Minimalistic Birthday Cake
@under_baked Minimalistic Birthday Cake A cozy and vintage presentation of the classic chocolate birthday cake, with a minimalistic design, filled with fresh whipped cream and added some crunchy pearls. I guess it’s evident that I was a bit timid with the chocolate ganache coating as I was aiming to get the natural drip decor. As always, practice makes perfect. This cake had to be delivered to an event so I couldn’t reveal the cross section this time 😌 . . #bakingaesthetics #baketok #cozybaking #baking #fypシ #bakingvlog #bakingtiktok #bakingvideo #birthdaycake #cakesoftiktok #cottagecoreaesthetic
♬ Amas Veritas – Alan Silvestri
This birthday cake was made for a 12-year-old kid who celebrated his birthday, and it sure caught the attention of many people that evening. I guess it could’ve been due to the fact that it is a chocolate cake, with colorful writing, and what seem to be colorful sprinkles around the sides of the cake (which are actually made of whipped cream mixed with some food coloring). However, the flavors were also simple yet wonderful. Just what kids are looking for in a cake.
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Minimalistic Birthday Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 4 Sheets |
| Filling: Crunchy Milk/Dark Chocolate Pearls | Crunchy Milk/Dark Chocolate Pearls | QS. Sprinkle in between the layers. |
| Insert Cream: Plain | Heavy Cream (38%) | 230g |
| White Granulated Sugar | 23g | |
| Icing Cream: Chocolate | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Dutch Processed Cocoa Powder | 6g | |
| Piping Cream: Plain (Closed Star piping tip 844, Writing piping tip No. 1 or 2) | Heavy Cream (38%) | 60g |
| White Granulated Sugar | 6g | |
| Dark Chocolate Ganache Drip (microwave together) | Dark Chocolate (55%) | 45g |
| Heavy Cream (38%) | 45g |
Cake assembly instructions:
- Spread 70g insert cream, and sprinkle the Crunchy Chocolate Pearls on top of it. Cover them 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 #1: The remaining piping cream can be divided into 3 parts. Add a little bit of food coloring to each part, transfer to a piping bag fitted with a writing piping tip in order to pipe sprinkles like decoration.
- Pro tip #2: The ganache needs to be poured when it is at 35C, right at the center of a cold cake, about 10C.
