3 ½ cups (525 g) unbleached generally useful flour
1 tbsp baking powder
1 tsp baking pop
½ tsp salt
2 cups (500 ml) buttermilk
2 tsp (10 ml) vanilla
1 tsp (5 ml) white vinegar
1 ¾ cups (370 g) sugar
1 cup (250 ml) vegetable oil
4 egg whites (see note)
¾ cup (115 g) new or frozen blueberries
White Chocolate Modeling Paste
7 oz (200 g) white chocolate, hacked
⅓ cup (75 ml) clear corn syrup
¾ cup (160 g) sugar
4 egg whites
½ tsp (2.5 ml) vanilla
1 cup (225 g) unsalted margarine, diced and mellowed for 20 minutes
Gel-based food shading in copper, brown, pink and dark
1 cup (250 ml) blueberry jam
2 wooden sticks
Cut blossoms (see note)
With the rack in the center position, preheat the stove to 350°F (180°C). Spread the sides of two 6-inch (15 cm) springform dish with removeable bottoms. Line the bottoms with material paper (see note).
In a bowl, consolidate the flour, baking powder, baking pop and salt.
In another bowl, consolidate the buttermilk, vanilla and vinegar.
In a third bowl, whisk the sugar and oil with an electric blender for 2 minutes. Add the egg whites. With the machine running on low speed, add the dry fixings substituting with the buttermilk blend and race until smooth.
Add the blueberries to the cake player and blend delicately to consolidate. Split 66% of the player between the two arranged cake skillet, around 3 cups (750 ml) in each dish. Refrigerate the excess player for the third cake layer.
Prepare the two cakes for 40 to 45 minutes or until a toothpick embedded in the focal point of the cakes tells the truth. Let cool for 15 minutes. Unmould and let cool totally on a wired rack.
Wipe out and dry one of the cake container. Spread the sides of the container and line the base with material paper. Spread the excess cake hitter out in the skillet.
Heat for 40 to 45 minutes or until a toothpick embedded in the focal point of the cake tells the truth. Let cool for 15 minutes. Unmould and allowed cool totally on a wire to rack, around 3 hours.
White Chocolate Modeling Paste
In a bowl put over a pot of stewing water, soften the white chocolate. When the chocolate is totally liquefied, eliminate the bowl from the pot. Blend until smooth.
Add the corn syrup and blend to consolidate (see note). Spread out on cling wrap and cover well. Let sit for 4 hours at room temperature.
In a bowl put over a pot of stewing water, heat the sugar and egg whites, mixing continually, until the sugar has broken down. Eliminate the bowl from the pot. Race with an electric blender until firm pinnacles structure. The blend ought to be tepid. Add the vanilla.
Add each or two bits of spread in turn while whisking continually. Keep on rushing for 5 minutes until the combination is light and rich (see note). Utilizing a spatula, scratch down the sides and lower part of the bowl a couple of times (see note).
Remove the adjusted highest points of the cooled cakes to make them as level as could really be expected.
Add copper food shading to the vanilla icing and race until smooth. Move the icing to a baked good pack fitted with a plain tip.
On a serving dish, place one cake. Utilizing the cake sack, pipe a thick ring of icing around the edge of the highest point of the cake. Fill the middle with half of the blueberry jam. Stack a second cake on top. Pipe a thick ring of icing around the edge of the highest point of the subsequent cake and load up with the excess blueberry jam. Stack the third cake on top.
Utilizing an offset spatula, cover the cake in a slender layer of icing. This will assist trap with any wandering pieces on the cake. Refrigerate the cake and the leftover icing for 30 minutes.
Cover the whole cake with the leftover icing, streamlining it with an offset spatula. Refrigerate the cake for 60 minutes.
In the interim, add copper food shading to ¼ cup (60 ml) of the demonstrating glue, pale brown to another ¼ cup (60 ml), pale pink to another ¼ cup (60 ml) and dark to 2 tbsp (30 ml). Keep the excess demonstrating glue with no guarantees, uncoloured.
Between two sheets of material paper, carry out each shade of displaying glue (counting the cluster with no shading) until 1/8 inch (3 mm) thick (see note).
Utilizing the copper glue, cut out horse ears. Utilizing the pink glue, cut out within the ears. Place the pink pieces over the copper pieces and press together softly to make the ears. String the ears onto the wooden sticks and put on a plate. Refrigerate until prepared to beautify the cake.
With the excess pink glue, utilize a 1-inch (2.5 cm) round cutout to remove the pony’s cheeks. Utilizing the earthy colored glue, cut out the nose. Stop two lines of earthy colored glue to shape the nostrils. Connect the nostrils by delicately squeezing them into the nose.
Utilizing the dark glue, utilize a 1-inch (2.5 cm) round cutout to remove the eyes. Remove tiny lines for the eyelashes. With the normal shaded glue, cut out the strip that runs down the pony’s nose and four little circles to put in the eyes. Delicately press the circles into the eyes.
Beginning with the nose and white strip, delicately press the face pieces into the side of the cake. Go on with the eyes, eyelashes and cheeks. Stick the ears into the highest point of the cake and add blossoms to make the mane. The cake will save for 2 days, covered, at room temperature.
For our pony format, click here.
To try not to squander the egg yolks, utilize fluid egg whites. An egg white weighs 30 g and measures 2 tbsp (30 ml). Accordingly, you will require ½ cup (120 g) egg whites for the cake as well concerning the vanilla frosting.
While buying the blossoms, make certain to tell your flower specialist that they will be utilized to finish a cake. They can direct you in settling on food-safe decisions.
Assuming you have three 6-inch (15 cm) cake skillet close by, you can heat the three cakes simultaneously.
Completely blend the corn syrup into the white chocolate until there are no hints of fat left in the combination. If not, you might come by a frustrating outcome as the cooled fat can frame white air pockets once food shading is added to the displaying glue.
The displaying glue will save for 5 days, all around covered, at room temperature.
The combination might isolate after you add about portion of the spread. Everything should meet up once you add the excess margarine. This progression requires some investment, so don’t add the spread excessively fast. In the event that the icing appears to be too delicate when you are prepared to apply it to your cake, refrigerate it for a couple of moments, then, at that point, whisk it up once more.
The icing can be ready ahead of time assuming that left covered at room temperature. Blend the icing a long time prior to applying it to your cake.
Assuming that your hands are warm and the displaying glue turns out to be excessively delicate, making it challenging to carry out, place it in the cooler for a couple of moments prior to continuing with the subsequent stages.