Sugar flipping cake
2024-04-23 13:31:00 1372
It's been a long time since I made a sugar flipping cake, mainly because I need to have a voice and enough patience to sit down. Actually, I like to sit quietly, read a book, draw a picture, write a few words, or do some handicrafts. But still, as the saying goes, solo music is not as good as collective music. These may all be beneficial for my personal improvement, and I cannot let the people around me share them together. So most of the time now is spent learning, making, and exchanging delicious food. Although the so-called "food" is not yet stunning enough, the progress day by day makes me enjoy it endlessly< Br>
Details of ingredients
Technique
Steps to make Sugar flipping cake
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1. Prepare the ingredients for a 6-inch sponge cake: 55g 3 eggs with shells, 90g cake powder, 80g fine sugar, 40g milk, and 23g butter. My sugar flipping cake requires two, so you can finish one and then another, or double the amount on top of that and finish both at the same time![]()
2. Put butter and milk together in a bowl, melt them over water, and put them in a hot pot for later use![]()
3. Put three eggs into an egg beater![]()
4. Add all the fine sugar and beat at low speed with an electric mixer![]()
5. The volume gradually increases and the color becomes lighter. When you lift the egg beater and the egg batter falls, it doesn't disappear for ten seconds; Start preheating the oven at 155 degrees![]()
6. Sift in cake powder in two batches, and wait for it to mix well with the egg batter before sieving in the second batch of flour![]()
7. The technique of flipping and mixing is to mix gently and evenly![]()
8. Let the butter and milk mixture cool, take the batter from two scrapers and mix well![]()
9. Pour the mixed butter batter back into a large bowl![]()
10. Gently stir evenly to create a shiny and delicate cake batter. Spoon up the cake batter and let it fall down smoothly![]()
11. In the 6-inch bottom cake mold, lay the surrounding oil paper in advance, pour the cake batter into the mold, and gently shake a few times to produce large bubbles![]()
12. Place the preheated middle and lower layers of the oven at 155 degrees Celsius, over high and low heat, for about 40 minutes![]()
13. Look, the cake is rising and it's perfect![]()
14. After being fired, gently shake a few times to release excess heat, then invert it onto the drying rack and let it cool naturally![]()
15. Follow the above method to continue making a 6-inch sponge cake. After the two cakes have cooled and demolded, stack them together and trim them into a cake body of average size, with the edges also helping to absorb the subsequent surface![]()
Put 16.100 grams of softened cream cheese into an egg beater![]()
17. Beat the egg with an electric mixer until smooth, then add 60 grams of light cream![]()
18. Make it smooth and viscous![]()
19. Evenly spread the cream cheese batter on the outside of the cake, gently layering it to make the surface smoother; Put the cake on the side and set aside for later use![]()
20. Prepare sugar cream, dry pez, and white oil![]()
21. Take an appropriate amount of sugar cream and use a silicone rolling pin to roll it into a round piece with a thickness of about two millimeters. The diameter should be larger than the diameter of the cake surface and the sum of two heights. The larger the diameter, the smoother and smoother the skin behind it![]()
22. Transfer the sugar crust onto the cake![]()
23. Use a sugar flipping special trowel to smooth the cake from the bottom, then gently rotate and smooth the cake body, so that the sugar skin completely covers the cake body and smoothes it as much as possible![]()
24. Cut off excess sugar skin from the bottom edge![]()
25. Take a dry piece of pez and consume the color paste![]()
26. Pour an appropriate amount of color paste onto the dry bass, adjust it to your preferred depth, roll it out into thin strips, and then use a ruler and shaping rod to create thin strips![]()
27. Stick the blue strip around the bottom of the cake, tightly fitting it without any gaps![]()
28. Take an appropriate amount of dry Perth and blue cream, mix them to your favorite color, and prepare the flower mold![]()
29. Roll the dried bass into pieces about one millimeter thick and carve the shape of a flower using a mold![]()
30. Use a toothpick to take a piece of dried bass and make a flower core. Use a pressure rod to press out the natural pattern of the petals on other flowers![]()
31. Wrap the petals around the flower core in sequence, adjust the size and angle, and the petals can also be surrounded with light colors for a more natural look![]()
32. Roll the dried pez into pieces and use an embroidered ball mold to press out the flowers![]()
33. Decorate the cake sugar crust separately, and then use silver sugar beads to decorate the flower core
