Bouquet Of Flowers Cake

Name: Bouquet Of Flowers Cake
Total time: 14400 s
Yield: 15-20 servings
Cuisine: Indian
Ingredients: 375 g Flour; 227 g cocoa powder; 1 tsp baking soda; 2 tsp baking powder; 355 ml vegetable oil; 605 g caster sugar; 500 g yoghurt; 1 tsp vanilla extract; 237 ml milk + 1tsp vinegar; 70 g whipping cream; 300 g White Compound Chocolate; 100 g Fresh Cream; as required Bow made of White Fondant; As required Fresh/Artificial Flowers for decoration

Tushita Kharbanda @serenespatula

Patiala, Punjab

#valentine22

Tushita Kharbanda @serenespatula

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Ingredients

4 hrs

15-20 servings

For Sponge:
375 gFlour
227 gcocoa powder
1 tspbaking soda
2 tspbaking powder
355 mlvegetable oil
605 gcaster sugar
500 gyoghurt
1 tspvanilla extract
237 mlmilk + 1tsp vinegar
Frosting & Decoration:
70 gwhipping cream
300 gWhite Compound Chocolate
100 gFresh Cream
as required Bow made of White Fondant
As requiredFresh/Artificial Flowers for decoration

Saved

Steps

4 hrs

1

Add vinegar to milk in bowl & keep aside for 5 minutes.
• Add sugar & oil in large bowl & whisk till sugar is dissolved. Add in the yoghurt & vanilla essence & mix well.
2

Sift in the dry ingredients into wet ingredients- flour, cocoa, baking powder & baking soda. Mix with a spatula till everything is incorporated properly.
• Add in the curdled milk with vinegar & whisk it to form a smooth batter
3

The batter will be baked in 3 parts- 2 sheet cakes & 1 round cake for the shape of a bouquet.
• Bake 2 sheet cakes in 7″ˣ11″ rectangular pan (you can also use a small baking tray) in preheated oven at 180˚C for 20-25 mins (time may vary depending on the oven).
4

Bake 1 round cake in 7-inch round cake tin preheated oven at 180˚C for30-35 mins (time may vary depending on the oven).
• Cool the cakes completely & demold them. Cut both the sheet cakes diagonally in the center into 4 triangular parts. Slice the round cake horizontally into 2 layers & cut each layer into half vertically to have 4 semicircles.
5

In clean large bowl, whip the whipping cream with electric beater till stiff peaks.
6

Heat the fresh cream in microwave for 1 minute. Pour hot cream onto chopped white chocolate. Leave for 5 minutes. After 5 minutes, mix well till chooclate is melted completely, if big chunks are still left microwave for another 30 seconds-1 minutes till smooth. Add in pink food color & mix well, cool this ganache at room temperature & then refrigerate for 15-20 minutes or till spreadable consistency.
7

Take a large cake board. Add little whipped cream onto the board & place 1 triangular sheet cake layer on board. Add another dollop of whipped cream, spread evenly with offset spatula & add the 2nd layer of sheet cake. Repeat this for all 4 layers. On wider side of triangular cakes place semicircular cake, frost with whipped cream & repeat for all 4 layers of the semicircular cake layers. Right now, the shape of cake will look to you like an ice cream cone. Crumb coat the entire cake with left
8

Take out the ganache & whip it with electric beater till smooth & spreadable. Coat the entire cake with the ganache with an offset spatula & cake scraper for smooth icing of the cake.
• When the cake is frosted properly chill it in the refrigerator till the ganache is completely set.
9

Add the fondant bow in the middle of the cake & decorate the front semicircular part of cake with artificial/fresh flowers to make it look like a bouquet. Gift this amazing BOUQUET OF FLOWERS CAKE to your loved ones instead of a usual flower bouquet!!