Our School Satchel

Bright and beautiful: our School Satchel Cake

Starting school is a very special moment in a child’s life and, of course, a cause for great celebration for the whole family. So it calls for a cake that’s just as special. A delicious sponge cake shaped like a school satchel is the perfect choice. Our bright and beautiful School Satchel Cake is an eye-catching masterpiece you can whip up in moments.

The School Satchel Cake is a tasty sponge with a fruity note of strawberry. Topped with a delicious vanilla creme, our mini marshmallows and colourful ABC decorations, this School Satchel Cake is guaranteed to put a smile on the faces of little ones and grown-ups alike. Our School Satchel Cake is easy to bake and comes in an all-in-one pack – the perfect solution for countless occasions.

Your kids are sure to love this moist and delicious school satchel-shaped sponge cake!

Encores

For the dough:

• 2 eggs (size M)
• 25 ml water
  

For the potions:

• 70 ml water (approx.7 tbsp.)
  

For the cream:

• 200 g whipped cream
• 100 ml milk (1.5% fat content)

Preparation

For the bottom:

1. Carefully loosen the adhesive dots on the baking pan and unfold the pan completely. Fold the top of the edges outward, tucking the tabs into the openings.
2. Place the baking mix, eggs and water in a mixing bowl. Using an electric hand mixer (whisk attachment), first mix briefly on low speed, then beat on high speed for about 3 minutes until fluffy. Pour the sponge mixture into the baking pan and smooth it out.
3. Bake the sponge cake base on the middle shelf in the preheated oven. After baking, let the sponge cake base cool in the mold. Then carefully remove it from the pan, turn it over (so that the bottom side is on top) and cut it into a school cone on a cutting board or the baking pan according to the illustrations or the video (see QR code).
4. To do this, place A on the cake board, push B and C together and cut as shown in Figure 2. Use D and E to lay the top of the school cone and crumble the remaining dough to decorate. Place the cut school cone on the cake plate provided.

Prepare strawberry drink and cream:

For the strawberry drink:

Mix the strawberry drink powder with 70 ml of water and spread it on the cut school cone with the help of a brush.

For the cream:

Place the whipped cream and milk in a tall mixing bowl. Add the cream powder and whip with an electric hand mixer (whisk) briefly on low speed and then on high speed for 1-2 minutes until the cream is firm.

Decorate:

Use a spoon (or alternatively a piping bag) to spread the cake cream decoratively on the soaked cake base. Decorate with the sponge crumbs and the decor (Colorful ABC decor and mini marshmallows). Refrigerate the cake until ready to eat.