Hedgehog Crepe Cake Food

HEDGEHOG BREAD

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the ears and tail: Pinch off a large marble-size piece of dough and set aside.
• For the head and body: Form the remaining dough into an 8-inch-long teardrop shape on the prepared baking sheet. Pull the narrow end out to form a snout. Lay the tip of the snout on an overturned spoon so that it points up slightly. Coat the dough with cooking spray and let rise in a warm place until slightly puffed, about 45 minutes.
• Add the baking soda to 1/4 cup boiling water and stir until dissolved.
• With the snout facing you, visualize a widow's peak (or heart shape) a third of the way up to frame the hedgehog's face. Brush the outline of the widow's peak. Brush behind the widow's peak and the remaining dough, leaving the face unbrushed. Brush a little plain water on the end of the snout and press in a cherry for a nose. Cut two small slits in the face on either side and press in dried cherries for eyes. Divide the reserved marble-size piece of dough in thirds and roll into balls. Attach two pieces to the top of the head (on either side of the widow's peak) with plain water and press with your thumb and finger to make a concave ear shape. Attach the last ball to the back at the base for a tail. Stick the pecans under his body for feet.
• Starting at the top of the widow's peak, use sharp scissors to cut spikes in rows all down the back of the hedgehog.
• Bake until the hedgehog is risen and the back is well browned, 30 to 40 minutes. Cool on a rack. Serve warm or at room temperature.

HEDGEHOGS

Steps:

• Grind nuts and dates. Mix 1 1/2 cup coconut and remaining ingredients.
• Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 10 to 15 minutes, at 350 degrees F (175 degrees C) .

HEDGEHOG MEATBALLS

Steps:

• In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

HEDGEHOGS

Steps:

• In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg.
• Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut).
• Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water.
• Heat to simmering over medium heat.
• Add the sage leaves.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened.
• Remove the sage leaves.
• Serve with creamy mashed potatoes and green beans.

HEDGEHOG CAKE

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.

HEDGEHOG CAKE

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.

HEDGEHOG CUPCAKES

Steps:

• For the Cupcakes: Preheat oven to 150 C / Gas 2. Line two 12 hole muffin tins with paper cupcake cases.
• Place the margarine, melted chocolate, sugar, milk and vanilla paste in a saucepan and stir over a low heat until smooth. Pour into a large bowl and leave for 15 minutes to cool.
• Whisk in the sifted flours and cocoa until well combined. Beat in the eggs and whisk until well combined. Spoon the mixture evenly into the paper cases, filling only to half way to ensure a good rise.
• Bake in the preheated oven for 30 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack before decorating, about 60 minutes.
• For the frosting: Place the chocolate and margarine in a microwave safe bowl and microwave for about 1 minute, take out and mix if not yet melted put it in again until its completely melted and combined. Careful not to burn it.
• Place mixture into a large bowl and add the icing sugar, soured cream and golden syrup and whisk until all well combined.
• Spread the chocolate icing over the cupcakes generously. Chop the Flake® bars into about 2.5cm (1 in) pieces and open up so that you have thin spikes and start poking them leaving space for the face. Place a pair of edible eyes at the front and a Malteser® for the nose. Serve and enjoy!

CREPE CAKE WITH CITRUS CREAM

Steps:

• Using an electric mixer, beat cream and essence in a small bowl until soft peaks form.
• Using an electric mixer, beat cream cheese, sugar and zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
• Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
• Sprinkle crepe cake with the almonds and lightly dust with icing sugar.

HEDGEHOG CAKE

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.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE

Steps:

• Combine all crepe ingredients in a blender and blend until smooth.
• Allow batter to rest in the refrigerator at least half an hour.
• In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
• In a medium saucepan, melt chocolate over medium-low heat.
• Add remaining ingredients and whisk thoroughly until smooth.
• Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
• Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
• Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
• Cook crepe until edges barely start to peel away from pan.
• Gently slide a long metal offset spatula under the crepe and flip it over.
• Cook crepe just another minute and slide onto a plate.
• Spread crepe with a thin layer of glaze.
• Cook another crepe, stack on top of the first, and spread with a bit of butter.
• Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
• Repeat this sequence until batter runs out, leaving top crepe bare.
• Spread remaining glaze over top crepe and allow it to drip down the sides.
• Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.