My Birthday Cake
I am not young… But this certainly did not prevent me from making my own childish birthday cake design lol.
The cake is simple in flavors, and the icing is lightly blue colored whipped cream. Yes, I oppose the use of food coloring. But using just 1 drop for just one cake is not too terribly bad. Had I more time and resources, I’d invest in blue spirulina or butterfly pea tea (lends natural blue color). However, I guess sometimes shortcuts are allowed.
The clouds at the sides of the cake are piped and then smeared using one of those small cake designer spatulas. Trying it for the first time is weirds and does not necessarily come out the way you imaging. But remember, practice always makes perfect. The cloud characters were made out of white chocolate mousse, poured into cloud shaped silicone molds (for a bargain price on AliExpress).
First published:
Last modified:
My Birthday Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 5 Sheets |
| Filling: Crunchy Milk/Dark Chocolate Pearls | Crunchy Milk/Dark Chocolate Pearls | QS. Sprinkle in between the layers. |
| Insert Cream: Plain | Heavy Cream (38%) | 320g |
| White Granulated Sugar | 32g | |
| Icing Cream: Plain (Blue) | Heavy Cream (38%) | 140g |
| White Granulated Sugar | 14g | |
| Food Color (Blue) | 1 drop | |
| Piping Cream: Plain (Plain 0.5cm piping tip) | Heavy Cream (38%) | 40g |
| White Granulated Sugar | 4g | |
| Decoration: White Chocolate Mousse Clouds | Powdered Gelatin | 1.5g (1/2 tsp) |
| Water | 8g | |
| Vanilla Extract / Paste | 1/2 tsp | |
| White Chocolate | 38g | |
| Milk | 38g | |
| Heavy Cream (38%) | 60g |
Preparation:
White Chocolate Mousse:
- In a small bowl, thoroughly mix the gelatin with water and refrigerate until use.
- Into a narrow and tall container, add the white chocolate. Heat the milk to 80C. Pour it over the white chocolate and allow it to rest for 2-3 minutes. Meanwhile, melt the gelatine mixture in the microwave for about 10 seconds, and thoroughly mix to a clear liquid without any lumps.
- Add the bloomed gelatin and vanilla to the chocolate mixture, and using an immersion blender, mix to a smooth consistency without any lumps. Allow to cool down to 33-34C.
- Whip the heavy cream to soft peaks, and gradually fold it into the chocolate mixture. The mousse is to be used immediately, at temperature of 23-24C.
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.
