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.
- 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.
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)
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.
- 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.
- Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the Miffy design.
- Let this harden in the refrigerator.
- Repeat for each colour needed and let the chocolate harden.
- Add chocolate spikes, so you can stick the chocolate into the cake later and let harden again.
- Brush the yellow chocolate with gold food colouring powder.
- Use a piping bag filled with dark chocolate to outline the 2 design.
- Once the outer line has set, fill in the 2 design with more dark chocolate and cover with nonpareil sprinkles.
- Whip up the whipping cream with vanilla extract to stiff peaks.
- Place a small amount of whipping cream on the cake board, then one slice of cake.
- Brush the cake with simple syrup.
- Cover with whipped cream.
- Add the other two layers of cake, repeating steps 11 and 12 again.
- Cover the entire cake in whipped cream.
- Cover the sides in nonpareil sprinkles.
- Stick the chocolates into the top of the cake.