XXL Sand Cake

Approx. 4 hours including decorationeasy
What you need: spring-form tins of roughly 26cm, 20cm and 15cm diameter, possibly a cake board and cake bases

Cake Mixture

Chocolate Cake
(Ø 26 cm)

  • 200g flour
  • 3 tbsp. cocoa powder
  • 180g sugar
  • 2 eggs
  • 100ml cooking oil (rapeseed or sunflower oil)
  • 220ml milk
  • 1 sachet of baking powder
  • 1 tsp. Decocino vanilla extract

Mayo-Cake
(Ø 20 cm)

  • 4 eggs
  • 200g sugar
  • 250g mayo
  • 200g flour
  • 2 tsp. baking powder
  • 1 tsp. Decocino vanilla extract
  • 1 pinch of salt
  • A little lemon juice

Sand Cake
(Ø 15 cm)

  • 2 eggs
  • 125g soft butter
  • 125g sugar
  • 60g flour
  • 60g cornflour
  • 1 tsp. baking powder

Ganache
(all 3 cakes)

  • 400ml whipping cream
  • 800g dark chocolate

Decorations 
(all 3 cakes)

  • Decocino Non-stick Baking Spray
  • Decocino white Sugar Paste
  • Decocino bakery starch
  • Decocino edible glue
  • Decocino white and pink/purple roses
  • Decocino Sugar Dekor pearls in blue and pink and hearts
  • Plastic straws

Preparation

Baking and Covering

Chocolate Cake (Ø 26 cm)

  1. Beat the eggs in a bowl with a fork. Add cooking oil, milk and Decocino vanilla extract and mix together with a whisk. Add flour, sugar, cocoa powder and baking powder and beat all ingredients together with the whisk to give a batter. Spray the baking tin with Decocino Non-Stick Baking Spray. Pour the batter into the tin and bake the cake at 180°C for roughly 30-35 minutes (until a skewer comes out clean). Leave to cool.
  2. For the ganache, roughly chop 400g of dark chocolate and place in a bowl. Bring 200g of cream to the boil and pour it hot over the chocolate pieces. Leave the mixture to stand for roughly 3 minutes and beat well, so that it becomes even and smooth. Leave to cool.
  3. Spread the ganache over the cake until flat. Finally, cover the cake with the white Decocino Sugar Paste.

Mayo-Cake (Ø 20 cm)

  1. Beat all the ingredients in a mixing bowl. Spray the baking tin with Decocino Non-Stick Baking Spray. Pour the mixture into the baking tin and bake the cake at 180°C for roughly 40 minutes (until a skewer comes out clean). Leave to cool.
  2. For the ganache, chop the rest of the 400g of chocolate into rough pieces and place in a bowl. Bring the rest of the 200ml of cream to the boil and pour it hot over the chocolate pieces. Leave the mixture to stand for roughly 3 minutes and then beat well, so that it becomes even and smooth. Leave to cool.
  3. Spread the ganache over the cake until flat. Finally, cover the cake with the white Decocino Sugar Paste.

Sand Cake (Ø 15 cm)

  1. Separate the eggs. Cream the butter and sugar and beat the egg yolk into the mixture. Beat the egg white until stiff. Mix the flour with the cornflour and sieve. Add the stiff egg whites and flour by gently folding in. Spray the baking tin with Non-Stick Baking Spray. Pour the mixture into the baking tin and bake your cake at 180°C for roughly 35 minutes (until a skewer comes out clean). Leave to cool.
  2. Spread the ganache over the cake until flat. Finally, cover the cake with the white Decocino Sugar Paste.

Assembly and Decorating

  1. Cut down 8 drinking straws to roughly 8cm in length. Place 5 straws in the bottom cake – one centred and the other four in a circle, so that the 2nd cake with a diameter of 20cm fits on top. Do the same for the 2nd cake with 3 drinking straws. Place the last cake in the centre. The basic structure of your XXL sand cake is now complete!
  2. Attach Decocino Sugar Decors with edible glue onto your stacked XXL sand cake and finally garnish with Decocino roses.

Products used

Edible Glue
Edible Glue
To the Product
Vanilla Extract
Vanilla Extract
To the Product
Non-stick Baking Spray
Non-stick Baking Spray
To the Product
Baking Starch
Baking Starch
To the Product
Sugar Sprinkles
Sugar Sprinkles
To the Product
White Sugar Paste
White Sugar Paste
To the Product