It is my Jesse's Birthday today and for as long as I can remember he has loved Ferrero Rocher. So I thought I'd make him a Birthday cake decorated and flavoured by them. I knew he'd love it and when I got home the small piece left in the fridge showed me to be right.
I can't believe that this 6ft 2inch Man was once so tiny. He has always been in a rush, as a child he'd never sit still for a moment.
Ten weeks early, then walking at 10 months, and he hasn't stopped since. The funny thing is it only feels like yesterday that I was 23.
I use a Nordicware giant cupcake tin
The Sponge
375g S/R flour
200g caster sugar
150g soft light brown sugar
375g stork
6 free range eggs
60g cocoa powder
100ml Greek yogurt
Combine the flour, sugar, stork and eggs
Add the cocoa give a good beat, stir in the yogurt.
Spoon into a prepared Tin and 8-10 fairy cake cases (I use Dr Oetkercake release spray its fantastic)
Bake the giant cupcake at 170 for about 1hr and the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool completely.
To Finish
2 packets of cadburys white chocolate finger
15 ferrero rocher + 6 more for the buttercream + more for the mini cakes optional
600g icing sugar
300g unsalted softened butter
4 heaped tablespoons nutella
1 tbsp cocoa
Whizz the 6 ferrero rocher in a food processor. In a freestanding mixer whip together the butter, icing sugar, cocoa and nutella.
Add the processed ferrero rochers. Sandwich the two cakes halves together with a third of the buttercream.
Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case.
Spoon the remaining buttercream into a disposable piping bag and snip of the end, then form a swirl on the top half of the cupcake, finish with the remaining 15 ferrero rocher.
Tie a little raffia around the base to secure the chocolate fingers. Use the remaining buttercream to top off the cupcakes and top with either more ferrero rocher or grated chocolate.
