Plus Size Bento Birthday Cake
I’ll be honest- I’m not a big fan of the bento cakes trend. I find them too small, and take just the same amount of time and effort to make as a regular sized cake.
However, as someone who’s got a thing for small sized baking concept, I can totally see the need in having a cake this small, as something that is more personal.
I’ve decided a long time ago that bento plus size cakes, which are 12cm in diameter, compared to the standard 10cm diameter bento sized cake, can be used as a compromise between a cake that would not feel like a total waste of my time, and an individual size that still looks like a cake.
This next cake was made for my mom’s birthday. It’s a layer cake filled with raspberry cream and crunchy chunks of white chocolate and almonds.
First published:
Last modified:
Plus Size Bento Birthday Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets (Trim each sheet to 12cm diameter) |
| Filling: White Chocolate and Almonds Crunch | White Chocolate | 45g |
| Unsalted Butter | 10g | |
| Almond Butter | 38g | |
| Sliced Almonds, Chopped | 30g | |
| Insert Cream: Raspberries | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Raspberry Puree | 24g | |
| Icing Cream: Raspberries | Heavy Cream (38%) | 80g |
| White Granulated Sugar | 8g | |
| Raspberry Puree | 16g | |
| Piping Cream: Plain (Closed star piping tip, 843) | Heavy Cream (38%) | 70g |
| White Granulated Sugar | 7g | |
| White Granulated Sugar | 4g | |
| Raspberry / Strawberry Ganache Drips (Melt together in the microwave) | Raspberry / Strawberry Chocolate | 25g |
| Heavy Cream (38%) | 9g |
Preparation:
White Chocolate and Almonds Crunch:
In a small bowl, melt together in the microwave the white chocolate and butter, and mix until smooth. Add the almond butter and chopped sliced almonds, and mix together to combine.
Pour this mixture into a small tray lined with plastic wrap, and using the back of a teaspoon spread into a rough rectangle (slightly thicker than 1/2 cm). Transfer to the refrigerator (or freezer) until fully sets. Before assembling the cake, chop the chocolate and keep refrigerated until assembly.
Cake assembly instructions:
- Spread 50g insert cream, and sprinkle half the amount of chopped chocolate crunch on top of it. Place another cake sheet on top of the cherries.
- 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.
