These prickly little creatures are often seen snuffling around hedgerows and walking across gardens at night if you live in the UK.
It’s really easy but looks pretty impressive – and of course it’s fun to make and oh so good to eat!
- 1 Swiss roll
- Chocolate Butter Icing (Frosting) 11oz/310g – to make your own see ‘Tips…’
- Vanilla Butter Icing (Frosting) 4oz/115g – to make your own see ‘Tips…’
- Piping Bag
- Cocktail sticks
- Mini marshmallows
- Chocolate bar (40g)
- Chocolate buttons/Chocolate chips
How to make it…
- Spear up to 55 mini marshmallows onto cocktail sticks and put them on a baking tray lined with a baking sheet.
- Break up the chocolate bar into a small bowl and melt in the microwave.
- Dip each marshmallow in the melted chocolate – remove excess chocolate by twizzling the marshmallow on the side of the pot before putting it back on the tray. Leave to set for at least an hour or until the marshmallows come away without sticking.
- Put the Swiss roll on a display plate and cut a slice off the end about 1cm thick.
- Cut the piece of Swiss roll into uneven halves (approx 1/3 to 2/3)
- Put the the larger half (straight side up again the Swiss roll) on the bottom and the smaller half directly on top. This will be the head/snout of the hedgehog once we’ve iced over it.
- Fill the piping bag with the vanilla butter icing/frosting.
- Cover the Swiss roll slices which you piled up at one end of the Swiss roll with the butter icing/frosting by piping stars. Start by piping around the bottom and working your way to the top. There is just enough icing/frosting for this so don’t be too generous on your star sizes. Just enough to cover.
- Pipe the chocolate icing using the same method and starting from the head all the way down to the tail. Pipe from one side to the other all the way down. Remember to cover the end of the Swiss roll as well.
- Remove the chocolate covered marshmallows from the baking sheet and add the marshmallow spikes to the hedgehog’s back.
- Use three chocolate buttons to give the hedgehog eyes and a nose before serving. See steps in photos
- If you are making your own butter icing/frosting use 10oz/280g icing sugar/powdered sugar and 5oz/140g butter. Combine in a food processor or by hand in a mixing bowl to make the butter icing/frosting. Take one third of the mixture out and add a little vanilla essence. Add a few teaspoons of cocoa powder to the remainder and mix in well.
- When melting chocolate in the microwave, reduce the power to at least 50% or the chocolate will burn before it melts. Or you can melt over a bowl of hot water.
- The less chocolate on the marshmallow, the quicker it will set and the easier it will come away from the baking sheet.
- An easy way to fill a piping bag is to stretch the bag over a glass with the piping nozzle inside – then you can fill it without holding it.
- If you know how to pipe, this is really easy to make. If you don’t know how to pipe, get a quick tutorial online – it’s really very easy when you know how and older kids can manage this very well. If it does all go wrong – just smooth it over with a palette knife instead!
- Don’t wash out the piping bag when changing to chocolate icing. The first line around the head will be a mix of both and it blends the line nicely!
- If you are using this as a birthday cake and are worried about other children and cocktail sticks, remove the marshmallows from the sticks when cutting up the cake and discard the cocktail sticks.
- Instead of using cocktail sticks and marshmallows, you can use candles if the cake is for a birthday. Or a mixture of the two.