Chocolate sheet Cake – Frozen Butter Cream Treansfer !

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Our little grand daughter has just selabrated her  2. bithday and she is so fond of her «Fantorang» teddy. So that was my inspiration.
I have wanted for so long to try to make a «Frozen buttercream transfer». The Fantorang is a perfect image for a beginner like me,  with few colors and few small details. So after studying this  video: Frozen Butter Cream Transfer by Wilton, I started with the preparations.

You need:

1. A drawing that fits ontop of your cake.
2. A removable flat and smooth work surface. I used a cutting board.
3. Baking paper / wax paper
   
4. Two large rubber bands
5. Butter cream
   
6. Piping bags or make themselves out of baking paper.
7. Tip No. 4 round or cut a 2 mm hole
8. A freezer

First I put the drawing onto the cutting board and covered it with  a large piece of baking paper that can be folded around the edges of the board.
After the baking paper was folded tightly round the edges,  I attached a large rubber band around the board at each end.
Then I followed the instructions from the video!

It should  freeze for several hours, so make the butter cream transfer  a few days before you need it and just store it in the freezer.

We can not sit here and wait for the image to be  frozen, so as we wait lets bake the chocolate cake

This is an easy to make and a tasty  chocolate cake and it contains no milk / butter, as some of the guests at our party are alergic.

• 7 eggs
• 1.5 tbsp water
• 9.6 oz (275 gr) sugar
• 1 teaspoon baking powder
• Vanilla sugar to youre taste. I used 3 tsp
• 7 oz (200 gr) flour
• 2.5 oz (70 gr) potato starsh
  
• 2 to 5 tablespoons cocoa powder. I used 2.5 because the children do not like the stong and bitter taste.

Crack the eggs into your mixing bowl and add sugar. Be sure they are at room temperature.

In another bowl sifted all dry ingredients . And I  had the water in a small glass / egg cup.

Whip sugar and eggs at high speed until  light and fluffy, it takes about 8 – 10 minutes. Then lower the speed to medium and pour in the water and  whip for 4 – 5 minutes.

Fold in the flour into egg mixture gently with a rubber spatula. I think it’s best to fold in the flour in 3 additions. Try to fold   and not stire.

Coate a baking pan with baking paper and divide the dough evenly in pan and level the surfas.

Bake in the lower section in the oven at 350 F (180 C) degrees for  25 – 30 minutes, or until a stick inserted in center of cake comes out dry .

Today I made ​​the Old-fashioned butter cream and replaced the milk for wather and I also used no milk butter. I also added a Tbsp cocoa powder.

One portion of this butter cream recipe is just what is needed to caver the cake. Do you want to decorate, increase the amount with  half a portion.

When the cake is decorated  add the frozen image ontop of the cake.

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