Planes cake for children's birthday

My son wanted a Planes cake for his birthday. After much research and consideration, I decided on a fondant Planes cake. The cake is a standard Sacher cake base with dark chocolate ganache, topped with fondant featuring the Planes theme. Here are my instructions for it:

Planes cake for children's birthday

Ingredients:

• 130 g butter
• 110 g powdered sugar
• 6 egg yolks
• 6 egg whites
• 130 g chocolate
• 130 g flour
• 110 g sugar
• 3 tbsp apricot jam
• 500 g dark chocolate
• 250 ml heavy cream
• approx. 500 g fondant
• Powdered sugar
• 3 different food colorings (I used the gel colors from allestorte.at: Gel color set)
• Black edible marker
• 26 cm baking pan
• Fondant tool
• Fondant cutters: star, letters

Instructions

Preheat the oven to 180°C (356°F) top and bottom heat and grease the baking pan with butter and dust with flour. Beat the egg whites until stiff, then add the sugar and continue beating until it becomes a glossy mixture. Warm the butter until lukewarm and cream it with the powdered sugar. Gradually add the egg yolks and mix well. Melt the chocolate in the microwave or a water bath and add it to the egg yolk mixture. Now fold in the beaten egg whites and mix well. Finally, add the flour and mix everything into a batter. Pour the entire mixture into the baking pan and bake at 180°C for about 1 hour.

Extra tip: If the batter has domed a little while baking, simply turn the cake onto a plate while it is still warm; this will make everything nice and smooth again. Let the cake cool down completely.

Cut the cake horizontally with a knife. Heat the jam in a water bath and spread it on one half of the cake. Reassemble the cake.

Now comes the so-called ganache for coating the Sacher cake, which is spread under the fondant. To do this, chop the dark chocolate into small pieces and place in a pot. Heat the heavy cream slightly – important: it must not boil. Now pour the heavy cream over the chocolate and melt it on the stove over medium heat. Stir occasionally with a whisk.

It is important to stir calmly and little so that hardly any air can get into the mass. The consistency should be a creamy mass, similar to Nutella. Let the finished ganache rest for at least 5 hours in a cool place (but not cold!). It is good to make the ganache at noon if you want to coat the cake with it in the evening.

In the meantime, my friend and I made Dusty out of fondant. I printed out the Planes airplane and cut out templates with scissors. More experienced bakers can of course work without templates. Always dust the rolling pin and the work surface with a little powdered sugar, otherwise the fondant will stick like normal dough. I used a normal rolling pin, but there are special fondant rollers.

First, we rolled out the white fondant and cut out the airplane with a knife. Then we colored some fondant blue and orange and decorated the airplane with it. For the propeller and the numbers, we colored a very small amount of fondant black and cut it out accordingly with a knife. I designed the numbers (my son's age) in white and black. To do this, cut out a white circle from the fondant with a cutter and design the digits and the border in black.

Finally, I painted the eyes with a black edible marker and labeled the tail with my son's initial and his age. From the remaining orange fondant, I cut out stars and letters (Fondant toolLetter and number cutters) using a fondant cutter.Now coat the cake with the ganache. This is easiest to do with a

. Then wrap the cake in plastic wrap and chill overnight. If you don't have the time like I did, let the ganache harden a little. I let it sit for about 30 minutes while I colored and rolled out the fondant and formed the balls.dough spatulaNow, as mentioned, color the fondant blue and roll it out thinly and round with powdered sugar. Place it on the cake and press down carefully with your hands. Smooth the surface with a smoother and press down well. Now place Dusty in the middle and attach the stars and letters to the cake. They can be glued on with a very small amount of water. I placed small balls of fondant around the cake so that the edge is not as visible.

This cake is really an eye-catcher. I admit, I found designing Dusty with fondant quite exhausting, as there were very small parts and you often have to work very precisely so that everything fits together. Definitely plan plenty of time for this work, because it is quite fiddly, as they say. I was very glad that my dear friend Daniela helped me with it.

Conclusion

I tried a ganache for the first time and am very enthusiastic, as it is much better to work with than jam. White chocolate (600 g chocolate and 200 ml heavy cream) or milk chocolate (500 g milk chocolate and 200 ml heavy cream) can also be used very well here.

on Planes cake for children's birthday

Read also: Instructions for a Soccer Cake

Photos by Sabine, meinhaushalt.at