Teddy bear cake

Name: Teddy bear cake
Cuisine: Indian
Ingredients: 6 -8 inch chocolate cake; 2 1/2 cups non - dairy whipping cream; 100 gm grated dark chocolate; 5-6 drops navy blue gel food colour; for chocolate ganache; 50 gm dark chocolate 20g fresh cream

Tripti Gautam @TriptiGautam_2487

Agra

#bakes

Tripti Gautam @TriptiGautam_2487

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Ingredients

6 -8 inchchocolate cake
2 1/2 cupsnon - dairy whipping cream
100 gmgrated dark chocolate
5-6 dropsnavy blue gel food colour
for chocolate ganache
50 gmdark chocolate 20g fresh cream

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Steps

1

Microwave dark chocolate (roughly chopped) & fresh cream for 30 seconds.
2. Mix & let it rest (covered) for 4 hours at room temperature.
3. Chocolate Ganache is ready for piping.
2

. Cut 2 teddy bear ears using a glass from 6 inch chocolate cake.. Slice each ear in to 2 layers. Keep aside.
3

. Place the bottom layer of cake & press it gently.. Place the bottom layers of 2 ears above 8 inch cake & adjust.
4

Spread cocoa syrup evenly on cake using a brush.. Spread non - dairy whipped cream.
5

Spread grated dark chocolate evenly.. Put the top layer of cake over it with bottom side up.. Spread cocoa syrup on cake using a brush.. Cover the top of the cake with whipped cream and then spread on sides walls of the cake.
6

. Refrigerate the cake for at least 3 hours.. After 3 hours, draw the mouth using a toothpick.. Fill piping bag with white whipped cream & small open star tip nozzle. Fill the mouth area (leave the nose), inner side of the eyes, inner side of the ears.
7

Fill piping bag with blue whipped cream (or any colour of your choice) & small closed star tip nozzle fill the remaining area on the face & ears.. Cover the side walls too with blue whipped cream & small closed star tip nozzle. Fill the remaining area of eyes & nose with dark chocolate ganache & small open star tip nozzle.. Teddy Bear Cake is ready.. Refrigerate for at least 3 hours before cutting.