Mataki Cake – Janmashtami Special

Step 1: Prepare the Cake Layers

Take a pre-baked eggless vanilla sponge cake. Using a bread knife, carefully cut the cake into three equal layers. Place the first layer on a cake turntable.

Step 2: Layering the Cake

Moisten the first cake layer generously with sugar syrup. Apply a thick layer of whipped cream and spread it evenly. Top with a layer of mango crush. Repeat this process for the second cake layer. For the third layer, use the dome-shaped top of the cake, moisten it with sugar syrup, and place it on top.

Step 3: Crumb Coat and Initial Shaping

Apply a generous amount of whipped cream all over the cake, filling any gaps, especially around the dome shape. Use a piping bag to easily fill the holes. Use a knife or spatula to roughly spread the cream. To give the cake a perfect dome shape for the mataki, carefully cut the bottom edges of the cake obliquely (at an angle) using a knife.

Step 4: Smooth the Cake Surface

Use a large, flat scraper (can be homemade from an office file) to smooth the entire surface of the cake, creating a rounded, pot-like shape. For an extra smooth and glossy finish, gently run a knife (warmed slightly over a gas flame) over the creamed surface. Be careful not to overheat the knife, as it can melt the cream.

Step 5: Create the Mataki Neck

Using a piping bag filled with whipped cream, pipe layers of cream around the top center of the cake to form the neck of the mataki. Gradually build up the layers, making the top wider than the base of the neck. Use a small, curved scraper (homemade from an office file) to smooth and define the neck shape, giving it a slightly outward flare.

Step 6: Prepare the Natural Glaze

In a bowl, combine the natural glaze with a few drops each of brown, metallic gold, orange, and lemon yellow food gel colors. Mix thoroughly until you achieve a beautiful, glossy, dark yellow (basanti) shade. Ensure the glaze is slightly warm and has a flowing consistency.

Step 7: Glaze the Mataki Cake

Place the creamed mataki cake in the freezer for 15 minutes to chill. Once chilled, transfer the prepared natural glaze into a piping bag. Carefully pour the glaze over the mataki, starting from the top and allowing it to flow down the sides, covering the entire surface. Use a knife to gently spread the glaze if needed, and ensure the inside of the mataki neck is also coated.

Step 8: Transfer and Decorate the Mataki

Carefully transfer the glazed mataki cake onto a golden cake board or serving plate. Using a piping bag with a small nozzle (filled with whipped cream thinned with fresh cream), create decorative patterns around the neck and body of the mataki. Add silver edible balls to enhance the design.

Step 9: Add Grass Base and Butter

Using a grass nozzle attached to a piping bag filled with green-colored whipped cream, create a 'grass' base around the bottom of the mataki on the cake board. Fill the inside of the mataki with white whipped cream, allowing some to spill over the side to simulate overflowing butter. Insert a chocolate roll into the 'butter' to represent Lord Krishna's bansuri (flute). Optionally, decorate the tip of the bansuri with a small dab of cream.

• Use a piping bag to fill holes and cover the cake with whipped cream for easier and smoother finishing.

• Warm your knife slightly on a gas flame and gently run it over the cream to achieve a smooth and glossy finish.

• If the whipped cream starts melting while decorating, place the cake in the freezer for 30 minutes to firm it up.

• You can create effective cake scrapers and shaping tools from old office files by cutting them into desired shapes.

• Ensure the natural glaze is slightly warm and has a flowing consistency for an even pour.

• Chill the cake in the freezer for 15 minutes before pouring the natural glaze to help it set better.

• Mix a little Amul fresh cream into whipped cream to make it thinner and easier to pipe intricate designs.

• Use strawberry or pineapple crush instead of mango crush for different flavor profiles.

• Experiment with different food color combinations for the natural glaze to achieve various mataki colors.

• Decorate with different edible sprinkles or chocolate shavings according to your preference.