Cake body material: two pieces of six-inch Qifeng cake (see the practice here), 200g of waxberry meat, 50g of Anjia whipped cream150g, 50g of milk, two pieces of gelatin tablets, 50g of white sugar, a package of strawberry-flavored QQ sugar (70g), a proper amount of Tropicana juice (red), and HELLOKITTY's material:

method of work

Cake body making:

1 Myrica rubra pulp is put into a blender and beaten into fruit paste.

2 Anjia whipped cream and 50 grams of white sugar are beaten until six are distributed, that is, until they are barely flowing.

3. Soak the gelatin tablets in milk until soft, and put them in the microwave oven for about 10 second until they melt.

4. Mix gelatin milk solution with waxberry jam, and then mix with whipped cream to make mousse stuffing.

5 Put a piece of Qifeng cake at the bottom of the mousse ring, pour half of the mousse stuffing on the cake piece, cover the other cake piece, then pour the rest of the mousse stuffing, smooth it with a spatula, and put it in the upper layer of the refrigerator for refrigeration until it condenses.

Making mirror pectin:

1 Put a packet of strawberry QQ sugar in a bowl, add a proper amount of fruit juice, put it in the microwave oven and turn it on low heat for about 30 seconds to get QQ sugar solution, and let it cool naturally.

2 take out the frozen mousse, pour the QQ sugar solution on the surface of the mousse, and then put it in the upper layer of the refrigerator for the night. When demoulding, it can be easily demoulded by blowing along the edge of the mousse ring for dozens of seconds with an electric hair dryer.

HELLOKITTY's production:

1 Find a pattern of HELLOKITTY with a suitable size, cover the pattern with baking oil paper, draw it down gently with a pencil, cut out the shape of HELLOKITTY with scissors, then gently put it on the surface of the mousse, draw the pattern with a toothpick, and remove the oil paper.

2. Melt the white chocolate in water, put it into a disposable piping bag, cut out a small opening in the piping bag, squeeze out the chocolate along the pattern of HELLOKITTY marked with a toothpick to draw the shape of HELLOKITTY, and then refrigerate for a few minutes to solidify.

Tips

The amount of 1 sugar can be adjusted according to the sweet and sour degree of bayberry.

It's best to use baking oil paper for the paper with KITTY's pattern, because other papers may be stuck by mirror pectin and can't be peeled off.

3QQ sugar solution must be cooled at natural room temperature, and it can not be poured on the surface of mousse until the surface of mousse condenses.