Bento Cakes and Cupcakes Workshop in Simferopol

Begin by preheating your oven to 180°C (350°F). Grease and line your baking pans with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, sugar, and baking powder. In another bowl, combine the eggs, milk, vegetable oil, lemon zest, and salt until well blended. Gradually add the wet mixture to the dry ingredients, stirring until smooth.

Pour the batter evenly into prepared pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for a few minutes before transferring to a wire rack.

While the cakes are cooling, prepare the strawberry confit. In a saucepan over medium heat, combine the strawberries and sugar. Bring the mixture to a boil and cook until the strawberries break down.

Add gelatin according to package instructions, mixing well. Remove from heat and incorporate lemon juice. Allow the confit to cool completely before using it as a filling.

For the buttercream, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, mixing until fully incorporated.

Pour in the milk and add vanilla extract, continuing to beat until the mixture is light and fluffy. This frosting will be used to fill and cover the cakes.

Once the sponge cakes have cooled completely, slice each layer to create even cakes. Begin layering by spreading a generous amount of strawberry confit on the first layer.

Top with a layer of buttercream, and repeat this process. For added support and stability, use a spatula to smooth the edges of the cake, and refrigerate to set before final decoration.

Once your cakes are assembled and chilled, it’s time to decorate. Melt the dark chocolate and heavy cream together to form a ganache. Pour this over your cakes for a beautiful coating.

Finish off your bento cakes with edible flowers and themed toppers for a festive look. Allow the ganache to set before serving.