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.

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