Cake
Description
Delicious baking for the whole family. This cake turns out very tasty and unique. It's especially great for children's parties. The cake is decorated with fondant, which is very easy to work with. Serve with tea or coffee.
Instructions
- 1
Step 1
1. This time I had to work a bit with the cake layers, as I was making classic and peanut sponge cakes. To one batch I added finely chopped peanuts, while the other one I left plain. I prepared the sponge cake using the traditional method (whipped egg whites and yolks with sugar separately, then gradually added flour and salt). Bake the layers until done in a preheated oven at 170 degrees. Once cooled, each layer should be sliced in half horizontally.
- 2
Step 2
2. While the cake layers were baking, I prepared the cream and the filling. I made a protein buttercream (300 g of butter). I generously spread the middle layer with the prepared cream, then mixed the remaining cream with the cake trimmings.
- 3
Step 3
3. I made one of the layers dark. Ideally, the cake should consist of 3 layers, one of which includes cocoa. That's what I did, but you can also use 2 layers (as described above). The more layers, the taller our mushroom will be. So, I brushed the chocolate layer with blackcurrant syrup.
- 4
Step 4
4. And spread the top with pure buttercream. Now this layer can be combined with the others.
- 5
Step 5
5. Now level our cake using the remaining cream and cake layers. Let it chill in the refrigerator for a while.
- 6
Step 6
6. Cover the mushroom cap with previously prepared fondant (don't forget to tint it with raspberry syrup). Make all other elements using white fondant. Then crush the cookies into crumbs or use leftover cake pieces, and sprinkle around the cake.