Miraculous Birthday Cake

This Miraculous Cake features a simple design with fondant ladybugs and black circles and figurines of Ladybug, Cat Noir, Tikki and Plagg with an Eiffel Tower. A cute birthday cake for fans of the Netflix show.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 25

Freeze Time 6

Total Time 7 25

Servings slices

Calories 667kcal

Author Meghan

Equipment

food dedicated paint palette
food-safe paintbrush
small fondant rolling pin with guides
medium sized metal piping tip, like #2D
9-inch springform pan
clear acetate sheet
Eiffel Tower figurine
Miraculous figurines (Ladybug, Cat Noir, Tikki and Plagg)

Ingredients

For the Fondant Decorations:

white and black rolled fondant
red and black food coloring gel

For the Chocolate Chip Cookie Crust:

¾ cup all purpose flour
¾ teaspoon cornstarch
⅜ teaspoon baking soda
¼ teaspoon salt
5⅓ tablespoons butter softened, ⅓ cup
¼ cup brown sugar
¼ cup granulated sugar
1 egg
¾ teaspoon vanilla
⅔ cup chocolate chips

For the Ice Cream Layer:

1 gallon ice cream flavor(s) of choice

For the Hot Fudge Layer:

1 cup powdered sugar
⅓ cup semisweet chocolate chips
6 ounces evaporated milk
4 tablespoons butter
½ teaspoon vanilla extract

For the Cake Assembly:

12 ounces whipped topping thawed such as Cool Whip
Wilton Edible Accents silver stars optional

Instructions

Make the Fondant Ladybugs:

Break off small pieces of white fondant and roll them into balls.
Flatten the balls to look like the body of a ladybug. Use a small knife to make an indent down the center to represent the divide of a ladybug's wings.
Squeeze a drop of gel into the well of a food dedicated paint palette.
Paint the entire body with the red gel using a food grade paintbrush. If you find the gel is too thick, you can add a drop of clear alcohol (like Everclear or vodka) or extract. If you prefer them to have a more uniform look, you can just add the red gel to the fondant before shaping the bodies.
Break off a small piece of black fondant and shaped it into a head and press it on the body.
Use a fine paintbrush to apply small spots of black food coloring gel to the red body of the ladybug. To cover the entire cake, you'll need about 7 to 10 ladybugs.
To make the black fondant circles, either use packaged black fondant or add black food gel to the white fondant to achieve a deep black color.
Roll the black fondant into a thin, even layer using a small fondant rolling pin.
Use the wide round opening of a metal piping tip to cut circles of fondant. You will need at least 5 circles.
The fondant decorations can dry at room temperature.

Make the Crust:

Preheat oven to 375°F.
Trace the outer edge of the pan onto parchment paper using a pencil, then cut out the circle a little smaller than the tracing.
Butter the bottom of the pan and stick the parchment round on top. Butter the top of the paper and sides of the pan.
Sift together the dry ingredients in a small bowl and set aside.
¾ cup all purpose flour, ¾ teaspoon cornstarch, ⅜ teaspoon baking soda, ¼ teaspoon salt
Beat the butter and sugars together, then add the egg and vanilla. Slowly add the dry ingredient mixture, then stir in the chocolate chips.
5⅓ tablespoons butter, ¼ cup brown sugar, ¼ cup granulated sugar, 1 egg, ¾ teaspoon vanilla, ⅔ cup chocolate chips
Transfer the cookie dough to the prepared pan, spreading the dough into an even layer, leaving about ½-inch of space around the edge of the pan to allow room for the dough to spread.
Bake for 10 to 15 minutes, until browned and cooked through.
Allow the crust to cool to room temperature.

Add the Ice Cream:

For a tall cake, add a strip of clear acetate to the inside edge of the pan, taping the acetate in place with clear tape. If you don't have acetate, you can use less ice cream to ensure that all of your layers will fit beneath the top edge of the pan.
Add scoops of the softened ice cream. Smooth into an even layer so there are no gaps.
1 gallon ice cream
Freeze the ice cream for at least 2 hours to set. Meanwhile, make the hot fudge.

Make the Hot Fudge:

Combine powdered sugar, chocolate chips, evaporated milk and butter in a small saucepan and bring to a boil for 8 minutes, stirring occasionally.
1 cup powdered sugar, ⅓ cup semisweet chocolate chips, 6 ounces evaporated milk, 4 tablespoons butter
Remove the pan from heat and stir in the vanilla.
½ teaspoon vanilla extract
Allow the fudge sauce to cool to room temperature.
Once the ice cream layer has been frozen for at least 2 hours, spoon on the cooled hot fudge sauce and freeze the cake until firm before adding the whipped topping.

Frost the Cake:

Carefully remove the metal ring of the springform pan.
Peel off the acetate sheet. You can wash and reuse the acetate.
Place a large mound of whipped topping on the top of the cake.
Use a metal offset spatula to spread an even layer of topping to entirely frost the cake.
Once the cake is coated, decorate immediately white the topping is still soft.

Decorate:

Place a miniature Eiffel Tower on top of the cake, then place Ladybug and Cat Noir on each side.
Press the fondant lady bugs and black circles into the topping on the top and sides of the cake.
Sprinkle silver edible stars on top, if desired.

Notes

For a thicker crust, try this Chocolate Chip Cookie Cake for the crust layer, or try a Brownie Crust.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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