In Cooking Tree, Flower cake Choco (Vanilla Pound Cake) is on the menu, and we’ll show you how to make it from scratch.
I made a pound cake in the shape of a basket full of roses~
It looks like it was seen on foreign SNS, but it seems to be made a lot for babies’ birthday cakes~^^
I made it with reference to the shape and made the cake sheet and cream on my own.
The decoration is made of flowers, so I think it would be good as a cake for Children’s Day, Teacher’s Day, and Mother’s Day~^^
There is a chocolate sheet and a vanilla sheet together, so you can enjoy two flavors in one cake.
I think it is a cake that has a rich shape and a rich taste.
Cream cheese cream does not separate well and has a good texture, so it is a good cream to shape.
I think it would be really pretty if you make a combination of different colors.
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Choco pound cake sheet
- 180g Unsalted butter
- 100g Sugar
- 4 Egg yolks
- 2g Vanilla extract
- 160g Cake flour
- 20g Cocoa powder
- 10g Baking powder
- Meringue (4 egg whites + 40g sugar)
Vanilla pound cake sheet
- 90g Unsalted butter
- Sugar 50g
- 2 Egg yolks
- 1g Vanilla extract
- 90g Cake flour
- 5g Baking powder
- Meringue (2 egg whites + 20g sugar)
- 7g Sprinkle
Mint cream cheese cream
- 250g Cold cream cheese
- Whipped cream_whipped 30~40% (180g whipping cream + 35g sugar)
- Food coloring (green, blue)
White cream cheese cream
- 150g Cold cream cheese
- Whipped cream_whipped 30~40% (115g whipping cream + 20g sugar)
- Sugar syrup
Instructions
- Soften butter, add sugar and mix, then add egg yolk and vanilla extract and mix.
- Sift the soft flour, cocoa powder, and baking powder and mix, then add the meringue in 3 portions and mix.
- Spread butter and pan in a 15cm oven pan with parchment paper, flatten, bake in a preheated 180 degree oven for 50 minutes and cool.
- Make the vanilla pound cake sheet dough in the same way, add sprinkles, mix, pan in a buttered dome mold, bake in an oven preheated to 180 degrees for 40 minutes, and cool.
- Cut the top of the cooled chocolate pound cake and cut it into thirds, take 1 sheet in a 12cm frame, overlap 3 sheets and cut diagonally to make a shape.
- Add cold cream cheese to 30-40% whipped cream and whip, then add a little green and blue food coloring and whip to make mint cream.
- Sprinkle sugar syrup and cream on the smallest chocolate pound cake sheet, then put the medium-size sheet on top, sprinkle with syrup and cream, and put the largest sheet on top.
- Apply a thin layer of cream on the top and sides, harden in the refrigerator for 15 to 20 minutes, and then apply the cream all over.
- Make a pattern on the side using spatula.
- Sprinkle syrup on the vanilla pound cake sheet with the top cut off, put it on the cake, and finish by squeezing the white cream using a large star tip.
Recipe video
Thank you for watching~♥
Enjoy