Photo: Ladybug Cake Recipe
Ingredients
- 2 round 9-inch cakes, cooled
- 2 (9-inch) cardboard cake rounds
- 1 recipe Chocolate ganache
- 1 recipe Vanilla Buttercream, colored red
- 10 black licorice rounds, coin size (for the spots)
- 2 white wafer candies (for the eyes)
- 2 candy coated chocolate pieces (for the eyes)
- 1 red licorice whip (for the mouth and antennae)
Directions
Place the first cake on 1 of the cardboard rounds on a rack over a sheetpan. While the ganache is still warm, pour over the cake. Using a palette knife sparingly, gently swipe 1 or 2 times to spread the ganache evenly over the top and so that it runs down the sides and covers them. Let the cake sit until the ganache sets up, about 30 minutes to 1 hour.
While the ganache is setting up begin making the wings. Cut the remaining cake in half, lengthwise. Cut the remaining cardboard round in half as well and place each cake half on one of the cardboard halves. Using the red buttercream and a palette knife, frost both halves completely. Try to make the frosting appear to be as smooth as possible. Place the black licorice rounds on the wings to make ladybug spots.
Once the ganache is set up, assemble the ladybug. Allow 2 inches in the front of the ganache cake for the ladybug's face. Place the 2 halves behind the 2-inch face with 2 corners touching right behind the head and at an angle to each other. The wings should be in position for the ladybug to fly away. Place the candy wafers on the ganache cake to create eyes. Using a small dab of leftover frosting, secure the candy coated chocolates to the wafers to make pupils. Cut the licorice whip to the desired length and lightly press into the ganache to create a mouth. Use the remainder of the licorice whip to create antennae. ***To cut this cake for serving, remove the wings and cut separately.
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By marinamoffat_58...
Thousand Oaks, CA
on May 23, 2009
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I would say that I have to agree completely with the immediate previous reviewer. I used 2- 9" pans and really wished I had used a 6 or 8" pan for the wings. Also I should have put the bottom cake upside down or at least cut off the slight roundness of the cake, Those two factors made the wings NOT want to stay put. I had to use toothpicks to secure them in place. And doing so messed up the ganache. Which, by the way, I wish I had just used dark chocolate frosting. The ganache didn't set well, even after refrigerating it. Also when I pulled off the wings to serve the cake, it took all the ganache off the top of the cake with it! Luckily I had extra so I just drizzled it over the pieces as I served them. Like the previous reviewer I also used junior mints for the dots and sliced large marshmallows with junior mints for the eyes. With the changes of using only frosting, a smaller pan for the wings and a level bottom cake I think this could have been a much smoother success. But it still turned out cute and my daughter and her friends loved it.
By erin.driffield_...
Toronto
on July 17, 2006
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I didn't have a lot of success with the construction of the cake. Perhaps because I was baking in the summer heat. Here are my recommendations to avoid the problems I experienced. Once the ganache is poured over the cake, let it set in the fridge for 1 hour. I did not do this and the ganache did not set and the wings slid off when I placed them on this layer. I would have used a serrated knife to level the ganache layer as well so it is more flat for the wings to sit on top. Lastly I found the wings were just too large, so next time I would bake the bottom in a 9inch round, but bake the wings in a smaller round pan. I also used junior mints for the ladybug spots and halved marshmallows with junior mints for the eyes. I baked this cake for my daughter's first birthday and despite my challenges and imperfect construction, I was able to recover and she seemed to love it. good luck!
By designbyrne_4886754
Grand Rapids, MI
on June 06, 2006
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I made this cake for my daughter's first birthday. It was so cute! I received many compliments!!
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