HEDGEHOG CAKE PAN RECIPES

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HEDGEHOG CAKE RECIPE | BBC GOOD FOOD



Hedgehog cake recipe | BBC Good Food image

A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details

Provided by Valerie Barrett

Categories     Dessert

Total Time 2 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours

Yield 16

Number Of Ingredients 17

150g unsalted butter, plus extra for greasing
150g plain chocolate, broken into pieces
150g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g light muscovado sugar
2 large eggs
150g soured cream
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp hot water
150g unsalted butter, softened
300g icing sugar, sieved
2 x 134g boxes chocolate Flake bars
2 chocolate chips
2 gold or silver balls
1 round chocolate

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
  • Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
  • In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
  • Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
  • Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
  • To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
  • To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
  • Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
  • The cake is best made the day before cutting and icing and will keep well for 3–4 days.

Nutrition Facts : Calories 478 calories, FatContent 27.7 grams fat, SaturatedFatContent 16.9 grams saturated fat, CarbohydrateContent 53.5 grams carbohydrates, SugarContent 45.1 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.3 milligram of sodium

HEDGEHOG CREPE CAKE RECIPE - FOOD.COM



Hedgehog Crepe Cake Recipe - Food.com image

Every day is worth celebrating especially when you have a cake this cute to eat! Thin layers of vanilla crepes get stacked up high with light and fluffy cookies and cream filling for a cake that's practically a party of it's own. You can customize the colors to match any occasion, and make it even more awesome with your own adorable array of colorful hedgehog marshmallows. 

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 8, 12 serving(s)

Number Of Ingredients 23

6 large eggs
2 1/2 cups whole milk
1 tablespoon vanilla extract
6 tablespoons granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour
6 tablespoons unsalted butter, melted
2 cups heavy whipping cream
1 tablespoon vanilla extract
4 tablespoons granulated sugar
12 Oreo cookies
1/4 cup cornstarch
1/2 cup powdered sugar
1 enveloped unflavored gelatin
1/3 cup cold water
1 cup granulated sugar
1 tablespoon light corn syrup
1/4 cup cold water
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup candy sprinkles, blue
1/4 cup candy sprinkles, pink
1/4 cup dark chocolate, melted

Steps:

  • Before you begin, you will want to gather a few supplies: candy thermometer, pink and blue icing gel, 2 piping bags, large round piping tip, small round piping tip, wax paper, pastry brush, offset spatula, toothpicks, and a sprinkle mix (if using) to decorate the top of the cake. .
  • In a high speed blender combine the eggs, milk, and vanilla, and blend until foamy. Add the sugar, flour, and salt, and blend just until combined (with no visible lumps).
  • Transfer to a medium sized bowl, cover and refrigerate for at least 2 hours or overnight.
  • You can make the marshmallows while the crepe batter rests! Begin by combining the marshmallow coating powder ingredients in an airtight container. Set aside.
  • Line a baking tray with wax paper and sift the coating powder over the top. Fit 2 piping bags with the round piping tips. Set aside.
  • In the bowl of a stand mixer, add 1/3 cup cold water, sprinkle the unflavored gelatin on top, and stir to combine. Allow the gelatin to bloom while heating the sugar mixture.
  • Add the sugar, corn syrup, 1/4 cup cold water, and salt to a medium sized saucepan. Cook on medium heat, stirring until the sugar dissolves then add the candy thermometer, and raise the heat to high. Cook on high (without stirring) until the temperature reaches 240°F.
  • With the mixer on low speed, VERY carefully and slowly pour the hot sugar into the softened gelatin. Gradually increase the speed to high, and continue to whip until soft peaks form and hold their shape (about 8-10 minutes).
  • Add the vanilla extract and mix again just until combined. Transfer the marshmallow to the prepared piping bags.
  • Use the bag fitted with the large round piping tip to first pipe an oval shape onto the wax paper pulling and releasing into a point for the hedgehog's nose. You can use water to smooth any lumps or peaks. Just dip a clean finger into a bowl with a little water and smooth the marshmallow. Try to work fairly quickly as the marshmallow starts to set fast (I like to make 3 hedgehogs at a time).
  • Once you have 3 bodies piped you can sprinkle on any color of jimmies, that you'd like, for the spines. Then use the piping bag fitted with the small round tip to pipe an ear onto each side of the face. I like to use a little water to flatten and mold it a bit into the right shape. Allow the marshmallow to set for at least 7 hours or overnight before handling. Once set you can use the coating powder to dust any sticky spots. .
  • When the crepe batter is ready divide it evenly into 3 bowls. Use toothpicks to color each as vivid or softly as you would like with the icing gels, combining the pink and blue gels to make purple. .
  • Heat a large nonstick skillet, or crepe press, over medium-low heat. Lightly brush with the melted butter, and scoop about 1/3 cup of the crepe batter onto the middle of the skillet or press.
  • Swirl the batter around the pan to evenly coat the bottom (or follow the crepe press instructions). Cook until the bottom of the crepe feels set – about 1-2 minutes. Then use chopsticks or a spatula to very carefully lift and flip the crepe. Cook for 45 seconds to 1 minute more until set. You will want to add a little more butter between every crepe to keep them from sticking. If the crepes are spreading too thin or tearing lower the heat and cook a little longer. Make about 6-7 crepes in each color, working with one color at a time. .
  • Once all crepes are cooked transfer them to the refrigerator to cool while working on the filling.
  • Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Once they are fully chilled add all the heavy cream, sugar and vanilla to the mixing bowl, and mix on low slowly working your way up to high speed (so it doesn’t splatter). Then continue to beat for about 5 minutes until the filling is light and fluffy. Crush the Oreos, and fold into the whipped cream (you can reserve some whipped cream without cookies for the top of the cake if you would like).
  • Time to build the cake! Start with the purple crepes, and place one onto your cake plate or stand. Use an offset spatula to apply a thin layer of the cookies & cream whipped cream on top (leaving a thin border around the edge). Continue to add the crepes, using all of one color at a time, while adding the cream in between each layer working from purple to pink. When you get to the top crepe, cover and refrigerate for at least an hour.
  • While the cake chills you can finish up those cute hedgehogs :). Melt 1/4 cup chocolate chips and use a toothpick to dot the nose and eyes onto each marshmallow.
  • When you are ready to serve the cake add the rest of the whipped cream and decorate the top with the hedgehog marshmallows and sprinkles (party hat optional), enjoy!

Nutrition Facts : Calories 545.2, FatContent 28.4, SaturatedFatContent 16.2, CholesterolContent 167.7, SodiumContent 207.1, CarbohydrateContent 64.9, FiberContent 1.4, SugarContent 40.3, ProteinContent 8.8

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