“Women love it. This cream cake is for women.Girlfriends, friends, dear friendss, what do you think?”
How to make LV bag cake?
Prepare two clean basins and separate the egg whites.
Add the caster sugar to the egg yolks.
Whisk until emulsified, an important step, then add the vanilla extract, milk and corn oil and mix well.
Sift the flour mixture into the egg yolk mixture and mix well.
Mix the egg yolk paste smooth without grain, set aside.
Now whip the egg whites with 2 drops of lemon juice to remove the fishiness.
Whisk egg whites until they are fish-eye bubbles. Add 1/3 sugar. Continue beating until whites are thick and foamy.Continue beating until the egg whites are thick and streaked, add the remaining 1/3 sugar.(If too much sugar is added at one time, it will prevent the egg whites from foaming, so it is customary to add sugar in batches when beating egg whites.)When the whisk is lifted, the egg whites pull out a short upright sharp Angle indicating that they have reached a dry foaming state and are ready to serve.
Add 1/3 egg whites to the batter and gently toss with a rubber spatula (fold from bottom to top, without stirring in circles to prevent egg whites from defoaming).Fold the egg yolks into a bowl of egg whites and mix in the same way until the egg whites and egg yolks are thoroughly mixed.
Prepare an 8 “square cake mold, pour in the batter, smooth it out, hold the mold in your hand and shake it hard on the table twice to shake out the big bubble inside.Bake in a preheated oven at 150 degrees for 60-70 minutes. When done, pat gently to rebound, or stick a skewer in to test, and bake until done without taking out the batter.
Remove the cake from the oven, shock it upside down, and cool it by holding it upside down on a cooling rack.
Cut the cake into two pieces. The smaller piece is about a third of the size.
Cut two pieces of cake embryo into three pieces. Divide them evenly.
Cut it into the following shape and trim it slightly with scissors.
Whip up the light cream.
If the filling is placed, the bottom of the fruit can be more, so that the load is better.
Wipe a bit more cream, wipe a shape, if rough, with a small spatula on fire burn to slightly hot degree, using the principle of butter in the heat of melting can put the cake surface wipe very smooth, plastering wipe not good pro can try, this method small fat try, still good.
Mix the desired colors and place them in a piping bag.
First, decorate the cake body with good color. The bag can be carried by chocolate or tin foil. Then wrap the cake with light cream.Small fat painting pattern incompetent, dear friends make do with look, if dear friends do, remember to share pictures to me oh!
The color distinction between decorated cream and premade cream is a bit larger and will be more eye-catching, and the finished product will be more good-looking.
More fruit can be added to the bottom layer of the cake, decreasing more and more as the cake goes up to avoid collapsing.
Small spatula can’t be too hot!Just a little hot.