I’m excited to share a special dessert I created for my daughter’s 4th birthday party. She’s a Peter Rabbit fan, so we threw her a Peter Rabbit themed celebration! 🐰🌸
I baked Peter Rabbit macarons and used them as decorations to make a Peter Rabbit Cake. The cake is chocolate banana flavoured, decorated with Peter Rabbit macarons and frosted with smooth and creamy Swiss meringue buttercream. 🍫🍌🎂 Here's the link to the Chocolate Banana Cake recipe.
I hope you enjoy making this Peter Rabbit cake as much as I did. It was such a joy to see my daughter's face light up with excitement when she saw her favorite character come to life in a delivious way. If you try this out, please share your creations with me by tagging me on social media (@sumopocky). I’d love to see how your Peter Rabbit treats turn out!
Happy baking! 🍰✨
PETER RABBIT CAKE & MACARON RECIPE
by Sumopocky
Yield: approximately 8-10 large macarons
by Sumopocky
Yield: approximately 8-10 large macarons
Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring
[For Macaron Filling]
Select your macaron filling here
Directions
Select your macaron filling here
Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Prepare different colours of batter. Prepare beige, light brown, dark brown, light blue, white, pink and red batter colours. Add food colouring to get the desired colours.
5. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
6. Watch my video to see how to pipe the shells.
6. Watch my video to see how to pipe the shells.
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 15-17 minutes.
9. Let shells cool and pipe with your desired filling.
- June 15, 2024
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