Flamingo Cake

Preheat oven to 180°C. Line a 2x 7inch round cake pans with grease proof paper.

Place Dr. Oetker Nona Sponge Cake Vanilla, eggs and water in a mixing bowl. Mix at high speed for 6 minutes.

Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Divide the batter into 2 cake pans. Pour the mixture into the cake pan and bake at 180°C for 30 minutes.

Turn the cake out onto a wire rack, set aside until the cake completely cool. Slice the cake into half (horizontally) using a long-serrated knife.

Beat 150g of whipping cream at high speed until stiff peaks form.

Place half of a cake on a serving plate. Spread a layer of whipped cream, lay another half of cake on top. Repeat till 4th layer of cake and set the cake aside to cool for at least 1 hour.

Beat 150g of whipping cream with 1 drop of rose red colour at high speed until stiff peaks form to get your desired pink colour.

For the flamingo’s feathers, line a baking tray with baking paper. Melt white cooking chocolate with microwave oven or “double-boil”. Add a couple of drops of rose red colour into white cooking chocolate, mix well. Use a teaspoon or palette knife, dollop a blob of pink chocolate onto the sheet and spread in one swift motion to get a feather effect with the pastry brush, and refrigerate for about ½ an hour. Carefully remove the feathers from the baking paper and stick into the top and side of the cake.Make the flamingo shape, stick into the cake and serve.