Today I wanted to do something extra cute so I thought what better than Shaun the Sheep, he’s adorable and perfect for a birthday cake! I also wanted to give a twist on a traditional birthday cake and I’ve been craving a lot of black forest gateau lately, so I opted for a chocolate cherry cake, perfect for those looking for something different.
If you would like a more adult twist to the chocolate cake recipe try this recipe for the cake (remember you’ll need to double the recipe as you’ll need 4 layers of cake):
4 eggs
200g butter
330g caster sugar
170g self raising flour
200g Dark Chocolate (70% cocoa solids)
50g cocoa powder
1 tsp. vanilla extract
½ baking powder
Method:
- Preheat oven to 160°C fan.
- Melt the chocolate in a heatproof bowl over a pan of boiling water and leave to cool.
- Whisk the eggs, vanilla and sugar until thick, pale and mouse-like.
- Then add the melted chocolate whiles still whisking at a slow speed.
- Sift the flour cocoa powder and baking powder and fold in with a large metal spoon until fully incorporated.
- Split the mixture into 2 cake tins and bake for 30-35 minutes. Once baked, leave to cool completely.
I would like to apologise for not uploading any videos last week. I had a family emergency and spent the week looking after my poorly Dad in hospital. All is better now and I’ll get back on schedule, uploading videos Mondays and Thursdays.
Carly x
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Latest videos to watch:
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To make this for yourself you will need:
For the chocolate cake-makes two layers, so you’ll need to make this twice:
♡ 4 large eggs
♡ 225g/8oz/2 cups self-raising flour
♡ 225g/8oz/1⅕ cup caster sugar
♡ 225g/8oz/1 cup softened butter
♡ 1½ tsp. baking powder
♡ 55g/2oz/½ cup cocoa powder
♡ 2-3 tsp. boiling water
For the filling and covering:
♡ 300ml double cream
♡ 3 tbsp. icing/powdered sugar
♡ Cherry jam/conserve
♡ 450g/16oz/9 cups white mini marshmallows
♡ Black fondant icing
♡ White fondant icing
♡ Decorative white candy balls
Equipment you will need:
♡ Large mixing bowl
♡ Mixer
♡ Whisk/fork
♡ Sieve
♡ Bowl
♡ Fondant rolling pin
♡ Cake decorating ball tool
♡ Knifes
♡ Pallet knife
♡ Two 9” cake tins
Method:
- Add the beaten eggs, flour, sugar, butter and baking powder to your mixing bowl and stir until combined. Then mix until completely smooth and pale in colour.
- In a separate bowl add boiling water to cocoa powder to create a paste. Add this to your mixing bowl and combine.
- Split the mixture between two 9” cake tins and bake in a preheated oven at 160°C fan/325°F for around 30 minutes or until a skewer comes out clean. Once baked, leave to cool completely. Repeat this recipe to create Shaun the sheep, as you’ll need 4 layers of cake; you can do this all in one go if you like, however that is a lot of cake mixture to work with.
- To create the sweet cream, combine the double cream and icing sugar and beat until thick.
- Stack three layers and carve into a dome shape. Cut the remaining layer into 4 and stack 2 quarters on top of one another. Crave one into a ball shape, rounding the edges and the other into a rough aubergine/eggplant shape as shown on the video.
- Fill the cake with layers of cream and cherry jam to suit and cover the whole outer edge of the face with cream. Cover the face with black fondant icing around 3mm thick and place back on the cake.
- Use the cream to stick down the head and face on top of the cake and cover the sides of the cake and head with cream.
- Finally stick down the mini marshmallows everywhere where there is cream.
- Cut 2 white circles out of fondant using a large piping nozzle and then cut 2 smaller circles out of black fondant. Place the black circles inside the white and secure with a little water. Then stick a white candy ball into each pupil.
- To finish use a cake decorating tool to create 2 indents for Shaun’s nose.
Check out my website here for more tips and tricks https://carlytoffle.wordpress.com
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CarlyToffle 