Thomas and friends cake – the instructions step by step

When I made the cake with Peppa Pig, I promised myself that, that I'm not doing more cakes from the 'strange’ requirements. I co? A friend called and begged. I do not know, What was I thinking agreeing to this. Because you've never done this type of cake (not, Barbie doll apart, but it was easy). I panicked. I had no idea how to go about it, or what comes out of me. I could not sleep for two nights, I still thought, which will, if you do not succeed… I decided, the base of a rectangular sponge cake will be a condition for the Tom. I've gone to work. I will not tell, I was in 100% pleased with the results, bad because I worked with a mass of plastic (I did it for the first time), was stiff, hardened the fast and did not give so smooth, by what you see on Tom a whole lot of imperfections. But for the first time, I think, and so it is tolerably.

The whole consists of chocolate sponge cake, supervisor based chocolate cream and mascarpone cream, with cherries and chocolate pieces.

Recipe, idea and a way of making their own. I used the bottom of the pie with biscuit Peppa Pig.

Ingredients for the bottom of the biscuit:

• 8 eggs (separate the yolk and the egg white)
• 1,3 glass caster sugar *
• 1,5 cup cake flour – 3 tablespoons (remove 3 tablespoons)
  
• 3/4 glass of potato flour
• 3 tablespoons of cocoa

Beat egg whites until stiff, at the end of churning add the sugar in batches, followed by mixing one egg each. Sift the flour and cocoa and stir gently until egg (I do it at the lowest speed mixer).

The bottom plates with dimensions of 25x30cm smear grease and line with baking paper. Nothing sides of greased. Pour the prepared mass, align.

Bake in preheated oven at 175 ° C, for about 40 minutes, or the so-called. dry stick. After this time, remove the sponge and cool (if someone is afraid, that settles it, can gently drop to the floor from a height 50 cm in diameter, This time I did not).

Sponge cake cooled down completely separated from the wall plaque, Remove and cut into 3 cakes (best to cut the sponge cake baked the day before). Each cake lightly soaked.

To soak:

• 200ml of weak tea
• 2 teaspoon vanilla extract
• 1 tablespoon lemon juice

Chocolate cream:

• 4 serki mascarpone (at 250g each)
• 650ml double cream very cold
• 50g of icing sugar (or more, If the cream has to be more sweet)
• 300g dark chocolate
• 100g grated chocolate or dark chocolate grated on the coarse mesh
• about 0.5 kg of cherry compote, thoroughly drained

Break the chocolate into small pieces and melt it in a water bath (the pot of boiling water put a bowl of chocolate, bowl does not touch the water) and cool slightly. Beat the mascarpone cheese with fondant and sugar until fluffy (no need to separate compaction). To slaughtered cheese add melted chocolate and mix. Finally add the chocolate chips and mix łyżką.część weight (about 3-4 Bucket) put, we'll need to put the 'Tom'.

Place the cake on the first pad, put on it half the weight, align. Powciskać slightly drained half the weight of cherries, cover with second pie, Repeat and cover with the last cake. The whole ground covered with butter and icing sugar.

Weight on top of the cake:

• 250g butter, softened
• tablespoon cocoa
• 20g of icing sugar

Beat the light and fluffy butter with sugar and cocoa. Put off 2-3 tablespoons (weight will be needed to grease 'Tom'). Grease the top and sides of the cake and leave in the fridge to the concentration of.

Sponge on 'Tom’ (I baked an additional rectangular sponge, but I have been very much 'waste’ So according to me, just bake a sponge cake with 4 eggs, for example, in a smaller baking tray. 25x 25cm):

• 4 eggs (separate the yolk and the egg white)
  
• little more than half a cup of caster sugar
• half a cup of plain flour + two tablespoons of cocoa
• 3 tablespoons of potato flour

Beat stiff protein, at the end of churning add the sugar in batches, followed by mixing one egg each. Sift the flour and cocoa and stir gently until egg (I do it at the lowest speed mixer).

The bottom plates of baking parchment paper, Nothing sides of greased. Put the prepared mass, align.

Bake in preheated oven at 175 ° C, for about 40 minutes, or the so-called. dry stick. After this time, remove the sponge and cool. Sponge cake cooled down completely remove plaque. Prepare 'Tom'. This is probably the hardest part to describe, but I'll try. If someone is tempted to make a track, and something not quite be clearly written, is willing to serve with. Photos should help in cutting Tom, are not great quality, but because it, they are very helpful have been included in the entry. It is good to take a sketch of the, like our cake to look like. With me was a 'brainstorming'…:

Tom was my base dimensions 15cm length, width 8 cm in diameter, height of 4.5 cm. And actually, the most important dimensions. Others simply proportionally adjusted to the base. Then, cut the hood and the 'roll'. Do not cut out separately 'roll’ and booths, constitute one part of the, so everything is holding together nicely. Ready-cut elements should be translated into the chocolate mass, in order to, translates as a normal cake. Then smear the 'Tom’ weight of butter and put in the fridge to cool.

Trial 'Tom':

'Tom’ appropriate:

Superior cream:

'Tom’ ground smeared with butter, occupied before the plastic mass:

Now you can 'dress’ cake. Both the base and the top of the 'Tom’ were covered with plastic mass. I did the first time mass, I do not know, if I was doing it wrong, whether the provision is not quite perfect, why not give this recipe. If you want to be sure, that the mass will be flexible, and it will be well with her working, just buy some ready-made. If you have a proven recipe for a really good and flexible mass, you can use it.

Tom decorate their own discretion (I was inspired by a model borrowed from the little neighbor).

In operation:

COMMENTS: To make it easier to deal with in making the cake, plastic mass it obkładaniu, Prepare to be a whole day early, in order to, cake that could well chill in the refrigerator.

Good luck and bon appetit!

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