正在加载视频...

视频加载失败

🐧 First 3D animal cake for a client! I used @chelsweets tutorial but did it a little differently- I used 3 6 inch layers for the body and 2 4 inch layers for the head and carved them to get them more curvy. The birthday girl chose cookies n...

0 条评论

暂无评论

原始帖子的评论将显示在这里

相关视频

recreating my favorite asian bakery cake 🎂 this was my first time baking a tiered cake and it was easier than I thought! I’m not a professional baker by any means, but this recreation of the light, fluffy, and not-too-sweet asian bakery fruit cake of my childhood turned out perfectly 🥹 i used @Jessica Wang’s recipe for the chiffon cake! she has a great video that I watched while making this, so make sure to check out her profile and drool over her other creations! 👩🏻‍🍳 Equipment: 2 four-inch spring form cake pans (these are the only ones that I had, but Jessica’s recipe is meant for two six-inch pans) Electric mixer Pastry brush Offset spatula Bench scraper Turntable Piping bags + tips Ingredients (for chiffon cake): 4 large egg yolks 10g sugar for yolks + 70g sugar for whites 4g vanilla extract 60g milk 40g vegetable oil 74g cake flour 4 large egg whites 4g corn starch Ingredients (for stabilized whipped cream): 2 cups heavy whipping cream, chilled 4 tbsp powdered sugar 4 tsp vanilla jello powder For assembly and decoration: Simple syrup (1 tbsp hot water + 1 tbsp sugar) Assorted fruit (I used mangoes, strawberries, and blueberries) Instructions: Preheat oven to 325F. Whisk egg yolks with sugar, then add milk, oil and vanilla. Sift in flour and combine gently. Whip egg whites with sugar and corn starch until soft peaks form. Be careful not to overwhip. Carefully fold meringue into yolk mixture in thirds until just combined. Don’t over mix or you’ll risk losing all the air you whipped into the batter. Line both cake pans with parchment and use oil to lightly spray the surface. Pour batter into cake pans immediately, then bake for 25 minutes or until surface of cake is golden brown. Once done baking, remove cakes from pans and cool upside down on a wire rack. Wrap in plastic wrap and place in fridge overnight before decorating. For the whipped cream, combine all ingredients together and whisk with an electric mixer until medium peaks form. Do not overmix! Add cream into piping bag. Use a serrated knife to cut both cake rounds in half to end up with four cake rounds total. Place cake round onto turntable and brush entire surface with simple syrup to keep cake moist. Then, pipe one layer of whipped cream on top, using an offset spatula to smooth it out. Add one layer of assorted fruit, then top with another layer of whipped cream. Use offset spatula to smooth out again. Repeat step 9 twice more, ending with the last cake round on top. Then, use the remaining cream to cover the outside of the cake completely. Spin the turntable with one hand while piping the cream around the circumference of the cake until completely covered. Use a bench scraper or offset spatula to smooth out the sides of the cake before adding more cream and fruit to decorate to your heart’s desire. Then, enjoy! Save this post to try it for yourself, and let me know what I should try making next 👀 #bakingrecipe #cakerecipe #bakewithme #freshcreamcake #bakingtips @Straus Family Creamery @Anchor Hocking @Pillsbury @jello @KitchenAid

Peggy Xu

21,300 次观看 • 8 个月前