I recreated a cake from an artist's drawing! Cute pastel korean bear starry night cake (TURN ON CC) скачать в хорошем качестве

I recreated a cake from an artist's drawing! Cute pastel korean bear starry night cake (TURN ON CC)

An artist drew her dream cake (bear eating hotpot under the starry night skies) and asked me if I could recreate it! So I did. BTW, Please remember to turn on cc / eng captions!!! Drawing by:   / thebunmeo   Follow me on :) :   / tiposhomebakes   Recipe (makes a three layer 5 inch chocolate cake) 75g brown sugar 50g sugar 40g cocoa powder 90g plain flour 1/2 tsp baking powder 1/4 tsp baking soda 60g oil 1 egg 1 egg yolk 100g buttermilk (100g milk with 10g of vinegar mixed in) 75g HOT water (added last) Add vinegar into milk and let sit. (skip this step if you have buttermilk on hand). Sift all dry ingredients into a large mixing bowl. Add in the wet ingredients EXCEPT FOR THE HOT WATER and mix till well-combined. Then add in hot water and immediately mix the batter. Batter will be thin. Divide batter into 3 pans (around 185g each). Bake at 155°C / 311°F for 25-30 min or until toothpick inserted comes out clean or with a few crumbs attached. Cool and level the cake. (For more detailed steps:    • [Relaxing video~] Customised KiKi's Delive...   ) Recipe (swiss meringue buttercream) 6 egg whites (around 185g of egg whites) 120g sugar 300g unsalted butter Vanilla to taste Steps: Over a double boiler on the lowest heat, constantly stir egg whites and sugar until mixture becomes hot to touch and sugar has dissolved. Whip on high until stiff peaks form. (stir the bottom of the mixture constantly as the mixer might not reach the bottom and it may look like stiff peaks but in actual fact it is still at soft peaks) Then, gradually add in soften butter and mix until buttercream forms. Add in vanilla and mix on the lowest setting for a few min to remove the air bubbles and create a smoother buttercream. Fill each cake layer with 40g of buttercream, and crumb coat the entire cake with more buttercream (just a thin layer will do) For more detailed steps:    • Basic Swiss Meringue Buttercream (reduced ...   Divide remaining buttercream into: 235g light pastel purple, 100g pastel beige orange, some for normal purple (around 30g - 40g), 30g of grey, a little for pink and black and yellowish green. Leave the rest white. I used oil based food colouring. (I used wilton's candy colours) (EDIT: using too much oil based colouring will cause the buttercream to become curdled and liquid so I will advise you to use gel colouring, sorry for the wrong instructions :( ) If you have to use normal food colouring, when mixing in the colours, let it sit for awhile before mixing it more. The colours will darken slow but gradually so do not keep adding in food colouring. I used Wilton piping tip no. 809, no. 2A and no. 1 Music: 🎈Song : Daystar - Cozy Place /    • ✨샛별 - Cozy Place✨(Royalty Free Music)   🎈Song : Daystar - Rainbow /    • ✨샛별 - Rainbow☔✨(Royalty Free Music)   #koreancake#recreate#starrynight#artist'sdrawing