Comic Cake | Birthday Cartoon Cake

Line a 7-inch | 18 cm round mold like you would normally do, set aside. NOTE: For this recipe, I used my Flexipan Round Mold placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350F/180C.

To make the brown butter – Place butter in a small sauce pan and heat on medium low until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5 minutes). Pass your brown butter through the sift. Set aside.
2.30 oz butter
In a mixing bowl, add the eggs, granulated sugar, almond flour, almond extract and cooled brown butter. Mix until combined.
3 eggs, 3.53 oz granulated sugar, 5.30 oz almond flour, 1 tsp almond extract
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Pour the batter into the prepared baking mold.
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Bake – for 18 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
Once your Brown Butter Almond Cake is out of the oven, let it cool down for 10 minutes before demolding onto a cooling rack up side down. Repeat all above steps with CAKE 2.
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In a mixing bowl, cream the cream cheese together with the butter, using an electric mixer.
2 oz butter, 4 oz cream cheese
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Add the sea salt and vanilla bean paste to the mixture.
1/2 tsp sea salt, 1 tsp vanilla bean paste
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Gradually add the powdered sugar while mixing on low speed. NOTE: Be sure to scrape down the sides and bottom of the bowl as you mix to ensure everything is combining evenly.
Once the frosting has come together into a nice soft and smooth texture, transfer it to a piping bag fitted with a round tip. Set aside in the refrigerator until it is
6.35 oz powdered sugar
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Once your cakes have completely cooled, slice them in half then scrape off the sides to form a same size triangle. Set the scraps aside to snack on, they are delicious!
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Spread the cream cheese frosting between each layer using an off-set spatula to form the layer cake. Finish by spreading it all over the cake in an even layer. Refrigerate overnight. NOTE: This will create moisture in the sponge cake and will allow the frosting to set. Also, when working with fondant, it is best to have a cold cake.
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IMPORTANT: Between each steps applying the fondant, it is important to keep the cake refrigerated as you do not want to work on a soft sponge and frosting.
4.40 oz Fondants
Yellow and Orange – Cover the 3 sides of the triangle with yellow fondant. To add more color to the overall cake, you can make one side with orange fondant.
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Turquoise – Slice 3 ribbons of turquoise fondant to create the buttercream like layer. Using a slightly wet paintbrush, brush the ribbons and apply them to the sides of the cake starting from the back going around.
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Purple – With a parchment paper mesure the triangle in order to create a base for the dripping icing. Then, using an x-acto knife, cut your curves icing starting from about 1 inch | 3 cm. Using a slightly wet paintbrush, brush the dripping and place it on top of the cake.
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Black – It is best to use an extruder to produce lengthy black fondant stripes for the outline of the cake. To create this effect, it is key to adjust the color along each edge. NOTE: Keep in mind that adding more details will yield more outlines. To create this mesmerizing effect, the coverage of the cake needs to be strong and contrasting. NOTE: The contour is what makes this effect stand out from all the other basic or not-so-basic-looking cakes.
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White – Finish off with a lovely topping of whipping cream and a candle made from fondant.
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Refrigerate and enjoy within 5 days. Enjoy & Bon Appétit!
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