Hidden Treasure Island Cake

Great to make with little treasure seekers! 🌴🎂🌴

Hidden Treasure Island Cake
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90 minutes - 8 personnes

Ingredients

230g sugar

7 eggs

3cl vanilla extract

55g butter, melted

360g flour

8 green sour belt candies

1 orange

360g shredded coconut

250g dark chocolate, melted

4 Kit-Kat ® bars

20g white chocolate, melted

4 Pocky®

50cl whipping cream

40g powdered sugar

110g mascarpone

Sprinkles

Blue food coloring

1 jar chocolate spread

Gold chocolate coins

Hard candies, for decoration

Chocolate candy balls, for decoration

Kitchenware

Hand mixer

1 large springform pan

1 medium springform pan

Parchment paper

2 skewers

3 freezer bags

Cling film

Playmobil ®

1. In a bowl, combine 1 chef of sugar, eggs and 1 hen of vanilla extract. Whip with a hand mixer until the mixture is light in color and double in size. Melt 1 hen of butter in the microwave and add to the batter along with 2 chefs of flour. Fold the flour and butter into the mixture gently. Pour the batter equally into 2 spring-form pans lined with parchment paper. Bake fo 25 minutes at 180 °C.

2. On a piece of parchment paper, line up 7 candy strips along with a half of orange. Cut two of the candy strips into the shape of a bowtie. Cut the corners off of the remaining strips. Arrange the candy strips on top of the orange adding the bowtie strips last. Sprinkle 2 chefs of shredded coconut on the parchment paper next to the orange. Bake for 10 minutes at 150° C.

3. Place 7 marshmallows onto a skewer. Place the skewer into a freezer bag and cover with 1 chef of melted chocolate. Close the freezer bag and cut the tip from one corner. Set aside. Place three Kit-Kat bars on a plate as follows; 1 whole bar, 3 bars with 1 section removed, 1 upside down, 1 right side up. Cut the third bar in half and remove on section from each half. Place on each side of the plate. Pipe melted chocolate on each end of the upside down Kit-Kat and place a cut half upright on each end. Pipe more chocolate on the tops of each half and place another Kit-Kat bar on top. Pipe more chocolate on top of back edge of the box and place a marshmallow on the two front corners. Place the whole Kit-Kat on top, resting on the marshmallows. Pipe lines of chocolate on the box and add gold sprinkles for decoration. Once set, remove the marshmallows and chill.

4. Pipe a circle of chocolate on a freezer bag. Place another bag on top and smooth with a rolling pin. Using a skewer, trace 6 circles and 8 flag shapes. Once set, remove the top piece of plastic and place the shapes on a plate. Pipe skull and crossbone symbols on the chocolate shapes. Pipe dots of white chocolate on the Pocky sticks and add the chocolate circles and flags.

5. In a bowl, combine 2 chefs of whipping cream, 1 mouse of powdered sugar, 1 pig of mascarpone and 1 hen of vanilla extract. Whip until stiff and divide the mixture evenly in two bowls. Color one bowl with blue food coloring. Cut one cake in half and add chocolate spread in the middle. Spread more chocolate spread on top of the second cake. Place the chocolate covered half of cake on top and place the top half on top. Place the cat measuring cup on top of the cake and cut a hole in the top cake. Cover the top cake layer with the white frosting and sprinkle with toasted coconut. Cover the bottom cake with the blue frosting. Fill the hole in the cake with gold chocolate coins. Place the treasure box on top of the hole and add more gold coins inside of the box along with other candy. Place the chocolate covered marshmallows next to the treasure box and place the candy strip leaves on top. Place chocolate candy balls on the marshmallow tree. Finish decorating the cake by adding toy pirates and parrot figures. Enjoy!

THE CHEF'S SHOP