Guilt-less Desserts & Treats for your Family

Fennekin Cake


Sam started school 2 weeks ago.

When your children start school it’s a strange mix of happiness, relief and grief.

You’re happy that they get to embark on their next big adventure. Sam was more than ready to start school and he was so excited to be able to park his bike with the big kids. He was nervous but excited too.

You’re relieved that they finally made it there. Lets face it; those first 5-6 years are hard work and just knowing that you made it this far with some of your sanity still intact and all their limbs still attached is an achievement.

And grieving. I’m sad. I’m not ashamed to admit I cried ugly tears all the way home from school on my bike. I’m grieving the loss of my baby boy, the time we spent in each other’s company and how he needed me. I’m also grieving for the loss of part of my identity that comes when your kids are your every day. I now how 2 school kids, a toddler and no idea what my life holds. (I’m also back to ugly crying as I write this!).

Sam will be fine. He will love school. He will be challenged and that will help him to grow.

I now need to let go a bit… and let him be the big Prep boy he’s so proud to be.

Sam starting school also happened to coincide with one of the most emotionally driven and challenging times I have had in many years. I cried so many tears in that week that when Jack finally died in ‘This is Us’ I was probably the only dry eye in the land.

Sam starting school has made me have to trust other people to make sure that my beloved little boy is ok. That when he has a melt down or feels uncomfortable that they’ll know how to coax him out from under the table and engage him back into the activity. That when he huffs and gruffs it doesn’t mean that he’s about to blow the house down; it means his trying not to lose his shit. That when he gets excited about something, even something so small and insignificant, that you just run with it.

I am happy to report that after 2 weeks he is really enjoying school. He has made a couple cute little friends who greet each other every morning with high 5’s and slaps on the back, he has made one enemy (a girl who is constantly singing ‘Frozen’ songs) and he has discovered that he quite likes art. My biggest fears that he would be disliked, have no friends and have a miserable school experience have been replaced by joy at his willingness to learn, that excitement he has for seeing his friends and his new found ability to tie his own shoe laces (it’s been a BIG few weeks!).

Before school started and after Christmas Sam celebrated his 6th Birthday. He and his brother are obsessed with Pokémon, so much so that we have had to ban any Pokémon talk from the dinner table as it was driving us crazy.  He’s favourite is a cute little fox creature called Fennekin. Fennekin is a Fire type Pokémon who lives in hot places with flowers. She can start fires and is generally a cute pyromaniac. As is tradition in our family, when it’s your birthday you get to choose your own cake…and of course Sam chose a Fennekin Cake.

To make this Fennekin Cake we used this template and cut put the shape from a Vanilla Cake baked in a baking tray. The template was a bit wider around the ears so I used some of the left over cake to make the ears (the frosting makes for good glue). Use the left over cake to cut out an extra piece of body (the skinny bit from the neck down to include the front 2 feet). This helps give the cake a more 3D feel and helps to give the body/tail more definition.

As Fennekin is yellow we made Lemon Curd Frosting (it tastes so good!!) and used raspberry cream to highlight the ears. I know, he is more orange than red in the ears but it’s really hard to make orange coloured cream (unless you use mashed sweet potato) so we went for red. Whipped Coconut Cream makes the facial whiskers and small amounts of ganache are needed for the nose, eyes and mouth.

Making this Fennekin Cake, and all shaped cakes like this Iron Man, Peppa Pig and Dog cake, aren’t really that hard. All you need is a good template (googling for colouring in pages and enlarging the pictures till the right size is great) and the right coloured frostings. The kids love them and they taste great too. Most years I try to sneak a few extra veggies in too! 

Fennekin Cake

Make any Pokemon fans day with this Fennekin Cake. Fennekin is a Fire type Pokemon (what ever that means!!) that loves to play around in the flowers. She also tastes pretty great as a cake!
Prep Time45 mins
Cook Time30 mins
Total Time5 hrs
Servings: 16



    Fennekin Cake

    • Vanilla Cake
    • Lemon Curd Frosting
    • Raspberry Cream
    • Vanilla Cream
    • Ganache/Melted Chocolate
    • Plant and floral decorations to create Fennekins native habitat apparently she has one!

