Main Ingredients:
Chiffon cake base: as needed; Whipping cream: 100g; Milk: 60g; Gelatin sheet: half sheet.
Additional Ingredients:
Dark chocolate: 50g; Cocoa powder: as needed.
Flavor: Light; Technique: Skillful; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Realistic Potted Plant Cake
1. Cut the gelatin sheet into small pieces and soak in cold water to soften. Cut the chiffon cake into 3 layers, use a small flower pot to cut out three circles, trim them into large, medium, and small sizes. It’s okay if they are not perfectly round, it won’t affect the appearance. (Image 1)
2. Cut the chocolate into small pieces, put them in milk, and heat over low heat until completely melted. (Image 2)
3. Add the softened gelatin sheet, stir until completely melted, then turn off the heat. (Image 3)
4. Whip the cream until it reaches 60-70% stiffness. (Image 4)
5. Add 1/3 of the whipped cream to the chocolate mixture, fold gently until well combined. Add the chocolate mixture to the remaining whipped cream, fold gently until thickened. Let it sit until it thickens, if it’s too runny, the next cake layer will float. (Image 5)
6. Place a layer of cake at the bottom of the flower pot, add some mousse mixture, continue layering all the cake pieces and chocolate mousse mixture. (Image 6)
7. Smooth the top with a spatula, tap the pot gently on the counter, cover with plastic wrap, and refrigerate for about 4 hours. 8. Dust with cocoa powder, and garnish with a sprig of mint.
