When I first saw Mary Poppins, I fell in love with the music, story, and those adorable dancing penguins. It quickly became one of my favorite movies and as I sang along with every song, I was captured by Mary Poppins’ wit, confidence, charm, and firm but loving nature. After the announcement that there would be a second Mary Poppins film, I felt a bit hesitant. How could it come close to the movie that I’ve loved for so many years? However, as I’ve heard more about it, I’ve gotten more excited and after seeing the special Mary Poppins themed desserts from the Jolly Holiday Bakery in Disneyland, I knew I wanted to do something to celebrate.
When I first saw these cakes decorated like Mary’s distinctive hat, I thought they looked amazing, especially with the special umbrella spoons, and I knew I wanted to try my hand at making them. After doing a bit of research, I am so excited to share these copycat Mary Poppins Chocolate Cakes in celebration of the premiere of Mary Poppins Returns!
These chocolate cakes are filled with white creme and covered in a rich chocolate ganache. To make the cakes in an individual size, I used a smaller cake batter, which filled two 6-inch ramekins. I found these to be the perfect size for an individual cake and since it makes two, it’s perfect to share with a friend!
To make the creme filling, I adapted my favorite marshmallow frosting recipe to create a light and fluffy white creme. I found the sweetness from marshmallow perfectly balanced the semi-sweet chocolate ganache and made for a moist and delicious cake.
To make the cake look like Mary’s hat, I used Wilton’s fondant daisies, and maraschino cherries on the top, and chopped semi-sweet chocolate around the bottom. If you have the time and desire, you could also make your own fondant flowers, but I felt the pre-made ones were the perfect size and an easy alternative.
For the chocolate along the edges of the cake, I chopped up some semi-sweet chocolate chips, which I then sifted through a sieve to get rid of the very small shavings. You could also use some chocolate sprinkles or other chocolate flakes to decorate the bottom of the cake. Before placing the cherry, make sure to remove any juice from the outside of it, and remember to place all of your decorations before the ganache is completely set. This will help everything stay on better.
I hope this spoonful of sugar brightens your day and helps you get a little taste of Disneyland at home!
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Mary Poppins Chocolate Cakes
Celebrate Mary Poppins with these practically perfect hat cakes inspired by the ones from Disneyland!
Ingredients
Chocolate Cake
- ¼ cup granulated sugar
- ¼ cup flour
- 2 heaping tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- pinch of salt
- 1 egg yolk
- 2 tablespoons milk
- 1 tablespoon + 2 teaspoons vegetable oil
- ¼ teaspoon vanilla
- 1 tablespoon warm water
Creme Filling
- 1 ½ tablespoons unsalted butter, softened
- 6 tablespoons powdered sugar, sifted
- 3 tablespoons marshmallow fluff or creme
- ½ tablespoon heavy cream
Chocolate Ganache
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Equipment
- 2 6-inch ramekins
- fondant daisies
- maraschino cherries
- chopped chocolate pieces, chocolate flakes, or chocolate sprinkles
- piping bag with round or nozzle tip
Instructions
Chocolate Cake
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Preheat oven to 350 F. Spray ramekins with cooking spray and place on a baking sheet.
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In a small bowl, whisk together sugar, floue, cocoa powder, baking soda, baking powder, and salt. Set aside.
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In a medium bowl, whisk egg yolk, milk, oil, vanilla, and water together.
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Add the flour mixture to egg mixture in two batches, stirring gently to combine.
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Pour batter into ramekins, making sure not to fill them completely.
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Bake 20 minutes or until a toothpick inserted comes out clean.
Creme Filling
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Beat butter, sugar, and marshmallow fluff until combined.
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Add heavy cream and beat just until smooth.
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Transfer filling to a piping bag with a round or nozzle tip.
Chocolate Ganache
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Place chopped chocolate pieces in a medium heat safe bowl.
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Heat heavy cream in a saucepan or microwave, just until it is about to boil.
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Pour cream over the chocolate and stir until smooth.
Assembly
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Once the cakes are cool, level the tops of the cakes with a knife.
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Insert the creme filling into the center of each cake, making sure not to poke through the bottom of the cake.
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Invert the cakes so that the smooth bottom is now the top of the cake.
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Pour the ganache over the tops of the cakes, so that it covers all sides.
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Place fondant daisy and cherry next to each other on top of the cake.
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Using a small rubber spatula, press the chocolate pieces into the cake, along the bottom.
Recipe Notes
chocolate cakes adapted from Dessert For Two