Pink Piggy Confetti Cake | ピンク色のキャンディー入りブタさんのケーキ

(日本語のレシピは以下にございます。)

Pink Piggy Confetti Cake

This cake will definitely steal the spotlight at any celebration, and the m&ms that spill out when it is sliced will add even more excitement. Just make sure not to pack them too tight into the cake, because the cake may crack, or they may stick into the cake and not spill out as nicely. I used Martha Stewart’s carrot cake recipe for this cake, because it tastes SO AMAZING, so I’ve linked the recipe in the ingredients list below. Carrot cake is quite moist and crumbly, so I would recommend using a pound cake or something more dense if this is your first time carving a cake.

Ingredients (makes 1 cake)
❤ 1 4-inch and 2 9-inch cakes (I used Martha Stewart’s carrot cake recipe here)
❤ Pink Cream Cheese Frosting (recipe here)
❤1 ½ packages m&ms (I used raspberry m&ms)
❤dark chocolate
❤ white chocolate, dyed pink
❤ toothpicks
❤chocolate truffles (optional)

Directions
1. Stack the 2 9-inch cakes on top of each other, and begin to carve the edges of the cake to shape it into a sphere. Then make about a 2-inch hole down through the center of both layers of the cake, and set aside the cake scraps that you pulled out. Then cut out 4 hooves and 2 ears from the 4-inch cake
2. Place the cake on the plate or cake stand that you will be serving it on. Spread some frosting between the layers of the cake, then pour the m&ms into the hole that you cut open. Fill the hole up to the top, then seal off the hole with some of the cake scraps.
3. Crumb coat the cake by spreading a thin layer of frosting over the entire surface. Then secure the hooves and ears to the cake with toothpicks, and coat them with a thin layer of icing as well. Set the cake in the freezer for 5-10 minutes.
4. Melt the dark and pink coloured chocolate, and spoon some onto a square of parchment paper to create the eyes and the snout. Make 2 large circles with dark chocolate for the eyes, and a large oval with pink chocolate for the snout. Place these in the freezer to set, then make 2 small ovals with the dark chocolate over top of the snout, to make the nostrils. Return to the freezer again to set.
5. Apply a final, thick and smooth layer of frosting over the pig, and then stick on the eyes and snout. If your sense of humor is as immature and childish as mine, you can place some truffles at the opposite end of the pig as its little “presents”.

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ピンク色のキャンディー入りブタさんケーキ

材料(1個分)
❤10cm直径のケーキ 1個
❤22cm直径のケーキ 2個 (マーサ・スチュワートのキャロットケーキのレシピを使用しました。リンクはこちらです。)
❤ピンク色のクリームチーズアイシング(レシピはこちらです。)
❤m&ms(ラスベリー味を使用しました) 11/2袋
❤ダークチョコレート
❤ピンク色のチョコレート
❤爪楊枝
❤生チョコ(なくてもOK)

作り方
①22cmのケーキを重ね、球形にするように周りを刻む。両方のケーキの真ん中に5cmの穴を開け、穴から取ったケーキのクズを捨てないで、別の皿に置く。10cmのケーキからブタさんのひづめを4つ、耳を2つを刻む。
②ケーキを皿やケーキスタンドに置く。22cmのケーキの間に少し塗り、穴にm&msを入れる。穴を開け口までm&msを入れ、ケーキのクズで穴をふさぐ。
③ケーキの表面の全体にアイシングを薄く塗る。ひづめと耳を爪楊枝でケーキに固定し、表面にアイシングも薄く塗る。ケーキを冷凍庫に5-10分置く。
④ダークチョコレートとピンク色のチョコレートを溶かし、クッキングシートに塗り、ブタさんの目と鼻を描く。ダークチョコレートで大きな丸を描き、目を作る。ピンク色のチョコレートで小判形の鼻を描く。冷凍庫に入れ、固め、ピンク色の鼻にダークチョコレートで鼻穴を2つを描く。冷凍庫に戻し、固める。
⑤最後に、アイシングを厚くきれいに塗り、目と鼻を貼り付ける。私のように、子供っぽいのユーモアの感覚があれば、生チョコをうんちとしてブタさんのお尻の側に置く。

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