Cutest Jellycat Cake

Instrucciones

• Vanilla Sponge Cakes:
• Preheat the oven to 350°F (180°C). Grease two 6-inch round cake pans with butter or baking spray, and line the bottoms with parchment paper.
• In a large bowl, whisk together egg yolks and 135g of sugar until pale. Set aside.
• In another bowl, whip egg whites until foamy. Gradually add 55g of sugar and continue whipping until firm peaks form. Set aside.
• Mix milk, vanilla extract, and salt into the egg yolk mixture until combined. Sift flour and baking powder into the yolk mixture, gently fold until just combined.
• Add about a third of the whipped egg whites into the egg yolk mixture and gently fold it in using your rubber spatula. Pour it all into the whipped egg whites and begin folding the two mixtures gently until fully combined.
• Divide batter evenly between the prepared pans, smooth tops with a spatula.
• Bake for 25-35 minutes until a toothpick comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes before running a large butter knife around the edges to release them, transfer to a wire rack to cool completely.
• Strawberry Jam:
• In a small saucepan, combine strawberries, sugar and water. Heat over medium-high, stirring occasionally, until boiling. Reduce heat to medium-low, simmer stirring occasionally, until thickened (about 10-15 minutes).
• Remove from heat, cool completely, then refrigerate until ready to use.
• Swiss Meringue Buttercream:
• Combine egg whites, sugar, and salt in a heatproof bowl. Place bowl over a pan of simmering water (double boiler method), whisk until sugar dissolves and mixture reaches 160°F (71°C).
• Transfer to a stand mixer, whisk on high until stiff peaks form and mixture cools to room temperature.
• Switch to paddle attachment, add butter gradually, mixing until smooth. Add vanilla extract and mix until combined. Scoop out a small amount of buttercream into a separate bowl and set it aside.
• Take the portion of buttercream that you set aside and add cocoa powder to it. Mix until the buttercream is tinted brown, which will be used for the “legs” of the cake. Next, take a small amount of the brown buttercream and mix it with black food coloring to create the buttercream for the eyes and smile of the cake.
• Transfer each type of buttercream—uncolored, brown, and black—to separate piping bags. Cut the tips off each piping bag for easy decorating.
• Assembly:
• Place one cake layer on a serving plate. Pipe dollops of buttercream along the edge of the cake, ending towards the middle of the cake. Use a spatula to smear the tail ends of the dollops towards the middle of the cake. Spread a layer of strawberry jam inside the buttercream ring.
• Place the second cake layer on top. Pipe more dollops of buttercream on top of the cake, arrange fresh strawberries on top.
• Pipe the “legs” with the brown buttercream around the bottom edge of the cake.
• Use the black buttercream to pipe eyes and a smile onto the cake, positioning them between the “legs”.
• Insert a candle in the center for decoration, Enjoy!~