Billie Eilish Layer Cake
@under_baked Minimalistic Shortcake. Demonstration of a 4 layers shortcake, filled with chocolate cream, coated with rich heavy cream and garnished with a natural drip chocolate ganache, which is by the way, very fun and stressful to do 😝 I just love the simplicity and beauty of shortcakes. . . #bakingaesthetics #baketok #cozybaking #baking #fypbaking #cottagecoreaesthetic #aestheticbaking #cakesoftiktok #cottagecorebaking #caketoks
♬ What Was I Made For? – Billie Eilish
Story time: when I initially uploaded this layer cake video online, it was at a stage of when I considered to resign from creating content. Billie Eilish “What was I made for” was a trending song at that time, so I simply decided to name this cake “The Billie Eilish Layer Cake”. I know, it is so stupid, but for some reason it became my most viral cake I have shared thus far, that received a lot of attention and love, and I must admit- I have absolutely no idea why!
This cake is a simple chocolate layer cake, with ganache drips and American ice cream-like piped cream.
Anyways, once this cake became a hit, it felt wrong for me to stop creating content, even just for the fact that I received some kind of confirmation that there are people out there, that are interested in what I am sharing, or even makes them feel happier just watching my videos. Billie’s reaction to this cake is still pending lol.
First published:
Last modified:
Billie Eilish Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 4 Sheets |
| Insert Cream: Chocolate | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g | |
| Dutch Processed Cocoa Powder | 20g | |
| Icing Cream: Plain | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Piping Cream: Plain (Closed Star piping tip 844) | Heavy Cream (38%) | 85g |
| White Granulated Sugar | 13g | |
| Dark Chocolate Ganache Drip (microwave together) | Dark Chocolate (55%) | 40g |
| Heavy Cream (38%) | 40g | |
| Decoration: Mistral Chocolate | Mistral Chocolate | QS |
Cake assembly instructions:
- Spread 70g insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice and decorate as shown in the photo, or per your personal preference.
- Pro tip: The ganache needs to be poured when it is at 35C, right at the center of a cold cake, about 10C.
