MOM’S CELEBRATION

Instructions

  1. Identify the two sponge cake layers.

  2. Soak the first cake layer with UHT 3 Milks syrup.

  3. Spread a light layer of Vanilla Top Cream, then add diced peaches and chopped walnuts.

  4. Place the second cake layer and soak it with UHT 3 Milks syrup.

  5. Cover the cake completely with Vanilla Top Cream and texture the sides using a cake comb.

  6. Using a 1M tip and a round/plain tip, pipe rosettes in a cascading design.

  7. Sprinkle sprinkles over the rosettes like “rain”.

  8. Tint Vanilla Top Cream in red and pink shades.

  9. Pipe heart-shaped drops using the previously tinted colors.

  10. Add heart sprinkles on top of the rosettes.

  11. Place on a plate for display in the showcase.

MOM’S CELEBRATION

Ingredients

BASE

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

FILLING

 

 Ingredients  Quantity
 Top Cream “Crema” Chantilly  90g
 Diced peaches  60g
 Chopped walnuts (granillo)  30g

COVERING

 Ingredients  Quantity
 Top Cream “Crema” Chantilly  180g

DECORATION

 Ingredients  Quantity
 Top Cream “Crema” Chantilly  90g
 Red gel food coloring  3g
 Pink gel food coloring  3g
 Green gel food coloring  2g
 Heart-shaped sprinkles (pink & red)  3g

Instructions

  1. Identify the two sponge cake layers.

  2. Soak the first cake layer with UHT 3 Milks syrup.

  3. Spread a light layer of Vanilla Top Cream, then add diced peaches and chopped walnuts.

  4. Place the second cake layer and soak it with UHT 3 Milks syrup.

  5. Cover the cake completely with Vanilla Top Cream and texture the sides using a cake comb.

  6. Using a 1M tip and a round/plain tip, pipe rosettes in a cascading design.

  7. Sprinkle sprinkles over the rosettes like “rain”.

  8. Tint Vanilla Top Cream in red and pink shades.

  9. Pipe heart-shaped drops using the previously tinted colors.

  10. Add heart sprinkles on top of the rosettes.

  11. Place on a plate for display in the showcase.