Christening cake

Preparation steps

• First make the biscuits, I enlarged the recipe several times because I was making a big cake in a 35 cm diameter mold, here are the ingredients for one biscuit, for a 20 cm diameter mold. Put oil, butter and sugar in a mixing bowl, mix everything well until everything becomes creamy, then mix in the egg and vanilla. In a separate bowl, sift the flour, powder and salt, then add the mixture three times to the above mixture with the eggs alternately with the buttermilk.
• Coat the cake pan with butter and sprinkle with flour, then make the prepared biscuit and flatten it. Preheat the oven to 170 degrees and bake the biscuit for about 20 minutes until the biscuit is baked, lightly browned and separated from the edges of the mold. Transfer the baked biscuit to a cooling rack and let it cool completely. Bake two more biscuits in the same way.
• Meanwhile, while the biscuits are cooling, cook the filling by putting 2/3 of the milk on the fire and letting it boil. In a small bowl, mix the rest of the milk, sugar, thickener and vanilla, then pour in the boiled milk and cook, stirring, until the cream is cooked through and thickened. Transfer the cooked cream to a bowl, cover with plastic wrap and allow to cool.
• While the cream cools, make a soaking syrup by putting all the ingredients in a cooking pot and cooking until it boils and the sugar melts, remove from the heat and cool. Now finish the filling by mixing the butter well, then add it to the cold cream and mix everything well and frothily. Set aside until use.
• Now prepare the fondant for the cake coating and for the decorations. You have the choice to buy ready-made or make your own. You will need 1.1 / 2 - 2 kg of fondant. Separate the part and paint in several shades of blue and pink (the cake was for twins girl and boy). Remove the small flowers from the colored fondant with a mold and place them on baking paper, then leave them to dry a bit.
• Once all the parts for the cake are done, you can now start assembling. Place one biscuit on a serving plate, soak it in syrup, coat with 1/4 of the filling, place another biscuit, then soak it and coat with part of the filling, place all the biscuits in the same way and coat the whole cake on the outside with the rest of the last quarter of the filling. Store the tot in the refrigerator and refrigerate for a couple of hours. Fondant stretches and coats the whole cake with it on the outside. Arrange the dried flowers on the cake at your discretion.
• Store the cake in the refrigerator until serving, 2 hours before serving, remove the cake to room temperature. Cut into slices and serve with a cup of coffee or tea.