Calculate car loan with final installment – how it works

A car loan with a final installment is a form of financing specifically tailored to car purchases. It is also known under the terms balloon financing and final financing . For consumers, the car loan with closing rate for a special reason is very popular: The final installment financing is to lift even with low monthly installments.

balloon financing

The rates that the borrower initially has to pay are quite low. In the end, however, a relatively large final sum is due. This can be compared symbolically with a balloon. Hence the term balloon financing.

Car loan with final installment in three phases

  1. Sign the financing contract and use the car
  2. Pay monthly installments with a fixed interest rate
  3. Pay final installment or choose follow-up financing

With the final installment financing, the consumer can already use the car as soon as the financing contract is signed. From this point in time monthly payments have to be made. An interest rate is set for the amount of the installments. At the end of the agreed term, a final installment will be due. This closing rate will not be redeemed during the term. Instead, it is paid in the form of a one-time payment. Some car loan providers also allow their borrowers a so-called three-way financing.

Three-way financing

In the case of three-way financing, borrowers have different options at the end of the term. First, you can pay the final installment here, as described above, with a one-time payment. If the borrower does not want to keep the car at the end of the term, it is possible to return the vehicle to the dealer. This is especially suitable for people who can not afford a high final installment or follow-up financing. Even people who only need a car temporarily benefit from this opportunity. The third option of three-way financing is follow-up financing.

follow-up financing

After the interest rate commitment of a loan expires, there is often still a residual debt left. To settle the remaining debt, a new financing with a new fixed interest rate can be agreed at this time. This replaces the old contract.


Even though the loan amount, the term and the lending rates are identical, closing-rate car financing can often be more expensive than a standard installment loan. The cost increase results from the deferred payment and the associated interest.

Consumers should not be fooled by the low interest rates and lose sight of the closing rate. It should therefore be taken into account when comparing with other financing options. However, the higher costs of this type of financing should not be misinterpreted. For low budget borrowers, lower monthly payments offer a big advantage. In favor of lower monthly installments, you have to accept the slightly higher overall costs for car loans.


A car loan with final installment is best recommended for used car purchases. That’s because the loss of value here is not as great as with new cars.

Calculate car loan with final installment

In contrast to a conventional annuity loan car loans are usually more expensive with closing rate. The cost increase results from the deferred payment and the associated interest.

In order to check whether a car loan with closing rate is suitable for its own purposes, consumers should make a credit comparison. In a credit comparison, offers for conventional car loan annuity loans and final installment financing can also be compared.

For the calculation of the final rate, the various credit calculator or car financing calculator on the Internet are suitable. Here, consumers provide information on the desired loan amount, term, loan interest, final installment and what the loan should be used for. Subsequently, prospective clients receive a clear list of current loan offers.

advantages disadvantage

Low rates and low starting capital necessary

Usually cheap interest rates

Payment of the final installment unproblematic

The initially low rates are tempting

the final installment still needs to be funded.

Overall, more expensive than an ordinary installment loan


A car loan with closing rate has both advantages and disadvantages. Often, consumers like to choose this type of financing because initially only small installments are payable. In some cases, starting capital is not even necessary. Another advantage of such a loan are the often favorable interest rates. In addition, the payment of the final installment is usually unproblematic. The loss in value of the car is already paid with the previous installments. The amount of the final installment will therefore not change any more. However, one drawback to funding with final installment is that this type of funding is more expensive overall. In addition, the fact that the relatively high closing rate must be financed. Therefore our tip:


Set aside monthly money for the final installment. So you do not have to spend that much at the end of the term.

Car loan with closing rate – Santander Consumer Bank

The Santander Consumer Bank is Germany’s largest independent automotive bank. The so-called “CarCredit” of Santander Bank offers two options for financing. First, consumers can finance their new dream car with a classic loan. Here, the monthly installments remain the same until the loan is paid off. The future car owner can choose the duration flexibly (between 12 and 96 months). In addition, there is the BudgetCredit, which can be equated to the balloon financing. The interest in this case depends on the duration.

