Pangolins are incredibly cool. It’s hard to believe they’re real. They look like mythical creatures with their dragon-like scales, huge talons, long sinuous tails and two-legged walking.
However fantastical they appear, pangolins are real. They are the only mammals with scales, which are made from keratin, the same material that make up your finger nails. When threatened, a pangolin will curl up into a well protected ball like a roly poly.
Even though they look similar to armadillos and aardvarks, they belong to the order Carnivora, which means they are more closely related to dogs, cats, and bears. There are four species of pangolin found in Africa and four found in Asia. The Asian species have hairs in between their scales.
Some species are arboreal with prehensile tails, like the Black Bellied Pangolin that can hold its entire body weight by its tail alone. The largest pangolin species, the Giant Ground Pangolin, can grow up to 1.8 meters long — that’s nearly six feet!
All pangolin species are extremely endangered. Pangolins are the most trafficked mammal in the world. They are hunted for their meat and their impressive scales, sometimes mistakenly believed to have medicinal properties.
One of my best friends loves these unique animals, so to celebrate her birthday and raise awareness and simply glory in the wonder of the pangolin, I made her a chocolate pangolin cake. I also must give credit to Creature Conserve for giving me the idea on their Give Time page that mentions throwing a party themed around your favorite endangered animal. Let’s celebrate these precious animals!
For the pangolin itself, I used this recipe I found on Pinterest for fudge pine cones. Don’t they kind of look like pangolins already?
I used strong coffee to flavor my fudge in place of the almond extract and I mixed generous handfuls of pecan halves into the fudge as I worked it into the rough shape of a pangolin.
To make the pangolin scales that gorgeous amber color, I melted sugar on the stove till it caramelized and then I dipped each almond slice in the caramel. Time consuming but well worth it! I love how they turned out.
The eyes of the pangolin are also melted sugar. I spooned out the caramel and let it drip onto wax paper and when the droplets had cooled, I pressed them into the fudge. It was a lot like using glass beads in polymer clay. The fudge was a lot easier to work with than I was afraid. And it was delicious too!
The trees and flowers were made with the same method of dripping caramel off a spoon. It took several tries to find the right temperature at which to start dripping.
The cake is an augmented Devil’s Food cake mix with sour cream. The coconut and pecan filling is from The Best German Chocolate Cake on Tastes Better From Scratch. The chocolate frosting is a salty fluffy chocolate recipe I love to use on anything and everything. But the special ingredient in this cake is my homemade sauerkraut. That’s right, it’s a German chocolate sauerkraut cake! I know that’s not the traditional style of sauerkraut cake OR German chocolate cake, but I thought the texture of the fresh sauerkraut would blend perfectly with the shredded coconut and chopped pecans while giving the sweetness of the caramel a delicious kick of saltiness. Everyone at the party loved the taste of it just as much I did!
Now I want to try sauerkraut in so many more things…
I had to use special care when assembling this cake because the fudge pangolin was so heavy. My mother pointed out to me that I needed some kind of structure to hold it up. Five straws cut to the height of the cake and pressed in through the top with popsicle sticks laid across them provided the perfect scaffolding for the pangolin to sit upon. A throne, if you will, surrounded by cushions of chocolate frosting on a rug of coconut and pecan custard.
I had a lot of fun with this project. I’m excited to try more beautiful baking.