5/28/2020

Flower Bed cake for the holidays

בס"ד


flower bed cake with sprinkles


In Shavuot, there's a custom where we decorate our homes and synagogues with flowers and herbs.
So I decided to make a moist chocolate cake recipe and decorate it like a flower bed. The chocolate base and the pipings are super easy to make.

 

flower bed cake with quality sprinkles


flower cake with piped colorful flowers



To celebrate this great day, where flowers filled mount Sinai, we decorate our homes with fresh flowers. And if you do so, then keep it up and add another dimension to the celebration - a flower bed cake.
This recipe is great for Tu Bishvat and Arbor day as well. And it can also be served for plant-lovers birthdays, other holidays and more.

I made this recipe in collaboration with the British company Quality Sprinkles, which has a vast line of all-natural sprinkles, which are kosher, vegan, and halal.



flower bed cake sliced

nozzles for decorations


slice of flower cake


I used on this cake the silver sprinkles from the "Precious Delights" shaker that contains several sizes and shapes of sprinkles.
The sprinkles do not contain soy, they are gluten-free, no nuts, no dairy products, no hydrogenated fat, no artificial colors, non-GMO and are suitable for vegans.

Making this chocolate cake is very simple. You just mix a few ingredients and place them in the oven. You then get a moist and super delicious cake.
The cake is decorated using whipped cream and added colors, natural of course. And we finish with a touch of the silver sprinkles.



 


Flower bed cake/recipe: Con Delight
The measurements were made using universal cups and spoons
Ingredients for 30X30cm pan (11.8X11.8 inches):
2 cups of white flour, sifted
2 tsp. baking powder
1 1/4 cups of sugar
1/3 cup cocoa powder
1 cup of water
1/2 cup oil
4 M eggs

Decoration:
About 3 cups of  whipping cream (a.k.a double/heavy cream)
3/4 cups of instant vanilla pudding
Natural food colorings: pink from beetroot powder, green from green spirulina
Silver sprinkles by Quality Sprinkles

Preparation:
Preheat oven to 160C/320F, turbo (fan).
Mix in a bowl the flour, baking powder, sugar, and cocoa powder. Add in the wet ingredients: water, oil, and eggs, and mix well.
Transfer to a pan with baking paper and cook in the middle rack of the oven for an hour, or until a toothpick comes out clean.
Once done, take the cake out of the oven let the cake cool completely.

Prepare the cream for decoration:
Whip the 3 cups of whipping cream with the vanilla pudding, until the cream is stable.
Divide into 3 bowls. One bowl leave white, the second add a bit of beetroot powder and add spirulina to the third bowl.
Whip first the pink until unified and then the green one.
Leave a bit of the white cream aside and transfer the rest to a piping bag with a nozzle. The other creams move to a piping bag with nozzles as well.
You can see the nozzles I used in the picture I attached.

The reserved white cream spread on the top of the cake with a spatula. And now you can start decorating flowers and shapes on your cake to get a beautiful flower bed.
Finally, decorate with the sprinkles and place them in the fridge.
Basically, you can eat it right away, but I find it to be more delicious if you let the cake rest a bit in the fridge and allow the cream to be more stable.
The cake is wonderful even after 4 days when kept in the fridge in an airtight container.
*I had leftovers from the cream, that can be used in colorful dessert cups.

 

2 תגובות:

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    השבמחק
    תשובות
    1. That is really nice to hear! Thank you so very much for your kind words.

      מחק

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