Woodland Cake

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This pin by the very talented Sandra Bernardo of Migalha Doce inspired my woodland cake. I recognized the toys immediately from the Schleich toy rack at Fleet Farm! I snatched up the buck, bear and fox plus a few others I couldn’t resist. Keep an eye on whisk + wander for more woodland animal cakes and bakes! This won’t be my last.

This playful woodland cake is made of flavorful Madeira cake layers and finished with vanilla bean buttercream, matcha moss and Valrhona cacao nibs.Why I love this project

I’m loving the fall craftiness of this woodland cake project. I love a day when I can toss on my flannel jacket and tromp around the woods looking for the perfect twigs for a cake topper. Once my nose starts to get drippy and my fingers a little chilled, I can come in to a warm house that smells like Madeira cake. Then… set up in my little hobby workshop with a hot glue gun and some craft supplies. Ultimately pulling off a project that brings the autumn woodland vibe indoors… to the dining room table. I had a blast making this woodland cake. I hope it inspires you to try one of your own!

This playful woodland cake is made of flavorful Madeira cake layers and finished with vanilla bean buttercream, matcha moss and Valrhona cacao nibs.This playful woodland cake is made of flavorful Madeira cake layers and finished with vanilla bean buttercream, matcha moss and Valrhona cacao nibs.

Tips, techniques + takeaways

Although I didn’t know it when I started, Madeira was the perfect choice for this woodland cake. Madeira cake layers tend to rise in an unpredictable fashion, yielding an uneven top that normally gets sliced off. In this case, by leaving the top layer untouched, I had a hilly forest floor to work with, without any fussy frosting techniques. Just a few dabs to hold my woodland friends in place. I disguised the buttercream with Match Moss and added Valrhona Cacao Nibs to give the illusion of rocky soil. A few sprigs of rosemary make perfect pine trees.

I used leftover fabric scraps cut in diamonds and folded over a string of twine to make an easy rustic pennant. When tied to two delicate twigs it’s the easiest woodsy cake topper ever!

Tools for success

Here are the tools and special ingredients I used for this woodland cake project:
Schleich Grizzly Bear figurine
Schleich White-Tailed Buck figurine
Schleich Red Fox figurine
Ateco cake spatula
Organic Chia seeds
Organic shredded coconut (also known as Macaroon coconut)

This playful woodland cake is made of flavorful Madeira cake layers and finished with vanilla bean buttercream, matcha moss and Valrhona cacao nibs.

4 votes

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Madeira Cake

Makes (4) 8" cake layers

Ingredients

  • 150 g self raising flour
  • 460 g plain flour

+

  • 610 g soft unsalted butter
  • 610 g caster sugar
  • 9 large free-range eggs
  • 3 tbs whole milk
  • 1 tsp vanilla

Instructions

  1. Grease tins with butter (put parchment rounds in bottom if you’d like)
  2. Cream butter and sugar for about 5 minutes. Until fluffy and white.
  3. Add eggs 2 at a time, mixing well to incorporate before adding more.
  4. Add dry ingredients all at once while mixer is stopped. Turn on lowest setting and mix until ingredients are just combined.
  5. Add vanilla to milk and add to dough. Mix until incorporated.
  6. Add batter to pans one scoop at a time so evenly distributed.
  7. Level each pan with an offset spatula.
  8. Bake at 350º 24-26 minutes or until a toothpick comes out clean.

Notes

Source: Cupcake Jemma

Nutrition Facts

Serving Size 233 grams

Amount Per Serving

Calories 964

% Daily Value

Total Fat 54.5 g

84%

Saturated Fat 32.92 g

165%

Trans Fat 2.024 g

Cholesterol 299 mg

100%

Sodium 254 mg

11%

Total Carbohydrates 107.73 g

36%

Dietary Fiber 1.6 g

6%

Sugars 60.3 g

Protein 12.55 g

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

4 votes

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Vanilla Bean Buttercream

Makes enough for 24 cupcakes

Ingredients

  • 300 g unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons whole milk
  • 675 g icing sugar

OPTIONAL

  • 1 vanilla bean, seeds only

Instructions

  1. Beat butter on medium high speed until pale and smooth. About 5 minutes.
  2. Add vanilla extract (and vanilla bean) to milk, mix to incorporate and set aside.
  3. Add icing sugar to butter in two stages, mixing well after each batch.
  4. Gradually add the vanilla milk mixture and beat for another 3-5 minutes or until almost white.
  5. Scrape down the sides of the bowl and give it one last blast to blend it all together.

Notes

Source: Cupcake Jemma

Nutrition Facts

Serving Size 43 grams

Amount Per Serving

Calories 201

% Daily Value

Total Fat 10.22 g

16%

Saturated Fat 6.468 g

32%

Trans Fat 0.414 g

Cholesterol 27 mg

9%

Sodium 3 mg

0%

Total Carbohydrates 28.19 g

9%

Sugars 27.65 g

Protein 0.19 g

0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

3 votes

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Matcha Moss

Ingredients

  • graham crackers
  • unsweetened, very fine, macaroon coconut
  • chia seeds
  • matcha powder

Instructions

  1. Using a freezer bag and a rolling pin, crush graham crackers gently to desired consistency. A rolling pin allows for more control than a food processor.
  2. Transfer crushed graham crackers to a mixing bowl. Add coconut, matcha and chia seeds until satisfied with the color and texture.
  3. Can be stored in an airtight container for several weeks.

 

* This post may contain affiliate links. I may be compensated if you make a purchase after clicking on these links.

 

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9 Comments

  1. Brandy 2017-01-31 at 10:23 am

    This looks amazing! My son will be turning one in April and I will attempt this cake for his woodland cake smash photo shoot and then another one for his birthday party.

    Reply
    1. Jes Lahay 2017-01-31 at 9:06 pm

      Thanks Brandy! Great idea! I can’t wait to see how it turns out. Good luck and have fun!

      Reply
  2. Bianca 2017-05-08 at 10:45 pm

    Where did you get the cute banner?

    Reply
    1. Jes Lahay 2017-05-09 at 11:51 am

      Hi Bianca, I made it! It’s super easy. I cut fabric diamonds, folded them over a piece of twine and fastened them with a dab of glue. After the pennants dried completely, I tied the twine to two little twigs that I clipped from a tree in our woods.

      Reply
  3. Jess 2017-05-20 at 5:42 pm

    Hi Jes, made the cake for my baby shower. Everyone loved it! Beautiful recipe. THANK YOU! http://pin.it/eeEJF06

    Reply
    1. Jes Lahay 2017-05-21 at 11:01 am

      So awesome! I love the bunny!

      Reply
    2. Jes Lahay 2017-05-21 at 11:45 am

      Jess, did you like having the recipes for the cake, frosting + moss separate? Or would it have been easier to have them all as one recipe with “parts”? I’d love your feedback for future posts. 🙂

      Reply
  4. Sarah Mitchell 2017-05-22 at 7:18 pm

    Loved this cake! I made this for a woodland animal themed baby shower and it was awesome! I can’t wait to try more of your confections, and I am so glad I stumbled upon your blog via Pinterest! You rock!

    Reply
    1. Jes Lahay 2017-05-22 at 8:44 pm

      Haha. Thanks Sarah! I’m so glad the cake worked out for you! I saw the pic on Instagram. It’s perfect!

      Reply

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