    Vanilla Cake

    • 9 Eggs separated (best at room temperature)
    • 1/2 Cup Maple Syrup/Rice Malt Syrup
    • 3 teaspoons Vanilla Extract
    • 1 Cup + 1 Tablespoon Milk of Choice
    • 1 Cup Coconut Flour
    • 3 teaspoons Baking Powder

    Lemon Curd Frosting

    • 3 Eggs
    • 2 Egg Yolks
    • 1/2 Cup Maple Syrup or Rice Malt Syrup
    • Zest of 1 to 2 lemons start with 1, increase depending on taste
    • 2/3 Cup of Lemon Juice
    • 1/2 Cup Coconut Oil softened slightly
    • 1/2 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream

    Raspberry Cream

    • 1/2 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream
    • 1 teaspoons Maple Syrup
    • 1 teaspoons Vanilla Extract
    • 1 Tablespoon raspberry/Strawberry Jam or 1/4 Cup crushed and strained Berries

    Vanilla Cream

    • 1/2 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream
    • 1 teaspoons Maple Syrup
    • 1 teaspoons Vanilla Extract

    Ganache (or use Melted Chocolate)

    • 2 Tablespoons Coconut Cream
    • 1/2 Tablespoon MapleSyrup
    • 1/2 teaspoon Vanilla Extract
    • 1 1/2 Tablespoons Cocoa



      Fennekin Cake

      • Wrap the cooled cake in foil and place in the fridge for 30 minutes. This is done to help hold the cake together when cutting it into shape.
      • Remove the cake from the freezer and place onto a serving tray. Cutting the shape on the tray prevents the cake from falling apart when moving it after being cut.
      • Place the template on top of the cake and cut out the Fennekin shape. Keep the left over pieces and cut out the ears (if template is wider than the cake) and the body/legs. Adding an extra layer in the body gives a better distinction between the body and the tail.
      • Save the extra cake for breakfast.
      • Cover the cake (top and sides) with Lemon Curd Frosting. Be sure to wipe up any excess ganache off the cake board.
      • Place the extra body piece on the cake and cover it with lemon curd frosting.
      • Place the cake in the fridge for at least 1 hour (overnight is fine) to ensure that the Lemon Curd Frosting is set. If it is too soft then it will blend into the raspberry cream.
      • Remove the cake from the fridge and , using the photo or a Fennekin image as a guide, add the raspberry cream to the ears and the tip of the tail. Save a small amount to use for the pupils.
      • Use the Vanilla Cream to create the whiskers and eyes, again using the photo or a Fennekin image as a guide.
      • Dob a small amount of raspberry cream on for the eyes.
      • Take the ganache into a zip lock/piping bag and make the pupils, nose and mouth.
      • Lastly, take a blunt knife and make indentations in to frosting to mark out the tail, the facial features and the ears.
      • Place the cake in the fridge until ready to serve (or serve straight away)

      Vanilla Cake

      • Preheat the oven to 175C/350F. Line and grease a .32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at the Fennekin template. I found that the ears were too wide for the tray so I added the from left over pieces after I had sut out the pokemon shape).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
      • Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the cake mixture into the prepared tin and bake for 18-20 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.
      • Once cooled, remove the cake from the tray and place the template on the cake. Cut out the template.

      Lemon Curd Frosting

      • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
      • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
      • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge
      • Once the lemon curd has cooled, place it in a mixing bowl and add the coconut cream. Whisk the coconut cream into the curd (this can be done on a kitchen stand mixer or by hand) until no white streaks remain. Place the curd in the fridge to thicken (allow at least 4 hours).

      Raspberry Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until incorporated. Add the jam/crushed berries and incorporate until blended and pink. Add more if a brighter colour is desired by be careful of making the cream too sloppy.
      • Place the cream in the fridge to thicken further before using (allow at least 4 hours)

      Vanilla Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until incorporated. Place the cream in the fridge to thicken further before using (allow at least 4 hours)

      Ganache/Melted Chocolate

      • Spoon the thickened cream out of the can, discarding the watery remains.
      • Put the cream, vanilla and maple syrup in a saucepan over medium heat until it has combined and is in a liquid state (you don’t want it to boil- just be warm).
      • Remove from the heat and sift in the cocoa, stirring until combined and smooth. Put it in the fridge (or freezer if you are rushed for time) until it reaches the right spreadable consistency (5-30 minutes depending on how hot the cream got).

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