Bright and colourful white chocolate mousse cake, with layers of sponge cake and topped off with an adorable elephant Birthday design on top. For any other number, remove the 6 and place another (mirrored) number in its place.
Elephant Birthday Cake
Yield:
1
Prep Time:
1 hour
Cook Time:
3 hours
Additional Time:
1 hour
Total Time:
5 hours
Colourful chocolate mousse with sponge cake layers and chocolate cake topper.
Ingredients
Cake Topper
- ±200 grams of White Chocolate or Candy Melts
- Chocolate Food Colouring: Red, Yellow, Orange, Blue & Grey or Black
Cake
- 2 Batches of Vanilla Sponge Cake
- A small amount of Simple Syrup
- 4x ½ Batch of White Chocolate Mousse
- 3x ⅔ Batch of White Chocolate Mousse
- Food Colouring: Red, Orange & Yellow
Instructions
- Place the template onto a cutting board and cover it with a sheet of acetate.
- Melt each colour of chocolate or candy melts in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat the chocolate or candy melts until it has melted completely.
- Using a toothpick or a piping bag, trace and fill in the design with the different colours of chocolate.
- Wait for each colour to set before adding the next.
- Wait for the chocolate or candy melts to fully set.
- Cut four circles (14cm) out of the sponge cake.
- Brush each circle with symple syrup.
- Prepare your ring mould (16 cm), by placing a cake board on plastic wrap and aluminium foil and then adding the ring mould on top. Line the ring mould with acetate and wrap the plastic wrap around the mould, then wrap the aluminium foil around it as well.
- Place a cake layer into the middle.
- Pipe on one of the ½ batches of white chocolate mousse.
- Refrigerate for 30 minutes.
- Pipe on one of the ⅔ batches of coloured white chocolate mousse.
- Refrigerate for 30 minutes.
- Repeat until you end with a white chocolate mousse layer with cake in it, then place chocolate topper on top.
- Refrigerate for 60 minutes, until fully set.
- Remove the cake from the ring mould and acetate.