{"id":806,"date":"2020-04-14T10:33:26","date_gmt":"2020-04-14T08:33:26","guid":{"rendered":"https:\/\/ankiescakes.com\/?page_id=806"},"modified":"2020-04-14T10:52:01","modified_gmt":"2020-04-14T08:52:01","slug":"tile-birthday-cake-2","status":"publish","type":"page","link":"https:\/\/ankiescakes.com\/nl\/tile-birthday-cake-2\/","title":{"rendered":"Tegel Verjaardagstaart"},"content":{"rendered":"
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Tegel Verjaardagstaart<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Happy birthday to the niece of my boyfriend! She didn\u2019t really know what she wanted her cake to look like, then she said she likes tiles, duuusssss<\/span>\u2026 this is what I made \ud83d\ude00<\/p>

I baked a vanilla cake and made hazelnut botercr\u00e8me<\/span>. I made it by adding a couple of teaspoons of hazelnut butter in with my Swiss meringue botercr\u00e8me<\/span> just until I liked the taste, and o my did it taste nice! I spread the hazelnut botercr\u00e8me<\/span> on a cake layer and sprinkled some chopped hazelnuts on top. I iced the cake with normal Swiss meringue botercr\u00e8me<\/span>.<\/p>

For decoration, I made the little gekleurd<\/span> bits by die ik een mooie pastel<\/span> fondant and adding tylose<\/span> powder to stiffen it up. Then I rolled it really thin<\/span> and placed it on a baking sheet to dry out. When they were dried out I torn them in tiny peaces. Then I rolled out my white fondant and cut them in rectangular shapes a bit bigger than the side of the cake I wanted to cover. I used this method of covering my cake because it would give me sharp edges and because of the tile pattern it would be way easier to putt on the gekleurd<\/span> pieces. So then I stuck the gekleurd<\/span> pieces on the white fondant and placed this on a baking sheet in the fridge to let it firm up just a bit. Then I covered my cake with those panels, cut them to size when the were on the cake. And to finish it of a bit nicer I added a gold border on the corners. I did this by rolling black fondant, cut into strips and dusted it with gold luster dust. I glued them on with some water and the cake was done :)<\/span><\/p>

This was quite a challenge because I had never used the ripping technique for the gekleurd<\/span> bits and I also have never paneled my cake. So I really learned some new things while make this cake :)<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"content-type":"","_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-806","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"Ankiescakes","author_link":"https:\/\/ankiescakes.com\/nl\/author\/ankiescakes\/"},"uagb_comment_info":0,"uagb_excerpt":null,"_links":{"self":[{"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/pages\/806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/comments?post=806"}],"version-history":[{"count":2,"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/pages\/806\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/pages\/806\/revisions\/809"}],"wp:attachment":[{"href":"https:\/\/ankiescakes.com\/nl\/wp-json\/wp\/v2\/media?parent=806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}