Ann Reardon

A Sweet Tweet Surprise Twitter Dessert


Dinner tonight was greasy burgers from a take-away joint that’s been going since 1957 … there goes my new years health kick! #isittoolatetostartagainagain?

And yet somehow, the thought that families have been eating from the same diner for almost six decades is rather comforting. It makes us feel connected to the history of the place, connected to my community.

That little diner was there long before I was born, before the internet was invented, before Twitter existed and long, long before the avalanche of requests for a surprise Twitter Cake.

Can I just say a big thanks to YOU … we might live in the same suburb or around the world from each other but the amazing thing about 2014 is that we can be connected. So what better way to celebrate connectivity than with a Twitter Dessert! #twittercake #sweettweet

twitter cake dessert ann reardon how to

The jug that I used to make this dessert had a volume of 2L (0.53 gallons).

To make your own twitter dessert cookie cutter:

You will need Pure aluminium flashing from the hardware store. The one I used was 150mm wide and 0.3mm thick which allowed it to be easily bent but still hold its shape.
Here’s the twitter logo in various sizes to use as a template: twitter logos

Blue Chocolate Cremeux Recipe for twitter bird:
14g (0.49 ounces) or 1 Tbsp powdered gelatine
45millilitres (1.52 fluid ounces (44.95 millilitres)) or 3 Tbsp water
500g (17.64 ounces) white chocolate
550millilitres (18.6 fluid ounces) or 2 1/3 cup cream
105g (3.7 ounces) or 7 egg yolks
55g (1.94 ounces) or 1/4 cup sugar
Blue food coloring
White food coloring

Stir together the gelatine and water and leave to one side.
Whisk together the egg yolks and sugar.
Break up the chocolate and place it in a bowl with a sieve over the top.
Bring the cream to the boil then gradually add to the yolk sugar mixture. Return this to the heat and warm to 80C (176 degrees Fahrenheit)
Remove from the heat and immediately stir in the gelatin and then pour through the sieve over the chocolate. Once melted stir to combine and add coloring.

White Chocolate Mousse Recipe
28g (0.99 ounces) or 2 Tbsp gelatine powder
125millilitres (4.23 fluid ounces) or 1/2 cup water

90g (3.17 ounces) or 6 egg yolks
80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar
20g (0.71 ounces) or 3 Tbsp cornstarch (cornflour)

600g (21.16 ounces) or 2 1/2 cup plus 1 tsp cream
260g (9.17 ounces) white chocolate
30millilitres (1.01 fluid ounces) or 2 Tbsp milk
An additional 100g (3.53 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream for folding through the mix
1 tsp vanilla essence

Mix the gelatine and cold water and set aside to bloom.
Whisk together the egg yolks, sugar and cornstarch
Heat the milk, cream and vanilla to a boil and the slowly add to the egg yolks. Return to the heat stirring constantly bring to the boil and continue to stir for another 30 seconds..
Remove from the heat and stir in the gelatine mixture, then pour through a sieve over the chocolate. Once melted stir well.
Allow to cool to room temperature then whip the cream to soft peaks and fold through.

twitter cake recipe

Twitter Dessert Base Recipe, pate de sucre

100g (3.53 ounces) or 1/2 cup plus 2 Tbsp plain or all-purpose flour
50g (1.76 ounces) or 1/4 cup cold cubed butter
35g (1.23 ounces) or 1/3 cup ground almonds (almond meal)
40g (1.41 ounces) or 1/3 cup powdered (icing) sugar
zest of one orange grated and finely chopped
15g (0.53 ounces) or 1 egg yolk
10millilitres (0.34 fluid ounces) or 2 tsp fresh orange juice

Twitter Dessert Orange Glaze Recipe
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 tsp orange juice (approx. 2 1/2 oranges)
10g (0.35 ounces) or 2 tsp gelatine powder
25g (0.88 ounces) or 3 Tbsp plus 2 tsp cornstarch (cornflour)
150g (5.29 ounces) or 1/3 cup plus 5 tsp glucose syrup
280g (9.88 ounces) or 1 1/4 cup plus 2 tsp sugar
350g (12.35 ounces) or 1 1/3 cup plus 2 Tbsp and 1 tsp cream
230g (8.11 ounces) white chocolate
orange colouring

Add 3 Tbsp of the orange juice to the gelatine and stir well.
Add 2 Tbsp of juice to the cornstarch and stir then add this to the rest of the orange juice.
Heat the glucose syrup and sugar in a saucepan to 300F (148.89 degrees Celsius) then add the cream. Continue to stir over the heat until smooth. Add the cornstarch juice mixture and stir over heat until thickens. Then remove from heat and stir in the gelatine until dissolved. Pour through a sieve over the white chocolate and then add orange colour. Tap on the bench to remove air bubbles and leave to cool until just slightly warmer than room temperature. Pour over the frozen dessert to glaze.

