Round and Half-Round 6-Inch Cake Recipe with Cream and Chocolate

1 round 6-inch cake
1 half-round 6-inch cake

250 g whipping cream

25 g granulated sugar

6 pieces digestive biscuits (approx.)

3 round chocolate pieces

4 toothpicks

1 piece ribbon

Remove the edges from the cake, then slice it into two layers and two small round ear shapes.

2. Use the leftover cake scraps and digestive biscuits to grind into cake crumbs in a food processor to make the bear’s skin.

3. Whip the whipping cream with granulated sugar to 70% stiffness.

4. Place a piece of cake slice on the cake pad.

5. Evenly spread the whipped cream on it.

6. Place a semicircular cake slice on top.

7. Spread cream on the cake surface to shape the bear’s muzzle, then use toothpicks to attach the bear ears and coat them with cream.

8. Sprinkle cake crumbs on the surface, place round chocolates on each ear, and draw the mouth and eyes with melted chocolate.

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