Birthday Cake for Little Boy – Race Track Theme

Ingredients

• 4 discs Ready sponge cake (20 cm diameter discs, pre‑baked)
• 200 g 70% dark chocolate (cut into pieces)
• 200 ml Whole liquid cream (minimum 30% fat)
• 30 g Unsalted butter (softened)
• 200 g Demerara sugar (raw sugar)
• 150 ml Water
• 1 packet Vanilla sugar (about 8 g)
• 500 g White fondant (commercial icing) (to roll out thin sheet)
• 200 g Black fondant (for the circuit squares)
• 100 g Gray fondant (for the number 5)
• 50 g Powdered sugar (icing sugar) (to prevent fondant from sticking)
• 2 pieces Small decorative toy cars (for final decoration)

Instructions

1. Prepare the flavored syrup

   In a saucepan, combine the demerara sugar, water and vanilla sugar. Bring to a boil while stirring until all grains are dissolved, then remove from heat as soon as the mixture boils.

   Time: PT5M

   Temperature: 100°C

2. Let the syrup cool

   Transfer the syrup to a container and let it cool to room temperature before using it on the sponge cake.

   Time: PT10M

3. Prepare the chocolate ganache

   Heat the whole cream in a small saucepan until it simmers, then pour it over the chopped dark chocolate. Stir until the chocolate is completely melted, add the softened butter and mix. Let cool to room temperature.

   Time: PT15M

   Temperature: 45°C

4. Whip the ganache into whipped cream

   Once the ganache has cooled (about 25‑30 °C), whisk it on medium speed until a light and airy texture is achieved.

   Time: PT5M

5. Soak the sponge cake discs

   Place each sponge disc on a rack and generously soak them with the cooled syrup using a brush or spoon.

   Time: PT5M

6. Assemble the cake

   On a cake plate, place the first soaked disc, spread a layer of whipped ganache, repeat with the 4 discs ending with a thin layer of ganache on top.

   Time: PT10M

7. Apply the crumb coat and refrigerate

   Spread a very thin layer of ganache over the entire cake (crumb coat) to trap crumbs, then place the cake in the refrigerator for 15 minutes.

   Time: PT20M

8. Roll out the white fondant

   Lightly dust the work surface with powdered sugar, place the white fondant and roll it out with a rolling pin to about 3 mm thickness, forming a circle slightly larger than the cake.

   Time: PT10M

9. Cover the cake with fondant

   Carefully lift the white fondant and drape it over the cake, smooth the edges with hands or a smooth spatula, then cut off the excess with a pizza cutter.

   Time: PT5M

10. Cut the black squares

    With the pizza cutter, cut the black fondant into 2 cm side squares using a ruler.

    Time: PT5M

11. Glue the black squares to form the circuit

    Apply a little syrup on each black square and arrange them around the cake following a race track pattern, ensuring regular spacing between pieces.

    Time: PT10M

12. Prepare the number 5 in gray fondant

    Roll out the gray fondant, trace the number 5 using a ruler and a glass for the interior, carefully cut with the pizza cutter.

    Time: PT5M

13. Place the number 5 on the cake

    Lay the cut number 5 on the cake and fix it with a light drizzle of syrup so it doesn’t move.

    Time: PT5M

14. Add final decorations

    Arrange the small toy cars on the circuit, then pipe thin lines of ganache with a pastry bag to mimic the track borders.

    Time: PT5M

15. Refrigerate before serving

    Place the cake in the refrigerator for at least 30 minutes so the fondant sets and the ganache firms up.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

60 g

Fat

20 g

Fiber

1 g