Minnie Cake, decorated with fondant, made as a two-tier cake with one dummy tier and one entirely edible tier. The cake was intended for a school birthday party considering children and parents who might be present. For the edible cake, I chose a chocolate sponge cake base from the great master Knam, filled with a layer of custard enriched with chocolate chips and a layer of Nutella camy cream. To soak the sponge cake, since it’s a children’s birthday, I used simple sugar syrup. My advice would be to add a little rum to enhance the chocolate flavor. I will provide the detailed recipes and other cakes dedicated to Minnie.
- Difficulty: Hard
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 2 Days
- Portions: 35
- Cooking methods: Oven
- Cuisine: Italian
- Energy 606.91 (Kcal)
- Carbohydrates 95.36 (g) of which sugars 81.88 (g)
- Proteins 3.92 (g)
- Fat 25.03 (g) of which saturated 10.41 (g)of which unsaturated 4.27 (g)
- Fibers 0.94 (g)
- Sodium 24.45 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1 1/8 cup sugar
- 1 cup all-purpose flour
- 1/2 cup potato starch
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3 1/4 cups milk
- 6 egg yolks
- 1 1/8 cup sugar
- 1/2 cup cornstarch
- 1 cup cup mascarpone cheese
- 1 cup cup Nutella®
- 1/3 cup sweetened condensed milk
- 1 cup cup heavy cream
- 1 1/4 cups water
- 1 3/4 cups sugar
- 1 2/3 cups butter (soft)
- 4 1/2 cups powdered sugar
- to taste vanilla flavoring
- 4 1/2 lbs fondant
Tools
- 1 Stand Mixer howork
- 1 Springform Pan
- 1 Measuring Cup
- 1 Saucepan
- 1 Ladle
- 2 Bowls
- 1 Electric Whisk
- 1 Saucepan
- 1 Stand Mixer
- 2 Smoother
- 1 Rolling Pin
- 1 Tray
- 1 Tray
Steps
First step, prepare the chocolate sponge cake following this procedure
When you take the sponge cake out of the oven, let it cool before slicing it.
Cut the sponge cake into three equal layers and in the meantime, prepare the sugar syrup by simply bringing the water with the sugar to a boil.
Place the first layer of sponge cake in a cake ring, which will make it easier to fill the cake. Soak the sponge cake with the sugar syrup and cover with a layer of custard. Add the second layer of sponge cake and soak it again with the sugar syrup, cover with all the Nutella camy cream. Close the cake with the last layer of sponge cake and soak this layer too. Cover the cake with cling film and let it rest for at least 12 hours in the freezer.
This is very important because you should have a blast chiller to prevent bacterial proliferation.
After resting in the freezer, take the cake, turn it over onto the tray where you want to serve it, and ice it well with the buttercream. The term icing is used because you will need to create a cover with the buttercream.
The icing must be as square and smooth as possible, using a spatula or, as I do, with a good smooth blade knife, this will be the base where the fondant must rest, so the smoother the icing, the squarer the cover will be.
After covering the cake with buttercream, you can let it rest a bit in the fridge and proceed with the real covering, the fondant. Work the fondant a bit as if it were pastry dough and make it the same consistency; if it’s too hard initially, you can microwave it for a few seconds. Now spread some cornstarch on a smooth work surface or on parchment paper and roll out the fondant to a thickness of about 4mm. You need to roll the fondant at least to the size of the surface to be covered, but it would be better if it’s larger; so if you need to cover 50 cm of cake, roll it out to at least 60/70 cm in width, because you need to make an even cover.
Now you can let the cake rest in the fridge and proceed to cover the tray also with fondant. To make the fondant adhere to the tray, just moisten the polystyrene with water and spread the fondant on top. Do the same to cover the dummy tier, take the 10 cm high polystyrene dummy, moisten it, and cover it as you did the cake with fondant. Finally, it’s just a matter of positioning the decorations you have decided to prepare, to make them adhere to the fondant, just moisten it with simple water using a brush.
NOTES
Since this is a two-tier cake, always remember to insert food-grade dowels in the underlying tier before placing one tier on top of another to prevent the upper tier from weighing on the lower one. If you don’t put these supports, you risk the cake breaking due to collapse. Also, since this is an Italian filled cake, it should be kept in the refrigerator, DO NOT keep it at room temperature.
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