Anniversary cake

About 60 min. prep. + 120 min. decorating + 5 hours coolingpracticed
What you need: cake rings of Ø 15 cm, Ø 20 cm, Ø 25 cm

Upper layer
Ø 15 cm

  • 3 eggs
  • 100 g sugar
  • Decocino vanilla pod
  • 2 tbsp. water
  • 125 g flour
  • 2 tbsp. cacao powder
  • ½ packet baking powder


For the decoration

  • 1 packet custard powder
  • 500 ml milk
  • 40 g sugar
  • 750 g soft sweet-cream butter
  • 1 packet granulated sugar
  • 2 packets Decocino pink fondant
  • 3 packets Decocino white fondant
  • Decocino metallic copper spray
  • Decocino metallic colouring powder, set of three pastels
  • Decocino edible glue
  • Decocino pink metallic cake glaze
  • Decocino pink silver or gold glittering snow

 

Middle layer
Ø 20 cm

  • 300 g flour
  • 2 tsp. baking powder
  • 200 g sugar
  • 2 eggs
  • 180 ml neutral oil
  • 200 g Greek yoghurt
  • 2 tsp. Decocino flavouring paste lemon
  • 2 tsp. water
  • Pinch of salt

For the filling

  • 200 g cream
  • 1 packet instant gelatine
  • 80 g icing sugar
  • 2 tsp. Decocino flavouring paste orange
  • 350 g cream cheese

Preparation

Baking

Upper layer Ø 15 cm

  1. Preheat the oven to 165 °C with the circulating fan setting selected. Line the cake ring with baking paper.
  2. Put the eggs in a mixing bowl. Whisk them with the sugar, scraped-out vanilla pod, and water to form a creamy consistency. Blend the flour with the cacao, sift it into the eggs and whisk it in.
  3. Spoon the batter into the cake ring and bake for about 35 minutes. Test for doneness using a skewer.
  4. Leave to cool, remove from the baking ring and divide into four parts.

Middle layer Ø 20 cm

  1. Blend the sugar, lemon paste, water, oil, yoghurt, and eggs in a large bowl.
  2. Add the flour, baking powder and salt a little at a time to form a smooth batter.
  3. Spoon the batter in the greased cake ring and bake at 180 °C with the circulating fan setting selected for about 40 minutes. Test for doneness with a skewer.

Lower layer Ø 25 cm

  1. Stir together the butter, sugar, salt and tonka paste. Adds the eggs one at a time. Beat the mixture until it is creamy. Blend the flour and baking powder and fold into the egg mixture a bit at a time in alternation with the milk.
  2. Blend the coffee extract with 1 tbsp. water. Divide the batter into two portions. In one half, stir in the extract and cacao. To the other half, add the soft caramel.
  3. Put the cacao and coffee extract batter in the tin, followed by the caramel batter. Use a fork to create a subtle whirlpool effect between the two batters. Bake at 160°C for about 1 hour under the circulating fan setting. Test for doneness with a skewer.
  4. Leave to cool for about 30 minutes. Carefully cut from the tin and leave to chill in the fridge.

Filling (upper layer)

  1. Whip the cream with the instant gelatine until the mixture is stiff.
  2. Gently blend the icing sugar with the flavouring paste and cream cheese (if the mixture is stirred too vigorously or for too long, the cream cheese can become watery).
  3. Carefully fold the cream into the cream cheese mixture.
  4. Place the lower sponge layer into a clean cake ring.
  5. Spoon the first portion of the filling onto the sponge cake and spread it out evenly.
  6. Repeat the process, finishing with the last sponge layer.
  7. Leave the cake to cool in the fridge for at least 5 hours.

To decorate

  1. Prepare the pudding according to packet instructions. Leave to cool. Blend with the soft butter to form a creamy consistency.
  2. Glaze all three cakes with the buttercream. Roll out the fondant. Cover the lower cake layer with pink fondant, cover the middle and upper cake layers with white fondant.
  3. Leave the cakes to cool slightly.
  4. Coat the edge of the lowest cake with edible glue and roll the cake in the granulated sugar straight afterwards. Decorate lightly with a layer of metallic copper spray.
  5. Coat the middle cake layer with the metallic colouring powder on the edges from bottom to top, apply edible glue and roll on the granulated sugar. Spray lightly with a layer of metallic copper spray.
  6. For the upper cake layer, prepare the metallic pink cake glaze and colour with metallic pink colouring powder. Pour the glaze over the upper edge to make it trickle off slightly.
  7. Finish by putting the cake layers one on top of the other and decorate with roses, pearls, and glistening snow as you like.

     

Products used

Flavouring pastes
Flavouring pastes
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Metallic cake glaze
Metallic cake glaze
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Spray-on cake glaze
Spray-on cake glaze
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Baking aromas
Baking aromas
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Vanilla Pod
Vanilla Pod
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Glitter Snow
Glitter Snow
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Metallic-Spray
Metallic-Spray
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Edible Glue
Edible Glue
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Baking Starch
Baking Starch
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Sugar Sprinkles
Sugar Sprinkles
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Metallic Colouring Powder
Metallic Colouring Powder
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Sugar Paste Coloured
Sugar Paste Coloured
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White Sugar Paste
White Sugar Paste
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