N.Calvin
Cake or candy? With the bonbon cake you don’t have to choose! This sweet has been a success in the most diverse types of events and even as a dessert of everyday life. It is made with a thick layer of chocolate, dough and very creamy filling.
This novelty is delicious, you can make a big bonbon cake to serve the whole family or smaller units. Each cake of this type costs in the range of R $ 10, so making it at home can represent great savings.
In this post we will show you 60 types of mouth-watering bonbon cake. We will also teach you how to make it at home with a complete recipe tested and approved by our team. Let’s roll up our sleeves and learn? This cake has many steps, it takes a little bit of work, but it is not necessary to cook in the kitchen to be able to make it.
Photos and Models of Decorated Candy Cake
The confectionery world is always innovating, mainly because we are always curious to try something different. The bonbon cake can have different types of dough, fillings and even decorations. Below we separate the types of cake that are most successful at parties and please all palates.
Strawberry Bonbon Cake
The strawberry is a fruit that brings a touch of acidity to the cake, so it combines very well with sweeter fillings, as is the case with dulce de leche. With this fruit the candy is not nauseating, moreover it has a beautiful color that draws attention. It is literally to eat with your eyes!
To use strawberries in the decoration of the bonbon cake it is important to decorate it on the same day that it will be served. This type of fruit spoils quickly and must be kept in the refrigerator. If you do not have time to decorate on the same day of the party, for example, it is better to forget the idea of decorating with fresh strawberries.
Truffled Chocolate
The truffle chocolate bonbon cake is delicious, especially if you use semi-dark chocolate. The term truffle refers to the type of filling that has ganache in the composition, which can be white chocolate ganache, dark chocolate, milk, with nuts, among many other perfect combinations.
In this type of filling, we just do not recommend using hydrogenated chocolate or topping type. These chocolates have a lot of fat in the composition and are more suitable for making the cone. In the filling, it tastes like grease in the roof of your mouth and is super unpleasant, it comes out cheaper, but the quality of your candy is also lower.
Carrot
Who doesn’t love carrot cake? Traditionally, carrot cake has a harder chocolate coating. In this version, the cone is chocolate, the dough is carrot and the filling is brigadeiro. Is there a better combination than this? See some beautiful dumplings that makes you feel sorry for eating. It’s a lot of beauty and flavor in the same place.
A delicious cupcake that kids and adults alike love is the cupcake. This stuffed cookie serves both for day-to-day snacks and for parties. If you want to learn how to make carrot cupcakes, check out the special post we prepared with delicious recipes that are easy to make at home. They are delicious options to please different tastes!
Of Prestige
The prestigious bonbon cake has a coconut filling and chocolate dough, which can be a kissy filling or a cream with freshly grated coconut. To make it even more delicious, you can add another chocolate filling, such as brigadeiro or ganache.
From Waltz Dream
The Sonho de Valsa bonbon cake has two versions. The first is the most traditional, the cake filled with a bonbon cream that is delicious. The most current version is the cake with the cone and Sonho de Valsa both in the filling and in the decoration.
Giant Bonbon Cake
The giant bonbon cake is ideal for serving the whole family and even serves as a birthday cake. To make this size the tip is to use a pie acetate packaging, it is very easy to get out of the shape.
The tip is to leave this cake half an hour out of the refrigerator before serving, so the chocolate is a little melted and you will be able to cut more easily to take the slices. Another tip is to lightly heat a knife in the mouth of the stove, so when cutting the chocolate it melts and is not at risk of breaking.
Mini / Small
The small bonbon cake is ideal for a person to eat alone, as it takes the corresponding one portion of cake. It is a good option for sweeter fillings, as it is not nauseating. Here are some options for this type of bonbon cake:
Square
The most used is to make round bonbon cake, but you can also use a square packaging as a form. In this format it is necessary to use more dough, so be careful when it comes to wetting and making the assembly.
The secret to a delicious bonbon cake is to invest in creaminess. The wetter, the better. Just be careful not to overdo the amount of stuffing and end up breaking the cone.
