Winter Hat Cake Recipe

Name: Winter Hat Cake
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6
Cuisine: Korean
Ingredients: 5 Eggs; 125g Sugar; 15g Honey; 5g Vanilla extract; 40g Unsalted butter; 65g Milk; 150g Cake flour; 400g Unsalted butter; 250g Powdered sugar; 5g Vanilla extract; 50g Heavy cream

by Cooking Tree 2023-07-13

written by Cooking Tree 2023-07-13

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Winter Hat Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a winter hat-shaped cake suitable for the chilly weather~
If you shape it with soft buttercream, you can create a knit-like feel, which is interesting.

When making buttercream, add sugar powder and whip enough for about 5 minutes to make soft and delicious buttercream.
I wanted to create a luxurious color, so I made it in a soft color, but I think you can change the color to suit your taste and make it pretty.

Depending on the shape of the tip, you can make a variety of shapes, so you can express them in different ways.
Cake sheets can be applied in various sizes and shapes, so I think it’s good to make your own cake~

You can eat it more deliciously if you eat it cold.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Winter Hat Cake
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Rating: 5.0/5
( 44 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

5 Eggs
125g Sugar
15g Honey
5g Vanilla extract
40g Unsalted butter
65g Milk
150g Cake flour
400g Unsalted butter
250g Powdered sugar
5g Vanilla extract
50g Heavy cream

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into two 15cm molds, and clear the air bubbles.
Bake in an oven preheated to 170 degrees for 30 minutes, cool, cut the top and bottom, cut into 3 pieces, and cut according to size.
Soften unsalted butter, add sugar powder, and whip enough for about 5 minutes until it becomes rich and white, then add whipped cream and vanilla extract and whip.
Put the largest sheet on the wheel, sprinkle with sugar syrup and cream, then put the other sheet on top.
Repeat by size, icing the surface smoothly, and then harden in the freezer for about 30 minutes.
Put some of the remaining cream in another bowl, add 1g of cocoa powder to a lot of cream and mix to color. Add 2g of cocoa powder and purple food coloring to the little cream to color.
Put the colored cream in a piping bag fitted with a shape tip, squeeze it on the outside of the cake for decoration, and then harden it in the freezer for about 30 minutes.

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