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.

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.

Delicious Rilakkuma chocolate mousse with a cake layer inside.

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

  • ± 20 grams of dark chocolate for mouth & eyes
  • ± 10 grams of white chocolate for snout
  • ± 10 grams of yellow or pink chocolate for ears**
  • Optional: White Food Colouring Powder

*I used this recipe baked in a square baking pan (22,5 cm × 22,5 cm × 5 cm), which was enough for making two bear cakes.
**Depending on which bear you're making.

Tools

What you'll need

  • Acetate or Baking Paper
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • 1 Cutting Boards, A4 Size
  • (Disposable) Piping Bag(s)
  • Tools: Chocolate Mousse
  • Optional: Small Boiling Pot*

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

Method

  1. Prepare or bake a cake, I chose to go with this recipe.
  2. Pipe melted dark chocolate into the mouth and nose portion of the mould. NOTE: Melt the chocolate either in the microwave or au bain-marie.
  3. Pipe some eye shapes onto a piece of acetate or baking paper.
  4. Refrigerate the dark chocolate until hardened.
  5. Pipe melted white chocolate, mixed with white food colouring powder if you want it really white, into the snout portion of the mould.
  6. Spread yellow or pink chocolate into the ears of the mould.
  7. Refrigerate until all of the chocolate has hardened.
  8. Remove chocolate from mould and place chocolate back in the refrigerator.
  9. Clean and dry the mould.
  10. Prepare milk or white chocolate mousse, which you could mix with either some extra brown food colouring or cream food colouring.
  11. Fill the mould with chocolate mousse and a piece of cake.
  12. Let mousse set in the refrigerator for at least 4 hours, preferably overnight.
  13. Dip in warm water and remove mousse cake from mould.
  14. Place chocolate decorations on top and remove excess mousse.

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.

 

Simple yet beautiful treats for any babyshower, or really any occasion you'd like.

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

Ingredients

Ingredients

  • 2 Batches of Vanilla Cake
  • 300 grams of Whipping Cream
  • 1 teaspoon of Vanilla Extract
  • Sprinkles (pink or blue)
  • Food Colouring (pink or blue)

Tools

What you'll need

  • Chilled: Whisk Attachment(s)
  • Chilled: Mixing Bowl
  • Electric Mixer
  • Baking Paper
  • Baking Pan (38,7 cm x 26 cm x 1,9 cm)
  • Small Spatula (or other tool to spread cake batter)
  • (disposable) Piping Bag
  • 20 Heart Push Pops
  • Optional: Fondant Ball Tool

Method

Method

  1. Preheat your oven to 180 degrees Celsius and prepare your baking pan by brushing some butter into it and then placing baking paper in it.
  2. Divide the vanilla cake batter into three equal portions.
  3. Colour each a different shade of the same colour. NOTE: You can make these any colour you'd like.
  4. Evenly spread out one of the colours of cake batter in the cake pan.
  5. Bake the cake for 10 minutes.
  6. Repeat with the other two colours of batter.
  7. Let the cake cool completely.
  8. Cut out shapes using the heart push pops.
  9. Whip up the whipping cream with vanilla extract and place in a piping bag.
  10. Assemble as shown in the video, layering the cake and whipped cream. NOTE: You can use a fondant ball tool to press the cake into the heart push pops, but you could also just use your fingers.
  11. Add sprinkles on top.

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