It’s been a long while since I wrote my last blog post. Since then I’ve made multiple more cakes, decided on my wedding cake flavour (spoiler alert: it’s passionfruit), went to Hawaii, and continued working on wedding planning. Life seems to be moving at a really fast pace these days because of how busy I’ve been, so for today I’m trying to slow it down a notch, and taking some time to make a little cake for fun.
My fiancé has been playing a new game that involves some characters from the famous League of Legends game, and one of these characters that caught my eye was Poro. From my understanding, Poro is a round fluffy animal, with horns and hooves, big eyes, and a floppy tongue, who’s best trait is loving you, and eating Poro snax (a swirly cookie). As soon as my fiancé explained this to me I fell in love and Poro became my inspiration for this fault line valentine’s cake. I decided to keep it light-hearted and fun as opposed to last year’s dark floral cake.
Since Poro likes to munch on these swirly, crunchy, and sometimes frosted cookies, this became the main decoration inspiration for my cake. I decided to create a cookie from buttery pie dough, that’s rolled into a swirl with a layer of butter, and cinnamon sugar in between. I originally was going to do a mixture of brown sugar and cinnamon, but because I had run out of brown sugar, I used a mixture of white sugar and coconut sugar, with cinnamon to add a little spice. The result was a delicious coconutty, spiced and sweet, buttery cookie. I made a frosting with 24g (3 tbsp) icing sugar, 5g (2 tsp) water, and 1g (1/4 tsp) vanilla extract. You can always add more or less water to adjust the consistency, although frosting and hearts are optional.
Another trend that I thought would be beautifully incorporated into the design of this cake was the fault line cake. I really wanted to incorporate these snacks but didn’t know how, aside from sticking them onto the side of the cake and creating a “fault-line”. I’ve attempted this sort of cake design before in the past, but I found that I struggled with what to fill the middle with, and the design, but with this cake I was inspired and had a set theme, which really helped me create this design. In the end I was super happy with the results, and I’m glad I took the time to create this playful, cute little cake.
I made this cake using my vanilla cake recipe from last year’s cake, and filled it using my black tea buttercream from my milk tea cupcakes video. In order to make it a fault line cake, I cut off the sides of the two middle layers in my cake to create little indent/space for the poro snax, and then I masked the cake as normal, allowing the top and bottom edges to match, with the snax in the middle sticking out. The full video tutorial is below!
Poro Snax Recipe
This recipe yields about 24 small poro snax.
For the dough:
105g cold butter, cut into 1″ cubes.
45g cold water
For the filling:
30g (2 tbsp) melted butter
30g (3 tbsp) coconut sugar *
30g (2 tbsp) white sugar *
1g (1 tbsp) ground cinnamon
*Note: can be swapped for 60g (5 tbsp) of brown sugar.
- In a food processor or in a large mixing bowl, blitz or whisk the flour, sugar, and salt all together.
- Add in the cold butter chunks, and pulse or cut with a pastry cutter until the butter chunks are about the size of a pea.
- Add in the water, and continue to pulse or cut just until the dough starts to come together.
- Turn out onto a clean work surface, and push the dough together, slightly kneading it until it forms one large mass.
- Wrap it in plastic wrap and chill in the fridge for 2-3 hours or until completely chilled.
- Prepare the filling. In a small mixing bowl, whisk together your sugar and cinnamon.
- Once chilled, roll out onto a lightly floured, clean work surface, and roll the dough into a rectangle at about a 1/4 inch thick. Brush the melted butter onto the dough, and sprinkle the cinnamon sugar mixture onto the dough in an even layer.
- Gently roll the dough into a tight log, and wrap again to chill for about 20 min.
- Preheat the oven to 350F/180C.
- Remove the log from the fridge and cut them into 1cm wide slices. Lay the cookies onto a baking sheet lined with parchment paper, and bake for about 17-20 min or until the dough has become golden brown.
- Let it cool and frost (optional) and enjoy!