Golden unicorn cake
The golden horn cake is filled with delicious strawberry cream and crispy white chocolate crossies. The highlights are the colorful spray decoration and of course the shiny golden horn.
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Unicorn cake with golden horn and piping decoration
05/2018 This time the unicorn cake was all about the decoration, so I wasn't as creative with the filling and used the same as the previous unicorn cake - delicious strawberry cream and white chocolate crossies.
The outside of the cake is covered with white fondant and decorated with ears, a golden horn and a colorful mane. The horn, ears and eyes are made with fondant. For the horn, I rolled the fondant and wrapped it around a skewer. The gold color is made from powder and alcohol mixed and then applied with a brush (also on the ears).
The colorful cream on the outside is a cream cheese buttercream that I piped on with a piping bag. I also glued on colorful butterflies and roses.
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 why the mixture becomes so fluffy lies in the long beating of the eggs and sugar.
Strawberry cream recipe
Ingredients:
300 g fresh cheese
200 g quark (low-fat quark)
250 ml whipping cream
1 pack of cream stiffener
50 g sugar
600 g strawberries
1 pack of white chocolate crossies
Preparation:
Wash and quarter the strawberries.
Mix fresh cheese with quark, cream stiffener and sugar.
Beat the cream until stiff and fold into the cream.
Cut through the bottom and spread the cream on the bottom half.
Distribute the chopped strawberries and the white chocolate chips on top.
Place the top cake base on top and press lightly.
Tip: I also pureed a few strawberries with a little water and vanilla flavor and used them to soak the cake layers. It'll be pretty juicy.
Recipe fresh cheese buttercream (Ovenkieker)
Ingredients:
250g butter
250g double cream cream cheese (e.g. from Philadelphia)
250g powdered sugar
1 teaspoon vanilla paste
Preparation:
Stir the butter with the powdered sugar and vanilla until white and creamy.
Are fruit puree, jam, lemon juice etc. Admittedly, this should be stopped now.
Stir the cream cheese into the butter mixture very briefly at a low level.
If you stir for too long, the cream cheese will curdle!
Pour the frosting into a piping bag. If it is still very soft, it should be refrigerated for 10 to 20 minutes.
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