* Ingredients
+ cake
°1 box yellow cake blend with ingredients for baking
+filling
°4 tsp cold water
°1 C very cold heavy whip cream
° 1/4 C confectioners’ sugar
° 1/2 tsp vanilla or almond extract
°16 oz vanilla bark and almonds
°8 tsp vegetable ghee
° thick chocolate syrup
* Directions :
1- Prepare 2 cakes as directed on pack also distribute them equally in 2 prepared tray of equal size. I use 9 molds for pictured cake. Bake about 17-20 min
2 – Permit cake to cool before transfer it from cake trays to wire rack to finish cooling totally. While cakes are bake and & cooling, prepare cream filling.
3- In blending bowl that has been in freezer for at least 5 min, utilise whisk attachment to whisk cream and sugar together to they begin to thick. Time you see it coming, set mixer to high speed also beat to filling is stiff. Placing cream in refrigerator to ready to use.
4 Once cakes have cool totally, placing bottom cake on cake stand . Spreading thick & even layer decorating cream on face. Gently placing other cake on top of cream also press it down little so that cream reaches edges, but does not overflow.
5- In double boiler, melt jointly, stir occasionally, to almond bark (or white baking chocolate) also margarine are smooth & homogeneous.
6- Lay the cake stand over a wire rack that rests on a large baking sheet with edges all the way out . Carefully pour melt white chocolate on cake, cover top and sides equally and totally as it runs on it.
7- Let cake to chocolate has completely cooled also “hardened” – for 15 min or so. At this point, you can serve or refrigerate to you are ready to do so.
8 – Just before serve, pour chocolate syrup on classic zebra cake.
