Isn't it a mushroom season now? These decorative desserts are mushrooms growing on top of an old stump in the forest.
The main reason for these cute treats is a celebration of our boys' 11th and 7th September birthdays. What a surprise it was for the boys! Instead of the typical birthday cake year after year, they were so happy to be surprised with this special B-Day Dessert. They said it was the best B-Day dessert they have ever got. They are actually very delicious.
That chocolate cream inside the roll, the white cream of the mushroom stem and chocolate mushroom head make the taste unforgettable and crave-able (And besides the point of surprising my boys, maybe they may want to pick mamma a bucket of fresh ones..).
I also make this dessert for weddings. It makes the dessert plates look very fancy on nicely decorated tables. Too adorable to eat, but you'll absolutely enjoy them. This is one of our family's favorite special desserts and hopes it will make your favorite list too! 🙂
Ingredients you will need
For the roll:
6 room temperature – eggs
1 cup – sugar
1 tsp. – baking soda
1 cup – all-purpose flour
Cream for the roll:
8 oz. – cool whip
1 cup – sour cream
½ cup – powdered sugar
2 tbsp. – powdered Hershey cocoa
Coating for the roll:
3 whole – honey graham crackers
1 tsp. – Hershey cocoa
Moss for the stump:
1 circle – green wafers
Mushroom Heads:
1 cup – dark chocolate chips
1 – Wilton 12 decorating attachment
1 – Piping bag
Cream for the mushroom stems:
8 oz. – cool whip
¼ cup – powdered sugar
10 small lemon drops from
Making the rolls
Into the bowl of an electric mixer add eggs and sugar. Beat on high speed for 10 minutes.
Preheat the oven to 350 F. Put the flour and baking soda into a small bowl, then sift it through the sifter into to the bowl of electric mixer. Stir on low for 2 minutes or until all flour and egg mixture combined well.
Place parchment paper on the large baking sheet, and grease 2 baking sheet with butter.
Pour ½ or the batter into one baking sheet and another half into a second baking sheet.
Bake it in the oven for 10 minutes.
Remove it from the oven, take it out of the baking sheet and roll both of them into the rolls.
Let the rolls cool. Start making cream for the roll.
How to make a cream for the rolls
In the small add cool whip, sour cream and powdered sugar; mix it on high for 2 minutes.
Sift in Hershey cocoa powder and mix it for another minute.
Scrape the cream from the sides and bottom of the bowl and mix it again for another 2 minutes.
Assembling the rolls
Unroll the roll carefully. Place 2 cups of cream on the roll and spread it evenly with a spatula.
Roll the rolls very tightly into a roll.
Spread thin layer of cream on top of the roll just enough for the crumbs to stick.
How to make the crumbs
Crush honey graham crackers in the Ziploc bag. Add powdered Hershey cocoa. Mix it.
Sprinkle it with crumbs all sides of the roll. Place the rolls into the fridge for at least 4 hours (I had mine in the fridge overnight) for the rolls to harden before cutting it.
Crush the green waffle in the Ziploc bag for the stump, to represent moss growing in the top of the Old Stump.
How to make mushroom heads:
I place chocolate chips into a small ceramic bowl and place it on the small
Use Wilton 12 attachment and decorating bag.
Place the bag into a tall glass and fill with melted chocolate.
Press out 3 different sizes of round mushrooms heads. They will look like the shape of kisses again. You will need to shape them with a spoon. Dip the spoon into the hot water you used to melt chips and flatten the top with spoon. Place them in to the fridge to harden.
How to assemble the Old Stump Dessert
Take the rolls out of the fridge and cut them into ¾ inch pieces right away, or else the cream will melt and it will be hard to cut.
Place each round stump on a flat surface. I like to put it on the plastic plate with a cover that I use for Honey Graham Cracker Cake.
Sprinkle green crumpled waffle on top of each piece.
How to make cream for the mushroom stems
Put cool whip, powdered sugar, and lemon drops into a small bowl.
Mix it with a hand mixer on high for 2-3 minutes or until well combined.
Continue assembling the stumps
Use the same decorating bag and Wilton 12 attachment that used to pipe out mushroom heads. Clean the center from waffles so the mushroom stem can stick to the stump. Pipe out 3 stems. Place and press down the mushroom
Place them into the fridge for at least 4 hours, so the stem cream can harden.
Enjoy!
If you make this recipe please share the picture with me on Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I love seeing your creation. 🙂
Old Stump Dessert
Ingredients
- For the roll
- 6 room temperature – eggs
- 1 cup – sugar
- 1 tsp. – baking soda
- 1 cup – all-purpose flour
- Cream for the roll
- 8 oz. – cool whip
- 1 cup – sour cream
- ½ cup – powdered sugar
- 2 tbsp. - powdered Hershey cocoa
- Coating for the roll
- 3 whole – honey graham crackers
- 1 tsp. – Hershey cocoa
- Moss for the stump:
- 1 circle - green wafers
- Mushroom Heads
- 1 cup – dark chocolate chips
- 1 - Wilton 12 decorating attachment
- 1 - Piping bag
- Cream for the mushroom stems
- 8 oz. – cool whip
- ¼ cup – powdered sugar
- 10 lemon drops
Instructions
- Making the rolls
- Into the bowl of electric mixer add eggs and sugar. Beat on high speed for 10 minutes.
- Preheat the oven to 350 F. Put the flour and baking soda into a small bowl, then sift it through the sifter into to the bowl of electric mixer. Stir on low for 2 minutes or until all flour and egg mixture combined well.
