Delicious and simple Peeps Sunflower Cake, for Spring, Easter or any other occasion.

Ingredients

What you'll need

*1,5 batches of this recipe baked in one baking tin, or in three separate baking tins.

Tools

What you'll need

  • Round Cookie Cutter or Cake Ring*
  • Sillicone Spatula
  • Optional: (Disposable) Piping Bag

*Dependant on how big you want the circle of chocolate crispies to be.

Method

Method

  1. Prepare a Chocolate Cake with a diameter of 18cm. NOTE: 1,5 batches of this recipe baked in one baking tin, or in three separate baking tins.
  2. Prepare 2 batches of White Chocolate Buttercream, add some yellow food colouring.
  3. Prepare half a batch of Chocolate Buttercream.
  4. Cut the cake into layers and brush with some Simple Syrup. NOTE: If you baked the layers separetely just level them and then brush with some simple syrup.
  5. Spread layers of White Chocolate Buttercream in between the cake layers and over the outside of the cake.
  6. Place a round cookie cutter or cake ring in the center and pour on the chocolate crispies.
  7. Place Yellow Peeps around the sides, face down. NOTE: You don't have to seperate these.
  8. Place Yellow Peeps around the edges, on top of the cake, faces inward.
  9. Slice and enjoy!

 

Sweet, delicious and dense Boterkoek. A nice treat for any occassion.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 240 grams of Flour
  • 240 grams of Butter*
  • 180 grams of White Caster Sugar (Dutch: Witte Basterdsuiker)
  • 1 teaspoon of Vanilla Extract
  • 2 Eggs*

 

  • Optional: Almond Halves

 

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Springform Pan (Ø26 cm) or square pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Fork or Knife

Method

Method

  1. Preheat your oven to 180 degrees celsius.
  2. Mix the butter and sugar together, then add ONE egg and the vanilla extract and keep mixing.
  3. Add in the flour and mix well.
  4. Line the bottom of the springform pan with baking paper.
  5. Brush the springform pan with butter.
  6. Add in the mixture, flatten and spread it out.
  7. Create a pattern with a fork or knife.
  8. Optional: Place almond halves on top.
  9. Brush with some egg. NOTE: This is what the second egg was for. You don't need all of the egg, just brush a little on top.
  10. Bake for 25 to 30 minutes until golden brown.
  11. Let it cool a little before loosening the edges with a knife and removing the boterkoek from the springform pan.
  12. Let it cool completely before cutting it into pieces.

Castella cake, with vanilla, strawberry and chocolate flavours.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 3 Eggs*
  • 100 grams of Sugar
  • 100 grams of Flour OR 80 grams of Flour AND 20 grams of Cocoa Powder 
  • 40 grams of Honey
  • 40 grams of Milk

  • Optional: 10 grams of sifted Freeze Dried Strawberry Powder
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Whisk Attachment(s)
  • Loaf Pan (21cm × 11cm × 7cm)
  • Plastic Wrap
  • Baking Paper
  • Sillicone Spatula
  • Sieve

Method

Method

  • Preheat your oven to 160 degrees Celsius.
  • Prepare your loaf pan by lining the bottom and sides of the pan with baking paper.
  • Warm the milk and mix in the honey, until the honey has dissolved.
  • Optional: Mix together the flour and cocoa powder OR the flour and strawberry powder.
  • Sift the flour (mixture) well.
  • Whip up the eggs with the sugar, until you've reached the ribbon stage.
  • Add half of the honey and milk mixture and mix briefly.
  • Add half of the flour (mixture) and mix again.
  • Repeat this for the remaining honey and milk mixture and flour (mixture).
  • Use a spatula to mix briefly, scraping the sides and bottom of the bowl.
  • Pour the batter into the prepared loaf pan.
  • Tap the pan to release air bubbles.
  • Bake for 35 - 45 minutes. NOTE: If you press the top gently and the cake bounces back it's done, it took 45 minutes with my oven.
  • Place the cake upside down onto some plastic wrap.
  • Wrap the plastic wrap around the cake and let it cool completely.
  • Unmould the cake.
  • Slice off the sides before serving.

 

Being a beloved character for many children I decided on a colourful Miffy 2nd birthday cake!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Cake

  • 3 Batches of Cake Roll Batter*
  • Small amount of Simple Syrup
  • 600 grams of Whipping Cream
  • 2 teaspoons of Vanilla Extract
  • Nonpareil Sprinkles

Miffy Chocolate Cake Topper

  • 50-100 grams of Dark Chocolate**
  • 20-40 grams of White Chocolate**
  • 20-40 grams of Yellow Chocolate**
  • Gold Food Colouring Powder

*1 Batch makes 1 cake layer, I baked them per batch and did a total of 3 layers/batches. You don't need the small batch of meringue or the extra flour. Bake the cake at the same temperature but for 15-20 minutes, in a brownie pan (22,5 cm × 22,5 cm × 5 cm).
**It all depends on how thick you make the chocolate.

Instead of using coloured chocolate or candy melts you could mix white chocolate with food colouring powder.

