David’s birthday cake recipe

This was the first cake I decorated, and it was very special for me because it was the birthday of my son David, 2 years old. It was delicious and I received a lot of compliments and I was able to do thanks to Losana’s tips, which with great generosity answers all our questions. Thank you so much Losana.

Chocolate Lot Bread Ingredients

• 8 Eggs
• 3 cups of sugar
• 1 cup of chocolate powder
• 1/2 cup of water
• 1/2 cup of oil
• 3 cups of wheat flour
• 1 tablespoon (dessert) of powder yeast

Preparation mode

1. Beat the egg whites.
2. Add the egg yolks beat about 5 minutes, add the sugar and beat another 5 minutes.
3. Mix in another bowl the chocolate powder the water and the oil.
4. Add to the dough alternating with flour and yeast.
5. Oven 200 degrees

Syrup ingredients

• 1/2 can of condensed milk
• 500 ml of milk
• 150 ml water
• 2 tablespoons of chocolate powder
• Mixture

Filling ingredients

• 500 ml of milk
• 1/2 can of condensed milk
• 3 sifted yolks
• 2 tablespoons of cornstarch
• 1 box of sour cream
• 1 bar of chopped dark chocolate small pieces

Preparation mode

1. Bring the milk, condensed milk, egg yolks and cornstarch to heat. Stir well until thickened.
2. Turn off the heat and mix the cream.
3. Let it cool fully and mix the chopped chocolate.

Ingredients for coverage and decoration:

• 1 liter of industrialized whipped cream that is easily found in a good supermarket. I didn’t do it with fresh cream because I didn’t find it in my city.
• Blue gel dye anise
• Mint green gel dye
• Chocolate brown powder dye
• Painted chicken rice paper
• Glow gel for rice paper

Preparation mode

1. Beat as it is in the manufacturer’s instruction. I hit half and then the rest, as it increases a lot in volume.
2. After the whipped cream is almost at the point put the dye gradually until the desired tone and beat until firm.

Assembly

1. Slic
2. Warm
3. Filling
4. Slic
5. Warm
6. Filling
7. Slic
8. Warm
9. Filling
10. Slic
11. Coverage

Glazieli Tips

Leave the whipped cream in the refrigerator and stick to the pastry bag as you need it, because if it is hot it melts and loses the point.
For this cake I made 2 pasta recipes and 2 filling recipes. 1 liter of whipped cream could cover and decorate the entire cake.

I did the decoration on the side of the cake in basketry using the pitanga 34 wizard beak and anise blue gel dye.

On the side of the rice paper I finished with 2 trees.

Trunk pitanga 34 wizard and chocolate brown gel dye and tree leaves and the grass with wizard sheet 69 and mint green gel dye. Rectangular shape 30×40 cm.

Photo and recipe kindly sent by Glazieli Fernanda