Ingredients ?
Cake embryo
1 8-inch sponge cake
1 6-inch chiffon cake
Middle layer filling as well as smoothing buttercream
Several strawberries (or other fruits)
Buttercream 600 ml
Sugar 60 grams
Vanilla extract 2-3 drops (can be used even without)
Cream
Cream 600 ml
Sugar 60 g
Vanilla extract 2-3 drops (or none)
Blue coloring in moderation
Jelly layer (frozen overnight)
Water (or other colorless juice) 100 g
Sugar (unsweetened if using sweetened juice) 10 g
Sweetened juice (or other colorless juice) 10 g
Buttermilk
Buttermilk
Buttermilk
Buttermilk
Buttermilk
Buttermilk
Gelatin flakes 1 slice
Banana flavor (not needed if using juice) 1 drop (can also be used in the ocean mousse method)
Blue coloring 1 drop
Other decorative ingredients
Coconut in moderation
Figure a
A number of inserts
Frozen-themed bundt cake- How to make Frozen Elsa ?
Prepare one 8 inch sponge cake and one 6 inch chiffon cake. Cut slices for layering and set aside.
Whip 600 grams of cream and add a little blue coloring to make it light blue. Add a layer of cake, add a layer of cream, smooth it out, add fruit, and then put another layer of cake and repeat until all the cakes are ready. The 6-inch ones should be smoothed out a bit, and the 8-inch ones don't need to be smoothed out as much, because they need to be framed on the outside.
While whipping 600 grams of buttercream, set aside 100 grams and put it in the refrigerator. Divide the other 500 grams into 200 grams and 280 grams, and add blue coloring to the 200 grams to make it the color of the picture. 280 grams should be kept white.
Start laminating. Before mounting, you can use a patterned spatula to scrape around the 8-inch cake again to keep it neat. Attach the spatula and dispense 120g of blue buttercream into a piping bag and frame from the bottom. The second flower should slightly cover the first. Repeat to complete the first circle.
For the second circle, frame 60g of blue cream + 60g of white cream, starting in the center of the two flowers, slightly covering the first layer. For the third layer, use 20g of blue + 100g of white cream. Frame the fourth layer with 120g of white buttercream (you can also add a bit of leftover blue buttercream)
Remove the white buttercream from the fridge, fill a laminating bag with 80g of it, cut out small slits and squeeze strips of buttercream over the top of the cake. Once you have completed a full circle, cover the center with buttercream as well.
Fill another piping bag with the rest of the white buttercream, cut a small opening and paint snowflakes and write on the cake.
Wrap the bottom of the figurine in tinfoil and place it on the cake, pressing down slightly.
Jelly: one night in advance, heat the water, melt the sugar, add flavor and coloring and soften the slices of giardiniera when the temperature is 50 degrees, put it in a container (not too big, pay attention to the thickness) and put it in the refrigerator to chill overnight.
Sprinkle with coconut, cut pieces of jelly and put on, insert the insert plate, finished.