Cheap car loan with final installment: Helpful hints

Compare different providers with each other

You can compare different providers online. So you have the opportunity to calculate the terms of a loan in a car loan calculator with closing rate. Then you can weigh the different offers against each other and choose a solution that is best for your individual situation.

Compare the different types of car finance with each other.

Is a balloon financing suitable for you or is an installment loan the better alternative? Calculate your finances to find a suitable financing.

Try to keep the runtime as short as possible.

As a result, the value of the car can not drop completely and your connection rate will not be too high accordingly.

Keep your new car in good condition!

Especially if you want to return or sell the car at the end of the term, you should take good care of it. The final rate is calculated in advance on the basis of the estimated mileage and an estimated residual value. If the actual residual value deviates too much, you must pay the difference at the end. If, on the other hand, it is in good condition, you can sell it and finance the due final installment. With a bit of luck and skill, you might even make a profit.

Galactic coconut chocolate

Small presents get the friendship it means. Small self-made, sweet gifts, certainly, we think even more. That’s why today we have a quick but stunning idea for a little attention. A colorful galactic chocolate with a delicious coconut filling. Made fast, but long enjoyment and a lot of joy when giving away.

Ingredients for a bar of coconut-chocolate:

  • Dark chocolate or candy melts
  • Colored candy melts at will, z.Bsp. Turquoise, yellow, pink, white.
  • 3 to 4 Raffaello
  • some coconut oil to liquefy the candy melts

Melt the colored candy melts. If the candy melts are not liquid enough, add some coconut oil and stir. As soon as everyone has melted, you’ll get creative and sprinkle them colorfully and crazy into a matching chocolate mold. Once you have the pattern, let it all cool down a bit and melt your dark chocolate. Put a thin layer of dark chocolate in your mold. Enough that all the colorful speckles are covered. Let the chocolate in the form again become firm. Mash the raffaello in a small bowl and put it in the middle of your chocolate bar. Seal everything with a final layer of dark chocolate and smooth the surface. Still a few hours cold and ready is your homemade chocolate bar.

Happy giving or enjoy yourself.

Recipe for caramel drip cake with caramelized hazelnuts

Related image

You love caramel? We knew that!

That’s why today we have the recipe for a delicious caramel drip cake for you. A cake with 100% caramel. A tasty caramel cake with a caramel butter cream and a dripping topping of salty caramel and caramelized hazelnuts. Together this results in our delicious and good-looking caramel drip cake. Not bad, right?

Drip cake 100% caramel

Ideal for a 20 cm x 5 or 7.5 cm baking pan or baking frame


  • 500g ready-to-use caramel cake from Funcakes

Prepare the delicious caramel cake as indicated on the package. Once the cake has cooled, store it in a cake container until further use, or wrap it in cling film to prevent it from drying out.

Salty caramel

  • 80 g of sugar

  • 40 g salted butter

  • 100 ml whipped cream

Prepare a classic caramel: Put the sugar in a saucepan with a light bottom and let it melt over low heat. Do not stir the sugar during melting! Once the sugar has melted and taken on a nice golden color, pull out the pot and stir with a whisk the cream. But beware, the sugar is very hot! You can also heat the cream a little in the microwave in advance, this will make it easier to stir. Once the caramel and cream are properly mixed, add the butter and stir. Allow the finished caramel to cool for at least 2 hours at room temperature.

Buttercream with Swiss Meringue or Swiss Buttercream:

  • 3 egg whites

  • 80 g of sugar

  • 150g soft butter

  • 2 tablespoons of palmin or shortening

  • 2 tbsp vanilla extract

  • 100 g to 150 g powdered sugar

  • 3 tablespoons of salted butter caramel

Separate the yolks from the egg whites. Put the egg whites with the sugar in a saucepan. Hand-whip the egg whites with the sugar over low heat on the stove. You will see that pretty quickly a beautiful foam forms. Turn off the heat when the sugar is completely dissolved. (It’s best to test between two fingers if you still feel sugar crystals.)

