Birthday cake peppa pig
One of the recipes that has been waiting wisely to be published on the blog since June 22nd, the birthday of my little Sofia, who celebrated her 3 years, Sofia is a fan of Peppa Pig like many children of her age, when I asked her what she wanted as a cake for her birthday, she obviously chose Peppa Pig, she knew exactly what she wanted.... We both baked the cake together with four hands
If you follow me on instagram, you've already met my little chip
This cake is composed of two floors, we were 10 of us, so it was useless to make a room mounted, so the first floor is a dummy here click, covered with sugar dough.
The top floor is a real lemon chocolate cake.
Of course, you can also use other cake bases: chocolate cake, yoghurt cake, marble cake, Ricotta cake, Molly Cake, Mud Cake... Caution you cannot use a bavarian, strawberry, moss, mellow... because this type of dessert is not suitable for sugar dough.
What you need to know:
To make an assembled piece you must always allow 5 cm diameter difference between the two floors, here for example I used a 25cm dummy here and a 20cm mould for the top (cake for 12 parts at least)
If you use a 20cm dummy, the top mould must be 15cm.
You can also replace the dummy with a real cake if you are more numerous.
Cakes must be 7cm to 10cm high with this kind of moulds here click here.
The recipe
The basic recipe used is this lemon cake (for the 20cm mould)
• 200g icing sugar
• 250g of melted butter
• the zest of a lemon
• Juice of 3 to 4 lemons (about 120g)
• 6 eggs
• 240 g flour
• 100g almond powder
• A spoon. clean coffee with chemical yeast
In a bowl, pour the icing sugar, add the melted butter and beat with a manual whisk to obtain a creamy texture.
Add the zest and lemon juice and continue to whisk.
Then add the eggs and stir in the flour, almond powder and yeast.
As soon as a smooth and homogeneous dough is obtained, it is necessary to stop whipping to avoid incorporating air into the dough, one does not want the cake to swell during baking hence the advantage of using a manual whip.
Grease a pan about 20 cm in diameter or oil and coat the pan with baking paper if you do not have the grease spray
Pour in the dough and cook at 165°C for 60 minutes. Check the cooking according to your oven.
At the exit of the oven, leave to cool and remove from the mould.
Leave it to cool upside down on a rack (it is better to prepare it the night before, for example, and put it under a food wrap so that it is easy to stuff)
Chocolate ganache: (it is better to prepare it the day before)
200g of chocolate
150g of liquid cream
50g of butter
Heat the cream, add the chocolate pieces, remove from the heat and mix to obtain a smooth, glossy ganache.
Add the pieces of butter, mix.
Place in a cool place for at least two hours or overnight.
You can replace this ganache with a butter cream, lemon curd or jam...
The syrup:
60g of water
25g of sugar
25g lemon juice
Heat water, lemon juice and sugar for 5 minutes to make a syrup. Cool off.
Once the cake is cooled, cut into 3 levels using a lyre (this is very practical, I use this one click)
Sprinkle the first stage with syrup, then add a layer of ganache or other cream of your choice, then the second stage of cake, syrup, ganache and then the last stage of cake.
Cover the set with ganache.
Sugar paste
I use of course the Cuistoshop sugar dough here click here (excellent)
For the 25cm dummy, cover it first with a thin layer of cream or spread before covering it with sugar paste (so that it sticks)
For a cake of 25cm in diameter 7cm high, 500g of blue baby sugar dough is needed here click here.
For the top cake you need 400g of sugar dough
You also need a pack of white, brown, pink and green sugar paste.
The method to cover a cake I have already published several times, it is enough to well knead the dough in the hands so that it is flexible, and to avoid cracks.
Then spread it out and cover the cakes.
For the decoration, I used the kit Peppa pig.
The flowers with these daisy flower punches
