This adorable Chocolate Biscuit Sheep Cake is so easy to make and doesn’t require any baking. My 6-year old son decorated this cake and he did an awesome job 😊 !
The combination of marshmallows, biscuits, and chocolate is a match made in heaven, reminiscent of everyone’s favourite campfire treat – s’mores. The gooey marshmallows provide a sweet contrast to the rich chocolate and the crunchy texture of the biscuit cake adds a delightful element of surprise to every bite. It’s the perfect mix of flavours and textures that will have everyone asking for seconds.
Ingredients
- 200 g tea biscuits
- 175 g (close to 1 cup, 6.2 oz) dark chocolate (70% cacao)
- 175 g (3/4 cup) unsalted butter, cubed and at room temperature
- 175 g (1.4 cups) powdered sugar
- 300 g (~ 6 cups) mini marshmallows
- for the sheep’s face, ears & feet: 125 g black fondant + a bit of white fondant
You will also need to cover the cake with a thin white layer of something before you cover it with marshmallows. For this, you can use 100 g extra of mini marshmallows melted in the microwave, 100 g extra of unsalted butter + 2-3 Tbsp powdered sugar beaten until light and fluffy or any white frosting you have around.
An 18 cm (7’’) dome / hemisphere pan or any bowl of this size you have around will also be required.
Directions
Chocolate Biscuit Cake
In a heatproof bowl, melt the chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Let it cool slightly.
Break the tea biscuits into small pieces. I placed them in a ziplock bag and roughly crushed them with a wooden mallet. Don’t break them up too small, you shouldn’t end up with crumbs but rather 1-2 cm (0.5-1’’) pieces.
Cream the butter with the powdered sugar with a mixer or a bamboo/wooden spoon until light and fluffy.
Pour the chocolate over the butter mixture and mix thoroughly with a spatula.
Add the biscuits over the butter chocolate mixture and mix thoroughly.
Line the dome pan with plastic wrap, leaving some extra hanging out of the pan so you can cover the cake as well.
Spoon the mixture into the prepared pan and press down to make sure you have no air pockets.
Cover it with the extra plastic wrap and press down gently with your hands as well.
Refrigerate the cake for 1-2 hours.
Decorating the Sheep Cake
Remove the cake from the pan and place it on your cake platter.
Spread a thin layer of melted marshmallows, butter or white frosting. Smooth it out with a spatula and a flexible plastic dough scraper or something similar.
If you’re using marshmallows, melt them in the microwave for 10 seconds, then mix, then microwave for 5 more seconds. If they’re not fully melted, microwave for 2-5 more seconds.
If you’re using butter, just increase the quantity (butter + sugar) at the beginning when you’re making the chocolate biscuit cake and set it aside to coat the cake.
I had some left over frosting from a cake I made so this is what I used.
Then, you can begin covering the cake with mini marshmallows. This might seem like a tedious task, but it’s actually quite fun and therapeutic. Simply take each marshmallow and press it onto the surface of the cake, starting at the base of the cake. My 6-year old son had so much fun doing this!
Next, you’ll need to create the sheep’s face, ears, and feet out of fondant. I only used a small circle cutter for the pupils but everything else is just shaped by hand. You can watch the video below to see how I’ve done it.
Place the fondant decorations on the cake.
And there you have it – a delicious and adorable sheep cake that is sure to impress your guests. Whether you’re celebrating a birthday, holiday, or simply want to add a bit of fun to your next gathering, this sheep cake is a perfect choice.
Video – Chocolate Biscuit Sheep Cake
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