Now put the protein mass in a mixing bowl and beat it to a solid protein or meringue / meringue. As soon as the protein mass forms small tips, you can gradually stir in the butter and the shortening. The shortening gives your butter cream more stability and stability and is the secret of a great Swiss butter cream. Once the cream has become a smooth mass you can add the caramel spoon by spoon. Make sure that both have about the same temperature. Now add the sugar and the vanilla extract as well. Place the finished butter cream in a cool place until it is arranged and decorated.

The serving of the drip cake:

  • 2 packs Twix (4 bars)

  • Hole grommet Nr.10 & spout 1M

  • piping bag

Divide your cake into two floors. Use a piping bag and a grommet to place a portion of the butter cream on a floor. Now put the chopped Twix on the cream as an extra crunch. Apply the second soil to the cream.

Using a palette, coat your cake with a thin layer of butter cream. You can calmly see through the cake as in our example. That’s the special charm of a Naked Cakes. Decorate your cake, for example, as shown in the photo with the 1M spout.

Put your delicious caramel into another piping bag and cut a small point into the pastry bag so that you can push out the caramel in a coordinated way. Put the caramel on the edge of your cake and let it run down a bit, almost dripping down. This process is due to the drip-cake its sonorous name.

Extra for the caramel drip cake:

caramelized hazelnuts:

  • a handful of hazelnuts

  • about 50g sugar

  • toothpick

  • duct tape

If you are still a little more confident we have here an extra highlight for you: Decorate your cake with these great caramelized hazelnuts!

Stick a hazelnut firmly on a toothpick. Put the prepared hazelnuts ready. Find yourself a place in your kitchen, where you can later hang the caramelized nuts upside down. At this point, put a few strips of adhesive tape ready to quickly attach the toothpicks with the nuts later.

Cook as described above a golden yellow caramel. For a few hazelnuts, 30 to 50 g of sugar are absolutely sufficient. Once the caramel throws the first bubbles, pull it straight from the stove and dip the prepared nuts into the caramel until they are completely covered in caramel. Pull it upwards out of the pot so that the beautiful “thread forms. Stick the hazelnuts with tape, for example, upside down on your kitchen counter or your kitchen table to cool down. Once the sugar has cooled, you have effective hazelnuts as in our picture here:

Bon Appetit!



Blueberry cupcakes with white chocolate

For about 12 cupcakes:


muffin tin
Vichy cupcake paper cups
Silicone mat edible tip “Daisy”
piping bag
Jagged spout


The cupcakes:

95g butter
80g sugar
80g cane sugar
1/2 teaspoon food bicarbonate
1 teaspoon Baking powder
1/4 tsp salt
150ml of milk
2 eggs
225g of flour
vanilla flavor
150g white pieces of chocolate
150g blueberries

Preheat the oven to 170 °. Beat the butter creamy with the help of a mixer.
Add the different sugars and beat for 3 to 4 minutes. Add the eggs and vanilla flavor and beat for 5 minutes. In an extra bowl, mix the remaining dry ingredients (flour, salt, baking soda and bicarbonate).

Add half of the dry ingredients to the previous mixture. Then add half of the milk and mix everything. Add the remainder of the flour, mix, and then add the remaining milk until a smooth dough is formed. Wash and dry the blueberries. Add these to the dough and add the white pieces of chocolate. Carefully mix the mixture with a spatula (so that the blueberries are not crushed).
Put the paper cups into the muffin tin and fill to 2/3 with dough. Bake in the oven for 25 to 30 minutes (check with the tip of a knife whether the cupcake is cooked – nothing should adhere to the knife tip). Let the baked cupcakes cool completely on a grid.