Chocolate Decorations
Optional – White chocolate to decorate, see the post with instructions for making chocolate decorations.

twitter cake recipe how to cook that
by Ann Reardon How To Cook That


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

47 Comments View Comments

  1. Hey Ann !!! I’ve been watching all of ur videos, but all contain egg n gelatine …. Plz make a video of one surprise cake or a normal cake without egg or gelatine

  2. hi, sorry i kind of confused with the measuring. how many ml are the liquid ingridients? because it’s written 100 gram of cream

    • In the white chocolate mousse part, she mentioned cream twice, right?
      I guess that 600gr cream is for the mousse base and the other 100gr need to be whipped and fold through. I hope I was able to help you out! 🙂

  3. Can I use dark chocolate for the mousse Ann?

  4. Hi Ann, can you make something like Shadowhunter please……..

  5. Hey Ann,
    I would like to make my own baking pan because for the thing I want to bake I can’t find any pan in a store. Can I also make them out of this aluminium and use them for baking in the oven? 🙂

    • Hi Jenny, the aluminium is quite soft, I do not think it would be firm enough for a baking pan.

  6. Hi Ann would it be possible for me to make this dessert without a twitter logo inside but an Instagram one and how would I do that

  7. I think the idea of creating special cutters is brilliant! Made an attempt to create my own & was unsuccessful. I’m hoping to receive any feedback from you as to how to purchase the aluminum flashing that you purchased (I live in the US, & I’m running into the problem of it still being to thick & difficult to bend in desired shape).
    Thanks in advance. = )

    • hmm not sure about the USA, i just got mine from a hardware store

  8. I’ll cry for shadowhunters please!

  9. Shadowhunter Runes Pleeeeeeeeease!!

  10. shadowhunters please!!!

  11. Something shadowhunter please….

  12. Hi Ann!
    I’m a huge fan of your artwork and crafts! I’m from the Philippines and I love baking always! But a little bit of problem comes.. I don’t know what to bake.. So I searched up the internet and saw this Twitter Mousse Cake of yours. And Gosh, I was fascinated by that! I saw how you did it on YouTube so I went looking for this site and Wolla!, saw this ” How to Cook that” website. But Hey Ann, I’m also a big fan of Mortal Instruments, already read all those books. I saw that you use a silhouette type of art in the Twitter mold,( Well for it was already in silhouette). I’ve got ideas in here.. Shadowhunters use runes to give power to themselves. I saw these runes, then I thought about this Sweet Tweet. I wonder if you could make a cake with this rune inside it. I like mousse, but could you make a recipe of a cake not a mousse, (sorry for being such a commentator). Or do you have any chocolate cake recipes in your site? Is it possible that you have a cake base on the outside and the carved out design is mousse or chocolate filling? By the way, too much of my talking out there, I just want to thank you for these recipes, I’ll try to do one for my Birthday this May 20, just to be turning out 14.. Have a great day Ann and May more Cherish recipes to come!

    Sorry, for my bad English:D

    here’s the rune:

  13. Hi Ann what hardware store did you get the aluminum sheet? I want to try and make a cannoli tube out of them

    • Hi Natham, not sure if you’re in Australia … Bunnings

  14. Sorry – didn’t see my post when it did indeed get posted.

  15. This looks incredible. For laughs, I wanted to see the nutritional data. Here’s what it is for 8 servings: 1,600 cal, 94g fat (55g sat), 540mg cholesterol, 310mg sodium, 180g carbs, 1g fiber, 150g sugar, 24g protein. If you up the servings to 12, then it’d only be about 1,100 cals, 63g of fat (37g sat), 360mg chol, 210mg salt, 118g carbs, 1g fiber, 100g sugar, and 16g protein! *lol*

  16. Ann, Thank you so much for this kind of videos and delicious desserts. I really like this idea, but actually I didn’t like the taste of the mousse.
    I think it tastes a lot of egg (yolks). I don’t know if I did it well, but I’m not fan of eggs and the taste wasn’t good for me! By the way your really cretive and clever. Thank you and keep doing this excelente work!

  17. Hi! This is awesome!

    I’d like to try and make one with our company logo! But first I’ll try making the aluminium bit… Which might not be that easy, since the company logo has two different colors… But I like a good challenge!

    If I have manage to make the aluminium piece and take it to the next level… which is baking… I’ll record the whole thing with a GoPro and post it! Even if it fails 😉

  18. This is really a great and an innovative idea. Glad to be here and know about this recipe. Nicely prepared. Would like to say thank you for sharing with us.

  19. Ann you are amazing! I love your website, it has such stunning desserts and the videos make it completely doable for home kitchen cooks like me. Thank you so much for this post!! I have the dump truck templates for my boys 2nd birthday, your meringue frosting recipe to cover a rainbow cake for my daughter later this month and I have been trolling the net to find something for my other daughter too. I am now thinking this dessert with a mini mouse surprise and strawberry mousse surround might be on the cards! Just a quick question ~ can the entire dessert not including the base be frozen?
    Thanks again, keep up the tremendous good work!

    • Hi Kim, Thanks for watching the videos, you can freeze the whole dessert glazed but not the base, you want to keep it crisp and crunchy.

  20. Ann, I would love to see you make a Black Forest Cheesecake. My mum makes me a Black Forest Cheesecake each year for my birthday, but she won’t give me the recipe so I thought you would be able to make one for me that I would be able to make. Thanks so much.

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