My Birthday Cake

@under_baked

My Birthday Cake 🥳 It’s my birthday!! So, I was inspired to make this blue, sky high with clouds, birthday cake- it’s a 5-layers chocolate sponge cake filled with vanilla whipped cream, iced with some more cream with a tiny drop of blue food coloring. The clouds at the top are also edible and we’re made of white chocolate mousse 🤭. Took it with me to celebrate with my family and it was sooo good 🥳 . . #bakingaesthetics #baketok #cozybaking #fypbaking #aestheticbaking #cottagecorebaking #birthdaycakes #cakesoftiktok #cakedecoratingproblems #itsmybirthday

♬ fish in the pool・花屋敷 – ヘクとパスカル

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).

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My Birthday Cake:

Recipe:

ElementIngredientAmount (g / units)
Chocolate Genoise (Recipe)1cm thick x 5 Sheets
Filling: Crunchy Milk/Dark Chocolate PearlsCrunchy Milk/Dark Chocolate PearlsQS. Sprinkle in between the layers.
Insert Cream: PlainHeavy Cream (38%)320g
White Granulated Sugar32g
Icing Cream: Plain (Blue)Heavy Cream (38%)140g
White Granulated Sugar14g
Food Color (Blue)1 drop
Piping Cream: Plain (Plain 0.5cm piping tip)Heavy Cream (38%)40g
White Granulated Sugar4g
Decoration: White Chocolate Mousse CloudsPowdered Gelatin1.5g (1/2 tsp)
Water8g
Vanilla Extract / Paste1/2 tsp
White Chocolate38g
Milk38g
Heavy Cream (38%)60g

Preparation:

White Chocolate Mousse:

  1. In a small bowl, thoroughly mix the gelatin with water and refrigerate until use.
  2. 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.
  3. 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.
  4. 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:

  1. Spread 70g insert cream, and sprinkle the Crunchy Chocolate Pearls on top of it. Cover them with another cake sheet.
  2. Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
  3. Ice and decorate as shown in the photo, or per your personal preference.
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My Birthday Cake עוגת היומולדת שלי

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My Birthday Cake עוגת היומולדת שלי

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