Nice Buns: Totoro Week Round-up!

So Totoro week has come to an end, and I couldn’t let this week go by without baking one more Totoro themed goody! I woke up bright and early this morning to whip up these soft, fluffy and adorable pull-apart buns - inspired by Bento Monsters of course. With a few adaptions here and there, I don't think they turned out too bad for a first attempt! They truly were just what I kneaded to complete the week ;)

I eliminated the sugar from the original recipe, adding honey and matcha instead! If you're in need of some high quality matcha, head on over here

To make the Susuwatari, I simply dyed the leftover dough black. The eyes are made from white fondant, and the details are all piped on with royal icing. 

The fun doesn’t stop here! Check out these links from some dedicated Totoro lovers:

Totoro-lly irresistible buns, black sesame toffee cookies AND pumpkin whoopie pies (say whaaaatt) from Totoro Queen Steph

Whimsical cookies by one of my favourites Lyndsay!

Syliva made these PEARFECT little pies

Kaitlin’s apple pie + the cutest TOTORONUTS from last year!

This Totoro katsudon by Emily is making me salivate

Matcha love,
Vickie x

Totoro-lly kawaii cake pops

It’s Totoro Week! If you’ve been following along on my Instagram journey, you’ll know I have quite an obsession with Hayao Miyazaki’s film My Neighbour Totoro. It was one of my favourites as a child, and still is to this day. Created by my talented Instagram friends: Steph (I am a Food Blog) + Lyndsay (Coco Cake Land), Totoro Week (which is totoro-lly legit) falls on the last week of October. It's pretty much an excuse to make Totoro themed food, and I'm not complaining!

Given my (slight) obsession, it only seemed fitting to make something Totoro related for my first tutorial on this website. Hopefully these cuties will whisk you away! 

TOTORO CAKE POPSICLES
Makes 8 cake pops

Ingredients

  • 600g crumbed cake
  • Frosting or ganache
  • Almonds (for the ears)
  • 400g white chocolate melts 
  • Black oil based food colouring
  • White + green fondant
  • Black cookie/royal icing
  • Popsicle sticks

Method
1. To make cake pops: Using store bought or homemade cake (I used my favourite white chocolate mud), crumb with a mixer or food processor. Add in frosting or ganache, one small spoonful at a time. The amount needed will be dependant on the moistness of the cake. With the right amount of frosting, the mixture should come together when forming a ball, but shouldn’t be too wet.

2. When the mixture is ready, it is time to mould the pops. You can either use a mini popsicle mould, or shape them by hand. Place them on a baking tray lined with parchment paper, and then chill in the fridge for a couple of hours. Alternatively, you can put them in the freezer for 15 - 20 minutes to speed up the process. Be mindful that the cake pops should be firm, but not frozen. This will ensure the chocolate won’t crack after dipping!

3. To decorate: Place the chocolate melts in the microwave in 30 second intervals, stirring each time until completely melted. Ensure the bowl is deep enough for the cake pops to submerge in the chocolate when dipping. Add black oil based colouring one drop at a time, stirring until you’ve reached your desired colour. You may be required to add shortening or vegetable oil to thin out the chocolate in order to make the dipping process easier. 

4. Taking a few cake pops out of the fridge at a time, dip the end of the popsicle sticks in chocolate, then slowly push into the cake pops. Repeat this process with the almonds ears. When both have set, dip the pops into the melted grey chocolate, gently tapping your wrist to allow the excess chocolate to drip off. Place on baking tray to dry.

5. Roll and cut out white fondant for the eyes and belly. I used a jumbo straw for the eyes, and a small circle cookie cuter (with the end cut off) for the belly.  Stick on cake pops using melted chocolate as the ‘glue’. Place black and grey icing into piping bags with a small tip cut off, then pipe on finer details such as the face and belly features.

6. Roll out the green fondant, and either hand cut or use a mini leaf fondant cutter to make the leaf for Totoro’s head. Stick on cake pop with a bit of melted chocolate.

 One at a time, dip popsicle sticks into melted chocolate, then insert into cake pop. Do the same with the almonds for the ears and allow to dry.

One at a time, dip popsicle sticks into melted chocolate, then insert into cake pop. Do the same with the almonds for the ears and allow to dry.

 Dip the cake pops in grey melted chocolate, tapping your wrist gently to allow the excess chocolate to drip off. When the chocolate coat is completely dry, roll and cut out white fondant for the eyes and belly. Stick them onto the cake pop with melted chocolate. 

Dip the cake pops in grey melted chocolate, tapping your wrist gently to allow the excess chocolate to drip off. When the chocolate coat is completely dry, roll and cut out white fondant for the eyes and belly. Stick them onto the cake pop with melted chocolate. 

 Pipe on the smaller details such as the face + belly features with royal icing. Top off with a mini fondant leaf. 

Pipe on the smaller details such as the face + belly features with royal icing. Top off with a mini fondant leaf. 

F7.jpg


Thanks for sticking around until the end ;)

Lots of love and popkissles,
Vickie x

Looking Sharp

Aloe world!
I thought I would kick off this blog with one of my favourite cookie creations from this year. For those of you who aren't aware, I've been writing guest posts over at Brit + Co for the last few months. Included is the how-to for these vanilla bean cacti cookies, which may just prickle your fancy!

CactusCookies
 Print by  Honey and the Hive .

As this blog unfolds, I hope to inspire some of you along the way, and make you smile a little! 
Now don’t be a prick, share the cookie love ;) Head on over here for the full tutorial.

Lots of suc-cute-lent love,
Vickie x