Recipes  

Horse Birthday Cake

  • Preparation 3 H 15 MIN
    Cooking 1 H 20 MIN
    Waiting 4 H
    Cooling 5 H
  • Servings 1
  • Makes 12 servings
Share

Ingredients

Cake

White Chocolate Modeling Paste

Vanilla Icing

Assembly

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 6-inch (15 cm) springform pans with removeable bottoms. Line the bottoms with parchment paper (see note).
  2. In a bowl, combine the flour, baking powder, baking soda and salt.
  3. In another bowl, combine the buttermilk, vanilla and vinegar.
  4. In a third bowl, whisk the sugar and oil with an electric mixer for 2 minutes. Add the egg whites. With the machine running on low speed, add the dry ingredients alternating with the buttermilk mixture and whisk until smooth.
  5. Add the blueberries to the cake batter and mix gently to combine. Divide two-thirds of the batter between the two prepared cake pans, about 3 cups (750 ml) in each pan. Refrigerate the remaining batter for the third cake layer.
  6. Bake the two cakes for 40 to 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wired rack.
  7. Clean out and dry one of the cake pans. Butter the sides of the pan and line the bottom with parchment paper. Spread the remaining cake batter out in the pan.
  8. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack, about 3 hours.

White Chocolate Modeling Paste

  1. In a bowl placed over a pot of simmering water, melt the white chocolate. Once the chocolate is almost completely melted, remove the bowl from the pot. Mix until smooth.
  2. Add the corn syrup and mix very well to combine (see note). Spread out on plastic wrap and cover well. Let sit for 4 hours at room temperature.

Vanilla Icing

  1. In a bowl placed over a pot of simmering water, heat the sugar and egg whites, stirring constantly, until the sugar has dissolved. Remove the bowl from the pot. Whisk with an electric mixer until stiff peaks form. The mixture should be lukewarm. Add the vanilla.
  2. Add one or two pieces of butter at a time while whisking constantly. Continue to whisk for 5 minutes until the mixture is light and creamy (see note). Using a spatula, scrape down the sides and bottom of the bowl a few times (see note).

Assembly

  1. Cut off the rounded tops of the cooled cakes to make them as flat as possible.
  2. Add copper food colouring to the vanilla icing and whisk until smooth. Transfer the icing to a pastry bag fitted with a plain tip.
  3. On a serving dish, place one cake. Using the pastry bag, pipe a thick ring of icing around the edge of the top of the cake. Fill the centre with half of the blueberry jam. Stack a second cake on top. Pipe a thick ring of icing around the edge of the top of the second cake and fill with the remaining blueberry jam. Stack the third cake on top.
  4. Using an offset spatula, cover the cake in a thin layer of icing. This will help trap any stray crumbs on the cake. Refrigerate the cake and the remaining icing for 30 minutes.
  5. Cover the entire cake with the remaining icing, smoothing it out with an offset spatula. Refrigerate the cake for 1 hour.
  6. Meanwhile, add copper food colouring to ¼ cup (60 ml) of the modeling paste, pale brown to another ¼ cup (60 ml), pale pink to another ¼ cup (60 ml) and black to 2 tbsp (30 ml). Keep the remaining modeling paste as is, uncoloured.
  7. Between two sheets of parchment paper, roll out each colour of modeling paste (including the batch with no colouring) until 1/8 inch (3 mm) thick (see note).
  8. Using the copper paste, cut out horse ears. Using the pink paste, cut out the inside of the ears. Place the pink pieces over the copper pieces and press together lightly to make the ears. Thread the ears onto the wooden skewers and place on a plate. Refrigerate until ready to decorate the cake.
  9. With the remaining pink paste, use a 1-inch (2.5 cm) round cookie cutter to cut out the horse’s cheeks. Using the brown paste, cut out the nose. Cut two short lines of brown paste to form the nostrils. Attach the nostrils by lightly pressing them into the nose.
  10. Using the black paste, use a 1-inch (2.5 cm) round cookie cutter to cut out the eyes. Cut out very small lines for the eyelashes. With the natural-coloured paste, cut out the strip that runs down the horse’s nose and four little circles to place in the eyes. Gently press the circles into the eyes.
  11. Starting with the nose and white strip, gently press the face pieces into the side of the cake. Continue with the eyes, eyelashes and cheeks. Skewer the ears into the top of the cake and add flowers to create the mane. The cake will keep for 2 days, covered, at room temperature.

Note

For our horse template, click here.

To avoid wasting the egg yolks, use liquid egg whites. An egg white weighs 30 g and measures 2 tbsp (30 ml). Therefore, you will need ½ cup (120 g) egg whites for the cake as well as for the vanilla frosting.

When purchasing the flowers, be sure to let your florist know that they will be used to decorate a cake. They can guide you in making food-safe choices.

If you have three 6-inch (15 cm) cake pans on hand, you can bake the three cakes at the same time.

Very thoroughly mix the corn syrup into the white chocolate until there are no traces of fat left in the mixture. Otherwise, you may get a disappointing result as the cooled fat can form white bubbles once food colouring is added to the modeling paste.

The modeling paste will keep for 5 days, well covered, at room temperature.

The mixture may separate after you add about half of the butter. Everything should come together once you add the remaining butter. This step takes time, so don’t add the butter too quickly. If the icing seems too soft when you are ready to apply it to your cake, refrigerate it for a few minutes, then whisk it up again.

The icing can be prepared in advance if left covered at room temperature. Mix the icing well before applying it to your cake.

If your hands are warm and the modeling paste becomes too soft, making it difficult to roll out, place it in the refrigerator for a few minutes before proceeding with the next steps.

To help you with this recipe

Silicone Whisk

This silicone whisk allows you to whip cream, sauces and eggs efficiently.


12.49 $

SHOP NOW

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.