Marshmallow poodle cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Advanced
Ingredients
For the cake
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 5 Egg(s) (free range)
- 250 g Self-raising white flour
- 125 g Plain white flour
- 1 tsp Vanilla extract
For the cake board
- 450 g Dessicated coconut
- Green food colouring a few drops
For the buttercream
- 225 g Butter (unsalted)
- 450 g Icing sugar
- 2½ tbsp Single cream
- 1 tsp Vanilla extract
- Pink food colouring a few drops
For the decoration
- 675 g Marshmallows white
- Liquorice strips
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1
Pre-heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 30cm x 25 cm x 5 cm / 12″ x 10″ x2″ baking tin.
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2
Beat the butter and sugar in a mixing bow until light and fluffy. Gradually beat in the eggs, one at a time until smooth.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
- 5 Egg(s) (free range)
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3
Sift in the flours and stir gently until combined. Stir in the vanilla.
For this step you'll need:
- 250g Self-raising white flour
- 125g Plain white flour
- 1tsp Vanilla extract
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4
Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool. Chill the cake to allow it to firm up.
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5
Using a template, cut out the poodle shape from the cake, with a sharp knife, plus 3 rounds of cake for the feet and tail.
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6
For the cake board put the coconut and a few drops of green colouring into a bowl and stir well to disperse the colour evenly. Cover a cake board with the coloured coconut.
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7
For the buttercream: Beat the butter until soft. Sift in the icing sugar and beat well until smooth. Stir in the cream, vanilla and pink food colouring until smooth.
For this step you'll need:
- 225g Butter (unsalted)
- 450g Icing sugar
- 2½ tbsp Single cream
- 1tsp Vanilla extract
- Pink food colouring a few drops
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8
Spread the buttercream over the poodle shape and over the small cakes for the feet. Carefully place the cut out cakes on the coconut cake board.
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9
Arrange liquorice strips around the outline of the body and use two strips to form the legs and one for the tail. Use liquorice for the nose and eye. Snip a small strip from the liquorice strips to form the mouth.
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10
Place the marshmallows on the body and feet as in the photo. You can use more marshmallows to make the flowers on the board.