Instructions

  1. Cut the sponge cake into three equal layers.

  2. Soak with Tres Leches UHT Chantilly syrup.

  3. Add a light layer of Vanilla Chantilly Top Cream.

  4. Fill with a spiral of cajeta and Vanilla Chantilly Top Cream.

  5. Repeat the process with the next cake layer and soak.

  6. Cover the cake completely with Vanilla Chantilly Top Cream tinted pink.

  7. Using a piping bag with a decorating tip, pipe pink rosettes with Vanilla Chantilly Top Cream, add the butterfly wafer paper decorations, and finally place the cake topper.

MY QUINCEAÑERA

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g

FILLING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  90g
 Cajeta (goat milk caramel)  90g

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  200g

DECORATION

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  80g
 Cake topper  1pc
 Butterfly wafer paper decorations

Instructions

  1. Cut the sponge cake into three equal layers.

  2. Soak with Tres Leches UHT Chantilly syrup.

  3. Add a light layer of Vanilla Chantilly Top Cream.

  4. Fill with a spiral of cajeta and Vanilla Chantilly Top Cream.

  5. Repeat the process with the next cake layer and soak.

  6. Cover the cake completely with Vanilla Chantilly Top Cream tinted pink.

  7. Using a piping bag with a decorating tip, pipe pink rosettes with Vanilla Chantilly Top Cream, add the butterfly wafer paper decorations, and finally place the cake topper.