low gluten flour
Vanilla Chestnut Stuffing
Edible colored pencils
One Bite at a Time, Spooky Halloween, Chestnut Kid Lollipop Cake Recipe
Prepare all ingredients in advance
Soften the butter sufficiently
Pour in all the granulated sugar at once and beat with a whisk on high speed.
When the butter becomes white and large, pour in the egg mixture three times and continue mixing on high speed.
Pour in the sifted powder (low flour + cocoa powder + baking powder)
Put the cake batter into the mold, then add the chestnut filling (I forgot to take a picture of the chestnut filling, it’s optional).
Immediately unmold the baked cake and cool it until ready to use.
Use paper sticks to insert cake bodies and frosting into piping bags.
Decorate the cake to your liking and finish with an edible paintbrush.
The finished product is here!
1: The butter must be completely softened :
2: Eggs must be room temperature eggs, not refrigerated eggs, because using refrigerated eggs will cause the oil and water to separate during the whipping process, which will affect the taste of the cake.
3: The above recipe is suitable for the amount of 12 consecutive moulds of Learning Chestnut.