Instructions

  1. Identify 2 vanilla sponge cake layers.

  2. Soak the first layer with Chantilly UHT Tres Leches syrup.

  3. Pipe a spiral of Vanilla Chantilly Top Cream, then another spiral of traditional ganache.

  4. Place the second cake layer on top and soak it with Chantilly Tres Leches syrup.

  5. Frost the cake completely with Vanilla Top Cream tinted with yellow gel coloring.

  6. Create vintage-style cream decorations using piping tips 1M and #22.

  7. Place a sugar pearl between each piped decoration, as shown in the image.

  8. Finish by placing the graduation cap and diploma topper.

  9. Write “you did it” using Dark Chantilly Ganache.

  10. Place on a plate and display in the showcase.

GRADUATION CAKE

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  800g
 3-milk syrup (Tres Leches syrup)  800g

FILLING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  120g
 Traditional ganache  90g
 Toasted hazelnuts  40g

COVERING

 

 Ingredients  Quantity
 Chantilly Whipping Cream Top Cream  250g
 Yellow gel food coloring  5g

DECORATION

 Ingredients  Quantity
 Chantilly Whipping Cream Top Cream  250g
 Yellow gel food coloring  5g
 Plastic graduation cap topper  5g
 Diploma topper  2g

Instructions

  1. Identify 2 vanilla sponge cake layers.

  2. Soak the first layer with Chantilly UHT Tres Leches syrup.

  3. Pipe a spiral of Vanilla Chantilly Top Cream, then another spiral of traditional ganache.

  4. Place the second cake layer on top and soak it with Chantilly Tres Leches syrup.

  5. Frost the cake completely with Vanilla Top Cream tinted with yellow gel coloring.

  6. Create vintage-style cream decorations using piping tips 1M and #22.

  7. Place a sugar pearl between each piped decoration, as shown in the image.

  8. Finish by placing the graduation cap and diploma topper.

  9. Write “you did it” using Dark Chantilly Ganache.

  10. Place on a plate and display in the showcase.