Name: Butterfly doll cake (eggless) recipe by Krupa Shah at BetterButter
Prep time: 360 min
Cook time: 55 min
Total time: 415 min
Yield: 10
Ingredients: For vanilla sponge:-; Dry ingredients:; 2 cups APF (all purpose flour/maida); 1/2 Cup whole wheat flour; 2 tsp baking powder; 1 tsp baking soda; Wet ingredients:; 400 g condensed milk; 200 g soften butter; 3/4 cup water; 1 tbsp vanilla essence; Other Ingredients:; 2 tbsp Sugar; For soaking the sponge cake:; 4-5 tbsp sugar syrup (3 tsp sugar dissolved in 4-5 tbsp water); 1 & 1/2 cup whipping cream; For chocolate ganache:; 1/2 cup fresh cream; 1 cup chopped milk chocolate compound; For decorating:; 6 tbsp (red, yellow and green) tutti frutti; 2 tbsp Chocolate Chips; Colourful sugar hearts; 1 half doll (used for doll cakes)

Ingredients Serving: 10

For vanilla sponge:-
Dry ingredients:
2 cups APF (all purpose flour/maida)
1/2 Cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
Wet ingredients:
400 g condensed milk
200 g soften butter
3/4 cup water
1 tbsp vanilla essence
Other Ingredients:
2 tbsp Sugar
For soaking the sponge cake:
4-5 tbsp sugar syrup (3 tsp sugar dissolved in 4-5 tbsp water)
1 & 1/2 cup whipping cream
For chocolate ganache:
1/2 cup fresh cream
1 cup chopped milk chocolate compound
For decorating:
6 tbsp (red, yellow and green) tutti frutti
2 tbsp Chocolate Chips
Colourful sugar hearts
1 half doll (used for doll cakes)

Instructions

Pre-heat the oven for 10 minutes at 180°C.
For vanilla sponge cake: Mix all the dry ingredients in a bowl.
Sift them together for 3-4 times.
In a microwave proof bowl take butter, condensed milk, water and sugar.
Microwave the contents for 1 minute at high temperature.
Add vanilla essence to this wet mixture.
Now add the dry ingredients in three parts by mixing by cut and fold method.
Transfer the properly mixed batter into a greased 8" round cake tin.
Bake the cake for 55 minutes or till the toothpick inserted comes out clean.
Cool the cake on wire rack and then cover it with the cling wrap and refrigerate for atleast 2 hours.
For frosting the cake: Whip the whipping cream in cold vessel till stiff peaks obtained.
When the whipped cream is ready it becomes double in quantity.
For chocolate ganache: Heat fresh cream till mild bubbles formed.
Add chopped chocolate to it.
Cover it for 10 minutes and keep it aside.
Mix the cream n chocolate properly and let it set for 3-4 hours.
For chocolate mousse: Mix 1/4 cup chocolate ganache and 1/4 cup whipped cream and mix them properly.
Take out the refrigerated cake and cut into 3 parts.
Spread a little whipped cream on the cake board and keep the first part of cake on it.
Soak it with sugar syrup.
Spread whipped cream and over it tutti frutti.
Repeat the same with second part and cover the sides properly.
Place the last part of the sponge cake and soak it with sugar syrup.
Cover the cake properly with whipped cream and refrigerate for some time.
Cut the frosted cake into half and rotate them as shown in the picture below.
Cover the outer sides with chocolate ganache and decorate with colourful sugar hearts.
Cover the remaining part properly with whipped cream and give a wavy effect with cake comb.
Decorate the cake with chocolate mousse, tutti frutti and chocolate chips.
Now insert the half doll on the upper part in the middle of the cake.
Support the doll with a muffin and cover the doll with chocolate mousse to give the effect of dress.
A very yummy and a different type of cake is ready to serve in any party!

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