For the mounted cake, I have also made some over the years, but because of the small number and few opportunities to practice, there has not been much progress, thanks to the girlfriends, nephews and girlfriends who strongly support me in making cakes and their mothers, in the past two years, I have not abandoned the cakes I have made, no matter what I make, I have given me the greatest affirmation and encouragement! The most encouraging thing for me is my nephew, who asked me to make a cake for him for three consecutive birthdays, and the one in the first year was unbearable, and people happily accepted it. On my birthday this year, I said let me make him a Sun Wukong pattern, I have never made such a complex pattern, saying that the complexity is because I have no art skills, and my art is taught by the physical education teacher!! In addition, I have not made so many colors on a cake, there are not too many tools, I can only make it with a simple framed bag at home, but I still took a picture of the process, because I wanted to give myself a record, my mounting is purely self-taught, whether it is done, I am not very clear.
Hopefully my cream cake will get better and better!!!! I also hope that there are big gods who see the pointing one or two, and feel that the surface is not smooth enough, how can it be more beautiful? (Collapse)
Difficulty: Side dish (intermediate)
Time: 30-60 minutes
1 eight-inch chiffon cake
Anjia light cream 550g
50g white sugar
Food coloring to taste
Fresh mango to taste
1. Bake the eight-inch chiffon cake in advance and let it cool, so you can see my recipe for how to make it.
2. Cut the chiffon cake embryos into two pieces. There are also people who cut three slices, but the cream used in this way is more, and I think it is enough to sandwich a layer of cream, after all, it is a long meat thing;
3. Light cream 250 grams plus 20 grams of sugar in the oil-free and water-free basin, because there is heating at home, room temperature, I move slowly, so first send a part of the light cream; (light cream needs to be refrigerated for 12 hours before it is easy to send, I basically buy it back and keep it in the refrigerator, take as you go, if the room temperature is high, you can put the light cream basin in a large basin, and the ice cubes or frozen food in the refrigerator in the large basin can help cool down ;)
4. Use the electric whisk to beat at medium speed, see the lines are clear, see the light cream begin to thicken the lines during the whipping process, it is best to turn low speed and beat slowly, so as not to overdo the head;
5. Spread a slice of cake with light cream;
6. Put on the chopped fresh mango cubes, because my nephew loves to eat mangoes, you can change the fruit according to personal preferences, cut into small pieces;
7. Another slice of cake is also coated with cream;
8. Cover the mango;
9. Place the rest of the beaten light cream on the cake embryo;
10. Use a spatula to smooth as much as possible;
11. Use a toothpick to draw a picture of Sun Wukong on the surface of the cake;
12. Chocolate chips melt in water, pure black coincidence can be, do not use that kind of chocolate with nuts and fillings;
13. Pour the melted chocolate liquid into the framed bag;
14. The mounting bag cuts a small eye, can squeeze out the chocolate liquid, the pattern drawn before the toothpick is drawn again, so that the Sun Wukong pattern is clear, the unscrammed chocolate liquid is still placed in the mounting bag to place a warm place so that it does not harden, keep the liquid state, a moment will be used, I am put back in the pot of the basin in the hot water;
15. Beat the remaining 300g of light cream with 30g of sugar;
16. Separately with light cream to mix the required color with mounting bags squeezed to the corresponding position, it can be seen that each color needs not much, you can prepare a few more mounting bags, after squeezing will cover the original chocolate line with some, this time to use the chocolate liquid just now to draw again, so that the shape is prominent;
17. Use your favorite mounting spout into the mounting bag, squeeze the remaining light cream out of the pattern, and this Sun Wukong cream cake is made;
18. You can take it in a box, and the nephew says he likes it!!!