The decoration:

  • Mixture for sugar topping

  • Mixture for royal frosting

  • White marzipan

  • Food coloring (green and pink)

Prepare slices of sugar spike:
Mix 40g of the sugar blend powder mixture with 50ml of water for 2 minutes. Add 3g of liquid to the sugar tip and mix for 5 minutes. Halve the mixture and add a small pinch of food coloring to both parts (pink for one part, green for the other). If you want to get pastel colors, you can only use very little food coloring.

Put some pink sugar into the ‘Daisy’ silicone mat and remove any excess. Leave the sugar tip to dry in the open air overnight or bake at 80 ° for 10 to 12 minutes. The sugar tip should then easily be released from the mold without breaking or sticking. Let the sugar top rest on baking paper and repeat the same procedure with the green sugar tip.

Press the marzipan so that it is 3 to 4 cm thick. Cut slices from the marzipan that completely cover the cupcakes. If necessary, adjust the cupcakes so that they are all the same size. Put the marzipan slice on the cupcakes. Lightly moisten the marzipan and then place a slice of sugar on top. Let the cupcakes rest.

Prepare 125g royal frosting according to the instructions. Make sure that the mass is not too liquid. Divide the icing into two and color the halves with green and pink. The sugar mass should assume the same pastel shades as the sugar tip. Then pour the mixture into a piping bag, which is equipped with a serrated spout. Decorate the cupcakes all around with small laces. Put a sugar spike in the middle of the cupcakes and garnish with a blueberry.



The watermelon cake

Image result for watermelon cake

What is the watermelon but a beautiful fruit! This vibrant red, the deep green and the black kernels that adorn the watermelon! It is just a delicious and refreshing delicacy. To create the summer mood for the last time this year, we dressed up a Red Velvet cake as a watermelon cake.

You do not feel like standing at the stove again for 3 hours? Then this is the perfect recipe for you! The ready-made mixture “Red Velvet Cake” by Funcakes is used here and gives the cake a beautiful velvety red color. But not only that! With the ready-mix, the cake is beautifully fluffy and slightly chocolaty. There is also a fine Enchanted Cream by Funcakes , in which even at the hottest temperatures, the hairstyle always sits! Well, convinced? This watermelon cake with Red Velvet filling is really easy to create. There will be more time for the decoration in the end.

Recipe of the watermelon cake:

For a cake with 15 cm diameter and 15 cm height.

The Red Velvet:

Prepare the Red Velvet cake by following the instructions for 400g on the ready mix . Bake the mixture in 2 round baking dishes 15 x 7,5 cm.

When the cakes are well baked, blend them together so they will later have a smooth surface.

The whipped cream


  • Mixture for Enchanted Cream

  • Green and red food color gel

  • vanilla extract

Prepare the Enchanted by following the instructions for 200g of the ready mix . Flavor the cream with vanilla extract as soon as it is stiff.

Now divide the cream on 3 bowls: Half of the cream turns red. Divide the other half by 2 again: one part of it will stay white, the other one will turn green.

The decoration:

  • 3 piping bags

  • 1 straight spatula

  • 1 angle palette

  • 1 revolving cake plate

  • 1 scalpel

  • 1 Cookie Cutter «Rose 3D»

  • Black fondant

First, place your cake on the rotating cake plate . This will be a great help if you brush the cake with cream and then smooth it out. Put the first piece of cake on the plate and sprinkle it with some white whipped cream. Then put the second baked cake piece on top. Then paint the whole cake with the red cream. Then smooth with a straight spatula.

Fill 3 piping bags with the 3 colors of the cream. Cut off the end of the piping bag so that you get an opening of about 2 cm.

Start with the green cream. Draw a strip around the cake once, then a second over it.

Now take the piping bag with the white cream and repeat the process, but only draw a strip here.

Do the same with the red cream and do not forget the surface of the watermelon cake.

Carefully and slowly smooth the cream with a straight spatula . Keep the spatula vertical to the cake. Turn the cake plate while keeping the spatula straight. If you like the result and the cream is nice and smooth, you can take the spatula off the cake. If you remove the spatula before the end, remember to clean the blade before you start again. Smooth the surface of the watermelon pie with an angle palette .

