Ladybug Mini Cakes
These sandwich cakes made from pan di spagna shells, filled with chocolate ganache and covered with red fondant are not only gorgeous but also incredible delicious. I love ladybugs; they are sweet, delicate and beautiful colored and they are probably the most beloved insects all over the world. So I thought to make these mono portion cakes in shape of ladybugs.
Ladybugs belong to the order Coleoptera (meaning „sheath winged”) and the family Coccinellidae (meaning „small red sphere”). The latin scientific name given by Linnaeus is Coccinella septempunctata and it means „scarlet with seven points” (although they can have up to 20 points or none). Popularly known as the „Ladybug” or „Ladybird” or „Lady Beetle”, they are a symbol of spring, joy and mirth and they are used as an amulet to attract love, luck and fulfillment of desires.
A legend says that in Europe, sometime during the Middle Ages, swarms of insects were devastating the fields, and the farmers prayed to the Virgin Mary for help. Shortly afterwards, crowds of weevils emerged and attacked plant pests. From that time, these beautiful red and black insects that saved the crops were baptized as „Our Lady’s Bugs”. Over time, they have become extremely popular and their name was transformed in „Lady Bugs”. It was said that the fins represent the Mary’s red cloak and the black spots were symbols of both the joys and sorrows of The Virgin Mary.
The Ladybug Mini Cakes that I introduce to you today are as simple as fascinating and I am sure everybody would love them 🙂
Ingredients Ladybug Mini Cakes
►For the shells
- 4 eggs (separated)
- 100g granulated sugar
- 135 g flour
►For the rum flavored syrup
- 500 ml water
- 350 g granulated sugar
- 150 ml dark rum
►For the chocolate ganache filling
- 125 g dark chocolate
- 125 g whipping cream
- 1 tablespoon powdered sugar
- 2 tablespoons dark rum
►For coating and decor
- 600 g pouring fondant
- red food coloring (liquid, gel or powder)
- 100 g dark chocolate + 1-2 tablespoons oil
- 50 g white chocolate
Directions Ladybug Mini Cakes
Preparing the shells
Prepare a baking tray and line it with baking paper. Preheat the oven at 175 Celsius.
Whisk the egg whites with a pinch of salt until foamy. Add sugar gradually and continue whisking until you get a stiff meringue, then incorporate the egg yolks. Finally add the sifted flour and mix gently with a spatula. The composition should be aerated to rise during baking.
Transfer it into a piping bag with a round tip (#1 cm) attached and form the shells onto the tray as shown in the photo. I’ve made them smaller and I got 30 shells (so I made 15 Ladybug Mini Cakes). Bake the shells at 175°C for 15-20 minutes or until golden brown; then remove from the oven and allow to cool.
Preparing the syrup
Boil water with sugar, then add rum, homogenize and let cool. Take the shells and immerse them, one by one, into the syrup for 1-2 seconds then place them onto the tray.
Preparing the chocolate ganache
Mix whipping cream with sugar and bring to a boil, then pour over the chopped chocolate, add dark rum, let sit for 1-2 minutes then mix until all chocolate is melted and the composition gets silky and homogeneous. Let cool into the fridge (for at least 2 hours) and mix at high speed until fluffy.
Assembling the Ladybug Mini Cakes
Transfer the chocolate ganache into a piping bag, spread a generous layer of ganache onto each shell, following its shape, then cover with another shell and press gently to stick.
Let sit into the fridge for at least one hour, to harden the ganache.
Finishing the Ladybug Mini Cakes
Melt the pouring fondant into a saucepan over low heat, add red food coloring and homogenize using a wooden spoon. Grab each cake and gently immerse their back into the red fondant. Discard the excess and place the cake onto a flat surface to dry.
Melt the dark chocolate together with oil into a small bowl. Immerse the Ladybug Mini Cakes heads into the melted chocolate. Then transfer the melted chocolate into a parchment cone and draw the wings and the spots on the back sides of the Ladybug Mini Cakes.
Melt the white chocolate, transfer it into a parchment cone and draw the eyes and the mouth of the Ladybug Mini Cakes.
Keep into the fridge until serving.
These are so adorable! Love them and you’ve did a beautiful job decorating them. Yummy! 🙂
Thank you very much, dear Karrie 🙂
:Heart: