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A very simple countertop to make, you just have to wait for it to cool down.
I started, as seen in the pictures with chocolate, margarine and milk put in pots on the steam bath together with the 2 bottles of rum flavor. I let it soften slightly until the composition became homogeneous, I left it to cool until I have prepared the rest.
I beat the 4 whole eggs with a pinch of salt and sugar until it became a light foam. I sifted flour, cocoa and baking powder and added it to the composition. Then I diluted it with chocolate cream.
I put the composition in a form lined with margarine and baking paper as in the picture and put in the oven on low heat for an hour and a little more, more precisely at 170 degrees for 1 hour, until I did the test with the stick and it came out clean in the middle. I left it to cool.
I also prepared the sugar paste, the fondant, I sifted all the powdered sugar in a bowl.
I soaked the gelatin sheets in cold water for 10 minutes until they swelled well, I squeezed them and added them to a saucepan with honey, margarine and milk, I stirred on low heat until it melted and until I saw that it it became like a syrup, I didn't let it boil, I poured all over the sugar from the bowl, stirring lightly, and then working it by hand it became like a ball. sugar. I let it rest a bit and colored a particle with rosumuna with yellow, I had some green and I left more white to cover the cake.
So I made popcorn with my shapes, leaves, butterflies, roses, etc., all colored and pearly.
I cut the lid of the cake, turned it upside down, spread the white fondant and placed it on top. As well as the roses, the leaves, the popcorn, I pearled them all and here is the result.
It was a beautiful and good cake, sweet and fragrant, only chocolate, for big days!
