Winter Hat Cake Recipe

Instructions

1. 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.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
3. 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.
4. 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.
5. 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.
6. Put the largest sheet on the wheel, sprinkle with sugar syrup and cream, then put the other sheet on top.
7. Repeat by size, icing the surface smoothly, and then harden in the freezer for about 30 minutes.
8. 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.
9. 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.