Marbled Small Animal Shapes

Ingredients

• 200 g Semi-salted butter (At room temperature, well softened)
• 150 g Granulated sugar
• 1 packet Vanilla sugar (Approximately 8 g)
• 2 Eggs (At room temperature)
• 1 tsp Baking powder
• 250 g All-purpose flour
• 1 tsp Vanilla powder (Good amount for a pronounced flavor)
• 120 ml Milk (Warm (about 30 °C) so it doesn’t harden the butter)
• 30 g Unsweetened cocoa powder (Add to half of the batter)
• 50 g 70% dark chocolate (For decorating (whiskers, nose, mouth))

Instructions

1. Cream butter and sugars

   In the bowl, beat the softened semi‑salted butter with the granulated sugar and vanilla sugar until a pale and airy mixture forms.

   Time: PT5M

2. Incorporate the eggs

   Add the eggs one at a time, beating between each addition to fully incorporate them.

   Time: PT2M

3. Sift dry ingredients

   Sift the baking powder, flour and vanilla powder into another bowl.

   Time: PT2M

4. Mix dry ingredients into the batter

   Gradually fold the dry mixture into the butter‑egg mixture using a spatula, until a homogeneous batter is obtained.

   Time: PT3M

5. Add warm milk

   Heat the milk in the microwave or in a saucepan until it is warm (≈30 °C) then add it to the batter while gently mixing.

   Time: PT2M

6. Divide batter and colour

   Divide the batter into two equal parts. In the second half, incorporate the unsweetened cocoa powder until a homogeneous chocolate batter is achieved.

   Time: PT3M

7. Prepare piping bags

   Place each batter into a separate piping bag, cut off the tips and prepare smooth nozzles.

   Time: PT2M

8. First bake of the base layer

   Fill the silicone molds with a thin layer of batter (vanilla or chocolate depending on the design) and bake for 5 minutes at 180 °C so the layer firms up.

   Time: PT5M

   Temperature: 180°C

9. Complete the molds

   Remove the molds from the oven, add the remaining batter to fill each shape, optionally place a small square of dark chocolate on some animals.

   Time: PT5M

10. Final bake

    Bake the molds again for 15 minutes at 180 °C, until the cakes are golden and cooked through.

    Time: PT15M

    Temperature: 180°C

11. Cooling and unmolding

    Let the molds cool for 10 minutes, then gently unmold the small animals onto a rack.

    Time: PT10M

12. Final decoration

    Melt the dark chocolate in a bain‑marie or microwave, place it in a piping bag and draw whiskers, noses and mouths on the animals that are not brown‑coloured.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Semi-salted butter: Unsalted butter
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Eggs: Flax eggs (vegan version)
• Instead of Baking powder: Baking soda + vinegar
• Instead of All-purpose flour: Whole wheat flour
• Instead of Vanilla powder: Liquid vanilla extract
• Instead of Milk: Almond milk
• Instead of Unsweetened cocoa powder: Raw cocoa powder
• Instead of 70% dark chocolate: Milk chocolate

Equipment Needed

• Large mixing bowl
• Electric mixer or whisk
• Sieve or fine strainer
• Silicone spatula
• Piping bag with smooth nozzle
• Animal-shaped silicone molds
• Oven
• Microwave or saucepan
• Cooling rack (optional)
• Kitchen scale
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Warm the milk before adding it to the batter
• First 5‑minute bake to set the first colour layer
• Final bake until the cakes are golden

Chef Tips from the Video

• Use butter at room temperature for optimal creaming.
• Sift the cocoa and flour to avoid lumps.
• Pre‑heat the oven for at least 10 minutes before baking.
• For an even more colorful effect, add a few drops of natural food coloring to the vanilla batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, they stay moist for 1 day.

Make-Ahead Tips

• Prepare both batters, keep them separate in the refrigerator for 24 h before using.
• Filled molds can be frozen raw and baked directly in the oven, adding 5 minutes to the baking time.