Sleeping Beauty Cake

Instructions

FIRST DAY

Make sponge cakes.

1. Preheat oven to 320ºF/160ºC.
2. Grease a 18 cm pan, with butter. Sprinkle flour, remove the excess and set aside.
3. Sift the flour together with the baking powder and salt. Set aside.
4. In a bowl add the eggs together with the vanilla and milk, whisk until the mixture is homogenized.
5. In the bowl of the KA or of a stand mixer, add the butter together with the sugar. Beat with the flat beater at medium speed, until a creamy, aerated and white texture is achieved.
6. Begin to integrate the dry ingredients alternating them with the liquids.
7. Add 1/3 of the egg white mixture and beat at the lowest speed for a few seconds. Stop, lower the mixture from the sides and add 1/3 more of the dry ingredient mixture. Mix again at low speed for a few seconds.
8. Repeat the same process with the rest of the egg whites and dry ingredients mixture. Mix at low speed only until the mixture is homogenized.
9. Pour the mixture into 2 moulds and place in the oven at medium height.
10. Bake for 45 minutes or until you prick it with a toothpick and it comes out clean.
11. Remove and let stand 5 minutes in the pan.
12. Unmould and leave to cool completely on a rack.
13. Once it is completely cold, wrap in plastic film and refrigerate until the next day.
14. You need to bake a few... May the force be with you, hahaha

SECOND DAY

Make vanilla Swiss Meringue Buttercream.

1. In a heat-resistant bowl, add the egg whites along with the sugar.
2. Place on a water-bath at medium low heat. Stirring constantly, leave until the egg whites reach 165ºF/74ºC. For it we will help ourselves of a digital thermometer.
3. Remove from the heat, pour the egg whites into the bowl of the KitchenAid or a stand mixer and whip at medium high speed until a firm and shiny meringue is obtained.
4. Once we have the firm meringue, begin to add the butter cut into squares little by little and at the same time the mixer continues whipping.
5. Once we have all the butter added, increase the speed and finish whipping.
6. Stop, scrap the cream with the help of a spatula and add the vanilla extract.
7. Whip again at high speed until the ingredients are completely integrated.
8. Cover with film and set aside.

Assemble the cake.

1. Prepare our cake stand.
2. This time we will use the uncut cakes, just as we took them out after baking.
   Place the cake on the cake stand, in case it protrudes, we will have to cut it so that it will not be seen (I did this).
3. The first disc will be placed in the center. Mark the disc with a knife and make a hole. In my case I used a knife sharpener to create the hole.
4. Place the disc on the cake and go through it to create the hole in the same place as the disc.
5. Pass the disc through the support we have created for the cake and then the cake. Do it carefully because the top part can crumble.
6. We will repeat this step with all the cakes except the last one. That is, we will go through 6 cakes and the seventh one will be placed on the cake in a different way.
7. When you prepare to place the rest of the cakes, you must go through them in different parts to create a collapsing effect. Some will go at the ends, others at the side... I advise you to create the tower of cakes before placing them on the stand so that you know exactly how you want to place them.
8. Once we have all the cakes placed in the stand, except for the seventh one, we will cover the cake with SMBC.

Cover the cake with SMBC.

1. Spread SMBC over the entire surface of the cake and remove the excess with the help of an edge smoother. This layer will help us "pick up" possible crumbs from the cake that could come to the surface when we decorate it.
2. We will have to arrange the SMBC cake by cake. It will not be easy to smooth all the parts because there will be areas that the rest of the sponge cake will not allow us to work comfortably.
3. The "good" part of this cake is that it must not be perfect. We can afford to have areas that are less smooth or with a more polished finish. If you want you can give two layers of SMBC, in my case I preferred to give this more imperfect finish. If you do, cool it down 30 minutes before giving the second coat.
4. The last cake, we will cover it with SMBC separately. And we will refrigerate it separately to place it the next day.
5. Once we have arranged all the SMBC, refrigerate for 60 minutes or until the next day. I had to remove a shelf from the fridge plus the drinks rack to be able to store the cake in the fridge.

Decorate with Candy Melts.

1. Melt  Candy Melts, there are many ways to do it. In my case I prefer in a bain-marie because it allows me to control the melting point much better without exceeding the time of exposure to heat. Since this step, it thickens the mixture instead of liquefying it. We will not melt everything at once, because these tablets (once melted) solidify quite quickly.
2. In my case I melted 340 g the first time, to decorate all the edges of the cakes, and the second bag, I melted it in two batches. The first one to cover the last cake and the other one to finish off details.
3. To arrange the melted Candy Melts, I used a piping bag with a smooth tip of 1 cm in diameter. Then, with the help of a palette, I distributed the sides to give the finish I was looking for. In addition to a "badly done" look.
4. Once we have covered all 6 cakes with the Candy Melts mixture, place the last cake.
5. To do this, we will use 3 wooden skewers. Cross the cake by joining it to the one below. We can not because we have the base discs (very important to help maintain the structure of each cake without falling apart).
6. We will cut the excess of each skewer so that it is not visible.
7. Cover the last cake with the melted Candy Melts.

The moment has come to place the broom.

1. In my case I was able to superimpose it by holding it between the last two cakes. But, in case it was necessary, try to fix it with sticks.
2. The second batch of melted Candy Melts, the one we used to give details, we will also use it to attach the broom to the last cake. We will create a cream fall that descends through the broom.
3. Once the mixture begins to harden, we will place the candles. To hold them well, I cut the spike that is used to fix them on the cakes.

Finish decorating.

1. Colored a small amount of SMBC with yellow food coloring. In my case I have used in Sugarflair paste "Extra Yellow".
2. Transfer into a piping bag with curly tip, Wilton 199.
3. Decorate the sides creating arches, in the video you will see this part better.
4. Place yellow sugar flowers at the union of each arch.
5. Finally, place the candles on top. We will try to simulate the inclination with them as if they were falling.
6. And we have it ready! We only have to light the candles and ask that the next one comes out a little better and less crooked, hahaha
   

Notes

• The baking time of each cake will vary depending on the size of the mould you use. In my case I used removable molds of 18 cm in diameter.
• Refrigerate the cakes all night long, it helps them to be firm and to be handled better.
• It is important that the stand supports the weight of the sponge cakes, make sure that the base has a larger diameter to prevent it from tipping over and that the stick is not too thin, to prevent it from being crushed and broken.
• Follow all the steps to obtain a good SMBC.
• If we have SMBC left over, we can refrigerate it for 2 days or freeze it for 30 days. In this case we will not have almost anything left over.
• The flowers, in my case, I bought them ready-made. But you can make them yourself if you want.
  

Archivado en

• Breakfast
• Butter
• Candy Melts
• Vanilla