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Hello kitty birthday cake

Two different Hello kitty cake for dd 🙂

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Ingredients (adapted from anncoojournal)

Sponge Cake (for 9″ baking tray)
4 Large Cold eggs
250g Optima flour
50g ice water
60g Corn oil
1 tsp Mango flavor

Chocolate Mousse
60g Semi Sweet Chocolate
40g Whipping Cream
100g Fresh Topping Cream(I use Phoon Huat Whip Topping)
85g Whipping Cream (I use Milac Gold)
1 tsp vanilla extract

Ganache Cream
250g Semi Sweet Chocolate
200g whipping cream (I use Milac Gold)
40g butter
1/2 tbsp rum
1 tsp vanilla extract

Fresh Cream
150g fresh topping cream(I use Phoon Huat Whip Topping)
100g whipping cream (I use Milac Gold)

Sugar Syrup
150ml water
50g sugar
1tbsp rum

Method

Sponge Cake
1. Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick.

2. Lower speed and slowly add in corn oil, mix well.

3. Bake at 180C for about 25 mins.

4. Remove sponge cake from tin and tray immediately after baked and leave to cool.

5. Cut the sponge cake into 3 slices.

Chocolate Mousse
1. Boil 40g whipping cream and pour into semi sweet chocolate. Let it cool.

2. Whisk 100g fresh topping cream and 85g whipping cream till peak. Add vanilla extract, the whipping cream and chocolate.

3. Pour some chocolate mousse onto the sponge cake and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge.

Ganache Cream
1. Whisk all ingredient.

2. Lay the second layer of the sponge cake onto the mousse, spread chocolate ganache on top and cover with the last slice of sponge cake on top.

Fresh Cream
1. Whip fresh cream to soft peak.

2. Apply fresh cream on the cake and decorate it.

Sugar Syrup
1. Mix all together.

2. Apply it on the cake before and after applying chocolate mousse and ganache cream.

Chill the cake for at least 4 hours or till overnight.

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