Скачать или смотреть Hello Kitty Cake | Cake Decorating

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Almond Chiffon Cake
5 large Egg Yolks
8 large Egg Whites
2 ¼ c Cake Flour, sifted
1 ½ c Sugar
1 Tbsp. Baking Powder
1 tsp. Kosher Salt
¾ c Water
½ c Vegetable Oil
1 tsp. Vanilla Extract
1 tsp. Almond Extract

Preheat oven to 325* F.
In a large bowl mix sifted flour, sugar, baking powder, and salt. Add oil, egg yolks, vanilla extract, and almond extract to the flour mixture. Mix just until everything is combined; do not over mix.
Add the egg whites to the bowl of your stand mixer. Beat the egg whites on high until stiff peaks form. Then, gently fold the egg whites into the rest of the cake batter.
Pour into greased and floured cake pan (be careful not to overfill the pan, halfway should be just right. Tap the filled pan gently on the counter to release any air bubbles. Bake for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. This recipe made double what I needed for my hello kitty cake pan, if you’re making a layer cake it will make a two layer cake.
When your cake is completely cooled, remove it from the pan by running a butter knife along the sides and flipping it over on a wire cooling rack. Don’t worry if the cake does not turn out perfect, my cake had a big bubble and did not have very much detail from the pan; I will fix this later when I ice the cake.


Almond Buttercream
1/3 c Unsalted Butter
1/3 c Vegetable Shortening
1 lb. Powdered Sugar, sifted
1 tsp. Clear Vanilla Extract
2 tsp. Almond Extract
1/8 tsp. Salt
5 Tbsp. milk or cream

With a stand mixer cream butter and shortening together. Add sugar one cup at a time until completely combined, and be sure to scrape down the sides of the bowl often. After all the sugar is combined add the vanilla extract, almond extract, salt, and milk/cream. Beat icing on high until it is light and fluffy. This makes exactly 3 cups of icing.


Hello Kitty Cake
3 c of Buttercream
Food coloring: Red (no taste), Lemon Yellow, and Black
Tips 3, 4, 6, 8, and 16
Piping bags and couplers
Toothpicks
Cornstarch

1. Color your icing:
Tint ½ c with Red (no taste)
Tint ¼ c with Lemon Yellow
Tint ¼ c with Black
Leave 2 c of icing stark white.
2. Use tip 8 to pipe the inside of the bow loop with red icing, and use your finger dipped in cornstarch to smooth it out. (don’t worry if it looks like there is too much cornstarch, it will slowly disappear.)
3. Use tip 6 to pipe the outline of the entire bow inside and out with black icing.
4. Use tip 16 and red icing to fill in the bow with stars.
5. Use tip 8 to pipe in the nose with yellow icing and, use your finger dipped in cornstarch to smooth it out.
6. Use tip 3 to outline the nose with yellow icing.
7. Use tip 8 to pipe in the eyes with black icing, and use your finger dipped in cornstarch to smooth it out.
8. Use tip 4 to pipe the whiskers with black icing.
9. Use tip 16 and white icing to fill in the rest of the face with stars.


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