Hedgehog Cake Recipes

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HEDGEHOG CAKE



Hedgehog Cake image

Martha made this delicious, festive cake on Martha Bakes episode 504.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 domed 10-inch layer cake

Number Of Ingredients 13

1 pound (4 sticks) unsalted butter, room temperature, plus more for bowl
3 cups cake flour (not self-rising), plus more for bowl
4 teaspoons baking powder
1/4 teaspoon salt, plus a pinch
2 cups plus 1 tablespoon sugar
1 vanilla bean, split lengthwise and seeds scraped
1 cup milk
8 large egg whites
Amaretto Simple Syrup
John's Almond Swiss Meringue Buttercream
1/2 cup apricot jam
John's Almond Swiss Meringue
3 chocolate-covered coffee beans, for garnish

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a stainless-steel bowl that is 10 inches across and 4 1/2 to 6 inches deep; set aside. In a medium mixing bowl, whisk together flour, baking powder, and 1/4 teaspoon salt; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat butter, 2 cups sugar, and vanilla seeds on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in four parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large, wide bowl; set aside.
  • In the clean bowl of electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on high until soft peaks form. Add the remaining 1 tablespoon sugar, and continue to beat until stiff medium-stiff peaks form, about 2 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture, then use a rubber spatula to gently fold in remaining whites until just combined.
  • Pour batter into prepared bowl and smooth the top with an offset spatula. Bake, rotating bowl halfway through, until golden brown and a cake tester inserted into the center comes clean, about 1 hour, 40 minutes. Transfer bowl to a wire rack to cool for 30 minutes. Invert cake onto the rack and let cool completely.
  • Line a bowl slightly smaller than the cake with plastic wrap, leaving some overhang. Fit cake into bowl. Using a serrated knife, trim the bottom of the cake to make level. Invert cake onto a clean work surface or cake turntable. Using a serrated knife, cut cake horizontally into four layers of approximately the same height.
  • Place the bottom (largest) layer on a cardboard round or serving plate. Brush the top liberally with Amaretto Simple Syrup. Using an offset spatula, evenly spread about 1 cup Almond Buttercream over the top, about 1/4 inch thick. Top with the next-largest layer, and brush with syrup. Spread apricot jam in an even layer over the top. Place the next-largest layer, and brush with syrup. Spread about ½ cup buttercream over the top. Place remaining (smallest) layer on top. Brush the surface of the entire cake with syrup. Spread about 1/2 cup buttercream over the entire cake in a thin layer. Cake can be made up to this point up to 1 day in advance; refrigerate, covered, until ready to proceed.
  • Fill a pastry bag fitted with a large star tip (such as an Ateco #5) with Almond Swiss Meringue. Pipe stars to cover the entire surface of the cake, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Garnish cake with coffee beans to form the eyes and a nose of the hedgehog. Let cake stand at room temperature until ready to serve, up to 6 hours.

HEDGEHOG CAKE



Hedgehog cake image

A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details

Provided by Valerie Barrett

Categories     Dessert

Time 2h30m

Number Of Ingredients 17

150g unsalted butter, plus extra for greasing
150g plain chocolate, broken into pieces
150g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g light muscovado sugar
2 large eggs
150g soured cream
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp hot water
150g unsalted butter, softened
300g icing sugar, sieved
2 x 134g boxes chocolate Flake bars
2 chocolate chips
2 gold or silver balls
1 round chocolate

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
  • Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
  • In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
  • Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
  • Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
  • To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
  • To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
  • Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
  • The cake is best made the day before cutting and icing and will keep well for 3-4 days.

Nutrition Facts : Calories 478 calories, Fat 27.7 grams fat, SaturatedFat 16.9 grams saturated fat, Carbohydrate 53.5 grams carbohydrates, Sugar 45.1 grams sugar, Fiber 1.6 grams fiber, Protein 4.5 grams protein, Sodium 0.3 milligram of sodium

HEDGEHOG CAKE



Hedgehog Cake image

Take your cake-making skills to the next level with our Hedgehog Cake recipe. With spines made from chocolate bars, dried apricots for feet and a jellybean nose, this Hedgehog Cake recipe from My Food and Family will be a hit at your next birthday party.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
2 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
18 chocolate chip cookies (2 inch), divided
2 bars (3.52 oz. each) Swiss milk chocolate nougat bar, broken into triangles
4 dried apricots
2 white and chocolate chunk cookie (2-inch)
2 pieces shoestring licorice (2-1/2 inches each)
1 jelly bean

