Main Ingredients:
8-inch chiffon cake: 1; Whipped cream: 500g; Fine sugar: 60g; Canned peaches: a few pieces.
Additional Ingredients:
Sprite: 1 can; Food coloring: 1 drop; White chocolate: a little; Gelatin powder: 10g; Decorative sugar: as needed; Desiccated coconut: a little; Crushed cookies: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Barbie Mermaid Cake Cooking Steps
Prepare an 8-inch chiffon cake, cool it upside down on a cooling rack, and remove from the mold.
Mix Sprite with a drop of blue food coloring, heat in a pot to 50-60 degrees Celsius, add a little cold water-melted gelatin powder, stir until completely melted, refrigerate until set, then cut into small pieces.
Melt white chocolate over a double boiler, pour into a mold, remove air bubbles, smooth the surface, refrigerate until set, then unmold and set aside.
Split the cake horizontally, drain the canned peaches, and cut into small pieces.
Whip the whipped cream with sugar until stiff peaks form using an electric mixer on low speed.
Spread a little cream on the bottom cake layer, sprinkle with peach pieces.
Smooth the top with a little cream.
Place the top half over the cake.
Use a spatula to smooth the top and sides, fill the cream into a piping bag with an eight-toothed cookie decorating tip, and pipe a border pattern.
Spread the prepared “waves” on the cake with a small spoon.
After sprinkling with crushed cookies, clean and dry a doll wrapped in plastic wrap, then insert it upright into the cake at a suitable position.
Use desiccated coconut to create waves at the beach and where the waves meet, use whipped cream in a piping bag to outline the fish tail in the appropriate places.
Decorate the fish tail with colored sugar, and place the chocolate shells randomly.
