Mother’s Day cake "MOM"

About 10 min. bakingeasy
What you need: Letter cutters M and O (or U)

For the dough

  • 300 g flour
  • 40 g ground almonds
  • 40 g ground nuts
  • 75 g icing sugar
  • 1 tsp. Decocino vanilla extract
  • 1 egg
  • 200 g cold butter

Cream cheese topping

  • 350 g cream cheese
  • 100 g icing sugar
  • 1 tsp. Decocino vanilla extract
  • 200 ml cream
  • 2 packets cream stiffener
  • Decocino pink colouring paste 

To decorate

  • Decocino edible roses
  • Decocino Vintage butterflies
  • Decocino red fondant
  • Decocino cake glaze spray

Preparation

Baking

  1. Preheat the oven to 180°C with the circulating air setting selected.
  2. Knead the flour, ground almonds and nuts, icing sugar and vanilla extract into a crumbly dough. Add the egg and work the mixture into a supple dough. Leave to cool for 1 hour.
  3. Roll out the dough. Cut out three hearts of equal size.
  4. Bake the cut-out hearts for about 10 minutes.

To decorate

  1. Blend the cream cheese with the icing sugar and vanilla extract until creamy.
  2. Whip the cream and cream stiffener together until stiff. Add about 1 cm food colouring paste. Stir the coloured cream into the cream cheese.
  3. Transfer the cream into a piping bag and apply dabs of cream onto the first biscuit layer. Then lay the second heart on top and repeat the process.
  4. Roll out the red fondant until it is about 5 mm thick, cut out MOM / MUM letters using the cutters or a knife.
  5. Decorate the cake with fresh strawberries and Decocino edible roses.
  6. Spray the strawberries with Decocino cake glaze spray for extra visual effect.

Products used

Spray-on cake glaze
Spray-on cake glaze
To the Product
Vintage butterflies
Vintage butterflies
To the Product
Colouring Pastes
Colouring Pastes
To the Product
Vanilla Extract
Vanilla Extract
To the Product