Sending a cake for your wedding anniversary? Why not make it yourself?

Ingredients

Ingredients

3 egg yolks 45g low-gluten flour 380g whipping cream 3 egg whites 30g granulated sugar

Accessories

20g granulated sugar 30ml salad oil 30ml milk 5g cocoa powder 20g granulated sugar 150g fresh fruit 20g dark chocolate 20g silky chocolate 20g white chocolate 30g

Steps

1. Add 20g of granulated sugar to three egg yolks, beat until the egg yolks become lighter in color, add 30ml of salad oil while stirring, and then add 30ml of milk while stirring; sift in 45g of low flour and 5g of cocoa powder, stir with an egg beater until smooth and fine without particles

2. Egg white materials: 3 egg whites, 30 grams of fine sugar. Beat the egg whites with an electric whisk until they are coarse bubbles. Add 1/3 of the sugar and beat until they are fine bubbles. Then add 1/3 of the sugar and continue beating until they are textured. Add the remaining sugar and continue beating until they are dry foams.

3. Pick up 1/3 of the meringue and add it to the egg yolk paste bowl. Mix thoroughly and then pick up another 1/3 of the meringue and add it to the egg yolk paste bowl. Continue mixing thoroughly and then pour the egg yolk paste into the remaining meringue and mix thoroughly until smooth and fine without any particles.

4. Pour the mixed batter into a 6-inch removable bottom pan, fill it 80% full, tap the mold on the table a few times to shake out the bubbles; put it into the preheated oven.

5. Temperature: 170 degrees for both upper and lower fires, lower the layer, time: 30 minutes; turn the pan upside down after removing from the oven, and remove from the mold after it cools completely.

6. Focus on the chocolate transfer method: Dark chocolate, white chocolate, silky chocolate, pigments, hand-drawn drawing paper, piping bags, and a small pot for melting chocolate.

7. Draw or print a picture you like, cover the picture with a piece of baking paper, and fix it with double-sided tape (use the back of the baking tray) to prevent it from moving while drawing.

8. Melt the dark chocolate in insulating water and put the chocolate paste into a piping bag.

9. Cut a small hole in the piping bag and outline the entire outline of the pattern and the dividing line between each color. Then fill the part that needs to be filled with dark chocolate with chocolate syrup.

10. Put the outlined picture in the refrigerator to solidify, and use this time to melt the white chocolate. Put the melted white chocolate paste into a piping bag, cut a small hole in it, take the picture out of the refrigerator, and squeeze the white chocolate in the places that need to be filled with white. Use white chocolate paste and red to fill in Cony Rabbit's ears and letters.

11. Use silky chocolate to fill the bear's skin.

Use white chocolate paste and red (two shades, dark and light) to fill in the letters and hearts.

12. After filling in all the colors, use white paste to trace the entire outer contour of the picture. Finally, cover the entire picture with white paste, being careful not to exceed the outline. After painting, let it solidify roughly at room temperature, and then put it in the refrigerator to solidify.

13. After the pattern has solidified, take it out of the refrigerator before decorating the cake, put a piece of clean baking paper on the pattern, then turn it over, turn the clean baking paper to the bottom, peel off the wax paper on the picture, and the printed pattern is done. (This is my first time making chocolate transfers, peel off the baking paper to see the finished product, my hands are shaking with excitement)

14. Use a chocolate spatula to gently move the pattern onto the cake covered with whipped cream (cream coating: 380g whipped cream, 20g granulated sugar.)

Sprinkle with decorative sugar and colorful chocolate hearts, and the wedding anniversary cake is ready.