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Hedgehog Cake WEB

Hedgehog cake

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3.5 stars based on 4 ratings

This adorable hedgehog cake is an ideal birthday cake for any little girl or boy, or even just a cool cake to enjoy in the great outdoors at BBQ’s or picnics.

Key Information

  • Prep:
  • Bake:
  • Serves:18
  • Skill level:advanced

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Ingredients

For the cake

  • 100g 3½ oz Plain chocolate (70% cocoa)
  • 100g 3½ oz Butter (unsalted)
  • 250ml 8½ fl oz Milk
  • 1tbsp 1tbsp White wine vinegar
  • 15g ½ oz Cocoa powder sifted
  • 300g 10⅝ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Bicarbonate of soda sifted
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)

For the buttercream

  • 100g 3½ oz Butter (unsalted)
  • 2tsp 2tsp Water boiling
  • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 50g 1⅞ oz Cocoa powder
  • 4tbsp 4tbsp Raspberry jam

For the decoration

  • 100g 3½ oz Chocolate sprinkles
  • 750g 26½ oz Brown/chocolate sugar paste icing
  • 15 15 Ice cream cornets Ice cream cornets
  • 100g 3½ oz Brown/chocolate sugar paste icing light brown
  • 250g 8⅞ oz Green sugar paste icing
  • 50g 1⅞ oz Black sugar paste icing
  • 50g 1⅞ oz White sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4), Grease a 23cm round pudding bowl and line with baking paper.

  2. Classic mode Step 2

    Melt the chocolate with 50g of the butter. Remove from the heat and stir in the remaining butter.

    Ingredients for this step

    • 100g 3½ oz Plain chocolate (70% cocoa)
    • 100g 3½ oz Butter (unsalted)
  3. Classic mode Step 3

    Mix the milk and vinegar. Place the cocoa powder, flour, bicarbonate of soda, sugar and eggs in a bowl. Pour in the milk mixture and chocolate butter mixture. Beat until smooth.

    Ingredients for this step

    • 250ml 8½ fl oz Milk
    • 1tbsp 1tbsp White wine vinegar
    • 50g 1⅞ oz Cocoa powder
    • 300g 10⅝ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Bicarbonate of soda sifted
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
  4. Classic mode Step 4

    Poor cake mixture into the lined tin/bowl. Bake the cake for 50 minutes to 1 hour, until firm in the centre. Cool for 10 minutes, then turn out and cool completely.

  5. Classic mode Step 5

    To make the buttercream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and cocoa and beat until smooth.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 2tsp 2tsp Water boiling
    • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 50g 1⅞ oz Cocoa powder
  6. Classic mode Step 6

    Level off the cake once cooled with a serrated knife. Cut the cake in half and sandwich back together with the jam. Place the cake on the cake board; spread the buttercream over the top and sides of the cake.

    Ingredients for this step

    • 4tbsp 4tbsp Raspberry jam
  7. Classic mode Step 7

    Cover the cake board with the green icing. Cover the cake in the chocolate sugar paste, smooth over and cut away the excess. Place the cake onto the cake board.

    Ingredients for this step

    • 250g 8⅞ oz Green sugar paste icing
    • 100g 3½ oz Brown/chocolate sugar paste icing light brown
  8. Classic mode Step 8

    Using scissors cut the tips of the cones off and spread with buttercream, coat then in chocolate strands. Attach these cones to the back of the cake with the buttercream, use extra cones for feet.

    Ingredients for this step

  9. Classic mode Step 9

    Personalise the cake with a face with eyes, nose and decorate the board further if you wish.