Above are today’s creations. Here are more pictures and instructions:
The nose was the most popular part and we quickly had to bring out some more to avert any potential injustice – something to be prepared for.
Half a melon
One small water melon
One cherry tomato
Two radishes for eyes
One black olive, cut into two small circles for pupils
Peel half the melon which will be used for the body and trim some to form a narrower snout. Cut spines out of the water melon and fasten with toothpicks on the part of the body that was not peeled. Cut away some of the red on the radish and fasten with toothpicks together with the pupil. Attach a cherry tomato for a nose.
The result is excellent if you’re not too addicted to sweets. Adults have given the cake the somewhat doubtful compliment “what a fresh cake!”, but kids (and I) will happily eat it.
The recipe is found at the end of this post.
Pieces of sausage
Triangle cheese pieces
Small pieces of orange and green bell peppers
Two radishes for eyes
A black olive, cut into small circles into pupils
Cut out a groove for a mouth and scoop out some of the seeds. Carefully cut out fangs. Attach pieces of sausage and cheese along the back. Cut away some of the red on the radishes and attach with a toothpick together with the pupil. Cut out claws from four pieces of the green pepper and place along the sides. For the tongue, cut a piece of orange pepper.
Previous kids’ parties
Recipe for turtle cake
7 oz. (200 g)
2½ cup (600 ml) heavy whipping cream
3 egg yolks
vanilla powder or extract
Melt the chocolate bar over a water bath and let cool. Whip the cream lightly and add vanilla powder to taste. When the chocolate has cooled down a little, add egg yolks and blend. Pour the chocolate mix into the whipping cream and blend or whip until the mousse is smooth. Let cool in the fridge for a few hours. An option is to make half the amount of mousse and instead make one layer out of 1¼ cup (300 ml) whipped cream.
Set the oven to 350°F (180°C). Prepare the form by buttering, or put down a piece of parchment paper in the form. Melt the butter and let it brown a little (not burned). Put aside and let cool. Whisk the egg whites until firm. Mix nut flours and coconut in a bowl and fold into the egg whites. Finally pour in the butter carefully. Spread the batter in the form and bake for 15–20 minutes, or until golden on the sides. Let cool completely and trim so that the cake takes a more oval shape.
(You can of course choose whatever you want!)
12–15 kiwis (depending on size)
two radishes for eyes
One black olive, cut out small circles into pupils
Assembling the Cake
Apply a little mousse on a serving dish and place the cake on it. This way it doesn’t slip away during decorating. Start by applying a layer of chocolate mousse to the cake. Add a layer of sliced banana, but not quite all the way out to the edges, to form a rounded shape. Add another layer of chocolate mousse. Place the raspberries top side up, but leave some space towards the edges. Apply the last of the chocolate mousse or whipped cream and try to make it round, covering the entire cake.
Peal the kiwis and make a head by cutting a flat bottom on which the head may rest on and a groove for the mouth. Cut away some of the red on the radishes and attach with toothpicks together with the pupil. Cut out the arms and legs by cutting a kiwi lengthwise and then cut out little claws on the ends. Slice as much kiwi as needed to cover the entire creation and let cover the entire body. Put a raspberry in the mouth!
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