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This creative Boba Tea Cake features tea-infused whipped cream, fresh fruit layers, and a surprise center containing a real cup of bubble tea. It's both a delicious dessert and a fun drinkable experience.
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Prepare marshmallow fondant for the lid and decorations. → Bake and hollow out the center of tea-flavored chiffon cakes. → Whip cream infused with tea bags and sugar. → Stack the cakes with cream and fresh fruit layers. → Place a cup of real boba tea in the center, cover with fondant, and decorate.
Prepare marshmallow fondant for the lid and decorations. → Bake and hollow out the center of tea-flavored chiffon cakes. → Whip cream infused with tea bags and sugar. → Stack the cakes with cream and fresh fruit layers. → Place a cup of real boba tea in the center, cover with fondant, and decorate.
This creative Boba Tea Cake features tea-infused whipped cream, fresh fruit layers, and a surprise center containing a real cup of bubble tea. It's both a delicious dessert and a fun drinkable experience.
Make marshmallow fondant by adding 1 tbsp of water to a half bag of marshmallows and melting them in the microwave.
Mix the melted marshmallows with powdered sugar and knead until it forms a smooth fondant icing. Roll it out into a sheet.
Prepare 2 or 3 fluffy tea-flavored chiffon cakes and slice them into layers.
Use a round cutter to hollow out the center of the cake layers to create space for the bubble tea cup.
Boil heavy whipping cream with tea bags and sugar to infuse the flavor, then let it cool and whip until stiff peaks form.
The chiffon cake should be sturdy enough to hold the weight of the cream and decorations.
Ensure the tea-infused cream is completely chilled before whipping, otherwise it won't hold its shape.
Measure the plastic cup beforehand to ensure the hollow center of the cake is the correct size.
When poking the straw, do it firmly to break through the fondant layer into the hidden cup.
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