Adorable chocolate Dinosaurs on a delicious sheet cake with vanilla and chocolate cake, whipped cream and strawberries.

Ingredients

Cake

Chocolate Dinosaurs

  • 25 grams of Dark Chocolate*
  • 200 grams of White Chocolate*
  • Chocolate Food Colouring: Green, Blue, pink, Red, Yellow & Orange

*Enough chocolate to make the chocolate topper twice, so you have a back up.

Tools

What you'll need

  • Dinosaur Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Knife
  • Cake Board (35cm x 30cm)
  • 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 design.
  3. Refrigerate until set.
  4. Melt white chocolate and colour it in different colours.
  5. Fill in the template with the colours, refrigerate in between. NOTE: See video for more detail.
  6. Prepare a Vanilla and a Chocolate Cake Roll Cake, let cool completely.
  7. Cut each in half to form a total of four rectangles.
  8. Cut strawberries, as shown in video.
  9. Whip up whipping cream with vanille extract.
  10. Stick bottom cake layer to cake board with whipped cream.
  11. Brush with simple syrup.
  12. Cover with whipping cream.
  13. Add cut strawberries.
  14. Cover with another layer of cake and repeat last three steps two more times, placing cake in between the layers.
  15. Cover with final layer of cake and brush with simple syrup.
  16. Cover the entire cake in whipping cream.
  17. Place chocolate design on top.
  18. Pipe some whipped cream dollops around the edge.
  19. Cover edges of the cake with strawberry slices.
  20. Refrigerate until use.

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