|Posted by Trish on March 23, 2010 at 10:45 AM|
The moment I have been waiting for! The moment that only comes once a year! Ever since we met, I have always made J's birthday cake. This year, I chose to go back to my classic sponge cake which is usually found in my mousse cakes. But I wanted to pair it with mango mascarpone whipped cream this year. Mascarpone is comparable to an Italian styled cream cheese and its one of my most favorite baking ingredients. However, at $10/lb, it's a special occasion ingredient. It's smooth, ultra rich and irreplaceable.
Lining baking pans with parchment paper reminds me of my snowflake-making days.
I use a double-meshed sieve to sift my flour. I prefer it over the actual flour sifter because i'm faster at it.
It's times like this where I really wished I had a stand mixer. I held my little hand-mixer for 15 minutes to incorporate enough air into the eggs.
These remind me of mango hedgehogs. I was tempted to add a face if I wasn't tight on time.
3 layers of light and fluffy sponge cake. I prefer baking them in separate pans rather than cutting one tall layer into 3.
The layers are brushed with mango syrup, circled with frosting and filled with fresh mango filling.
The entire cake is then covered in a frosting layer.
And then wrapped in a dark chocolate collar.
Birthday badge is made out of white chocolate and written in dark chocolate.
Layers of airy sponge cake filled with fresh mangos, wrapped in mango mascarpone whipped cream and finished off with dark chocolate collar and curls.