Birthday cake with fountain

1.5 - 2 hours including decorationeasy
What you need: 24 cm diameter Springform cake tin

Cake mixture
(Yoghurt pot = pot)

  • 1 pot of natural yoghurt (250 g)
  • 1 ½ pots of sugar
  • 4 eggs
  • 3 pots of flour
  • 1 pack of baking powder
  • 1 pot of vegetable oil
  • Decocino Non-stick Baking Spray

Buttercream

  • 500 g strawberries (fresh or frozen)
  • 500 ml water
  • 300 g soft butter
  • 100 g sugar
  • 1 pack of vanilla blancmange powder

Decorations

  • Decocino Non-stick Baking Spray
  • Decocino Musical Fountain "Happy birthday"
  • Decocino green, pink, white and black DecoChoc
  • Decocino blue Sugar Paste
  • Decocino Baker´s Starch
  • Decocino Edible Glue
  • Nut and nougat cream

Preparation

Baking

  1. Mix together yoghurt, sugar and eggs for the cake mix until they are frothy. Fold in the flour, baking powder and oil.
  2. Spray your baking tray with Decocino Non-stick Baking Spray. Pour the cake mix into the baking tray and bake for 175 °C approx. 50 min (checking the consistency with a skewer to make sure it’s ready!), then let your cake cool down.

Decorating

  1. Wash the fresh strawberries for the buttercream or allow the frozen strawberries and collect the liquid that accumulates.
  2. Puree the strawberries and add 500 ml of water. If you use frozen strawberries, you can use the liquid that accumulates and top it off with water up to 500 ml.
  3. Remove four tablespoons of strawberry puree and mix it with the sugar and vanilla blancmange powder. Bring the remaining strawberry puree to the boil in a pan, then take it off the hob and mix in the strawberry and blancmange mixture. Allow the blancmange powder mixture to boil for a further minute while stirring constantly then allow it to cool back down to room temperature.
  4. Beat the butter thoroughly, then continue stirring, regularly adding a tablespoon of strawberry blancmange until the butter has mixed completely with the strawberry blancmange.
  5. Cut the cake into two horizontal layers. Cover the first layer with the strawberry blancmange-buttercream mix and place the second layer on top.
  6. Now coat the upper part of your cake with nut and nougat cream. Roll out the Decocino blue Sugar Paste on top of Baking Starch, and use the diameter of the cake to cut out a circle with a diameter of 24 cm, placing it on top of your cake.
  7. You can now make DecoChoc frogs, lily blossoms and leaves of your own, attaching them to the cake using Decocino Edible Glue.
  8. Put on the Decocino Musical Fountain.

Products used

Edible Glue
Edible Glue
To the Product
DecoChoc
DecoChoc
To the Product
Non-stick Baking Spray
Non-stick Baking Spray
To the Product
Baking Starch
Baking Starch
To the Product
Cake Fountains
Cake Fountains
To the Product
Sugar Paste Coloured
Sugar Paste Coloured
To the Product