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Ingredients
Dome cake mold (18 * 8), pound fan (21 * 9 * 6.5)
Two small star-shaped tip (6mm)
Food coloring (red, purple, yellow, black)
-Vanilla Pound Cake
240g butter(room temperature)
Sugar 460g
4 eggs
vanilla extract 1tbsp
Baking powder 6tsp
salt 1tsp
soft flour 540g
milk 2cup (500ml)
40-60 minutes at 180 degrees
- Italian butter cream
Egg whites 140g
Water 50g,
180g sugar
Unsalted butter 450g
vanilla extract 1tbsp
1. Spread butter and flour inside the cake mold
2. Put butter, sugar, eggs, milk and all kinds of powder into a bowl, then whip it.
Pour the dough into the cake mold then bake in the oven.
3. The cake should be cooled down in the fridge before using.
4. Next, boil sugar and water to make syrup. Boil over medium-low heat and don't let it burn.
5. While the syrup is being made, prepare meringue by stirring egg whites.
6. When you see the meringue forming into shape, stir in syrup too.
7. Whip through the hot meringue.
8. If the meringue cools down, put in butter and whip.
9. As you whip, you'll see the ingredients separating. Keep calm and whip on. It will take some time.
10. Pull out the cake from the fridge and cut it into halves, then spread the butter cream in between.
11. Thinly frost the top and sides of the cake and put it back in the fridge.
12. Meanwhile, place the mixture of butter cream and some food coloring into a pastry bag.
13. Draw anything you want on the cake with the pastry bag.
**If your hands are cold, you might want to get some gloves and ice packs to cool your hands. Or the butter cream will melt down ASAP
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☆instagram # / sweetthemi1
★facebook # / sweetthemi
☆blog # blog.naver.com/mi__im0
★twitter # / mi_im0
☆e-mail # mi__im0@naver.com
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Camera - Panasonic LUMIX GH4, LUMIX G X 12-35mm F2.8
video editing software - 소니 베가스 13.0 Sony Vegas Pro 13.0
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Opening&Ending texture :
aurorawienhold.deviantart.com/...
Music : KZfaq Library