Kinder Surprise Cake: Delight all ages with this fun treat

Now every mother can make such a cake! Make the kids happy! What can I say? Another idea for a birthday (or training) cake for kids. Although, some people really love Kinder eggs, but in general everyone is a child at heart. Therefore, such a cake can be prepared not only for children, but also for husbands or adult relatives, with interesting inscriptions in the style of this popular sweet.
cook time: 36h
Caleb Huxley
Kinder Surprise Cake: Delight all ages with this fun treat

Nutrition Facts (per serving)

376
Calories
17g
Fat
53g
Carbs
5g
Protein

Ingredients (16 portions)

Biscuit:

Wheat flour 5.5 cup
Baking powder 1.5 tbsp
Salt 1 tsp
Sugar 3 cup
Butter 500 g
Chicken eggs 8 pc
Milk 2 cup
Sour cream 250 g
Vanilla extract 8 tsp

Ganache:

Belgian chocolate 500 g
Cream 250 g

Additionally:

Candies 500 g
Sugar syrup 200 ml
Mastic g
Starch 1 tbsp

Recipe instructions

Step 1

Step 1
For the sponge cake, beat the butter, add sugar, vanilla and eggs, one at a time, without ceasing to beat. Add flour sifted with baking powder and salt in portions, alternating with milk and sour cream. Mix everything well each time. Bake a large cake with a diameter of 28 cm and a thickness of about 6 cm (180 g — 1 hour) and a small cake with a diameter of 20 cm and a height of 2.5-3 cm (180 g — 30 min.) There is just enough dough for this volume. Cut off the tops, divide the large cake into two.

Step 2

Step 2
For the ganache, place the chocolate in a bowl (break it if itʼs a slab) and heat the cream to a low simmer. Pour cream over chocolate and leave for 1-2 minutes. Stir until smooth, place in a steam bath and cook, stirring constantly, to 47 degrees. Cool the ganache and pour into an airtight container. Leave overnight before use.

Step 3

Step 3
It’s also good to let the cakes sit for a day before assembling the cake. The sponge cake will become stronger and it will be easier for you to assemble the cake. Cut the foil cardboard to the shape of your cake (30 cm on the long side, 23 cm on the short side). Place it on top of two large cake layers and trim off the excess.

Step 4

Step 4
Place a small cake layer on top of the cakes and cut it to size.

Step 5

Step 5
Make a hole in the wide part of large cakes for a surprise. Its diameter should be at least 3 cm smaller than the small cake.

Step 6

Step 6
Spread the bottom layer with ganache.

Step 7

Step 7
Place the top layer and coat it with the same layer.

Step 8

Step 8
Fill the surprise hole with candy. It can be kinders or marmalade — whatever the recipient of the cake likes most. Cover the secret compartment with a small cake layer and press all the cake layers well together.

Step 9

Step 9
Using a large knife, begin to level the cake and bring it closer to the egg shape.

Step 10

Step 10
Continue with a small sharp knife, smoothing out corners and irregularities.

Step 11

Step 11
Cover the cake with ganache.

Step 12

Step 12
Level the surface with a silicone spatula. Place the cake in the freezer for 15 minutes until the surface hardens.

Step 13

Step 13
To cover you need 400 g of red mastic, 500 g of white and 100 g of a little of different colors.

Step 14

Step 14
Roll out the red fondant thinly. Make one edge straight. Cover the bottom of the cake with sugar syrup so that the mastic sticks well to the cake.

Step 15

Step 15
Cover the bottom of the cake egg, smooth, trim the edge and polish the fondant with an iron. Smooth out the edge on top a little, making it thinner.

Step 16

Step 16
Roll out the white fondant.

Step 17

Step 17
Cover the top and center of the cake with white fondant, going over the red layer and not forgetting to cover the top of the cake with syrup.

Step 18

Step 18
Trim the wave from below and smooth it out.

Step 19

Step 19
Make splashes of white fondant. Attach drops and waves with syrup.

Step 20

Step 20
Cut out templates from paper blanks, and then cut out letters and a rectangular name tag from multi-colored fondant.

Step 21

Step 21
Place the letters on the syrup. If the letters are multi-layered, roll out the mastic thinner.

Step 22

Step 22
Coat each layer with syrup. To make it easier to work with small parts, sprinkle them with powder or starch (they can then be easily removed with a dry powder brush).

Step 23

Step 23
Write a name on the tag (or make the tag bigger and wish something good). Mastic cakes are stored in dry-frozen refrigerators. In old-style refrigerators, the mastic becomes covered with condensation.

Additional rubrics

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