Adorable hedgehog cake with a caramel toffee centre.
At the moment it seems like buttercream cakes are all the rage again, and I honestly couldn’t be happier. What I love about this hedgehog cake, aside from how yummy the filling combination of caramel and toffee tasted, was how I managed to make everything right down to the ears in buttercream. I don’t know about you, but sometimes when I’m decorating a buttercream cake, I just can’t be bothered to get out the fondant and fiddle with all the little accent pieces. Maybe I’m just a slacker, but I was determined to find a way to make this hedgehog cake fondant free!
This cake was a massive hit here with the family. I loved it, the girls did too, even my mum who is a sucker for flower cakes thought it was just too cute. Apparently hedgehogs are super trendy as pets right now, but considering we already have three pets at home, I think I’ll stick with this edible version and skip right on past that trend. So far we’ve had dogs, lizards, fish and somehow managed to avoid bunnies and guinea pigs, and I’m secretly hoping we can just be happy with the ones we have now. Who knew kids wanted so many little creatures?!
The ears on this cake were the only part that needed to be piped off the cake on a flower nail, and then transferred to the fridge for about 15 minutes. I made five ears in total, because I’m a perfectionist, and I’ve learned over the decades to always make too much of everything. You just never know! I striped the lower part of the piping bag with the soft pink (that’s the fatter part of the petal tip) and then packed it with more buttercream in this blush shade. Now the Americolor Blush is meant to be a metallic, however it’s now one of my favourite colours to use in buttercream because it’s a bit like a more pink version of an ivory. It takes away all the yellow-ish tones in the buttercream, but doesn’t make the frosting much darker. I highly recommend this colour as a must have. I also used it in my floral face cake last week.
My biggest piece of advice with this cake is to always use a toothpick or a scribe tool to mark out where the eyes and nose are going to go. I know it’s not fun trying to smooth over a spot if you poked it in the wrong place, but nothing compared to how tricky it is to get black buttercream off once it’s on the cake. Don’t take any chances, and plan it all out before jumping into the fire that is fine black piping!
KEEP SCROLLING FOR A VIDEO OF THIS HEDGEHOG CAKE
I hope you all get a kick out of this cake. I saw this cute design on Insta by an amazing decorator LuLuKayla Cupcakes and I knew I just had to do my own version of this for you guys. I haven’t changed much in making this all buttercream version, but I think you’ll agree, her cakes are incredible and she is seriously super talented.
• Two 7″ round sponge cakes
• Sweet Buttercream
– 450g (1lb) Blush for the cake itself (Americolor Blush)
– 650g (1lb 7oz) Brown (Americolour Chocolate Brown)
– 50g (1.7oz) Pink (Americolor Blush and Electric Pink)
– 50g (1.7oz) Black- (Americolor Super Black)
• Piping bags
• Piping tips – #21 – brown spikes, #2 brown mouth, #5 black eyes and nose, #7 pink cheeks and belly, #406 or #125 two tones ears
• Flower nail and parchment squares
• Round cookie cutter
• Caramel filling
• Heath toffee chips