I have had this Lego man mold for months. MONTHS. I guess I figured I could put something Lego on the back burner since it’s been around for decades. But, finally I have created something worth waiting for- a giant Lego man made out of chocolate and filled with candy, just like a pinata!
Imagine this . . . hazelnut core, nutella hazelnut wafers, chocolate hazelnut coating. You with me?
Sound familiar? Like a Ferrero Rocher you say? Well, it is, but in GIANT form!
I’ve been wanting to make a homemade ferrero rocher every since I made homemade nutella. But, rather than making regular sized ones, I opted to go big. ”Go big or go home” is what my brother used to say. He was referring to hockey and not chocolate, but that’s not important. When I’m referring to chocolate, I’m always referring to going BIG.
Hazelnuts are the main flavouring component to a ferrero. I find it next to impossible to find hazelnuts already roasted. To roast the hazelnuts, simply line a baking tray with parchment paper, and toast for 15-20 mins at 325F. Once the hazelnuts are fragrant and toasted, allow them to cool, and peel the skins from the nuts. They’re now ready to use!
To make the giant ferrero rocher, the general idea is to encase a hazelnut/hazelnut butter mixture, nutella wafers and coat the entire thing in chocolate and crushed hazelnuts.
If you prefer to stick with the smaller, traditional size, you can definitely do that with this recipe too. Instead of using the hazelnut butter and hazelnuts to make the core, simply use a single hazelnut. Wrap the hazelnut in the nutella mixture, roll into a ball, roll in nuts and finally melted chocolate.
What to call a pie in a cake?? A “pake”? A “cie”? Or what about “Cherappkin”? Appcherrkin? Pumpcherple? CHERPUMPLE!
I think I’m going to stick with “Pie in a cake”. It much easier to figure out what in the world I’m talking about!
This cake is admittedly time consuming since you have to bake three pies ahead of time, as well as prepare two types of cake batter. It’s definitely an investment in your life, but it is bound to impress anyone that looks at it. And most likely they’ll have to look at it twice to figure out what in the world they are looking at!
To make the investment of time shorter, using premade pies from a grocery store bakery work excellently, as does using box mixes for the cake batter. In the recipe below I have provided the link to all of our homemade versions of the pies, and cakes, if you are so inclinded for this big project.
Since the cake was such a big project, I went with an easy, light covering. Instead of using a heavy buttercream, I thought whipping cream would be best paired with the cakes/pies. After all, there is a lot going on in this cake, so the last thing it needed was another element to confuse the taste buds.
You can choose to go with any flavour of cake batter, as well as any type of pie when you’re making your own version of this. The hardest part of that will be trying to name it!
When you’re baking your pies, make sure that they are at least an inch (2 centimeters) smaller than your cake pan. This will ensure that there is just enough room for the cake batter to completely envelop the pie. You want to make sure that you spread the cake batter on the bottom, sides and top so that the batter prevents any of the pie from escaping while baking- especially in the fruit pies! Roughly, I wanted an inch (2cm) of cake batter underneath and on top of the pie to help prevent that from happening.
This “PAKE”, “CIE”, whatever you want to call it is super fun to make. I hope you have a blast !
The American’s are coming! The American’s are coming! My brother and his family from Minneapolis are coming! They’re “the American’s” in my world. I can wait to see them and celebrate Canada day AND the 4th of July!
Since we have family, friends and lots of viewers from the United States, I wanted to do another 4th of July video for all of them. Last year I did an American Flag surprise inside cake, so I knew topping that would be a challenge. What’s better than cake? CHOCOLATE!
In Canada we call small bars covered in chocolate “chocolate bars” but my research told me that in the States, they are called “candy bars”. They’re the same thing though. This candy bar uses my sugar cookie recipe for the crunchy base, and a chewy nougat for the top. Cover the entire thing in chocolate, and you have your own giant chocolate bar!! I found red and blue M&M’s easily (they come in the regular pack of M&M’s), but I had to order the white M&M’s off of Amazon.
I had never experimented with making candy before this recipe, so I was a little intimidated. Turns out, it’s only a lesson in patience! Watching the candy thermometer slowly climb seems as effective as watching paint dry. It takes a long time to get to 250F!! Ok, well, maybe it was only 10 minutes, but it seemed like a long time. The only caution I have is that the candy is HOT, so be careful.
Since this is a chocolate bar of sorts, I strayed away from my usual candy melts, as I wanted to have a true chocolate coating. Working with real chocolate (as opposed to the candy melts) is a little bit more tricky as the real stuff takes longer to solidify, so time in the fridge was necessary when I was shaping the sides to be vertical. Cover, swipe sides, fridge, repeat.
When you’re ready to serve your guests, slice off a piece of the candy bar, and each person will get their own American flag!