I baked 3 cakes in the last 2 days. I want to bake a cake that has the really soft but rich texture. I am still trying to find the right recipe…

Here are the cakes:

Blue berries syrup:

½ pint blue berries

3tbsps sugar

1tbsp water

Mix all the ingredients above in a cooking pan, bring it to boil then reduce the heat to low and cook for 10 minutes. Filter the mixture and set the syrup aside.

 

Blue berries cream cheese Frosting:

( good for 2 – 6″ cakes)

1 1/4 cups heavy whip cream
1/2 cup sugar
1 tsp vanilla extract
12 oz cream cheese

3 tbsps blue berries syrup

Whip cream cheese and blue berries syrup until it is creamy and fluffy.

Mix whip cream, sugar and vanilla extract together in a big mixing bowl and whip on high speed until soft peaks form.
Add the cream cheese mixture to the whipped cream and whip until stiff peaks form. Set whipped frosting in the refrigerator.
Cake：

Ingredients:

6 eggs at room temperature,

Cake flour 200 grams, sifted

Sugar 150 grams

Vegetable oil or melted butter 50 grams

Baking:

Preheat oven to 355Fahrenheit

Break the whole eggs into a large mixing bowl

Then pour the sugar into the bowl

Take a big cooking pan with some hot water in it, leave the bowl on top of it (the bottom of the bowl touches the hot water) and whip the eggs.

With the constant whipping, the egg will produce big bubbles; then it will become thicker.

Whip the egg until when you pick up the mixer the egg batter drop down will not disappear immediately and you can use it to draw clear lines. (The whole process takes about 12 minutes depends on the power of your mixer).

Add the flour to the batter in 3 times; with the help of a rubber scraper carefully stir it from the bottom to the top. Do not mix it in a circle direction to avoid defoaming of the egg.

Pour the vegetable oil or melted butter into the cake batter and continue to stir from the bottom to the top.

Spread the parchment paper on the bottom of the baking pan and pour the cake batter into it.

Bend the baking pan on the kitchen counter really hard a few times to get the air out. Bake in the preheated oven for 15-20 minutes. To see if it is ready, use a toothpick to insert inside the center of the cake if it comes out clean then it is ready.

Assemble:

Let the cake to cool down completely

Cut the cake into 3 even slices

Leave the first slice on a cake bottom pad and put it on the cake turntable

Add some frosting on top of the first cake slice, with the help of spatula, smooth the frosting on the surface evenly. Then add the second slice and repeat the same procedure until all 3 layers are stacked up. Use an icing decorator to smooth the surface and the side of the cake. Decorate the cake with your favor berries or fruits.

蓝莓糖浆:

½品脱蓝莓

3大勺白 糖

1大勺 水

把上面的所有配料倒入锅里, 把它煮开, 然后把把火调小 煮10分钟。过滤混合物, 把糖浆放在一边备用。

蓝莓奶油奶酪霜:

（够做2 个6寸的蛋糕）

1 1/4 杯奶油

1/2 杯白糖

1茶匙香草精

12盎司奶油奶酪

3汤匙蓝莓糖浆

用搅拌器打奶油奶酪和蓝莓糖浆, 直到它变蓬松。

将奶油, 糖和香草精倒入一个大的碗里用搅拌器高速搅拌, 直到奶油变浓稠。提起搅拌器奶油仍会滴落。

加入奶油奶酪混合物到奶油里继续打, 直到凝固硬性发泡。放在冰箱里备用。

 

蛋糕：

蛋糕的食谱是君之的， 几乎没有改变。 http://blog.sina.com.cn/s/blog_4a5089ff0100cdet.html

配料：

鸡蛋6个, 室温

低筋面粉200克，

细砂糖150克，

植物油或融化的黄油50克
烘焙：烤箱中层355 华氏度，15-20分钟

制作过程：

准备一个稍微大点的盆，鸡蛋打入盆里。
再将白糖倒入。
取一个锅，锅里放入热水，把打蛋盆坐在热水里，并用打蛋器将鸡蛋打发。
随着不断的搅打，鸡蛋液会渐渐产生稠密的泡沫，变得越来越浓稠。

将鸡蛋打发到提起打蛋器，低落下来的蛋糊不会马上消失，可以在盆里的蛋糊表面画出清晰的纹路时，就可以了。（整个打发的过程约需要12分钟， 看你的打蛋器的马力有多大）
分3次倒入低筋面粉，用橡皮刮刀小心地从底部往上翻拌，使蛋糊和面粉混合均匀。不要打圈搅拌，以免鸡蛋消泡。
在搅拌好的蛋糕糊里倒入植物油或者融化的黄油，继续翻拌均匀。
在烤盘里铺上油纸，把拌好的蛋糕糊全部倒入烤盘。
把蛋糕糊抹平，端起来在地上用力震几下，可以让蛋糕糊表面变得平整，并把内部的大气泡震出来。把烤盘送入预热好355度的烤箱，烤15-20分钟，用牙签插入蛋糕内部，拔出来后牙签上没有粘上蛋糕，就表示熟了

组装:

让蛋糕完全冷却下来。

把蛋糕横切成3片

将第一个切片放在蛋糕垫上, 再放在蛋糕转盘上。

在第一片蛋糕上加一些奶酪霜, 在刮刀的帮助下, 均匀地抹在蛋糕上。然后将第二个切片覆盖上去, 重复同样的步骤, 直到所有3层蛋糕片都堆起来。使用一把刮蛋糕奶油专用刮刀把蛋糕的面和边都刮平。用你喜欢的浆果或水果装饰蛋糕。

I didn’t have enough frosting for this last one, so this one I added some strawberries to the frosting and make a sandwich cake. Lol…