Quick ladybug cake à la paradise shake cream

Ingredients for 1 servings:

• 1 cake base (Viennese base, dark), 3 layers
• 200 ml cream, liquid
• 100 ml milk
• 1 package of cream powder (Paradise Cream Vanilla or Chocolate)
• 1 can mandarin orange(s), drained
• 1 pack of cream stiffener
• 2 packs of cake icing, red (ready-made product)
• 1 pack of cake icing (chocolate)
• 2 pieces of confectionery (Toffifee)
• 1 bag of sweets (Smarties)
• 8 sweets (Mikado chocolate sticks)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for the children’s birthday party

Place the three layers of the Viennese cake base separately on different surfaces. From the top layer, use a knife to cut out half of the ladybug’s head. Then cut the rest in half for the wings. Heat the ready-made chocolate icing according to the manufacturer’s instructions and then spread a thin layer (!) over the beetle’s head (thinly, because otherwise it will be too difficult to cut the cake). Then directly apply the Toffifee for the eyes, insert two Mikado sticks as feelers, and let it dry at room temperature. Heat the ready-made red icing and then spread a thin layer over the wings. Then, if desired, use Smarties for the dots. Let it dry. For the filling, drain the mandarins. Mix together the cream, milk, Paradiescreme, and whipped cream stabilizer. Carefully fold in the mandarins. Place a cake ring around the bottom Viennese cake base (or place it in a round cake tin). Then spread the cream and refrigerate for about 2-3 hours. Before cutting, loosen the cake tin and then slowly add the ladybug wings and head. Then insert the remaining Mikado sticks into the sides to form the legs. Caution: Use a hot knife when cutting!