Trick or Treat! Halloween is around the corner, when it comes to crafting a Halloween treat, the look is just as important as the taste, let's scare up some fun with this cute and spooky skull Halloween cake. <br /><br />To subscribe: <a href="https://www.youtube.com/c/DessertAlchemy" target="_blank" rel="nofollow">https://www.youtube.com/c/DessertAlchemy</a><br />_________________________________________<br />Spooky Halloween Cake 万圣节奶油蛋糕：0:00<br />Whipped Cream Filling 奶油夹馅：0:17<br />Whipped Cream Frosting 奶油抹面：3:34<br />Buttercream Decoration 黄油霜装饰：5:14<br />_________________________________________<br />Spooky Halloween Cake (6-inch)<br /><br />Cake Base: <br />6-inch Chiffon Cake 1 （recipe and tutorial：<a href="https://youtu.be/ldnvDgp5bek）" target="_blank" rel="nofollow">https://youtu.be/ldnvDgp5bek）</a> <br />Whipped Cream Filling: <br />Whipping cream 200ml<br />Icing Sugar 12g<br />Dark chocolate Crispearls 8g<br />Oreo crumbs 25g<br /> <br />Whipped Cream Frosting: <br />Whipping cream 180ml<br />Icing sugar 11g<br /> <br />Buttercream: <br />Unsalted butter (Soften) 50g<br />Icing sugar 5g<br />Whipping cream (room temperature) 25g<br />Charcoal powder <br /><br />Cake Base:<br />1. Bake a 6-inch chiffon cake a day ahead. Wrap chiffon cake with cling wrap and refrigerate.<br />2. Slice chiffon cake into 3 equal slices, about 1.5cm thick.<br /><br />Whipped Cream Filling:<br />1. Whip cream with icing sugar until stiff peak (90%).<br />2. Place a cake board on the turntable, place a smear of whipped cream on a cake board, place a slice of chiffon cake in the center of the cake board, scoop some whipped cream on to the cake, smooth it evenly with a palette knife.<br />3. Spread dark chocolate crispearls onto the cake, scoop about a cup of whipped cream over chocolate crispearls and smooth it evenly.<br />4. Stack with another slice of chiffon cake, repeat by topping it with whipped cream, smooth it evenly.<br />5. Spread Oreo crumbs onto the cake and top with whipped cream and smooth the cream.<br />6. Stack with the last slice of chiffon cake and crumb coat the cake with remaining whipped cream.<br />7. Freeze the cake for 1 hour.<br /><br />Whipped Cream Frosting:<br />1. Whip whipping cream with icing sugar to 70%.<br />2. Remove cake from freezer, frost cake with whipped cream, smooth the surface with soft plastic scraper.<br />3. Freeze the cake for 1 hour.<br />Buttercream:<br />1. Soften the butter (when you poke the butter with your finger, it should make an indent on the butter without sticking to your finger), add icing sugar and beat with electric beaters until slightly pale.<br />2. Add 1/5 of the room temperature whipping cream, beat until well combine (whipping cream and butter are well incorporated), add another 1/5 of the whipping cream and beat until well combined.<br />3. Repeat until all whipping cream are added to the butter.<br />4. Add some charcoal powder to buttercream and mix until combine, add charcoal powder but by bit and mix until the buttercream is black in color.<br />5. Transfer buttercream to piping bag.<br /><br />Decoration:<br />1. Sketch the pattern of the skull onto the cake with a toothpick. <br />2. Snip off the tip of the piping bag (about 3-4mm), pipe buttercream onto the cake.<br />3. Fill the eyes and nose with buttercream and smooth the surface with a small plastic scraper.<br />___________________________________________<br />万圣节奶油蛋糕 (6寸)<br /><br />蛋糕胚: <br />6-寸原味戚风 1（配方与教程：<a href="https://youtu.be/ldnvDgp5bek）" target="_blank" rel="nofollow">https://youtu.be/ldnvDgp5bek）</a> <br />奶油夹馅: <br />淡奶油 200ml<br />糖粉 12g<br />黑巧克力脆珠 8g<br />奥利奥碎 25g<br /> <br />奶油抹面: <br />淡奶油 180ml<br />糖粉 11g<br /> <br />奶油霜: <br />无盐黄油 (室温软化) 50g<br />糖粉 5g<br />淡奶油 (室温) 25g<br />竹炭粉 <br /><br />蛋糕胚:<br />1. 提前一天烤一个6寸戚风蛋糕，冷却后脱模，包好保鲜膜，放冷藏备用。<br />2. 戚风蛋糕切成3片，每片后1.5厘米左右。<br /><br />奶油夹馅:<br />1. 淡奶油和糖粉打发至9分发。<br />2. 转盘上放上蛋糕底托，涂上少许奶油，放上戚风蛋糕片（对准蛋糕底托中间不要偏离），涂上一层奶油，用抹刀抹平。<br />3. 铺满黑巧克力脆珠，取大概一杯奶油，涂在脆珠上，抹平。<br />4. 叠上另一片戚风蛋糕，重复涂奶油抹平的动作。<br />5. 铺满奥利奥碎，涂上奶油，抹平。<br />6. 叠上最后一片戚风蛋糕，用剩余奶油涂满表面打底。<br />7. 冷冻1小时。<br /><br />奶油抹面:<br />1. 淡奶油加糖粉打至7分发。<br />2. 蛋糕葱冷冻取出，用打发好的奶油抹面。<br />3. 冷冻一小时。<br /><br />奶油霜:<br />1. 黄油室温软化（软化至可以用手指把黄油戳出一个洞即可），加糖粉，用电动打蛋器打发至稍微发白呈羽毛状。<br />2. 加入1/5室温淡奶油，打发至完全混合（淡奶油完全被吸收），再加入1/5淡奶油，打发至完全混合。<br />3. 重复至加入所有淡奶油为止。<br />4. 加一些竹炭粉至奶油霜中，搅拌均匀，再加入竹炭粉，搅拌至奶油霜呈黑色即可。<br />5. 装入裱花袋备用。<br /><br />装饰:<br />1. 用竹签在蛋糕上描出骷髅图案。<br />2. 裱花袋剪个小口（大概3-4毫米宽），用奶油霜在蛋糕上勾边。<br />3. 眼睛和鼻子部分涂满奶油霜，用小刮片抹平表面。<br />__________________________________________<br /><br />This video has been uploaded to my YouTube channel only. Any unauthorised reproduction or distribution of this video is strictly prohibited.<br /><br />Email: [email protected]<br /><br />#halloweencake #Halloweentreat #万圣节蛋糕<br />...<br /><a href="https://www.youtube.com/watch?v=dUHknL3Ucf0" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=dUHknL3Ucf0</a>