Custom Cake Masterclass in Simferopol

Start by preparing the chocolate sponge cake layers. Combine your dry ingredients including flour, cocoa powder, and sugar in a large bowl. Then, in a separate bowl, whisk together your eggs and melted butter. Gradually incorporate the wet mixture into the dry ingredients until fully combined.

Pour the batter into a lined baking pan and bake at 180°C (350°F) for about 25-30 minutes, or until a toothpick comes out clean. Allow the layers to cool completely before frosting with chocolate cream.

For the frosting, mix the cream cheese with powdered sugar until smooth and fluffy. If you'd like to add some flavor, consider mixing in vanilla extract or lemon zest. Make sure your cream cheese is at room temperature for the best consistency.

Once your frosting is ready, spread it evenly between the layers of sponge cake, making sure to leave some for the outer layer.

Prepare your choice of fruit confit by cooking down the chosen fruits with sugar over low heat until softened and jam-like. Allow it to cool and then layer it between your cake layers or use it to top your cake.

Assemble your multi-tier cake by stacking layers starting from the base with the chocolate sponge. Use straws or dowels for support if your cake has multiple tiers. Ensure that each layer is firmly secured with frosting and confit layers in between.

Once all layers are stacked, use the remaining cream cheese frosting to cover the entire cake. For an extra touch, decorate the cake with caramelized nuts and edible decorations.

For decoration, you can use stencils and confectionary paper for a professional finish. Add designs with melted isomalt and chocolate, shaping them as you prefer. Always allow the decorations to set before placing them on the cake.

Remember to refrigerate the cake until serving to maintain its structure and flavors.