Christmas Birthday Cake
My niece was celebrating her birthday very closely to Christmas, so I made her this cake, which is perfect for kids. I’ve added the sprinkles close to serving the cake- unfortunately, the longer you let them stay on the cream, the more color they bleed, which makes the cake look like a total disaster. So, I guess that’s my little tip on how to avoid this situation in advanced.
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Christmas Birthday Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Insert Cream: Chocolate | Heavy Cream (38%) | 170g |
| White Granulated Sugar | 17g | |
| Dutch Processed Cocoa Powder | 17g | |
| 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 | 9g | |
| Decoration: Mini Chocolate Sprinkles | Mini Chocolate Sprinkles | QS |
Cake assembly instructions:
- Spread 80g 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.
