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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
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    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

    Instructions

    INSTRUCTIONS

      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).