Flower cake Recipe

Name: Choco Vanilla Pound Cake (Flower cake)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8
Cuisine: Korean
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

Choco Vanilla Pound Cake

by Cooking Tree 2022-09-28

written by Cooking Tree 2022-09-28

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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👇🏾👇🏾

Choco Vanilla Pound Cake (Flower cake)
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Rating: 5.0/5
( 76 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 90 Minutes 90 Minutes Nutrition facts: 200 calories 20 grams fat

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.

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