CHRISTMAS TRUFFLE CAKE

Instructions

  1. Completely cover the cake with Chantilly cream Top Cream.

  2. Temper the White Chantilly Ganache and fully cover the entire surface of the cake.

  3. Tint the Top Cream green and using piping tip 22 (Ateco), pipe the decoration as shown in the photo.
    Using piping tip 68 (Ateco) and Chantilly cream Top Cream tinted red, pipe the bows.

  4. Place the gold pearls on top of the decoration.

  5. Finally, place the gold-dusted truffles on top of the cake.

CHRISTMAS TRUFFLE CAKE

Ingredients

COVERING

 Ingredients  Quantity
 Chantilly cream Top Cream  4.23oz

DECORATION

 

 Ingredients  Quantity
 Chantilly cream Top Cream  1oz
 Edible gold pearls  0.3oz
 Chocolate cake, Dark Chantilly Ganache & gold   luster dust (truffles)  4oz
 White Chantilly Ganache
 Ateco 22 piping tip
 Ateco 68 piping tip

Instructions

  1. Completely cover the cake with Chantilly cream Top Cream.

  2. Temper the White Chantilly Ganache and fully cover the entire surface of the cake.

  3. Tint the Top Cream green and using piping tip 22 (Ateco), pipe the decoration as shown in the photo.
    Using piping tip 68 (Ateco) and Chantilly cream Top Cream tinted red, pipe the bows.

  4. Place the gold pearls on top of the decoration.

  5. Finally, place the gold-dusted truffles on top of the cake.