Create six edible flowerpots with chocolate cake, yoghurt cream and orange cake-pop coating. The set contains a Silikomart muffin mould, 130 g yoghurt cream stabiliser, 260 g Sunset Orange cake-pop coating, 425 g Fluffy Chocolate Cake baking mix, ten 21 mm multicoloured sugar flowers, one large disposable piping bag and a recipe leaflet. Individual items cannot be exchanged.
Ingredients for about 6 cakes
Cake: 210 g chocolate-cake baking mix, 75 g whole egg* and 100 g cream*.
Flowerpots: 260 g Sunset Orange cake-pop coating.
Filling: 65 g yoghurt cream stabiliser, 155 ml water at 20 degrees C* and 130 g whipped cream*.
Decoration: multicoloured sugar flowers and a little mint*.
*Required separately.
Preparation
Mix the cake mix, eggs and cream briefly on low speed, then beat on high for about 3 minutes. Spread in an 18-20 cm springform tin lined with baking paper and bake for about 40 minutes at 150 degrees C conventional heat. Leave to cool completely.
Warm the coating gently in a microwave or bain-marie to about 40 degrees C. Stir while cooling until slightly thicker, spread it over the mould cavities and let the excess run out. Scrape the surface clean; repeat if the shells are too thin.
Split the cake and cut out twelve circles that fit the mould. Mix the yoghurt stabiliser with the water, fold it into the whipped cream and transfer it to the piping bag. Layer one cake circle, yoghurt cream, a second cake circle and more cream in each shell. Pipe the top into a small mound, cover with crumbled cake and decorate with the sugar flowers and fresh mint.
Cutsomers also bought
Content: 0.26 kg €14.42 pro 1kg