Make a rose out of the black fondant with the «Rose» cookie cutter . With the single leaves you can emulate the seeds on the watermelon and thus round off the watermelon cake.



Cake pops Pokémon, tutorial for Pikachu and Pokéballs

Come on, grab ’em,
just me and you,
in everything I do.
You my best friend.
Come on, let’s save the world.
Pokémon! “

Aaaah Pokémon … Do you know Pokémon from the beginning? Great that you are back with Pokémon GO to inspire both young and old. Do you also discover the whole world of little monsters together with your children? Our Féeries are still in love with Pummeluff. Pokémon was the game for the Game Boy Color and now it’s back on our smartphones. Maybe you were also a Great Pokémon Trainer? After all, there are already 17 years in which everyone knows what is meant when talking about Pikachu and Pokémon.

Well, do you already have a picture in mind when we talk about Cake Pops Pokémon ?

Discover our guide to Pikachu and Pokeballs best with your kids, who are already crazy about the Pokémon and have a great knowledge of it …. Pika Pikachuuuuuuuuu!

Cake Pops Pokémon & Pikachu

Ingredients Cake Pops

  • Cold cake dough, like from the day before
  • an “adhesive” such as: cream cheese, butter cream, creme fraiche …

Materials & Tools

  • Candy Melts: Red, White, Yellow, Black
  • Cake pops stems
  • Piping bag & very small hole grommet
  • Fondant White & Black

Crumble your cake dough into a small bowl. (For the sake of simplicity, we decided today on a simple sponge cake from the day before, adding your “binding agent, such as cream cheese or even Nutella, but beware! Add just enough to make the dough sticky enough and small balls Once you have formed the dough into balls, let it cook for about 10 minutes in the refrigerator.

During this time you can prepare and melt the White Candy Melts to be ready to attack your Pokéballs ….

The Pokéballs

Once the candy melts have melted, dip one end of your Cake Pops stalk into the mass and squeeze into your cake pops. Let the “cakeed” cake pops cool again for 5 minutes in the refrigerator and harden.

Get your cake pops out of the fridge and immerse them completely in the melted candy melts. (But beware, do not lose whole Pokéballs in the Candy Melts). Tap the cake pops lightly against your other hand to drain excess glaze.

Bake or dry the cake pops on a cake pops stand or in a pie dummy.

While their glazed Pokeballs cool down, you can melt the Red Candy Melts and dip your Cake Pops with the upper part into the mass until they are more like the real Pokéballs. Let it cool again in the stand.

Prepare your white and black fondant by kneading it soft and supple.

Roll out a little black fondant and cut thin strips with a scalpel, cutter or tape cutter. Add some sugar glue or water to the bottom of the red Candy Melts layer and attach the black fondant ribbon around the equator of your Pokéballs.

Using a small circle cutter or a round spout, prick up a black and a slightly smaller white circle of fondant or flower paste.

Put some water or sugar glue on the middle of the black band again and first fix the black circle in the center of your Pokéball. Glue on the black circle then the white circle of fondant.

Et Voilà, you have already created your first Pokéball!

Ready for the next step? Ready for Pikachu?


Cover your cake pops with the same principle as with a layer of yellow candy melts.

Let the cake pops dry as usual and fix the glaze. In the meantime, you can devote yourself to Pikachu’s cute ears.

For Pikachu’s ears you need a piece of baking or wax paper and a piping bag.

Put a piping bag adapter into your piping bag and use it to attach your small perforated nozzle to the piping bag. Fill your piping bag with the yellow candy melts. Using the piping bag, spray ears of Pikachu in the form of an almond on the baking paper. You can also use a pencil to sketch ears on the baking paper and then fill in with the candy melts. Be careful not to let your ears get too thin. Let the ears cool for about 5 minutes in the fridge.

Once the ears have cooled off, you can provide part of the ears with the typical black corner for Pikachu. This works best with either a second piping bag or a spoon. You can also carefully remove the ears from the baking paper and dip into the black candy melts. Melt the black candy melts or some dark chocolate.

