Cake for 2 kids anniversaries – cake design ideas

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas

 

Cake for 2 kids anniversaries – cake design ideas
Unfortunately I don’t have pictures of the section, because it was made to order, but I can tell you that it was very praised and appreciated by all the girls’ guests!

The tops are made in a large tray from the stove !!!
Brown countertop 1:
5 small eggs
a little salt
120 g of sugar
100 g flour
20g cocoa
1 teaspoon baking powder
esenta de rom

Brown countertop 2:
5 small eggs
a little salt
120 g of sugar
100 g flour
20g cocoa
1 teaspoon baking powder
esenta de rom

Vanilla top 2:
5 eggs
120 g of sugar
salt
vanilla essence
120 g flour
1 teaspoon baking powder

For syrup:
450 ml water
sugar to taste
vanilla essence

For the raspberry mousse:
500g frozen raspberries
130g old
2 sheets of gelatin
200ml natural cream for whipped cream
1 tablespoon powdered sugar

For the chocolate mousse:
200 g milk chocolate
130 ml of milk
2.5 sheets of gelatin
230 ml liquid cream
2 tablespoons vanilla powdered sugar

For milk mousse:
250g sweetened condensed milk
100ml milk
1 tablespoon honey
250ml liquid cream
3 sheets and a half of gelatin
vanilla essence

Method of preparation:

For the brown countertop 1:
Separate the eggs, beat the egg whites with the salt powder, add the sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.
We stop the mixer and in the dough we add the rum essence, we mix a little more, and with the help of a sieve, we put flour mixed with baking powder and cocoa, we mix lightly with a silicone or wooden palette, until
incorporate the flour of the other ingredients.
After we have finished the dough, we pour it into a large stove tray, lined with baking paper and put the tray in the preheated oven, for 15 minutes or most likely we do the toothpick test.
When it is ready, remove it with the help of baking paper on a large grill and let it cool. We will use the tray on the other counter and so that it is not hot we passed it through a jet of cold water !!!

For the brown countertop 2: We do the same !!!

For the white worktop:

Separate the egg whites from the yolk.
Beat the egg whites with the salt powder, then add the sugar and mix lightly until it melts, then add the yolks one by one and mix until everything is well blended.
Add the flour with the sifted baking powder, mix well, and at the end add a little vanilla essence for an extra flavor.
Pour the resulting composition in a large stove tray lined with baking paper for 15 minutes or do the toothpick test.
Let cool.

For syrup:
Heat the water with the sugar so that all the sugar melts, turn off the heat and add the vanilla essence depending on how fragrant you want the syrup to be.

For the raspberry mousse:
We put the thawed raspberries in a kettle on the stove together with the sugar and leave it on the fire until the sugar melts, then we pass it through a sieve to get rid of the seeds.
Heat the resulting puree, and add hydrated gelatin in cold water.
Mix the whipping cream with the powdered sugar until it becomes firm, then mix it with the raspberry puree, which must be at room temperature.

For the milk chocolate mousse:
We put the gelatin sheets to hydrate in cold water.
Melt the chocolate together with the milk, add the gelatin sheets and let it reach room temperature.
Mix the whipped cream with the powdered sugar until it becomes firm, then mix it with the chocolate and mix well.

For milk mousse:
We hydrate the gelatin in cold water.
Heat the milk, then add hydrated gelatin to dissolve.
Pour the warm milk over the condensed milk, honey, vanilla, mix and separately mix the liquid cream with the powdered sugar until it becomes firm, then add it gradually over the milk composition.

Assembly:
The cake is mounted in a large tray with removable walls and each cream must be made exactly when it must be poured into the tray, not the day before or a few hours before, because they contain
gelatin and they will harden !!!!

For mounting:
Cocoa top, syrup, milk chocolate mousse (refrigerate for 1 hour), vanilla top, syrup, raspberry mousse (refrigerate for 1 hour or until the mousse hardens), then , cocoa top, syrup and finally the milk mousse.
Refrigerate until the next day.

For decoration, I divided the cake in 2 with a strip of red marzipan and I decorated it half with chocolate and half with fruit, being 2 celebrated …

I hope it inspires you!



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