How to Make Bonbon Cake: Recipe & Step by Step
You can make the bonbon cake the size you want, either an individual portion or a large cake for the family. This type of cake is very successful, after all, who doesn’t like chocolate? It is relatively easy to make and you can make it with the filling flavor of your choice, next we will teach you how to make with the filling of beijinho, but the assembly is always the same and therefore you can vary. The dough is coconut, but you can make the traditional or chocolate.
Give preference to firmer and cooked fillings. Only use fruit in the filling if it is fruit in syrup. Fresh fruit can only be used if the cake is eaten on the same day.
Pasta Ingredients:
- 1 can of good quality condensed milk
- 1 cup sifted flour
- 100 grams of coconut without added sugar
- 4 large eggs
- 1 pinch of salt to enhance the flavor
- 1 spoon of baking powder
Filling Ingredients
- 1 can of condensed milk
- ½ of cream
- 100g of grated coconut without added sugar
- 1 spoon of butter
Roof
- 500g topping or tempered milk chocolate
Mounting:
- Fresh strawberries
- 300ml of milk to wet the dough
- Acetate shape the size you want to make the cake. If you prefer to make the mini cake, buy several molds to make at once. If you can’t find your own shape for that purpose, it also works with cake packaging.
Preparation mode:
- Let’s start making the dough so that it cools down until it is time to assemble the bonbon cake. Start by separating the eggs.
- Beat the egg whites and set aside.
- Beat the egg yolks and the condensed milk until it forms a uniform cream.
- Add the salt and coconut.
- Incorporate the flour gradually. If necessary, add half a cup of milk.
- Finally mix the yeast and egg whites. Do this step gently to ensure that your cake will be well aerated.
- Grease the pan with butter and flour.
- Pour the batter and bake in the oven previously heated to 180 degrees.
- Bake for 40 minutes or until you notice that the dough is golden brown.
- Test the toothpick. Stick the middle of the cake, if the toothpick comes out clean it is a sign that the dough is well baked. If it comes out dirty, let it bake for a few more minutes and repeat the test.
- Let the cake cool.
- Mix all the ingredients of the filling in an ovenproof dish with the exception of the cream and cook in the microwave for 2 minutes.
- Stir well and add another 2 minutes.
- It will seem that the kiss went wrong, but just move it well so that it gets to the point.
- Mix the cream to make your kiss more creamy.
- Now let’s make the bonbon cake cone. Melt the topping chocolate in a double boiler.
- Take care not to let water get into the chocolate. A single drop is enough to make the chocolate soften and not harden again.
- Place a layer of the melted chocolate in the form of acetate.
- Hit the table so that there are no air bubbles.
- Remove the excess.
- Leave in the refrigerator for 5 minutes or until the chocolate stops sticking.
- Make 3 more layers, until you notice that the cone is very firm and thick. When making a new layer, be careful not to hold it under the pan, the heat from your hands can cause the chocolate from the other layers to melt.
- Leave in the refrigerator for 4 hours.
- Let’s do the assembly. Cut a piece of cake enough to cover the cone.
- Put it in the cone, if it gets too high, cut it in half.
- Knead the cake taking care not to break the chocolate.
- Soak the dough with two tablespoons of milk.
- Add the filling taking care not to exceed the chocolate shell mark. Leave at least half a finger of difference.
- Now let’s close the bonbon cake. Cover the filling with the melted chocolate, forming a thick and smooth layer.
- Take to the refrigerator and leave for two.
- Your bonbon cake is almost ready, you just need to disinform and decorate.
- When disinforming the cake, be careful not to hold the chocolate part and not risk melting it.
- Decorate with fresh strawberries before serving.
- Keep your cake in the fridge until it’s time to serve, especially if it’s a very hot day.
- Is ready! Easy, right?
Did you have any questions about how to make bonbon cake? Do you have any wonderful filling suggestions? Leave your comment.
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