Preparation
Ingredients
Cake Base
g 1000 Alice cake
g 500 Butter (melted)
g 400 Water
g 50 +/- Desiccated coconut
g 50 Coconut rum
Diplomat Cream
g 200 Imperial cream
g 500 Cold fresh milk
g 5 Vanilla bourbon
g 20 Coconut rum
Mix cake mix water and 3 min medium speed then add the rest of the ingredients mix again 3 min medium speed. Pipe in a greased cylinder mold then bake at 180°C for 25-35 min until fully baked. Let it cool. Remove from the molder by twisting the cylinder. Pipe diplomat cream. Glazed cake using Blitz Ice then cover coat with desiccated coconut. On top, decorate with assorted fresh fruit cut. Then glaze it using Irca Covergel . Finish with Dobla Curvy Elegance White .
Diplomat Cream: mix all ingredients using wire attachment for 5 min high speed until very smooth. Let it rest then pipe inside the cylinder cake.
g 1000 Alice cake
g 500 Butter (melted)
g 400 Water
g 50 +/- Desiccated coconut
g 50 Coconut rum
Diplomat Cream
g 200 Imperial cream
g 500 Cold fresh milk
g 5 Vanilla bourbon
g 20 Coconut rum
Mix cake mix water and 3 min medium speed then add the rest of the ingredients mix again 3 min medium speed. Pipe in a greased cylinder mold then bake at 180°C for 25-35 min until fully baked. Let it cool. Remove from the molder by twisting the cylinder. Pipe diplomat cream. Glazed cake using Blitz Ice then cover coat with desiccated coconut. On top, decorate with assorted fresh fruit cut. Then glaze it using Irca Covergel . Finish with Dobla Curvy Elegance White .
Diplomat Cream: mix all ingredients using wire attachment for 5 min high speed until very smooth. Let it rest then pipe inside the cylinder cake.
