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 chocolate.in 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.