How to make a complete birthday cake, here is what I want to teach you.

Ingredients

Recipe calories: 627 (kcal)

Main ingredients

40g low-gluten flour

3 eggs

Method/steps

1

The first part is the embryo baking stage. Baking the embryo is actually baking the cake. Nowadays, the embryo of most ordinary cakes They all use chiffon cake. Here is how to make chiffon cake.

First, let’s have a collection of chiffon cake tools.

2

Then it’s time to share the chiffon cake recipe. What I’m sharing today is a 6-inch round mold.

Ingredients: 3 eggs (about 50 grams)

40 grams of low-gluten flour

30 grams of salad oil (flavorless)

30 grams of fresh milk

30 grams of fine sugar (my recipe has less sugar because I don’t like sweetness. If you like sweetness, you can add sugar appropriately)

Baking: 150 degrees, About 45 minutes (this requires adjusting the temperature and time according to your own oven. Everyone's oven is different. To make an 8-inch round cake, you can divide all the ingredients by 0.6 to make an 8-inch round mold chiffon cake. The baking reference temperature for the 8-inch round mold 150 degrees, about 60 minutes)?

I made 2 6-inch cakes and 2 4-inch cakes today, so I put 8 eggs. You mainly need to read the steps of making cakes I shared. , don’t worry about the amount of ingredients in my picture. Just look at the amount of ingredients in the 6-inch recipe I shared. Let’s officially start making the chiffon cake, please pay attention.

3

Preparation materials: eggs, flour, milk, oil (measure according to the recipe I shared)

4

Separate egg whites from egg whites. You need to use an egg separator here. Note that it is best to put the separated egg whites into a stainless steel basin. The stainless steel basin must be clean, water-free and oil-free, and the separated egg whites must not contain yolks. ? (Very important)

5

(Egg yolk part) Pour 30 grams of weighed milk and 30 grams of oil into the egg yolk, and stir evenly with a manual egg beater.

6

(Egg yolk part) Sift flour into the egg, milk, and oil mixture and stir evenly with a manual egg beater.

7

(Egg white part) Add 30 grams of sugar to the egg whites and beat until the egg beater appears like a hook when picked up as shown in the picture. If you are a novice, you can beat it for a while and then beat it. When the egg beater is lifted up, it will be in a straight hook state (this shows the difference between my chiffon cake and many chiffon cake tutorials on the market. All the sugar in my chiffon cake is added to the egg whites, and it is added at one time. Yes, without adding egg yolk to the egg white, the egg yolk liquid will be more delicate, and the cake will be more delicate. If the sugar is added to the egg white at one time, the egg white can be beaten well, and there is no need to add it in batches, which saves time). ?

8

(Mixing part) Pour 1/3 of the egg white into the egg yolk paste, use a rubber spatula to gently mix evenly (fold from the bottom up, do not make circles Stir to prevent the egg whites from defoaming). After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed. ?

9

Pour the mixed cake batter into the 6-inch cake mold, and gently shake the mold twice on the table with your hands to release large bubbles.

10

Put the cake batter into the second to last layer of the oven, bake at 150 degrees for 45 minutes. (The temperature and time are adjusted according to your own oven.) If a novice cannot grasp whether the cake is cooked, you can insert chopsticks into the cake after the cake is baked, and then take the chopsticks out to see if there is sticky cake batter. If not, That means the cake is cooked. You can gently shake the mold on the table, then turn it upside down to cool. After it is completely cooled, you can unmold and decorate the cake.

11

The above part is the cake embryo part, and the cake decoration part will begin next.

Required tools: cake turntable, spatula, serrated knife, electric egg beater

12

First we need to use a serrated knife to layer the cake. Generally we are divided into three layers.

13

Then use an electric egg beater to whip the whipping cream. As it continues to be whipped, the whipping cream will become thicker and thicker, and its volume will gradually change. big. ?When it is whipped until clear and stiff lines appear, it is ready. The volume increases significantly after being whipped. ? (The better whipped cream currently on the market includes Blue Windmill, Iron Tower, and Anjia. You can buy it yourself)

14

After the whipping is done, you can spread the whipped cream on the cake base. , use a spatula to spread buttercream on the first cake slice.

15

Use a spatula to smooth it out

16

Smooth the cream, add the fruit, and then cover it with the second piece of cake. embryo.

Continue to use a spatula to put cream on the second cake piece, smooth it out with a spatula, spread the fruit, and then cover it with the third cake piece.

After completing the above 4 steps, we have finished the cake filling, and then we need to start decorating the outside of the cake with cream. We start by spreading a layer of buttercream on the sides of the cake with a spatula.

After applying a circle of cream on the side of the cake, use a spatula to smooth the outer cream. As for how to smooth it, you can search online for videos on how to smooth it. There are quite a few videos, but it needs to be smooth. , still need to practice more.

After the sides of the cake are smoothed, we smooth the surface, spread the whipped cream with a spatula, and then smooth it with a spatula. (This is a technical job. Use your Class 18 skills to smooth it out. It’s really not smooth. There are remedies below.)

After the cake is preliminarily shaped, we proceed to use a spatula to carefully smooth the cake. Dot the bottom of the cake box.

Place the pre-made glutinous rice paper Doraemon on top of the cake for decoration. You can also decorate it with fruits. It is your choice. Putting fruits or cartoon glutinous rice paper on a flat surface can actually hide the ugliness.

Use soft mousse to surround the outside of the cake, and then tie a ribbon around it to tie a bow. (This step is actually especially suitable for novices. Generally, the cream on the side of the cake is uneven for novices. After surrounding it with a soft mousse circle and then tying a ribbon, it can cover up the ugliness to a great extent and greatly improve the beauty of the cake. < /p>

Insert the piping nozzle into the piping bag, put butter in the piping bag?

Put a circle of butter around the outside of the cake for decoration.