This cake is in the form of a huge glass with crushed fruit ice. will become an excellent bright decoration of any children’s holiday or themed summer party. The base of the cake is three layers of white sponge cake smeared with white icing. And its top is baked from sponge cake in a round heat-resistant bowl and covered with three flowers of large decorative sugar. In the composition of the cake purchased icing and ready-made dry mixture for cakes, so the dessert is pretty easy to prepare. But you can also experiment with your favorite types of biscuit or glaze. Before serving the cake wrapped in pleated parchment paper to make it It looks like a glass. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packs (425 – 500 gr.) Mixes for white biscuit (plus necessary additional ingredients)
- 2 packs about 450 gr. white glaze
- Yellow, blue and red decorative sugar, for sprinkling
- Parchment paper to wrap
Recipes with similar ingredients: cupcake, cupcake baking mix, cream
Recipe preparation:
- Preheat the oven to 160 ° C. Sprinkle with cooking spray three round molds for cake layers with a diameter of 20 cm. and one heat-resistant bowl 20 cm in diameter (1.5 l.). Knead the dough from the mixture into according to the instructions on the package; pour 3.5 tbsp. test in bowl and evenly distribute the remaining dough into molds for cakes.
- Bake until a toothpick inserted in the center of the cake will come out clean, 20-25 minutes for cake layers with a diameter of 20 cm. and about 45 minutes for cake in a bowl. Let the cakes cool for about 20 minutes, then put on the grates so that they cool completely.
- Fill in a stack of three cakes of 20 cm. On a cardboard circle or chopping board, evenly distributing between each layer glaze; put the top cake upside down. Apply more glaze to the top layer.
- Trim the large side of the cake from the bowl with a long jagged with a knife to make its surface even, and then lay it down slice down the whole cake.
- Circle the sides of the cake so that it is the same diameter, as the upper rounded cake. Rearrange the cake on a baking sheet, covered with parchment paper; cover with a thin layer of glaze. Put in the freezer for 15 minutes.
- Cover the cake with a layer of glaze, then swipe the wooden skewer on top to divide it into three parts. Do yellow, blue and red stripes, sprinkling each section with decorative sugar of the corresponding color.
- Cut a strip of parchment measuring 15×100 cm. Make small folds on parchment at a distance of 2-4 cm. each from friend. Fold one long edge of paper about 0.5 cm. To the rim turned out; fold again to fasten.
- Wrap the paper around the cake so that the folded long edge was on top, leaving the sugar-sprinkled portion open. Neatly press the paper against the icing, and then use the pastry spatula tuck the bottom edge of the paper under the cake.
