Ingredients- 1 sponge cake (see recipe here) - pastry cream (see recipe here) - icing (see recipe here) 1/3 with 2 tblspoons of cocoa powder 1/3 colored pink 1/3 colored yellow - mini marshmellows - raspberries |
Make the sponge cake (see recipe here), the pastry cream (see recipe here) and the icing (see recipe here). |
You need to make the top of your cake as flat as possible. With a knife or a cake leveler cut the top part of your cake and then flip it. |
With a knife or a cake leveler cut in half the cake. In the bottom half spread uniformelly the pastry cream. |
Cover the pastry cream with the raspberries and then close the cake with the other half of the sponge cake. |
Put 1/3 of the icing in a bowl, add 2-3 tblspoons of dark cocoa powder and mix well. Spread the icing on top of the cake with a spatula. |
Try to create the smoothest and thinnest layer of icing you can. Also ice the side of the cake. Leave the cake in the refrigerator for about 30 min. (Also remember to put the icing in the refrigerator while you wait or it will get too soft) |
Make a second layer of icing on top and on the side of the cake. With a toothpick you can make a sketch on the icing of what you have in mind to design. Color the second 1/3 of the icing pink and the last one yellow. Put the icing inside a decorating bag. We use a round tip for the yellow icing and a star tip for the pink icing. |
Start to decorate the cake! To see how to make stars and other star tip elements look here, to see how to use the round tips look here. |
We add mini marshmallows on the bottom of the cake. Keep refrigerated before eating. |
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