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Peppa Pig Cake

Make a healthier birthday cake without lots of sugar and colourings. This Peppa Pig Cake is made using natural berry colours and has hidden vegetables!
Prep Time2 hrs
Cook Time1 hr
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

  • 1 Chocolate Cake
  • 1 serve Chocolate Ganache
  • 1 Serve Raspberry Cream
  • 1 serve Raspberry Jelly
  • 2 Tablespoons Blueberries
  • 1 Tablespoon Coconut Cream
  • Desicatted Coconut and natural green food dye

Chocolate Cake

  • 9 Eggs
  • 3/4 Cup Maple Syrup/Rice Malt Syrup
  • 1 Cup plus 1 1/2 Tablespoon Milk of choice
  • 3/4 Cup Sweet Potato Puree can be substituted with mashed ripe Banana
  • 1 1/2 Tablespoons Vanilla Extract
  • 3/4 Cup Cocoa
  • 1 Cup Coconut Flour
  • 3/4 teaspoon Bicarb Soda/Baking Soda
  • 3/4 teaspoon Salt
  • 4 1/2 teaspoons Baking Powder

Chocolate Ganache

  • 2/3 Cup Coconut Cream
  • 2 Tablespoons MapleSyrup
  • 2 teaspoons Vanilla Extract
  • 1/2 Cup Cocoa

Raspberry Cream

  • 300 grams Raspberries fresh or frozen
  • 2 1/4 Cups Coconut Cream place 2 400ml cans of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
  • 1 Tablespoons Maple Syrup Optional, depending on tartness of berries
  • 2 Tablespoons Water
  • 3 teaspoons Vanilla Extract
  • 3 teaspoons Maple Syrup

Raspberry Jelly

  • 1 Cup Raspberry puree blend fresh/frozen raspberries then measure
  • 1 Tablespoon Lemon Juice
  • 3 tablespoons Gelatin with 3 Tablespoons boiling Water

Instructions

INSTRUCTIONS

    Construction

    • 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 on a cake board or serving tray. Place the template on top of the cake and cut out the peppa pig shape. Save the extra cake for breakfast.
    • Cover the cake (top and sides) with chocolate ganache. Use the ganache to make an even surface on top of the cake. Be sure to wipe up any excess ganache off the cake board. Keep at least 2 Tablespoons of ganache for the eye balls and shoes.
    • Place the cake in the fridge for at least 4 hours (overnight is fine) to ensure that the ganche is set. If it is too soft then it will blend into the raspberry cream.
    • Remove the cake from the fridge and cover the top and sides with raspberry cream.
    • Place the jelly skirt on the cake. When cutting out the skirt from the template remember to allow for the extra width which results from the cream frosting.
    • Add more cream over Peppas face until it is the same height as the skirt. Ensure that at least 1/3 cup of raspberry cream remains.
    • If adding grass to your board, place 3/4 cup of desicatted coconut and a few drops of green food colouring to a zip lock bag. Shake/smoosh/squash the coconut until it is all green. Using honey as the glue on the board, spread the coconut over the cake board.
    • Place 1 Tablespoon of cream into a piping bag/zip lock bag with a very small tip and pipe out the arms and legs.
    • Place the cake in the fridge.
    • Take the extra blueberries and mash them with a fork. Stir/mash them into the extra cream and palce in the fridge/freezer to thicken.This will make a slightly darker tinged cream for the face outline and check.
    • When the darker cream has thickened, place in a piping bag/ziplock bag with a small tip and pipe around the face, snout, nostrils and eyes. Fill the eye circles with coconut cream and then top with a small dob of ganache.
    • Use the remaining ganache to shape shoes.
    • Place the cake in the fridge until ready to serve (or serve straight away).

    Chocolate Cake

    • Preheat oven to 180C/360F. Grease and line abaking tray that will fit your peppa pig template. I used a lasange dish that was 30cm x 20cm.
    • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
    • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
    • Add the sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
    • Add the dry ingredients into the wet ingredients.
    • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down the sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium speed for about 30 secomds so that the batter is fluffy.
    • Pour the batter into the baking tin. Bake for 35 -40 minutes, or until tooth pick inserted in the centre comes out clean.
    • Allow to cool before removing from the tin.

    Chocolate Ganache

    • 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).

    Raspberry Cream

    • Place the raspberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
    • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
    • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
    • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
    • Turn the whisk off and add the cooled berry mixture. Whisk on medium until combined.
    • Place the cream in the fridge and allow to thicken before using (allow 4 hours)

    Raspberry Jelly

    • Using the template for Peppa Pigs skirt as a guide, line a tray/dish that is big enough to fit the entire face template on with glad wrap.
    • Blend fresh/frozen raspberries and measure 1 cup of pulp/juice.
    • Bring raspberries to the boil in a saucepan over medium heat. Once boiling, add the lemon juice and take off the heat. Allow to cool for 3 minutes.
    • Add gelatine to the boiling water, 1 tablespoon at a time, whisking well after each addition.
    • Add the gelatine mix to the raspberriesand ensure it is whisked in to remove any lumps.
    • Pour into the prepared tray and allow to cool for at least 1 hour, or until the jelly has set (it will be like a thick roll up).
    • Once set, place the skirt template over the jelly and cut out. Store the piece in the fridge until needed. Retain the left overs to cut a small smile and use any leftovers along the sides of the cake.