Hello! This is gom's baking!
Today's video is about a cute animal cake.
I've always wanted to make a cake in the shape of a bear, but I found it difficult and complicated.
So, I've created a recipe that anyone can easily make without complex icing techniques.
All you need to do is put the ingredients in a cup!
There's a bit of preparation involved, but once everything is ready, the actual making is very simple and easy!
You can also make it in the shape of other animals like chicks.
It's too cute and the packaging is convenient, making it perfect for gifts.
Here's the translation of the detailed cake recipe into English:
| Measurement |
Use a regular paper cup (180ml capacity)
Use a standard disposable spoon size
Measure following the video
Oven - Preheat at 170°C (338°F) for 15 minutes, then bake at 170°C for 25 minutes
Air Fryer - Preheat for 5 minutes, then bake at 160°C (320°F) for 30 minutes
[ Bear Chocolate Cake - Batter for 4 sheets ]
(Square 2nd size pan 16.5cm x 4.5cm)
3 eggs (150g)
Sugar 2/3 cup (90g)
Cake flour 1 cup (100g)
Cocoa powder 3 teaspoons (10g)
Baking powder 2/3 teaspoon (3g)
Unsalted butter 40g
Milk 3 spoons (30g)
Salt 1/3 teaspoon (2g)
[ Chocolate Ganache ] (Serves 4)
Heavy cream 1/3 cup (60g)
Dark chocolate 2/3 cup (60g)
[ Chocolate Cream ] (Serves 4)
Heavy cream or whipped cream 2 cups (360g)
Sugar 3 spoons (30g)
Cocoa powder 2 spoons (15g)
[ Cake Sheet Syrup ] (Serves 4)
Sugar 3 spoons (30g)
Water 1/3 cup (60g)
[ Chick Basic Cake Sheet ]
(Square 2nd size pan 16.5cm x 4.5cm)
3 eggs (150g)
Sugar 2/3 cup (90g)
Cake flour 1 cup (110g)
Baking powder 2/3 teaspoon (3g)
Unsalted butter 40g
Milk 3 spoons (30g)
Salt 1/3 teaspoon (2g)
Vanilla extract 1 teaspoon (3g)
[ Basic Cream for Chick ]
Heavy cream or whipped cream 400g
Sugar 4 spoons (40g)
Substitutions:
Butter can be replaced with cooking oil.
Sugar cannot be replaced with another ingredient.
Cake flour can be substituted with all-purpose flour.
Milk can be replaced with water or soy milk.
Baking powder can be omitted.
Vanilla extract can be omitted.
Containers and packaging used:
Transparent dessert cup set (260ml)
Transparent mini size hygienic spoon (10cm)
Drawstring handle bag 30 x 21.5cm
All items were purchased at Daiso.
Storage methods:
It's best to let it mature in the refrigerator for at least 6 hours.
Can be stored in the refrigerator for up to 7 days.
For long-term storage, keep it frozen (up to 30 days).
* Baking Tips *
1. It's good to prepare the cake sheets in advance and let hem mature at room temperature for a day.
2. When whipping animal-based cream, be cautious as it can easily separate if over-whipped. Once it starts to fluff up, switch to low speed to continue whipping.
3.When whipping cream, it should remain cold to prevent separation. Place the cream in the freezer 30 minutes before use, or whip it over ice packs or ice to keep it chilled.
4. If you find it difficult to whip the cream, add 10-20% vegetable-based whipped cream to make it easier.