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It is a simple sponge cake, for which I do not use any butter or its substitutes, but it is very moist because each layer is drizzled with a sweet punch, which I prepare for this purpose. To finish it, I use a French cream (crème patisserie), which is based on eggs and enriched with butter. Preparing such a cake is more labor intensive than just spreading a ready to use icing all over, but the whole preparation is not as complicated as it may seem, so this time I am putting a few more picture to explain all the steps. You can also use any kind of fruits to decorate it. For his birthday cake, I chose my son's favourite.
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
Kids Birthday Cake Pictures
Pammy Cakes!
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