Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Ninja Turtle cake? Bake the cake for the base in a large split form (20-24 cm), the biscuit for the top - in a smaller form (about 16-18 cm). For the cream, take heavy cream. If you have lumpy cottage cheese, rub it in a blender until smooth. For chocolate cream, you need soft butter, so take it out of the refrigerator in advance so that it has time to soften. Melt the dark chocolate in the microwave or in a water bath.
Step 2:
We will assume that you have already baked the biscuits for this cake. One is green, the other is chocolate. Allow the biscuits to cool, then cut each into three parts. You will get 6 cakes. Cover the form in which the large sponge cake was baked with cling film and proceed to assemble the bottom of the cake. At the bottom we should have the first green cake. Spread it with cheese cream and spread it evenly over the surface.
Step 3:
Smear the second green cake with chocolate cream. Spread layer after layer of cakes, alternating mascarpone and chocolate creams.
Step 4:
Also cover the smaller diameter form with plastic wrap and proceed to assemble the top of the cake. First, smear the bottom chocolate cake with chocolate cream.
Step 5:
Lay the second sponge cake on top and coat it with mascarpone cream.
Step 6:
Place the top layer, wrap it in plastic wrap, press down a little.
Step 7:
Leave the cakes to soak in the cream under the film.
Step 8:
Put the bottom part of the cake out of the mold on a substrate covered with parchment. Mix the remaining creams, put them on top and smooth the top with a silicone spatula.
Step 9:
Place the top, smaller part of the cake on top. Flatten the shape and remove the excess cream with a spatula. Remove the detachable mold.
Step 10:
In a separate container, mix the cooled cream (30% fat content) with sugar or sweetener, softened butter and whisk the cream for decoration. About three-quarters of the cream is tinted with green food coloring.
Step 11:
Smear the cake with the resulting green cream, giving it the shape of the head of the character of your favorite multi-movie.
Step 12:
Apply the contours of the elements of the head – mask, eyes, mouth - shallowly with a toothpick on the cream.
Step 13:
Tint most of the remaining white cream with red dye. Tint the part with dark blue. Leave a little white cream.
Step 14:
Use dark blue cream to outline the mouth and draw the eyes.
Step 15:
Paint over your mouth with white cream.
Step 16:
Apply the mask with red cream.
Step 17:
Use dark cream to draw the outline of the teeth.
Step 18:
Paint over your eyes with white cream and mark the glare on the pupils (as in the photo).
Step 19:
Carefully remove the parchment from under the cake.
Step 20:
Where necessary, smooth the cream with a spatula. Hide the cake in the refrigerator and let the cream harden. A bright and original cake is ready!
In this recipe, I focused on exactly that, how to decorate Ninja Turtles cake. The composition of the products for biscuits is also indicated, but you can cook them according to any of your recipes. Moreover, it is not necessary to cook biscuit dough.
How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.
Biscuit preparation options can be viewed in this place and here .
If you use dry dyes, dissolve them according to the instructions in vodka, then the surface will be glossy or in water, then the cake will get a matte appearance. Liquid, gel dyes do not need to be pre-dissolved with anything.
You can apply the paint with a regular gouache brush, a spray gun, a pastry syringe. The amount of dye will depend on what color saturation you want to achieve.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Food coloring - 0 kcal/100g
