Cake with fondant butterflies
Description
Delicious baked treat for the whole family. Fondant decorations can be used to decorate absolutely any cake, cupcakes, or pastries. Fondant holds its shape well, doesn't melt like cream, and doesn't spread. Using food coloring, you can achieve any color and shade you desire. Fondant is completely edible, so you can safely serve it to children. 1. Take the butter out of the refrigerator ahead of time. Beat it in a bowl with sugar. 2. Add the eggs and mix thoroughly. Gradually add the sifted flour in portions, then mix in the cocoa powder and baking powder. 3. Pour the batter into a baking pan and place in a preheated oven at 180°C (356°F). Once baked, cut the sponge cake horizontally into three layers. 4. For the mousse, transfer raspberries to a blender, add sugar, slightly warmed cream, and previously soaked gelatin (soak for 10 minutes), then blend. Chill in the refrigerator until set. 5. For the ganache, melt chocolate with warm cream. 6. Spread the ganache between the cake layers and on the sides. Place pre-washed and dried raspberries inside. Let the cake soak overnight. Refrigerate any leftover ganache. 7. Cut butterfly shapes from cardboard. Roll out the fondant into a thin layer (2–3 mm). Place the cardboard templates on top and cut out butterfly shapes. Shape the finished butterflies and let them dry (8–10 hours). 8. Remove the cake from the fridge and cover it with fondant. Reheat the leftover ganache using a double boiler or microwave, then use it to attach the butterflies to the cake. Serve warm or chilled. Perfect with tea.