Mango cake with mango mousse filling and whipped cream frosting

Verdict:  The cake was moist and mango flavoured.  The mousse also came out well though I think it could be better in terms of texture and setting.  The whipped cream came out well.

Cake inspiration pictures:

Use the gold coloured board.  Cover it will green felt paper
Blue whipping cream, green whipping cream
pink fondant for the elephant, yellow and orange for the lion, brown for the monkey
make a white and brown cow, and a brown and black dog as well
make polka dot birthday caps for each of them
make fondant blocks for letters with anirudh on it
stick the happy birthday letters you got from vivekas
buy black fondant
for grass piping we can use the small hole tip

Edited to add:  Pictures of my finished cake!

Tutorials for the fondant animals should be searched for and put in.



Eggless vanilla cake based on Sailu's blog:

Whipping cream - 1 and a 1/2 cup
Take 1 cup whipping cream - add blue colour and whip up to stiff peaks
Take 1/2 cup whippign cream - add green colour (grass green) and whip upto stiff peaks

Mango mousse recipe as below - taken from various sources:

Ingredients :
Mango puree - 1
Sugar - 3 tablespoons
Lemon juice - 1 tablespoon
Whipping cream - 1 cup 
7.5 grams agar agar flakes

Water - 1/4 cup

Place the china grass in the water and allow it to soak for 10 minutes

Mix together the mango puree, sugar and the lemon juice until well combined

Heat the china grass mixture until dissolved and bring to a boil

Heat the mango puree mixture over a medium flame

Strain the hot china grass liquid through a sieve while adding it simultaneously to the hot mango puree mixture

Allow the mango puree mixture to cool in an ice bath to room temperature

Whip whipping cream to soft peaks

Fold the mango puree into the whipping cream

Chill to set before using 

Ingredients:

1 1/2 cups all-purpose flour, sifted from a height at least 3 times

1/2 cup thick curd/yogurt

1/2 cup mango puree (probably 1 mango, peeled, chopped and pureed)

3/4 cup sugar (you can use upto 1 cup)

1/2 tsp baking soda

1 1/4 tsps baking pwd

1/2 cup refined oil

1 tsp vanilla essence

 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.