DFB Cup cake
That was a real challenge: the DFB Cup as a cake. But with a few tricks it worked. The cake consists of light sponge cakes with strawberry buttercream.
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Assembling and decoration
06/2018 The biggest challenge was decorating and assembling the cake.
How do you get a shiny gold tone?
Here I found a great gold shine set (Pativersand) that contains beige fondant, gold powder and a large brush for application. This made the gold shine perfect and it was easy to use.
I only formed the actually transparent stones at the top edge in yellow fondant. You could also make these with isomalt, then they would look even more real.
The difficulty I had when assembling it was that it was very warm that day and I had to keep refrigerating the cake, but unfortunately I don't have a refrigerator that big. That's why I didn't put the cake together first and then cover it, but I finished decorating three parts and then put them together.
Here is my procedure in detail:
- The base of the cake consists of cake dummies made of Styrofoam, which I stuck together with double-sided adhesive tape and then covered with fondant.
- Then I put on a sturdy cake base and secured it with skewers.
- That's where they put the first cake.
- I covered this cake with fondant all around and placed a paper plate on top.
- I also fixed this with long skewers and placed the second cake there (also on a paper plate).
- This way you can easily separate the two cakes and serve them.
I also had a picture printed (Pativersand) and placed it on top of the cup. This is a nice way to customize cakes and all photo motifs can be uploaded directly.
Inside, the cake consists of light sponge cakes with strawberry buttercream and sliced fresh strawberries. I didn't want to use a softer cream here because of the stability.
Recipe Biscuitb den (Chef - Mummy)
Ingredients:
6 eggs
1 pk vanilla sugar
220 g sugar
280 g flour
2 tsp baking powder
Preparation:
Beat the eggs, vanilla sugar and sugar for 20 minutes.
Sift flour, mix with baking powder and fold in carefully.
Grease springform pan. Line the base with baking paper.
Pour in the mixture and bake in a preheated oven at 175 degrees for 50 minutes.
The secret to making the mixture so fluffy lies in the long beating of the eggs and sugar.
Recipe Strawberry Buttercream (Chef - hobbyb cker1970)
Ingredients:
500 g strawberries, fresh or frozen, thawed
300 g butter
100 g sugar
1 packet of pudding powder (vanilla flavor)
Preparation:
Process the washed and cleaned strawberries into p ree using the hand blender.
Cook a pudding with the strawberry puree. To do this, mix the pudding powder with 3 - 4 tablespoons of strawberry puree and the sugar in a small bowl.
Bring the remaining strawberry puree to the boil, remove from the heat and stir in the pudding powder mixture.
Bring the mixture to the boil for one minute, stirring constantly. Stir the butter until soft.
Then add the pudding, which has cooled to room temperature, a tablespoon at a time and continue beating. The amount of pudding added should be mixed into the mixture before adding the next spoonful of pudding.
I also spread fresh sliced strawberries on top of the cream.
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