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Hedgehog Cake

1 Reviews

About the bake

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.

140Total Time
40Prep Time
1Bake Time
18Serves
A challenge

Method

  1. 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. Step 2:

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

  3. 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.

  4. 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. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Step 9:

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

Ingredients

  • For the Cake

    • 100g Plain chocolate (70% cocoa)
    • 100g Unsalted butter (softened)
    • 250ml Whole milk
    • 1 tbsp White wine vinegar
    • 15g Cocoa powder (sifted)
    • 300g Self-raising white flour
    • 1 tsp Bicarbonate of soda
    • 225g Silver Spoon Caster Sugar
    • 2 Large free range egg(s)
  • For the Buttercream

    • 100g Butter (unsalted)
    • 2 tsp Water (boiling)
    • 400g Silver Spoon Icing Sugar
    • 50g Cocoa powder
    • 4 tbsp Raspberry jam
  • For the Decoration

    • 100g Chocolate sprinkles
    • 750g Brown/chocolate sugar paste icing
    • 15 Ice cream cornets
    • 100g Brown/chocolate sugar paste icing (light brown)
    • 250g Green sugar paste icing
    • 50g Black sugar paste icing
    • 50g White sugar paste icing

Utensils

  • 23cm round pudding bowl
  • Heatproof bowl
  • Serrated knife
  • Cake board

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