Best 6 Hedgehog Crepe Cake Recipes

CHEF JOHN'S STRAWBERRY CREPE CAKE

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.

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 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!

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.

LEMON MASCARPONE CREPE CAKE

Steps:

• TO MAKE THE CREPES: Combine all crepe ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
• When ready to cook the crepes, vigorously stir batter until smooth again.
• Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat.
• Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds.
• Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate.
• Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes).
• Let crepes cool completely, about 30 minutes.
• TO MAKE THE LEMON CURD:.
• Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg.
• When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled).
• Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes.
• Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.
• TO ASSEMBLE THE CAKE:.
• Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form.
• Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined.
• Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.
• For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment.
• Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.
• Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form.
• Spoon mascarpone cream on top of cake, and carefully spread across top and sides.
• Refrigerate until set, about 2 hours.
• Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.

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.