Gender Reveal Cake

Gender Reveal Cake

@my_backglueck

You can do that too
!

Is it a boy or a girl? That's the question here... How good that this beautiful Raffaello strawberry cake with a delicious center of Choco Crunch balls will show us!✨

Ingredients:

Floors:

- 560g flour
- 280g sugar
- 2 sachets baking powder
- 2 tsp vanilla extract/paste
- 2 eggs
- 400g sparkling water
- 100g sunflower oil
- Colour Mill ROSE & BABY BLUE

Raffaello strawberry filling:

- 50g sweetened condensed milk
- 250g mascarpone
- 150g cream
- 2 tsp cream stiffener
- 170g strawberries
- 8 Raffaello 

Buttercream:

- 650g sweetened condensed milk
- 490g soft butter
- Pinch of salt
- Colour Mill
- Happy Sprinkles to decorate✨

Anne's
Sprinkle tip✨

Sweet Heaven

Our heavenly sweet cloud crumble mix that makes baking dreams come true!

Take me to the box

Girl or boy? Choco Crunch

The absolute MUST-HAVE for a baby shower cake! 

Take me to the box

White Simplicity

Minimalist beauty and the perfect
add-on to all crumble mixes!

Take me to the box

Preparation:

Step 1:

Line the base of 2 baking tins/spring tins of the same size (diameter: 17.5-20 cm) with baking paper. Preheat the oven to 180° top/bottom heat. For the first 2 bases, take half of the ingredients: sift 280g flour, 140g sugar and 1 sachet of baking powder into a bowl. Now add 1 teaspoon of vanilla extract/paste, 200g of sparkling water, 50g of sunflower oil and 1 egg and mix together just until all the lumps have dissolved. Pour half of the dough into another bowl.

Now you can color the two doughs with food coloring of different intensities (2 drops, 4 drops, 6 drops, etc.). Pour the batter into the two prepared baking tins and bake in the middle of the oven for approx. 22 minutes. It is best to test with a skewer to see if the cake is baked through. Leave the bases to cool for about 20 minutes. Then carefully remove from the tin and repeat "step 1" for the next two bases.

Step 2:

Beat the soft butter with a pinch of salt in a powerful food processor for about 5 minutes until it is much lighter and creamier. Now pour the sweetened condensed milk into the butter in a thin stream and beat the mixture for a further 5-10 minutes. It will take longer with a hand mixer.

Step 3:

Place the two middle cake layers (i.e. not the bottom layer and not the "lid") on top of each other and cut a hole in the middle with a knife (this is where the chocolate balls will be placed later) and prepare the bottom layer and the two middle layers. You do not need the "lid" for this step. Put some of the buttercream into a piping bag with a perforated nozzle and pipe a ring onto the completely cooled cake bases.

To do this, go along the outer edge of the bases and pipe a ring so that the Raffaello strawberry cream cannot run out later and also pipe the inner ring on the two middle bases. Place the 3 bases in the fridge so that the buttercream rings become hard and stable (approx. 45-60 minutes). In the meantime, prepare the filling.

Step 4:

Finely chop the strawberries and Raffaellos. Whip the cream with the cream stiffener until stiff. Now mix the mascarpone with the sweetened condensed milk in another bowl and fold in the strawberries and Raffaello. Finally, carefully fold in the cream. First fill the bottom layer with the Raffaello strawberry cream. Place the second cake layer on top, straighten and fill with the cream. Place the third base on top, straighten and fill with the cream. The "cave" for the chocolate balls has now been formed.

Before the "lid" is placed on top, the "cave" must now be coated with buttercream. Then you can fill it with the balls. The "lid" can now be placed on top. Straighten the cake again on all sides. Now apply a thin layer of buttercream all around and on top of the "lid" and smooth it out. This thin layer serves to bind the crumbs. Chill the cake for at least 30 minutes. In the meantime, color the buttercream with Colour Mill ROSE and BABY BLUE.

Step 5:

After the cooling time, the cake can be removed from the fridge and coated all over with the colored buttercream. Use a cake scraper to smooth out the buttercream. The remaining buttercream can now be placed in a piping bag and dots etc. can be piped on as desired. Now you can decorate the cake with Happy Sprinkles to your heart's content!

Anne from @mein_backglueck

On Anne's blog you will find lovingly baked and designed recipes in all shapes and colors.

 To my_backglueck