Instructions

  1. Cover the entire surface of the cake with Vanilla Chantilly Top Cream.

  2. Temper the Dark Chantilly Ganache and draw the Catrina’s eyes and nose.

  3. Pipe the flowers using Vanilla Top Cream with piping tips 80 (Ateco) and 104 (Ateco), then color them using an airbrush.

  4. Place the different flowers on top of the cake, forming a half-moon shape.

  5. Finally, draw the Catrina’s mouth using a piping cone or plastic bag filled with untempered Dark Chantilly Ganache.

CATRINA CAKE

Ingredients

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  4.23oz

DECORATION

 Ingredients  Quantity
 Dark Chantilly Ganache  0.7oz
 Vanilla-flavored Chantilly Top Cream  3.1oz
 Ateco 80 piping tip
 Ateco 104 piping tip

Instructions

  1. Cover the entire surface of the cake with Vanilla Chantilly Top Cream.

  2. Temper the Dark Chantilly Ganache and draw the Catrina’s eyes and nose.

  3. Pipe the flowers using Vanilla Top Cream with piping tips 80 (Ateco) and 104 (Ateco), then color them using an airbrush.

  4. Place the different flowers on top of the cake, forming a half-moon shape.

  5. Finally, draw the Catrina’s mouth using a piping cone or plastic bag filled with untempered Dark Chantilly Ganache.