How to make Barbie cake

Cake body material (8-inch cake 2, 6-inch cake a): 15 eggs, 255 grams of low-gluten flour, 120 grams of salad oil, 120 grams of milk, sugar (whipped egg white) 180 grams of sugar (into the yolks) 90 grams

Laminated: 1 liter of light cream, 90 grams of sugar, 20 grams of pink pigment, Pink decorative sugar a little, Barbie 1, blueberry jam 50 grams

Baking time: 8-inch cake 175 degrees, about 1 hour or so. 6-inch cake 175, about 35 minutes

1. egg yolks and egg whites are separated, egg yolks into the granulated sugar

2. egg yolks and granulated sugar mixed well, pour the milk

3. Pour in the salad oil, beat well

4. Sift in the low-gluten flour, mix well with a spatula, do not over-mix to avoid flour gluten affecting the texture

5. Egg whites into the sugar in 3 times, beat to dry foam state, lift the whisk to have a small upright triangle state

6. Take one-third of the egg white mixed into the yolk mixture

7. Mix well, up and down, do not draw a circle mixing, mixed cake batter, pour the remaining egg white

8. Use a spatula up and down to mix well, pour into the mold, vigorously shaking a few times, shocked out of the big bubbles

9. into the preheated oven baking, baking and immediately inverted buckle, cooled off after the demoulding

10. Barbie dolls wrapped in tinfoil, the cake body cooled after the slice

11. Insert the doll in the middle of the cake, to above the waist of the doll, smooth the skirt with light buttercream

15. Color a part of the light buttercream with pink pigment, frame the lace of the skirt, fill in the gap with white light buttercream to finish, sprinkle a little pink sanding sugar to decorate