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Children's cake "Ladybug"

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Ingredients for 1 servings:

  • 250 g butter or margarine, soft
  • 200 g sugar
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • 1 pack of lemon peel
  • 4 m.-sized eggs
  • 200 g flour
  • 75 g cornstarch
  • 3 tsp baking powder
  • 2 tbsp milk
  • 1 bag of cake icing, whole milk
  • 2 pieces of confectionery (Toffifee)
  • 200 g powdered sugar
  • 3 tbsp lemon juice
  • Food coloring, red
  • 1 bag of confectionery (colored chocolate chips)
  • 250 g whipped cream
  • 1 pack of cream stiffener
  • 8 cookies (chocolate Mikado sticks)
  • Fat, for the shape
  • Breadcrumbs , for the form

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 30 minutes

Ladybugs for Mother’s Day. Makes 16 pieces

Grease a 26 cm springform pan and dust with breadcrumbs. Cream together the butter, sugar, 1 sachet of vanilla sugar, salt, and lemon zest until creamy. Beat in the eggs one at a time. Sift the flour, cornstarch, and baking powder over the pan, then stir in the milk. Pour the batter into the pan. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2) for about 40 minutes. Let cool in the pan for about 10 minutes. Turn out the cake and let cool completely. Cut a lid (about 3 cm thick) off the cake. Cut a half-circle head out of it. Halve the remaining pieces for the wings. Place a 100 g icing sachet in hot water for about 10 minutes, until the icing is soft. Brush the head with it. Press in Toffifee for the eyes. Mix together the icing sugar, lemon juice, and 2 tablespoons of water (more if needed). Place 1 tablespoon into a small freezer bag. Color the rest red with food coloring. Pour 1 tablespoon into another small freezer bag. Cover the wings with the red icing and decorate with chocolate drops. Let it dry. Whip the cream until stiff, then add the cream stabilizer and 1 sachet of vanilla sugar. Spread it on the cake base. Assemble the beetles. Cut off a small corner from each freezer bag. Use this to draw the face. Stick Mikado sticks into the beetle for the antennae and legs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Children's cake "Ladybug"

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