Minecraft Cake Village How To Cook That Ann Reardon

Ingredients

• 500 g Dark Chocolate (Couverture or high‑cocoa chocolate, melted and tempered for logs and wood blocks)
• 400 g Milk Chocolate (Melted, no tempering needed for dirt blocks)
• 300 g White Chocolate (Melted, used for tanned wood colour and some decorative pieces)
• 100 g Green Sprinkles (Edible non‑pareils for grass tops)
• 50 g Jelly Beans (Cut in half twice to make leaf‑shaped plant pieces)
• 5 ml Oil‑Based Green Food Coloring (For colouring white chocolate green for trees)
• 5 ml Oil‑Based Brown Food Coloring (For brown chocolate glue and creeper details)
• 5 g Gold Luster Dust (Edible shimmer for the gold block in the cave)
• 3 pieces Chocolate Cake Layers (Each piece about 1 cm thick, pre‑baked vanilla chocolate cake)
• 200 g Unsalted Butter (Softened, for buttercream and ganache)
• 200 ml Heavy Cream (For ganache)
• 200 g Powdered Sugar (For buttercream frosting)
• 5 ml Vanilla Extract (Flavor for buttercream)
• 1 pinch Salt (Enhances buttercream flavor)
• 1 piece Food‑Safe Marker (For drawing details on creeper, Steve and animal faces)

Instructions

1. Temper Dark Chocolate

   Chop dark chocolate into small pieces, melt 45‑50 °C, then cool to 27‑28 °C while stirring. Keep temperature steady for tempering.

   Time: PT5M

   Temperature: 45°C

2. Prepare Grass Blocks

   Place a thin layer of green sprinkles in each cavity of the mini ice‑cube tray. Pipe tempered dark chocolate over the sprinkles, tap the tray gently on the counter to release large air bubbles, then level the tops with an offset spatula. Refrigerate until set.

   Time: PT20M

3. Make Plant Leaves

   Cut jelly beans in half, then each half in half again. Slice one piece lengthwise to create a slit and gently separate to form two leaf‑shaped pieces. Set aside for later placement on dirt blocks.

   Time: PT10M

4. Create Dirt Blocks

   Melt milk chocolate (no tempering needed). Fill each cavity of the ice‑cube tray completely and refrigerate until firm.

   Time: PT15M

5. Form Wooden Log Blocks

   Fill the tray with tempered dark chocolate, then gently flip the tray and tap to let excess chocolate drip out, leaving a dark chocolate lining around the edges. Refrigerate to set, then top with a thin layer of white chocolate mixed with a touch of dark chocolate to achieve a tannish colour. Allow to set fully.

   Time: PT15M

6. Make Tanned Wood Plank Blocks

   Mix white chocolate with a small amount of dark chocolate until a light brown (tannish) hue is achieved. Pour into the tray and refrigerate. Once set, you may later draw three parallel lines on each block to mimic planks when the blocks are placed on the cake.

   Time: PT15M

7. Prepare Stone & Gravel Blocks

   Tint white chocolate with a few drops of brown food coloring to create a grey tone. For speckled gravel, fold in tiny pieces of chopped white chocolate before pouring. Fill the tray and refrigerate.

   Time: PT15M

8. Make Tree Chocolate

   Tint white chocolate with green food coloring. Fill the tray, tap lightly (air bubbles are desired for a leafy texture), and refrigerate. These will become the foliage of the trees.

   Time: PT15M

9. Prepare Buttercream Frosting & Ganache

   Beat softened butter with powdered sugar, vanilla, and a pinch of salt until fluffy. In a separate bowl, melt dark chocolate with heavy cream and butter to make ganache. Chill both until spreadable.

   Time: PT10M

   Temperature: Room temperature

10. Cut and Level Cake Layers

    Trim each pre‑baked chocolate cake sheet to a uniform 1 cm thickness. Place a thin layer of buttercream on the cake board to prevent slipping, then position the first cake layer. Spread a thin coat of frosting over the top, repeat for the second layer, and set aside for further building.

    Time: PT30M

11. Assemble Village Base

    Using buttercream as “mortar,” attach chocolate blocks (grass, dirt, logs, planks, stone, gravel) to the cake layers, building up rows and borders as shown in the video. Start with the bottom tier, creating a gravel path, then add grass blocks, logs for the farm, and blue chocolate blocks for water features.

    Time: PT45M

12. Add Character Figures

    Shape Steve, Creeper, Sheep, Pig, and trees from the prepared chocolate pieces. Use melted white or dark chocolate as glue and a food‑safe marker to draw facial details. Insert each figure onto the assembled cake, securing with a dab of melted chocolate.

    Time: PT30M

13. Finish and Decorate

    Apply a final thin coat of buttercream over the entire cake to hide seams. Sprinkle additional green sprinkles on exposed grass areas. Dust the gold block with gold luster dust. Chill the completed cake for 10 minutes before serving.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark Chocolate: Semi‑sweet chocolate chips
• Instead of Milk Chocolate: Milk chocolate chips
• Instead of White Chocolate: White chocolate chips
• Instead of Green Sprinkles: Green non‑pareils
• Instead of Jelly Beans: Candy melts
• Instead of Oil‑Based Green Food Coloring: Powdered green food coloring
• Instead of Oil‑Based Brown Food Coloring: Powdered brown food coloring
• Instead of Gold Luster Dust: Edible gold leaf
• Instead of Chocolate Cake Layers: Vanilla sponge cake
• Instead of Unsalted Butter: Margarine (for non‑dairy)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Powdered Sugar: Granulated sugar (processed)
• Instead of Vanilla Extract: Vanilla bean paste

Equipment Needed

• Mini Ice Cube Tray
• Offset Spatula
• Small Sharp Knife
• Fine Mesh Sieve (optional)
• Mixing Bowls
• Microwave or Double Boiler
• Piping Bag with Small Tip
• Cake Board (30 cm x 30 cm)
• Food‑Safe Marker
• Small Pastry Brush (optional)
• Plastic Wrap (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Tempering dark chocolate correctly to ensure a glossy finish and snap
• Keeping all molds completely dry before contacting chocolate
• Tapping the chocolate-filled molds just enough to release large air bubbles without covering sprinkles
• Using melted chocolate as an edible “glue” to hold blocks together
• Ensuring each block is fully set before handling to avoid breakage

Chef Tips from the Video

• Line the ice‑cube tray with parchment paper for easier removal if you have a silicone mold
• Use a small offset spatula to smooth chocolate tops without disturbing the edges
• Store finished chocolate blocks in a single layer on a parchment sheet to prevent them from sticking together

Troubleshooting

Storage

Refrigerator: Store the assembled cake in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours; chocolate may bloom.

Make-Ahead Tips

• Temper and set all chocolate blocks 1‑2 days ahead and store in the refrigerator
• Bake or purchase cake layers in advance and keep wrapped tightly
• Prepare buttercream and ganache a day before and refrigerate; bring to room temperature before use

Frequently Asked Questions