A bouquet of rainbow cake
By VicentaLakin
I used to make rainbow cakes that would take a few twilight models, and if there were only two twilight models in the house, it would be painful to bake separately, and it would be hours away. With a rainbow cake mold this time, it's so convenient to fix different colours of cake. As for the butter cream flowers above, there's a lot of videos on the Internet, and it's a lot of practice, and this is the result of my first exercise。
Recipe Recommendations
- whole egg 230g
- sugar 145g
- honey 8g
- butter 35g
- milk 55g
- low powder 135G
- pigment few drops
- light cream 350g
- sweetening
- roast
- several hours
- senior
Steps for A bouquet of rainbow cake
1
Add sugar and honey to the eggs。
2
The bottom mattress is a large basin, with hot water in it, choosing mid-term distribution until the egg paste size expands。
3
An egg paste drip fell on the surface, the trail was clear, and a minute was left in the first slot to prepare the bubble。
4
Low powder is sifted twice and sifts into the egg paste and crosses to approximately dry powder。
5
Butter is added to the milk, heated to melt, and a part of it is mixed。
6
Puts a half-drive in the rest of the cake paste, flips from the bottom to the top, doubles。
7
Split the pasta into five equals and add colours。
8
We've got five square rainbow cake molds. 140 degrees baked for 18 minutes。
9
When the cake is baked, it is dried cold, light cream and sugar are given out, and a piece of cake is filled with cream。
10
Let's fill five cake pieces with butter。
11
I'M USING A 2-D MOUTH OF WILTON。
12
Creams of cream are decorated, roses are squeezed out, frozen in the fridge and hardened。
13
Put roses on the top of the cake。
14
Finally, the leaves were squeezed with the mouths of the leaves and the refrigerator was frozen for an hour before cutting。A bouquet of rainbow cake Make Tips
1. THE FASTEST WAY TO DELIVER THE WHOLE EGG IS BY HOT WATER FROM THE BOTTOM OF THE BASIN, WHICH ACCELERATES THE DISTRIBUTION. IN THERMOMETERS, IT IS BEST TO KEEP THE EGG PASTE AT 36 DEGREES. 2. DO NOT PUT PASTE INTO THE MOULD AND ADD PIGMENTS, SO THAT THE COLOUR CANNOT BE COMPLETELY MODULATED AND THE BOTTOM WILL BECOME COLORED. 3. BE QUICK, AND BE HELPED, BECAUSE THE PROCESS OF MIXING THE CAKE WITH PIGMENTS AND POURING IT INTO THE MOLDS CAN EASILY CAUSE THE CAKE TO MELT. 4. I USE A 45-L OVEN, WHICH CAN LOAD ALL FIVE DISHES AT A TIME, BUT ONCE THE CAKE ON THE FIRST LEVEL IS BAKED, THE CAKE ON THE SECOND LEVEL IS SOFT AND AFTER THE CAKE ON THE FIRST LEVEL IS REMOVED, THE SECOND LEVEL CONTINUES TO BAKE FOR ABOUT TWO MINUTES UNTIL THE CAKE SURFACE IS COOKED. 5. SQUEEZE CREAM WITH A BOUQUET INSTEAD OF PLASTERING IT, THEREBY INCREASING THE HEIGHT BETWEEN CAKES AND MAKING THE LAYERS MORE VISIBLE。