Frog cakes are a classic! They're super yummy, and it's fun and festive to serve a frog blowing raspberries when something special needs celebrating. We've made these extra easy by using ready-made cake bases, and filled them with the yummiest raspberry filling. Feel free to use our 'blowing raspberries' pun when serving... And enjoy!

Directions

Raspberry filling

1. Soak gelatin in a bowl of water that covers it completely.

2. Begin with making a raspberry purée by boiling raspberries, sugar and vanilla sugar in a pot until the sugar is dissolved. Then strain it through a sieve to get out the raspberry seeds. Make sure you get as much purée as possible squeezed through. Take out roughly 3 tablespoons of purée to 'glue' our cake bases with, and store it in the fridge while the filling sets.

3. Warm up the cream and white chocolate over low heat. Once the chocolate has melted, take it off the heat and mix with wrung out gelatin and your raspberry purée. Mix until the gelatin has dissolved completely. Cover with a lid or cling film and refrigerate for 6-7 hours - or overnight.

4. Once the raspberry filling has set, it needs to be whisked fluffy. Then move it to a freezer bag, and refrigerate while you get the rest sorted.

5. Use a circular cutter, 5-6 cm in diameter, to poke out the cake bases for your frogs. "Glue" two bases together using a bit of raspberry purée, so you have a total of 12 double-stacked bases.

6. Set aside 1/10th of the marzipan - we'll need that for tongues later! Knead the remaining marzipan with powdered sugar and green food colouring until you achieve your desired hue. Knead the tongue-assigned marzipan with red food colouring.

7. Cut a hole in the corner of the freezer bag holding your filling, and pipe filling onto each base. Aim for domed shape, similar to a teacake.

8. Divide the green marzipan into 12 even balls, and roll into circles about 2-3 mm thick and 15-17 cm in diameter. Gently place on top of the filling, and fold excess marzipan to the back, so the front is smooth. Cut away the excess marzipan with a knife. Repeat on all 12 cakes.

9. Now cut each frog a mouth using a sharp knife, so they have room for tongues. Shape little balls from the red marzipan, flatten each with your palm, and cut a groove halfway down. Now give each frog a tongue.

Icing

10. Mix powdered sugar with boiled water. Take out one fifth to be mixed with cocoa powder. Use the white icing to make eyes, then add pupils using chocolate icing.

11. YAYYY, it's finally cake time, and the cakes will keep in the fridge for tomorrow, as well.

12. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help make the raspberry purée. They can also help make the red and green marzipan, cut out the cake base circles, and give the froggies their tongues!