Do not the ears look like Pikachu’s? If you still do not like the shape you can use the warmth of your fingers to shape it as well. Let it cool down again for about 5 minutes. (Well, we have a manual with so much waiting, which you can bridge with Pokémon GO;))

Stick the ears to your cake pops with a little yellow candy melt after cooling down.

Almost done…! In the lazy step, a steady hand and your creativity is required to give Pikachu his cute face. Draw a face similar to the one shown below onto your cake pops with a thin brush and the respective candy melt.

For a perfect result, you should make sure that your Candy Melt is beautifully liquid.

Perfect! You’ve already made cute Pokémon and Pokéballs for the whole family. Almost too good to eat, right? But well, you decide what happens to your Pokémon. After all, you are the coach …!



The Invisible Pear Maple Syrup Cake

For 6 people


  • Round cake tin 20.3 x 7.6 cm
  • baking paper
  • Mandolin grater
  • spatula
  • Elektrorührgerät


  • 1 kg of pears (equivalent to about 6 pears) – weight before peeling
  • 30g half-salted butter
  • 20g butter
  • 2 eggs
  • 25g sugar
  • 30g + 50g maple syrup
  • a few drops of maple flavor (optional)
  • 1 tsp pure vanilla extract
  • 70g of flour
  • 1 small teaspoon baking powder
  • 10cl milk
  • 1 tsp glucose (optional)

Preheat the oven to 180 ° (convection).

Blanch the sugar and 30g maple syrup together with the eggs until the mixture is doubled. Mix the melted half-salted butter with the flavors (maple and vanilla) and add to the mixture. Mix the flour with the baking powder and add it as well. Beat the mixture gently until a uniform dough is formed. Add milk and mix well. Then put the dough aside.

Peel the pears and hollow them out with the help of an apple cutter (note that the pears should stay in one piece). Cut the pears into thin slices with the help of a mandolin grater (maximum 1mm). Lift the slices under the dough until the pears are completely covered in dough (use your hands for this).

Cut the baking paper so that it covers the bottom and the edges of the baking pan. Melt 20g of butter and grease the baking pan with the help of a brush. Line the baking tin with the cut baking paper (thanks to the butter it will stick well). Since the cake rises when baking, a baking mold with high edges is necessary. After baking, he usually shrinks again.

Also grease the baking paper and place the pear slices with the dough in the baking pan. If you want to make a particularly uniform cake, you can put the pear slices individually in the baking pan and then add the dough over it. (In this way, the preparation time is extended by a few minutes, but the cake is flawless and even.)

Bake the cake for 40 minutes at 170 °. Then raise the temperature to 180 ° and bake for another 10 to 15 minutes.

Allow the cake to cool completely before it is removed from the mold (thanks to the baking paper, it will easily detach from the mold).

Boil 50g of maple syrup and one tablespoon of glucose in a small saucepan to get a thick syrup (add about 5 to 7 minutes on low heat) Decorate the cake with the syrup to get a particularly shiny and delicious finish.



The Chocolate Molly Cake

Molly cake is one of the most important recipes of our blog. Many have already asked us about the chocolate version of the cake. This can actually be made very easy! The secret is simply adding cocoa powder. But beware, the amount of flour must be reduced so that the cake remains loose and soft. The rest of the recipe remains the same. The amount of cocoa powder can be adjusted depending on the chocolate intensity desired (do not forget to adjust the flour accordingly). However, with the cocoa should not be exaggerated, so that the original consistency of the delicious cake is preserved. We therefore advise you not to use more than 30 to 40g of cocoa powder.

With the quantities of the recipe you can prepare a cake in a round cake tin 20 x 10cm .

For 8 – 10 people


  • 250g sugar
  • 3 eggs
  • 220g of flour
  • 30g of unsweetened cocoa powder
  • 250g cream
  • 1 packet of baking soda (10g)

Preheat the oven to 160 °.

