In the season two episode Baby Cakes, they become parents to twin foals Pound Cake and Pumpkin Cake. Cup Cake ( née Chiffon Swirl) are two Earth ponies who are the owners of Sugarcube Corner and Pinkie Pie's employers and landlords, as they rent the loft above the shop to her. Olena Blinnikova ( Ukrainian, seasons 1-2, Equestria Girls) Silvia Gâscă ( Romanian, Equestria Girls) Sandra Mara Azevedo ( Brazilian Portuguese, S02E03)Īngélica Santos ( Brazilian Portuguese, S02E13) Joanna Węgrzynowska-Cybińska ( Polish, Equestria Girls) ¤ Light crimson with pale, light grayish crimson stripesĭelphine Moriau ( French, seasons 5-7 and Equestria Girls)įabienne Loriaux ( French, S02E10-S02E13)Īgata Gawrońska-Bauman ( Polish, seasons 1-2) Cup Cake's human counterpart in Music to My Ears Oles Gimbarzhevskyi ( Ukrainian, season 5) Yaroslav Chornenkyi ( Ukrainian, seasons 1-4) Łukasz Lewandowski ( Polish, seasons 1-2) Unnamed great-great-great-great-grandfather ¤ Light brilliant amber with a light brilliant orange freckle-like pattern on his upper muzzle Carrot Cake's human counterpart in My Little Pony Equestria Girls' Using the knife score some lines gently down the body of the carrot.Īdd a cute little carrot to each piece of cake (and then cry when the children pick them off before eating the cake – all that hard work!)īecause of the frosting this cake should be kept in the fridge but allow it to come back to room temperature before serving.Mr. Poke the pointy bit of the carrot top into the paintbrush hole in the top of the carrot. Using a sharp knife make three or four cuts to separate it into leafy bits. Using the end of a paintbrush poke a hole in the top.Ĭarrot tops – roll a small ball of green, taper the end and then flatten the ball part with your fingertip.

To make the carrots take the sugarpastes and roll them into fat sausages.Ĭut each sausage into even slices – that way all your carrots will be the same sizes.įor the carrot body roll each piece into a ball Cut into 16 pieces, more if you’re feeling stingy. Spread over the top of the carrot cake and squiggle with a fork. Mix up the frosting, you only need a ½ quantity of this recipe – so 35g butter, softened 100g cream cheese and 200g icing sugar following the instructions. Transfer it to a wire rack to cool completely. I’ve seen this which looks kind of nifty, and I reckon it wouldn’t take up any more room in the cupboard than the grater – what do you reckon? If you have one, let me know if they’re any good! (Tefal Fresh Express)Īdd the carrots and stir it up, pour it all into the tin.īake it in the oven for 45-50 minutes, check its done inserting a skewer and making sure it comes out clean. Officially I hate grating carrots but I hate hunting for the food processor attachments even more.

Peel them first but keep the tops on – something to hold whilst you’re grating. Now grate the carrots, it’s about this many… (if they’re piddly little ones like mine). Yes, I’m using a casserole dish, I couldn’t lay my hands on a mixing bowl….don’t tell me you don’t do that….?!Īdd the oil, eggs and syrup and give it a good old mix up. In a large bowl combine all the dry ingredients – flour, spices, sugar and bicarbonate of soda. Now weigh out the golden syrup and set to one side. Whisk them together to break up the eggs. Measure out the sunflower oil in a jug and add the eggs. Preheat the oven to 160c (fan)/180c/Gas Mark 4.

No, I didn’t buy this tin because it’s pink. Prepare your tin lining the base and sides with baking paper. Orange and green sugarpaste for carrot decorations (optional)

½ Quantity of Cream Cheese Frosting – recipe here ½ tsp allspice (if you don’t have allspice you can just leave it out!) A traditional cake but still one of my favourites, it’s good for feeding the masses too!

My carrot cake