butter cream.

Tips:

When transferring chocolate, remember to make the reverse side first, and the finished product is the positive side.
Butter cream: 100 grams of light cream, 100 grams of butter, 35 grams of condensed milk. After the butter is softened, beat it, add light cream and beat well, then add condensed milk and beat well.