Steps:

  • Beat Neufchatel cheese in large bowl with electric mixer on medium speed until creamy. Add melted chocolate and sugar; mix well. Gently stir in whipped topping. Remove 1 Tbsp. of the Neufchatel cheese mixture for later use; spread small amount of the remaining cream cheese mixture between each of 16 of the cookies to form two logs of 8 cookies each.
  • Place logs, side-by-side, on serving platter for the "hedgehog's body." Add remaining 2 cookies to one end for the "face" as shown in photo. Spread face and body with remaining Neufchatel ixture until completely covered.
  • Cut each apricot to resemble a foot with claws; attach to the body with the reserved Neufchatel cheese mixture. Press chocolate triangles into the "body" to resemble quills. Decorate with white chocolate chips for the "eyes," jelly bean for the "nose" and licorice for the "whiskers." Store in refrigerator.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 3 g

HEDGEHOG COOKIES



Hedgehog Cookies image

I needed something else to decorate a tree trunk cake, so baby hedgehogs seemed to be the perfect match.

Provided by Kitty Johnson

Categories     Desserts     Cookies

Time 3h10m

Yield 24

Number Of Ingredients 11

4 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups white sugar
1 cup butter-flavored shortening
¼ cup corn syrup
2 eggs
1 tablespoon vanilla extract
1 cup pecans
1 cup chocolate chips

Steps:

  • Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
  • Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
  • Pulse pecans in a food processor until finely chopped; transfer to a bowl.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
  • Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 99.1 mg, Sugar 15.5 g

HEDGEHOG CREPE CAKE



Hedgehog Crepe Cake image

Every day is worth celebrating especially when you have a cake this cute to eat! Thin layers of vanilla crepes get stacked up high with light and fluffy cookies and cream filling for a cake that's practically a party of it's own. You can customize the colors to match any occasion, and make it even more awesome with your own adorable array of colorful hedgehog marshmallows.

Provided by luxeandthelady

Categories     Dessert

Time 1h30m

Yield 1 8, 12 serving(s)

Number Of Ingredients 23

6 large eggs
2 1/2 cups whole milk
1 tablespoon vanilla extract
6 tablespoons granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour
6 tablespoons unsalted butter, melted
2 cups heavy whipping cream
1 tablespoon vanilla extract
4 tablespoons granulated sugar
12 Oreo cookies
1/4 cup cornstarch
1/2 cup powdered sugar
1 enveloped unflavored gelatin
1/3 cup cold water
1 cup granulated sugar
1 tablespoon light corn syrup
1/4 cup cold water
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup candy sprinkles, blue
1/4 cup candy sprinkles, pink
1/4 cup dark chocolate, melted

Steps:

