Main Ingredients:
Whipped Cream: 500ml; Mixed Fruits: As needed; Red Food Coloring: As needed.
Additional Ingredients:
Chiffon Cake Base: One (8-inch).
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
【Tomato Recipe】Santa Claus Cream Cake – Detailed Cooking Steps
Take the whipped cream out in advance and let it warm up to liquid, then beat it with an electric mixer until it reaches 80% volume.
Insert the cake slicer into the sawtooth knife, adjust the height, hold the top of the cake with your left hand, grip the handle with your right hand, and slowly cut from one side of the cake.
After slicing one layer, adjust the cake slicer to another height, insert it into the sawtooth knife, and slice another layer.
The cake sliced with the cake slicer is very even.
Strain the canned mixed fruits in advance to remove the canned water.
Place one cake layer on the turntable, first spread a layer of cream on the surface.
Then use your fingers to squeeze a circle around the edge of the cake to ensure a uniform height when placing another cake layer on top.
Next, place the mixed fruits inside the circle.
Cover with another cake layer and repeat the above steps.
Continue until the final cake layer is placed on top.
First, pile a thick layer of whipped cream on the surface.
Then, using a decorating knife, rotate the turntable, place the decorating knife at the 3 o’clock position on the cake, gently smooth the cake without crossing the center, then place the decorating knife vertically on the cake’s side, spread a thick layer, and finally, place the decorating knife at the 11 o’clock position on the cake, with the tip 0.2 cm away from the turntable, gently rotate the turntable to smooth the side.
Use a toothpick to roughly outline the parts of the cake to be decorated.
Take some cream, add a little food coloring to make red cream.
Transfer the colored cream to a piping bag with a cookie mouthpiece, draw Santa Claus’s hat first by squeezing out a long strip.
Then, with white cream in a piping bag with a small cookie mouthpiece, squeeze out the brim of the hat, creating small shells.
Continue with the small cookie mouthpiece, squeeze small stars to form three to four circles of Santa’s beard.
Finally, draw two lines for the beard.
Decorate the nose, mouth, and eyes with chocolate chips.
Finally, move the cake onto a cake stand using a spatula, then squeeze a circle of shells around the bottom of the cake, and the cake is complete.
