Annual Christmas is coming again.It's not only popular in Europe and America, but also has significant influence in China.During this lively festival, family gatherings can't be complete without festive foods.Just the right opportunity to showcase your baking skills with a colorful holiday celebration cake.Believe your kids will love it.

Let's create beautiful memories together through baking!Buttercream and Fruity Celebration CakeMuffin materials A:Milk 50g, salad oil 50g, fine sugar 30g, low flour 75g,Egg yolks 4 pieces, cornstarch 20gMuffin materials B:Egg whites 4 pieces, fine sugar 60g,

Lemon juice 3~5 drops

Decorative materials:

Whipped cream 250g, powdered sugar 20g, bear cookies 1 pack, black and white candies 3 boxes, various fruit cubes as neededButtercream and Fruity Celebration Cake stepsFirstly, prepare a vanilla sponge cake using materials A.Milk, salad oil, fine sugar are mixed well.Add sifted low flour and cornstarch, mix until smooth without lumps. Overmixing will cause gluten formation.

Next, add egg yolks and mix into uniform egg yolk batter for later use.Start whipping the egg whites, adding fine sugar in 3 batches to whip to stiff peaks.Mixture A is mixed well before pouring into a mold 80% full. Tap gently twice to release air bubbles.Place it in the preheated oven on middle rack at 150 degrees for about 45 minutes;Once done, remove from oven and invert immediately. Let cool before removing the cake.

Cut the cake into 3 even slices, prepare fruit cubes.Whip whipped cream with powdered sugar until slightly frothy.Apply a layer of cream on one slice, arrange fruits in the middle.Stack up the remaining two layers and decorate as desired. Use black and white candies for bordering.5|Take 1/3 of the egg whites to the egg yolk batter, fold well before adding the rest of the egg whites gently folding until combined.A pack of dried ingredients, 3 boxes of black and white snacks, and an adequate amount of fruit bits.

The preparation method for the multicolored muffins.

1 Firstly prepare agenoise cake，mix milk, salad oil, and granulated sugar from ingredient A to blend evenly.

2 Sifted low flour and cornstarch are then added, mixing until smooth without lumps; over-mixing will cause toughening.

3 Then add the egg yolks and mix into a uniform yolk batter, setting it aside.

4 Begin to whip the egg whites; add granulated sugar from ingredient B in three stages while whipping until stiff peaks form.

6 Pour the well-mixed batter into the mold 80% full, tap gently twice to release air bubbles.

7 Place in a preheatedovenat middle rack; bake at 150 degrees for about 45 minutes.Remove the cake immediately after baking, invert it to cool down, then unmold once cooled.

8 Evenly slice the cake into three pieces and prepare fruit bits.

9 Whip cream with sugar until soft peaks form.

10 Place a piece of cake, spread some whipped cream on top, and arrange fruits in the middle.

11 Layer the remaining two slices of cake, decorate properly, and surround with black and white snacks.

5 Take one-third of the egg whites to the yolk batter, fold evenly before gently folding in the rest of the whites.