Hedgehog Crepe Cake Recipes

GRAND MARNIER CREPE CAKE

Steps:

• Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
• Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
• Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next one).
• Cook until underside is golden and top is just set, about 15 to 45 seconds.
• Loosen edge of crepe with a rubber spatula (or one that is good with crepes), then flip the crepe over with your fingertips and cook for 15 seconds more.
• Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
• Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
• Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Center a crepe on a big serving plate and spread with 1/4 cup cream.
• Continue stacking crepes and spreading with cream, ending with a crepe.
• Chill, covered, for at least 4 hours and up to 24.

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 CREPE CAKE

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!

CRêPES CAKE

Steps:

• To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
• Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
• To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
• To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
• To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.

HEDGEHOG ROLLS

Steps:

• Make the bread mixture with the butter following pack instructions. It's easiest to use a stand mixer but not difficult to do by hand. Leave the dough to rest for 5 mins, then knead for 5 mins.
• Cut the dough into six pieces. Dust the surface with a little flour and shape each piece into a ball by rolling it between your hand. Now make it hedgehog-shaped by pulling one side out a little and squeezing it gently into a snout. Be quite firm or it will bounce back.
• Put the hedgehogs on a baking sheet, cover with a damp tea towel and leave to rise for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Using kitchen scissors (supervise younger children), carefully snip into the dough to make the spikes on the backs of the hedgehogs. Press raisins in for the eyes and push a flaked almond into the end of each snout.
• Bake for 15 mins or until the rolls are risen and golden. Will keep for two days in an airtight container.

A VERY DRAMATIC CRêPE CAKE

Steps:

• Combine the cake flour, sugar, eggs, milk, melted butter, orange zest, salt, and orange liqueur (if using) in a blender on low speed for 10 seconds. Increase the speed to medium for 10 seconds, then stop the blender and use a spatula to scrape down the sides and bottom. Blend on medium speed an additional 10 seconds. Let the batter rest, covered, at room temperature for 1 hour or in the refrigerator for up to 24 hours.
• Heat a 9- or 10-inch nonstick skillet over medium-low heat. When the skillet is hot, brush it lightly with melted butter. (You'll know the skillet is hot enough because the butter will sizzle and dance around the skillet.)
• Measure a scant ¼ cup of batter in the center of the skillet. Pick up the skillet by the handle and swirl in a circular motion so that the batter coats the bottom in an even layer, avoiding hitting the sides of the skillet (the batter will start to set immediately, so swirl quickly). It's okay if there are a few spots that the batter doesn't get to before it sets-just leave it be.
• Cook until the crêpe starts to brown around the edges and the bottom side is set, about 90 seconds. Use a spatula to loosen the edges, following the circumference of the crêpe. Then, carefully slide the spatula under the crêpe and flip. (If you're having a hard time flipping, let the crêpe cook a little longer.) It's okay if the crêpe folds on itself as you flip-just straighten it out.
• Cook on the other side until the crêpe is golden, about 60 seconds. Shake the skillet back and forth, then slide the crêpe out of the skillet onto a plate. Keep cooking and stacking, one crêpe on top of the next, adding more butter to the pan as needed. Continue until all the crêpes are cooked. (If you notice the crêpes getting darker and crisper as you cook, turn the heat down a notch.)
• Place 2 cups of the heavy cream in the bowl of a stand mixer or large bowl (if using a hand mixer). Whip on medium until soft peaks form, about 6 minutes. Fold the whipped cream into the cheat pastry cream until combined and smooth.
• Place a single crêpe on a cake plate or cake board. Measure a scant ¹⁄³ cup of the filling onto the crêpe and use a small, offset spatula or a butter knife to smooth it into an even layer. Place the next crêpe on top and continue layering until you are out of filling (you will have several crêpes left over, which are perfect for snacking while the cake chills).
• Wrap the cake in plastic and refrigerate for at least 6 hours so the filling can set.
• When ready to serve, whip the remaining ½ cup heavy cream in the bowl of the stand mixer fitted with the whisk attachment until medium-stiff peaks form. Dollop the whipped cream on top of the cake. Slice and serve like a traditional layered cake.

LEMON DRIZZLE MILLE CRêPE CAKE

Steps:

• Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
• For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
• Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
• Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
• For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.