Winter Wonderland Cake

Working Method

Cake Layers:

  • Place all the ingredients in the mixing bowl and blend together for 1 min. on slow speed using the paddle attachment.
  • Scrape down bowl and mix for an additional 4 min. on medium speed. Scale in 8 inch pan, 630 g.
  • Bake in a rack oven at 165°C – 170°C (329°F -338°F) for approximately 40 min. or when core temperature is 97°C (206°F), closed damper. Allow to cool completely before slicing.


  • Put cold Ambiante along with Topfil Choice Raspberry in bowl or mixer and with the use of the whip attachment, mix on slow speed for 1 min. then mix on medium or high speed until thickened.


  • Pour 2 kg of cooled Deli Meringue in mixing bowl and with the use of a whip attachment beat medium to high speed until stabilized.

Assembly and Decoration

Complexity level:  

  • Line nine 8-inch cake ring pans with acetate film and place each ring on a cake board for assembly.
  • Cut each 8-inch round Satin Vanilla Velvet Cake into 3 layers (190 g each).
  • Place one layer on bottom of ring pan.
  • With the use of a pastry bag, apply 220 g whipped raspberry filling onto layer and add fresh raspberries.
  • Place a layer of Satin Vanilla Velvet Cake on top and apply a little pressure. Close remainder of mould with whipped raspberry filling. 
  • Put cake in Shock freezer or regular freezer to stabilize before decorating with Deli Meringue.
  • Cover surface of cake with (200 -250 g) of prepared Deli Meringue see photo or decorate as desired.
  • For detailing, decorate with Carat Coverlux Dark see photo or as desired.