Baptism Cake Adriana

Name: Baptism Cake Adriana - Iulia C.
Ingredients: Brown base: the quantities are for 1 base (2 are needed) 6 eggs 200g sugar 200g flour 3 tablespoons cocoa 40ml oil 40ml water 1 baking powder Yellow base: the quantities are the same for 1 base (2 pie

Dessert - Baptism Cake Adriana by Iulia C. - Recipia

Baptism Cake "Adriana" – A Sweet Masterpiece for a Princess Preparation time: 1 hour Baking time: 45 minutes Total time: 1 hour and 45 minutes Servings: 20-24 Imagine an elegant cake, perfect for celebrating a special moment in the life of a wonderful little girl named Adriana. This baptism cake, with an impressive weight of 6.6 kg, is not only a delight for the taste buds but also a true work of art, decorated with love and attention to detail. Ingredients for the cake base: - 400 g wheat flour - 300 g sugar - 6 eggs - 200 ml milk - 200 ml oil - 16 g baking powder - 2 packets of vanilla sugar - A pinch of salt Ingredients for the buttercream: - 500 g butter (at room temperature) - 500 g powdered sugar - 200 ml condensed milk - Vanilla essence (to taste) Ingredients for decoration: - White fondant (enough to cover the cake) - Food coloring (to customize the cake) - Edible flowers or sugar figures (optional, for an elegant look) Step by step preparation: 1. Preparing the cake base: Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar until you get a fluffy mixture. Add the milk and oil, mixing continuously. In another bowl, combine the flour, baking powder, vanilla sugar, and salt. Incorporate the dry ingredients into the wet mixture, gently mixing until smooth. 2. Baking: Pour the mixture into two 25 cm cake pans lined with parchment paper. Bake the layers for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely on a rack. 3. Preparing the buttercream: In a large bowl, beat the butter until fluffy and creamy. Gradually add the powdered sugar, continuing to mix. Incorporate the condensed milk and vanilla essence, mixing until you achieve a smooth cream. 4. Assembling the cake: Once the layers have cooled, cut each layer in half, creating four layers. Place the first layer on a cake stand and spread some buttercream on top. Continue with the other layers, alternating with the cream, until all the layers are used. Cover the cake with a thin layer of cream to catch the crumbs, then refrigerate for 30 minutes. 5. Decorating: After the cake has cooled, cover it with white fondant, rolling it evenly over the entire surface. Use food coloring to add personalized details, such as flowers or figures that reflect the baptism theme. Serving suggestions: This baptism cake is not just a dessert, but also a symbol of joy and love. It can be served with a glass of natural juice or a fragrant tea to complement the sweetness of the fondant. Possible variations: You can experiment with different cream flavors, such as chocolate or fruit, to add a personalized touch. You can also add fresh fruits between layers for a unique texture and taste. This "Adriana" baptism cake is more than just a dessert; it is a sweet memory that will remain in the hearts of those who savor it. With each slice, you will celebrate not only a special moment but also the art of cooking.

Preparation

Brown cake (two separate layers are baked): First brown layer: Beat 6 egg whites until stiff peaks form, add sugar and beat well. Add water, oil, and egg yolks, mix gently, then add flour, cocoa powder, and baking powder. Line a baking tray with parchment paper and pour in the mixture, bake for 20-25 minutes at 160 degrees. The tray is quite large, actually, it can only be adjusted in width (don't laugh) it measures 45/33 cm. The second brown layer is prepared in the same way. Yellow layer (two separate layers are baked): Beat the egg whites until stiff, add sugar and mix well, then add water, oil, and mix gently, followed by flour and baking powder. Line a baking tray with parchment paper, pour in the mixture, and bake for 20-25 minutes at 160 degrees. The same method is used for the second yellow layer. Syrup: Caramelize the sugar (do not burn, be careful as it becomes bitter), extinguish with water, then let it cool slightly, after which add rum essence. Cream: Whip the cream with stabilizer and sugar until it is very stiff, like snow. Mix the mascarpone well separately, then combine with the whipped cream. Cake assembly: Place the yellow layer on a tray, soak well with syrup, add approximately half of the cream (a little more than half can be added), smooth it out, then place a cocoa layer, soak this one well with syrup too. To ensure good contact with the next layer, put a layer of whipped cream or cream. Place the second yellow layer (cut about 3 cm from the length and sides), soak it well, then add the remaining cream and top it with the second cocoa layer, soaking it as well (cut about 3 cm from the sides of this one too). For decoration, whip the cream with sugar and stabilizer until it becomes very stiff, add a few drops of food coloring (I used pink, any color can be used). Cover the cake with pink cream, decorate with candies and roses, I used 9 roses and 18 leaves. For the roses, I will post this recipe on how to make them in the coming days, they are indeed very delicate to make but sometimes worth it. PS: Unfortunately, I don't have a slice of this cake, but I have confirmation that it was very, very good.

Baptism Cake Adriana

Preparation

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