2 chocolate
sponge cakes, baked in a 1.2 liter and a 600ml
pudding basin
500g chocolate
flavor butter icing
cream, black,
green, brown and red food coloring
5-6 chocolate
flakes
50g white
marzipan
36cm long
rectangular cake board
wooden cocktail
stick
fine paint-brush
Method:
Use the smaller
cake for the head and shape a pointed nose at one
end. Reserve the trimmed wedges.
Place the
cakes side-by-side on the board, inverted, and
use the trimmings to fill in the sides and top
where they meet. Secure with butter icing.
Cover the cake
with the remaining butter icing and mark the nose
with a cocktail stick.
Make the spikes
by breaking the chocolate flakes into thin strips
and sticking them into the butter icing all over the
body part of the porcupine.
Reserve a small
portion of marzipan. Divide the remainder into three
and tint cream, black and green. Tint a tiny portion
of the reserved marzipan brown. Shape cream ears and
feet, black-and white eyes, and black claws and
nose. Arrange all the features on the cake. Make
green apples and highlight in red with a fine
paintbrush. Make the stalks from the brown marzipan
and push them in to the apples.
Children's Cakes
Recipes - Porcupine Cake Recipe