Tools

What you'll need

  • Miffy Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Cake Board (25 cm)
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Method

  1. Put your template on a cutting board and tape it down. Cover it with the acetate sheet and tape this down at the back of the cutting board.
  2. Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the Miffy design.
  3. Let this harden in the refrigerator.
  4. Repeat for each colour needed and let the chocolate harden.
  5. Add chocolate spikes, so you can stick the chocolate into the cake later and let harden again.
  6. Brush the yellow chocolate with gold food colouring powder.
  7. Use a piping bag filled with dark chocolate to outline the 2 design.
  8. Once the outer line has set, fill in the 2 design with more dark chocolate and cover with nonpareil sprinkles.
  9. Whip up the whipping cream with vanilla extract to stiff peaks.
  10. Place a small amount of whipping cream on the cake board, then one slice of cake.
  11. Brush the cake with simple syrup.
  12. Cover with whipped cream.
  13. Add the other two layers of cake, repeating steps 11 and 12 again.
  14. Cover the entire cake in whipped cream.
  15. Cover the sides in nonpareil sprinkles.
  16. Stick the chocolates into the top of the cake.

Dragon Age inspired Stained Glass Cake, yummy and pretty! The stained glass effect was inspired by this video.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

Chocolate Jelly:

  • 10 grams of Gelatin Powder
  • 20 grams of Cold Water
  • 100 grams of Dark Chocolate
  • 50 grams of Milk

Transparant Jelly:

  • 50 grams of Water
  • 2 grams of Gelatin

Coloured Jelly:

  • 4× 25 grams of Clear Liquid**
  • 4× 1 gram of Gelatin
  • Optional: Food Colouring

*You can use any cake you'd like, this is the cake I decided to use. The baking time was about 30 to 35 minutes.
**I used strawberry juice and water for this, but you can use a different kind of juice or water with flavouring.

Tools

What you'll need

  • Template
  • Stainless Steel Baking Ring or Cookie Cutter (Ø14 cm)
  • Stainless Steel Baking Ring (Ø16 cm)
  • Cake Board (Ø20 cm)
  • String
  • Silicone Spatula
  • Serrated Knife
  • Sharp Knife
  • Plastic Wrap
  • Pastry Brush
  • Acetate (at least Ø8 cm)
  • Small Boiling Pot
  • Small Spoon or Syringe
  • Tools: Strawberry Jelly
  • Tools: Japanese Sponge Cake
  • Tools: Chocolate Mousse

Method

Method

  • Prepare Strawberry Jelly.
  • Bake 1 batch of Japanese Sponge Cake in a Ø14 cm cake pan and let it cool. NOTE: You can use any cake you'd like, just make sure that it's Ø14cm and you can cut it into three layers.
  • Cut out the template.
  • Place the ring mould on a cutting board, on top of some plastic wrap.
  • Secure the plastic wrap with some string.
  • Combine the water and gelatin intended for the chocolate jelly and let it sit for a few minutes, until it has bloomed.
  • Combine the whipping cream and chocolate intended for the chocolate jelly, heat and stir until dissolved and combined.
  • Add the gelatin to the chocolate and cream mixture and heat until the gelatin has dissolved.
  • Pour into the mould.
  • Place in the refrigerator to set. NOTE: This'll take at least a few hours.
  • Remove the chocolate jelly from the mould and flip it over on a piece of acetate.
  • Place the template on top and mark the pieces that need to be removed, by using a toothpick or knife.
  • Cut out the pieces that need to be removed and place in the refrigerator until further use.
  • Place the ring mould on a cake board and wrap with plastic wrap around the board and outside of the mould.
  • Secure the plastic wrap with some string.
  • Cut the cake into three layers and brush with Simple Syrup.
  • Cut three Ø14 cm circles out of the Strawberry Jelly and place on top of each cake layer, put these in the refrigerator until further use.
  • Prepare 2/3 of a batch of White Chocolate Mousse. NOTE: I didn't wait for the chocolate whipping cream mixture to cool to room temperature, this was something I did on purpose so the top surface would turn out smoother, however it does take away some of the air in the chocolate mousse.
  • Place a cake layer, with strawberry jelly on top, in the center of the cake mould.
  • Pour over the White Chocolate Mousse and place in the refrigerator to set.
  • Repeat steps 18 through 20 for the remaining two cake and strawberry jelly layers.
  • Once the entire cake is set combine the water and gelatin intended for the transparent jelly.
  • Heat this until it has melted and wait for it to cool down to room temperature.
  • Pour this on top of the cake and then place the chocolate jelly on top, refrigerate this until it has set.
  • Add the liquid and food colouring intended for one colour of your coloured jelly in a saucepot.
  • Sprinkle over 1 gram of gelatin.
  • Heat this until the gelatin has dissolved and wait for it to cool down to room temperature.
  • Use a pipette to drip or a spoon to pour the liquid into the right part of the chocolate jelly outline.
  • Repeat until all of the parts are filled.
  • Place in the refrigerator to set.
  • Remove the mould and serve. NOTE: Since this recipe contains a lot of parts with gelatin do not take it out of the refrigerator too long before serving.

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