Beat the sugar and eggs until frothy. The mass should be bright and twice as large. It takes about 10 minutes to plan for this.

Sift the flour, baking powder and cocoa powder and add to the mixture.

Beat the cream until stiff and add to the dough. Carefully mix the mixture with a spatula so that the whipped cream does not collapse.

Bake the cake for about 50 minutes. With a knife can be checked whether the cake is cooked (at the knife tip nothing may stick!).



The pastel colored Ombre cake with unicorn

Related image

Unicorns – how much we love you! To make some variety in the baking, we propose today no rainbow cake, but the so-called ombre cake (“shadow cake”) in pastel colors. He is as sweet as our beloved unicorns. But beware, this cute outward appearance is deceptive. Under the cream hides in reality a tasty chocolate Molly Cake! In addition, the Ombre Cake combines all imaginable Ganaches: Ganache made of white different consistency depending on your preference. For example, the Molly Cake can be covered with a beaten ganache or garnished with a slightly firmer ganache.

The Ombre Cake is ideal for birthdays. So try it as soon as possible!

The unicorn to the ornament:

The unicorn is made from modeling paste and the Unicorn cookie cutter .

The unicorn must be completely dry before it can be painted with purple, yellow, lemon and pink food coloring.

Golden food coloring can be used for the horn and hooves. The finished unicorn is attached to a lollipop .

The recipe of the pastel-colored ombre cake with unicorn

Ingredients for the chocolate Molly Cake

For 8 to 10 pieces of cake

Preparation in a round cake tin 20 x 10 cm

  • 250g sugar
  • 3 eggs
  • 220g of flour
  • 30g of unsweetened cocoa powder
  • 250g cream
  • 1 packet of baking soda (10g)

Preheat the oven to 160 °.

Then beat the sugar and the eggs until foamy for at least 20 minutes. The mass should grow to double.

Sift the flour, the baking powder and the cocoa powder and add to the mass.

Beat the cream into whipped cream and carefully fold it under the dough with the help of a spatula.

Bake the dough for 50 minutes. With the help of a knife tip can be checked whether the cake is cooked.

Allow the cake to cool completely and divide into three equal slices.

The white chocolate ganache for garnishing and decorating

On the one hand, the ganache serves to coat the cake, creating a smooth surface that is then covered with cream. On the other hand, the cake is garnished with the ganache.


  • 240 g white chocolate couverture
  • 80g cream

Bring the cream to a boil and then remove directly from the heat. Add the white chocolate.

Put the mixture in another container and refrigerate in the refrigerator.

The beaten ganache made from white chocolate


  • 200g white chocolate couverture
  • 120g cream
  • Food colors : pink, lemon, pink-purple and baby blue

Bring the cream to a boil and then immediately remove from heat. Then add the white chocolate couverture. Refrigerate for at least 5 hours in the refrigerator.

Once this rest is over, the ganache can be struck stiff. Due to the beating, the ganache assumes a loose consistency.

Divide the ganache into 4 equal parts and color them with the food colors. For the soft pastel colors, it is important not to use excessive amounts of paint. A small drop is already completely sufficient.

The composition and decoration


  • A rotating pie plate
  • angle range
  • Unicorn Sprinkles
  • The unicorn made of modeling paste
  • Star shaped spray nozzles

Place a cake base with a plate or pie base on the rotatable cake plate . Cover the cake bottom with a thin layer of ganache (garnish the ganache). Repeat the process with a second cake base.

Then cover the entire cake with a thin layer of ganache and refrigerate in the fridge.

Fill 4 piping bags with the different colored ganaches. Cut off the tip of the piping bag to make an opening of about 2 cm.

Start with the bottom edge of the cake: Hold the piping bag horizontally and rotate the cake plate while spraying a first strip of ganache (just a fillet!). It does not matter if the result is not perfect. These little irregularities will not be visible in the end!

