Birthday cake with sugar paste

 

A beautiful cake, ideal for birthday. It is built on two levels and decorated with sugar paste. It is made with chocolate cake and buttercream cherry, but can be done with any combination of flavors you like. From radicio.com

 

Materials for decorating:

Sugarpaste coating: 900 g. about (a dose of the formulation)

Coloring: small amount of yellow and orange flames of candles and whatever colors you like for candles.

Icing (royal icing) or buttercream: little to stabilize the cake levels

Ingredients for the cake:

Flour for all uses: 315 g.

cocoa powder: 95 g.

Baking powder: 2 1/2 teaspoons

Soda: 3/4 teaspoon

Salt: 1 teaspoon

Sunflower: 150 ml

Ζάχαρη : 400 g.

Eggs: 2 whole big and one saffron

Vanilla extract: 2 teaspoons

almond extract: 1/2 teaspoon (optional)

Milk: 360 ml

Hot strong coffee: 240 ml (filter or espresso)

Materials for the Swiss buttercream:

Egg whites: 150 ml (about 4 whites)

Ζάχαρη : 250 g.

Butter: 450 g.

Vanilla extract: 2 teaspoons or 1 tablespoon cherry liqueur

sour cherry jam: 1 mug

 

For this cake will need additional 2 tins, 18 and 12 cm, greaseproof paper baking, spatula to break it the buttercream, 5 wooden poles for cake, 2 cake bases, 18 and 12 cm, some toothpicks, rolling pin for sugar paste, 2 small cookie cutters to tear shape for the flames of candles and confectionery thermometer.

 

Implementation:

On the day before preparing the candles on the cake: taking a small amount of sugar paste and paint yellow and a smaller and paint orange. Open Yellow sheet, 3 mm around and cut as many flogitses want (This cake has 18). Open a spreadsheet and orange sugar paste and cut flogitses a smaller size than the first.

Put in more rounded edge of the yellow flame toothpick. Brush with a little water and flame orange stick on yellow, so, to match the rounded edges.

 

Take the sugar paste and small amounts of paint in the colors you want to have your candles. The open sheet, 4 – 5 th. thick and the pizza wheel or sharp knife, cut 18 orthogoneia, at various heights (5 – 12 cm)

At the edge of each candle, drive into a toothpick with flogitsa. Leave the candles on kitchen paper, flat surface, dry until use.

For the cake:

Preheat oven to 175 degrees. Butter and run-in using the wax paper trays (the bottom and around).

Sift together the flour, Cocoa, Baking, baking soda and salt. Keep it aside for later.

Beat in mixer, with the oil sugar, at medium speed 2 minutes. Then add a – a eggs, yolk, vanilla and almond extract. when mixed, lowering speed and add the mixture of flour, alternately with milk (starting and ending with flour). End, with mixer at low, add coffee. Turn up the speed and beat to mix coffee (no more than 30 seconds).

Divide the dough into 2 tins you prepared (fill up the 2/3 about) and bake in the preheated oven for 40 – 50 minutes (check with a stick or knife if cooked)

Remove from the oven, leave 15 minutes on a rack to cool slightly and then xeformarete. Leave them on a rack to cool completely.

For the buttercream:

Put the eggs and sugar in a bowl that can withstand the heat. The hit bit with wire and then put on a saucepan with simmering water (bain marie). Then Beat the egg whites on the bain marie, until reaching the mixture at a temperature 65 Celsius. Then remove the bowl from the bain marie and pour into the mixer bowl.

With the whisk of meringue and on high speed, beat the egg whites until they moderate noses (the bowl of the mixer must have come to room temperature). Stop hitting and change the whisk of meringue in a simple beater. With the slow speed, add track – piece of butter (should be at room temperature) and vanilla. When incorporated all, upload speed up to knock on 3 minutes.

Remove the buttercream on the mixer and add the sour cherry jam, simply stirring with a spatula, until incorporated (you can keep the buttercream tightly closed in the fridge 1 week or for katapsthxi 3 months – before using you must let it come to room temperature. If you had in the freezer, should be thawed in the refrigerator and then remove it except to come to room temperature)

For the assembly – decoration:

Cut each cake in 2 horizontal discs. Put a bit of buttercream to each base center cake and put it over the first cake tray. Apply a generous amount voutyrokremas, to straighten up and put the second cake tray. Spread on top and around buttercream. Lay on as best you can and put the cake in the refrigerator, harden the buttercream. Take them out with lukewarm spatula, further straighten the surface.

Divide the sugar paste that was left in 2 parts (a little larger than the other, it will cover more cake) and open a round sheet, 4 th. thickness of about. Carefully lift the glaze sheet and place on cake, so as to cover all. Carefully, Lay the sheet, to cover the cake right, without making creases. Cut the sheet left over.

Place in center of platter to use, little buttercream or white glaze. On top put the biggest cake.

In the center of large cake, drive into the wooden stoirigmata (you can use straws for large skewers) and cut exactly at the height of the glaze. Be careful to put in such a way, so when you get the second cake on them not externally from the second disk.

Place the center bit of buttercream or white frosting and carefully place the second cake.

With a little edible glue or white glaze or water, round stick candles you prepared.

 

Your cake is ready!