  • Before you begin, you will want to gather a few supplies: candy thermometer, pink and blue icing gel, 2 piping bags, large round piping tip, small round piping tip, wax paper, pastry brush, offset spatula, toothpicks, and a sprinkle mix (if using) to decorate the top of the cake. .
  • In a high speed blender combine the eggs, milk, and vanilla, and blend until foamy. Add the sugar, flour, and salt, and blend just until combined (with no visible lumps).
  • Transfer to a medium sized bowl, cover and refrigerate for at least 2 hours or overnight.
  • You can make the marshmallows while the crepe batter rests! Begin by combining the marshmallow coating powder ingredients in an airtight container. Set aside.
  • Line a baking tray with wax paper and sift the coating powder over the top. Fit 2 piping bags with the round piping tips. Set aside.
  • In the bowl of a stand mixer, add 1/3 cup cold water, sprinkle the unflavored gelatin on top, and stir to combine. Allow the gelatin to bloom while heating the sugar mixture.
  • Add the sugar, corn syrup, 1/4 cup cold water, and salt to a medium sized saucepan. Cook on medium heat, stirring until the sugar dissolves then add the candy thermometer, and raise the heat to high. Cook on high (without stirring) until the temperature reaches 240°F.
  • With the mixer on low speed, VERY carefully and slowly pour the hot sugar into the softened gelatin. Gradually increase the speed to high, and continue to whip until soft peaks form and hold their shape (about 8-10 minutes).
  • Add the vanilla extract and mix again just until combined. Transfer the marshmallow to the prepared piping bags.
  • Use the bag fitted with the large round piping tip to first pipe an oval shape onto the wax paper pulling and releasing into a point for the hedgehog's nose. You can use water to smooth any lumps or peaks. Just dip a clean finger into a bowl with a little water and smooth the marshmallow. Try to work fairly quickly as the marshmallow starts to set fast (I like to make 3 hedgehogs at a time).
  • Once you have 3 bodies piped you can sprinkle on any color of jimmies, that you'd like, for the spines. Then use the piping bag fitted with the small round tip to pipe an ear onto each side of the face. I like to use a little water to flatten and mold it a bit into the right shape. Allow the marshmallow to set for at least 7 hours or overnight before handling. Once set you can use the coating powder to dust any sticky spots. .
  • When the crepe batter is ready divide it evenly into 3 bowls. Use toothpicks to color each as vivid or softly as you would like with the icing gels, combining the pink and blue gels to make purple. .
  • Heat a large nonstick skillet, or crepe press, over medium-low heat. Lightly brush with the melted butter, and scoop about 1/3 cup of the crepe batter onto the middle of the skillet or press.
  • Swirl the batter around the pan to evenly coat the bottom (or follow the crepe press instructions). Cook until the bottom of the crepe feels set - about 1-2 minutes. Then use chopsticks or a spatula to very carefully lift and flip the crepe. Cook for 45 seconds to 1 minute more until set. You will want to add a little more butter between every crepe to keep them from sticking. If the crepes are spreading too thin or tearing lower the heat and cook a little longer. Make about 6-7 crepes in each color, working with one color at a time. .
  • Once all crepes are cooked transfer them to the refrigerator to cool while working on the filling.
  • Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Once they are fully chilled add all the heavy cream, sugar and vanilla to the mixing bowl, and mix on low slowly working your way up to high speed (so it doesn't splatter). Then continue to beat for about 5 minutes until the filling is light and fluffy. Crush the Oreos, and fold into the whipped cream (you can reserve some whipped cream without cookies for the top of the cake if you would like).
  • Time to build the cake! Start with the purple crepes, and place one onto your cake plate or stand. Use an offset spatula to apply a thin layer of the cookies & cream whipped cream on top (leaving a thin border around the edge). Continue to add the crepes, using all of one color at a time, while adding the cream in between each layer working from purple to pink. When you get to the top crepe, cover and refrigerate for at least an hour.
  • While the cake chills you can finish up those cute hedgehogs :). Melt 1/4 cup chocolate chips and use a toothpick to dot the nose and eyes onto each marshmallow.
  • When you are ready to serve the cake add the rest of the whipped cream and decorate the top with the hedgehog marshmallows and sprinkles (party hat optional), enjoy!

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Step 2. For the pudding, bring the milk, vanilla bean and scraped out seeds to a boil, reserving some of the milk to whisk together with the sugar and cornstarch.
From dirndlkitchen.com


HEDGEHOG CAKE - RECIPES | FOOBY.CH
Mix the chocolate, cream cheese and cream. Spoon the mixture into a piping bag with a serrated nozzle (approx. 9 mm in diameter). Decorate the top and sides, leaving a circle for the face and a semi-circle for the legs. Chill the cake for approx. 30 mins. Decorate the face with the Smarties and writing icing.
From fooby.ch


HOW TO MAKE SNL'S SONIC THE HEDGEHOG CAKE
2020-02-06 Follow these steps to make your own version of the SNL cake. 1. Bake your favorite vanilla cake in an igloo mold. Cut off the door. Here’s the mold Stan used. 2. Wait until the cake cools, or follow Stan’s advice: “Cutting the cake in half made it cool faster. We put a layer of frosting in the middle to hold it together.
From letseatcake.com


NO BAKE HEDGEHOG CAKES | HAVOC IN THE KITCHEN
2021-10-11 Combine well with a whisk. Stir in the cacao, salt, and most of the cookie crumbs. Start with 2 and 1/2 cups. Using a wooden spatula or spoon, stir well to combine. Gradually add more cookie crumbs, as needed and mix until incorporated. The mixture will be slightly sticky and soft but pliable.
From havocinthekitchen.com


COLOURFUL HEDGEHOG CAKE - RENSHAW BAKING
Instructions. Step 1. Prepare your equipment: Rolling pin, heart shaped cutters in various sizes, Dresden tool, cone tool, paintbrush, sharp knife, flower and leaf plunger cutters, ribbon, cake board. Step 2. Knead Lincoln Green Icing on a clean, dry work surface. Lightly dust the surface with icing sugar to roll out.
From renshawbaking.com


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