Chocolate Birthday Cake Recipe

Materials
2 cakes made in round molds of 20 and 30 cm in diameter
2 low round cakes of 20 and 40 cm in diameter
Wrapped cardboard bases of 20, 30 and 45 cm in diameter
1 separating plate for cakes for 4 columns of 25 cm in diameter
4 columns
4 brochette sticks
2 recipes of glazed butter cream
200 grs of chocolate frosting
Brown food coloring paste
Filter tips #40, 41 and 23
Butter paper
12 cm oval cutter
6 cm square cutter

Chocolate plaques
To prepare the chocolate plaque start by resting the cutters on butter paper. Melt the chocolate and fill the cutters until 0,5 cm.

Place in the fridge and once they have hardened, remove from mold. Two oval plaques and one squared one are needed.

With white glaze and filter tip #40 write a message on each oval plaque and make a ribbing with filter tip #41 making movements in the shape of letter C.

The square plaque is cut diagonally and each piece is stuck with melted chocolate by the back part of each oval plaque to be able to make it stand.

Covering of the tray and columns
Place a railing on top of a tray. Place the separating dish and the columns. Bathe with melted chocolate until completely covered.

Note
In the place where the reception is going to be held, place the 20 cm cake on top of the columns and place a plaque on top of each cake.

Shaping and decoration

1. Place the round cakes on top of the 20 and 30 cm cardboard circles.
2. Place brochette sticks on the main cake in their corresponding positions.
3. Place the 40 cm cake on top of the 45cm cardboard disc, and place the 30 cm cake on top of this one.
4. The 20 cm cake is placed on top of a cardboard of the same size and is placed on top of a separating dish already prepared. Dampen the 2 cakes with the glazed chocolate.
5. With brown glaze make a ribbing in the point of a chord with filter tip #40 on the top and bottom sides of both cakes.
6. Divide the round cake of 20 cm in 8 parts and make marks with a toothpick. Mark also the bigger round cakes, (this last one, only half its height) every 3 cm.

Round cake of 20 cm

1. With white glaze in a decorating sleeve and star shaped filter tip #23, make a ruffle in zigzag and join the marks.
2. With brown glaze and filter tip #40 make a line of simple ruffles above the white ones and another under them.
3. Change the filter tip to #23 and make a shell shaped ribbing on the lower border and shells under every ruffle. Finish these last ones with a rosette done with filter tip #41.

Round cake of 30 cm

1. Place the columns on top of the stick and finish with a chord tip made with filter tip #40 and brown glaze.
2. With the same decorating sleeve trace double ruffles between the marks of the cake, finishing the ruffles with a ball.
3. Change to filter tip #23 and make a shell shaped ribbing following the marks.
4. Finish the lower border of these with a white glazed zigzag and filter tip #41

Petal cake of 40 cm

1. Make a shell shaped ribbing between the marks of the cake with brown glaze in a decorating sleeve and filter tip #23.
2. With white glaze and filter tip #41, finish it with a ruffle on the lower part and a zigzag that crosses every shell.

 

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