Repeat the process with the other colored ganaches. Sprinkle the last circle with the yellow chocolate ganache and also cover the cake surface with it. Then there should be something left of each ganache.

Smooth the outer edge of the cake with the help of an angle pallet and, if necessary, place the excess cream in a bowl. Be sure to clean the blade of the angle pallet each time.

Choose star-shaped spray nozzles of various sizes and attach them to the spray bags. Slide the piping bag with the colored ganache into this “clean” bag and decorate the cake surface.

Sprinkle the finished ombre cake with sprinkles and put the unicorn out of modeling clay into the cake for the final touch.



The Raspberry Coconut Layer Cake

Fancy a holiday and a tropical atmosphere, but the misfortune of spending the summer on a campsite in the middle of nowhere? No problem, we send you with this dream of cake in tropical climes ♫.

It just needs coconut, raspberries and lemon and you almost feel like you’re standing on a white sandy beach overlooking turquoise-blue sea water as far as the eye can see.

We take care of the recipe, you are the decoration! With a pineapple cookie cutter , gold glitter powder , a marine-themed silicone mold , sugar deco, and modeling patience and spit, you will not lack ideas to decorate your cake.

Raspberry Coconut Layer Cake

For 10 servings


  • 180 g of butter at room temperature
  • 320 g powdered sugar
  • 4 eggs
  • 350 g of flour
  • 1 packet of baking soda
  • 250 ml of fermented milk (called products such as yoghurt, not too firm cottage cheese, buttermilk)
  • 120 g of grated coconut
  • A pinch of salt
  • 2 teaspoons of vanilla extract

Preheat the oven to 180 ° Celsius. Beat the butter and sugar until the mixture turns white and has a loose consistency. Add egg for egg and stir the mixture after each.

Put the flour, baking powder and salt in a bowl and mix. Gradually add to the butter-egg-sugar mixture. Add milk, vanilla extract and last grated coconut.

Pour the dough (three equal parts) into three round bakeware 20 x 5 cm .

The buttercream ganache

Ingredients :

  • 120 g of creamy butter
  • 2 tablespoons Crisco shortening
  • 400 to 500 g powdered sugar
  • 200 g of whipped cream
  • 85 g white chocolate
  • 2 teaspoons lemon flavor of funcakes
  • Turquoise decoration color gel from Wilton

Prepare your ganache by first boiling the cream, then remove from the heat and add the white chocolate. Allow the mass to cool.

Beat the butter and Crisco * shortening until the mixture has a light and creamy texture. Gradually add the icing sugar, making the cream thicker and drier. Now it’s time to gradually stir up the ganache.

Lastly, add the lemon flavor of funcakes as well as three knife tips of the turquoise decoration color gel (or more, if you want a more vibrant color).

Store your butter cream in a tightly-closed container in the refrigerator, unless you want to use it immediately.

Crisco is a magical ingredient that stabilizes butter, especially when the outside temperature is high, if you want to make a buttercream.

The preparation

Ingredients and material:

  • Lemon-flavored syrup without alcohol
  • Baking brush 25 mm
  • A bowl of raspberries
  • A piping bag
  • An angle palette
  • A large spatula for pie straightening
  • A pie turntable

Place the first pie or cake base on a cake plate. Then place this on the cake turntable. Use the brush to soak the cake with the lemon flavored syrup.

Fill the piping bag with buttercream. Cut the point so that you get a hole about 2 cm in diameter. Cover the outer edge of the first cake base with the butter cream. Then add a thin layer of buttercream to the inner part of the cake base and spread some raspberries on top.

Place the second cake base and repeat the procedure just described.

Cover the whole cake with the last layer using the angle palette. Use a generous amount of the butter cream. First work with the angle pallet and the cake turntable to distribute the butter cream evenly. To perfect the result, use the large spatula to smooth the cake. Place the spatula vertically so that it has very little contact with the cake, then turn the cake turntable. This is almost magic, because everything smoothes itself! Remember to remove the excess butter cream from the spatula after each round.

Now you can attach your decorations.