Kaj Cake-Kajkage

Ingredients for Kaj Cake-Kajkage

Instructions for Kaj Cake-Kajkage

To prepare the Kaj Cake-Kajkage recipe, please follow these instructions:

With an approx. 5 cm defines the outlines you pie bottoms, avoiding the dark edge, the pieces are added together two and two with jam.

The butter is whipped in a medium bowl with a hand mixer until it is smooth. Add the powdered sugar and milk and continue to whip until it is light and cremeagtigt. Dyed with red food colouring and season with vanilla or Strawberry essence.

Advantage this butter cream on the cake pieces, save 1 tablespoon of butter cream.

The cream is formed to a hemisphere over each cake bottom; smoothed with a broad bladed knife.

Set the half chocolate pastilles (like ears) firmly on the side of the cake with the rest of the butter cream. Set cakes on a hill; allow to cool in a refrigerator in 2-3 hours, or until firm.

The Green marzipan rolled and blended out and molded over the cakes. The bottom of the bottom can possibly. dip in melted chocolate. Decorating with licorice confections as the frogs eyes and feet. Carefully cut a mouth out with a pointed, sharp knife.

Tips:
The eyes can also do with a little dollop of white icing and afterwards with a tiny dollop of tempered dark chocolate as propil,-the tongue may be created with a little red marzipan.