Butterfly Birthday Cake

Hey there! Today, the 20th of August, a person very special to me, Demi Lovato, has their birthday. As a fan , I decided to make them a cake to celebrate! This cake is how I imagined Demi's song "butterfly", from their newest album would taste like if it was a cake. I hope you enjoy the recipe! Don't forget to stream Demi's album "dancing with the devil... The art of starting over"

Ingredients:


Red fruit Cake

250gr butter
450gr milk
2 tsp loose red fruit tea, or 2 teabags
1 tsp vanilla extract
600gr all purpose flour
600gr sugar
1 tsp baking powder
4 eggs
Food coloring
Pinch of salt


Blueberry crémeux

180gr blueberry puree
60gr heavy cream
60gr egg yolks
1 gelatin sheet (1.6 gr)
Cold water
200gr white chocolate


White chocolate mousse

240gr + 80gr heavy cream
150gr cream cheese
200gr white vhocolate
1tsp vanilla extract


Swiss meringue buttercream

150gr egg whites
300gr sugar
450gr butter

150gr cream cheese

Decoration:

Equipment:

Stand mixer
8 inch (20cm) baking pans with removable bottom
Piping bags
Piping tips
Turn table
Thermometer

offset spatulas

Heat up the 80 gr of heavy cream and when they start steaming pour over the white chocolate. we just made a chocolate ganache.

whisk the cream cheese and vanilla exctract until theyre a bit fluffy. when the white chocolate ganache reaches room temprature, combine it with the cream cheese.

whisk the rest of the heavy cream until stiff peaks and fold it into the chocolate mixture. pour over the set cremeux and refrigerate until it hardens

First up, we are gonna infuse the milk with some red fruit tea. Heat up the milk, add the tea and cover it up with cellophane for about 10 minutes.

Strain it add the vanilla extract and some food coloring, until you get the desired color

Cream the butter and sugar and then add the eggs one by one. Mix the dry ingredients in a bowl and mix so the baking powder is distributed evenly

Start pouring some amount of dry ingredients in the butter mixture and mix until incorporated. Add some of the wet ingredients and incorporate. Keep doing this until all of the ingredients are done.

Pour about 500 grams on each tin and bake for 30 mins on a 170°C preheated fan oven. you either need 4 tins, or you will bake the first two and then reuse the tins. When they're ready, set aside to cool.

For the berry cremeux, we are gonna need 180gr of any berry puree that you may have. To make the puree, just blitz your fruit up, pass them through a sieve and they are ready to be used. Put your gelatine leaf in cold water and let it bloom

Combine the berry puree with the cream and heat up until it starts steaming. Add food coloring to your yolks and any necessary sugar if you feel like your berries need them. Mine were very ripe so I didn't need to add any

When the cream mixture is hot, add it slowly to the egg yolks. Put it back on the heat and stir until it reaches 85°C. When ready, pour it over the chopped white chocolate and add the gelatine. Combine until homogenized and divide it equally to your tins, that have been lined with saran wrap.. put them in the freezer until they have hardened

In your stand mixer bowl, combine sugar and egg whites. place them over a pot of boiling water and whisk until the temprature reaches 70°C. When it does, put it on the stand mixer on high, until soft peaks form and the mixture is only slightly warm to the touch, close to room temp.

Add the room temp butter little by little and your swiss meringue buttercream is ready! i like to add some cream cheese to balance out the butter, but thats up to you! if you wanna add cream cheese, just add it in the same way you added the butter.

first up, grab your cooled cakes and a plate thats slightly smaller in diameter than the cakes (mine was 16cm nut dont worry too much about finding the exact same). trim the sides and then level off the top. we will only use three layers

Pull out the mousse from the freezer, unmold and trim it according to the smaller plate, just like you did with the cakes. put one cake layer on the turntable and then stack mousse, cake mousse cake. trim the whole cake on the sides to line up all the layers

Take your buttercream and with an offset spatula crumb coat your cake. Crumb coating is when we apply a very thin layer of buttercream just so that the crumbs are stuck and wont mess up the final layer. put it in the frige until the buttercream firms up.

color some of the buttercream and pipe small flowers on some parchment paper squares, using the flower nozzle. when the flower is done, put it in the freezer and continue until you feel like you have enough to cover the cake.

pull out the cake and do a final coat. cut a slice in the middle and add some buttercream so that the flowers will stick. add the flowers, crumble your fourth cake layer and add the crumbs as decoration, add the butterflies and the cake is done!

I hope you enjoyed this recipe! Don't hesitate to ask any questions in the comments below. And last but not least, dont forget to stream "butterfly" by demi lovato!