I work at a Swedish preschool where at the beginning of every summer, we celebrate the end of the term with a cake buffet. It’s my favorite time of year because I love to bake, but I live in a 2 person household and it just doesn’t get eaten fast enough.
The **leaves** are mint and lemon balm, and the **berries** are blueberries and strawberries.
The **moss** is made from store-bought cookies, crushed and mixed with butter that I added green food colouring too. It did end up a little too blue, which made it look like I had sprinkled broccoli over the whole cake at first. Still kinda does, maybe. 😂 I have a tiny bit of green ermine frosting underneath some of it.
The **bugs** are made with colored marzipan and a tiny bit of chocolate for the bees and ladybugs, almond slivers for wings. I don’t like fondant and I am no huge fan of marzipan either, so I tried to keep it to small amounts.
The **mushrooms** are (barely holding together) meringue cookies dipped in tempered chocolate. The stems are meringue too, and they sadly did not hold for the weight of the caps and just little by little collapsed. Or it was the moisture of the cake that did them in. I really wanted red toadstools but it was my first time tempering chocolate and the white chocolate did not want to cooperate at all with all that food coloring in it. If anyone has tips on how to color and temper white chocolate I’ll gladly take them.
The **pine cones** are made with a chocolate truffle center and then I’ve just rolled almond slivers in cocoa powder and stuck them around the whole thing,
The **bark** is tempered chocolate rolled up inside parchment paper and then broken off and glued on with more chocolate.
The mud is whipped chocolate ganache spread around, the cakes inside are chocolate cake and inbetween there was more green ermine frosting with sliced strawberries.
I had to make the chocolate cake 2 days in advance, so I looked up a recipe that would stay moist. But let me tell you, after 24 hours, this cake wasn’t just moist, it was mf WET. I’ve never seen a jigglier cake when I put it all together. Thankfully the ganache hardened enough in the fridge for it to hold together, but I was sweating buckets trying to frost this pile of Jell-o masquerading as a cake.
Green-Cockroach-8448
This is so adorable and creative 💗. I’d love to see the looks on the littles faces when they see it!
Roupert4
It is so whimsical! It’s just darling. It’s not too busy but has so much going on. You really have an eye.
velociraptorhiccups
Oh my gosh, this is SO well done!! That’s super impressive. I liked reading your write up on the process! The r/cottagecore subreddit would have a fit over this too 🙂
4 Comments
I work at a Swedish preschool where at the beginning of every summer, we celebrate the end of the term with a cake buffet. It’s my favorite time of year because I love to bake, but I live in a 2 person household and it just doesn’t get eaten fast enough.
The **leaves** are mint and lemon balm, and the **berries** are blueberries and strawberries.
The **moss** is made from store-bought cookies, crushed and mixed with butter that I added green food colouring too. It did end up a little too blue, which made it look like I had sprinkled broccoli over the whole cake at first. Still kinda does, maybe. 😂 I have a tiny bit of green ermine frosting underneath some of it.
The **bugs** are made with colored marzipan and a tiny bit of chocolate for the bees and ladybugs, almond slivers for wings. I don’t like fondant and I am no huge fan of marzipan either, so I tried to keep it to small amounts.
The **mushrooms** are (barely holding together) meringue cookies dipped in tempered chocolate. The stems are meringue too, and they sadly did not hold for the weight of the caps and just little by little collapsed. Or it was the moisture of the cake that did them in. I really wanted red toadstools but it was my first time tempering chocolate and the white chocolate did not want to cooperate at all with all that food coloring in it. If anyone has tips on how to color and temper white chocolate I’ll gladly take them.
The **pine cones** are made with a chocolate truffle center and then I’ve just rolled almond slivers in cocoa powder and stuck them around the whole thing,
The **bark** is tempered chocolate rolled up inside parchment paper and then broken off and glued on with more chocolate.
The mud is whipped chocolate ganache spread around, the cakes inside are chocolate cake and inbetween there was more green ermine frosting with sliced strawberries.
I had to make the chocolate cake 2 days in advance, so I looked up a recipe that would stay moist. But let me tell you, after 24 hours, this cake wasn’t just moist, it was mf WET. I’ve never seen a jigglier cake when I put it all together. Thankfully the ganache hardened enough in the fridge for it to hold together, but I was sweating buckets trying to frost this pile of Jell-o masquerading as a cake.
This is so adorable and creative 💗. I’d love to see the looks on the littles faces when they see it!
It is so whimsical! It’s just darling. It’s not too busy but has so much going on. You really have an eye.
Oh my gosh, this is SO well done!! That’s super impressive. I liked reading your write up on the process! The r/cottagecore subreddit would have a fit over this too 🙂