- Place parchment paper on the large baking sheet, and grease 2 baking sheet with butter.
- Pour ½ or the batter into one baking sheet and another half into a second baking sheet.
- Bake it in the oven for 10 minutes.
- Remove it from the oven, take it out of the baking sheet and roll both of them into the rolls.
- Let the rolls cool. Start making cream for the roll.
- How to make cream for the roll
- In the small add cool whip, sour cream and powdered sugar; mix it on high for 2 minutes.
- Sift in Hershey cocoa powder and mix it for another minute. Scrape the cream from the sides and bottom of the bowl and mix it again for another 2 minutes.
- How to assemble the rolls
- Unroll the roll carefully. Place 2 cups of cream on the roll and spread it evenly with a spatula.
- Roll the rolls very tightly into a roll.
- Spread thin layer of cream on top of the roll just enough for the crumbs to stick.
- How to make crumbs
- Crush honey grahams crackers in the Ziploc bag. Add powdered Hershey cocoa. Mix it.
- Sprinkle it with crumbs all sides of the roll. Place the rolls into the fridge for at least 4 hours (I had mine in the fridge overnight) for the rolls to harden before cutting it.
- Crush the green waffle in the Ziploc bag for the stump, to represent moss growing in the top of the Old Stump.
- How to make mushroom heads
- I place chocolate chips into a small ceramic bowl and place it on the small sauce pan half way filed with water. Turn the stove on high for the water so the water can boil. Reduce the heat to low, stir constantly until the chips will melt for about 3 more minutes.
- Use Wilton 12 attachment and decorating bag.
- Place the bag into a tall glass and fill with melted chocolate.
- Press out 3 different sizes of round mushroom heads. They will look the shape of kisses again. You will need to shape them with a spoon. Dip the spoon into the hot water you used to melt chips and flatten the top with spoon. Place them in to the fridge to harden.
- How to assemble the Old Stump Dessert
- Take the rolls out of the fridge and cut them into ¾ inch pieces right away, or else the cream will melt and it will be hard to cut.
- Place each round stump on a flat surface. I like to put it on the plastic plate with a cover that I use for a Honey Graham Cracker Cake.
- Sprinkle green crumpled waffle on top of each piece.
- How to make the creamfor the mushroom stems
- Put cool whip, powdered sugar, and lemon drops into a small bowl.
- Mix it with a hand mixer on high for 2-3 minutes or until well combined.
- Continue assembling the stumps
- Use the same decorating bag and Wilton 12 attachment that used to pine out mushroom heads. Clean the center from waffles so the mushroom stem can stick to the stump. Pipe out 3 stems, place and press down for the mushroom head can stick on top of the stem. Make different height by adjusting on how much you need to press down on the mushroom head.
- Place them into the fridge for at least 4 hours, so the stem cream can harden.
- Enjoy!
Need more dessert? Check these recipes out!
Lia says
Have you tried freezing these before?
Valya's Taste of Home says
No, I have not. If you do let me know how it went. Thanks for asking!
Lena says
Thank you very much for the inspiration! I made these over the weekend, so easy to make and so good! I used chocolate melts for the caps, just didn't melt them, used then as is. Thank you again for the recipe!
www.valyastasteofhome.com says
Wow, using chocolate melts is such a great idea! It will save so much time. I don't remember seeing chocolate melts at the time when I was making the recipe for the blog. Plus, the recipe is very old and there were no such a things as chocolate melts back then. Thank you for trying out my recipe.
Raya says
Hello Valya. I recently found your blog and so happy i did. I wanted to make these and im very glad i found a recipe. Made them yesterday. So so delicious. Will be making them for engagement party this week. My pan was a bit large so the stumps were large and for some reason they were more oval, not circle. Defiantly will be making these again and again. Thank you!
valya'stasteofhome.com says
Hi dear and welcome! Thank you for trying out my recipe! When rolling the cake roll into a log, try to keep its round shape by rolling it tightly. If you make them for next time I would love to see a picture 🙂
Julie says
What size of baking sheets did you use?
valya'stasteofhome.com says
One pan is 12 Xbox 17 inches. Thank you for asking Julie, others may have the same question. 🙂
Nadia says
hi can I close them in a air tight container or better to keep it opened?
valya'stasteofhome.com says
Air tight container is what you need to store them at or else they will dry out like piece of cake would. Keep them refrigerate it until ready to serve. If you don't mind sharing a picture with me on Facebook or instagram, I would love to see it. Don't forget to tag it. Thank you for your comment Nadia! 🙂
Nadia says
I love this cute dessert sooo much,but never made it myself. thank you for step by step recipe.
valya'stasteofhome.com says
You are welcome Nadia! They are so delicious, and to cute to eat. 🙂
Marina of Let the Baking Begin! says
This idea is absolutely adorable! I wonder if you can use chocolate melts for the mushroom caps also?
valya'stasteofhome.com says
I didnt try using chocolate melts. If its hardens enough that you can easily grab it with your fingers after you melt it than you can use it. Let me know if it gets hard enough if you use chocolate melts. 🙂
Natasha says
Absolutely love this idea! I'm gathering up ideas to make both kids birthday party together. So I need lots of help. Thanks for posting! 🙂
valya'stasteofhome.com says
You are welcome Natasha! 🙂
Tatyana says
Valya, These look so amazingly beautiful!!!! You are so creative!!!! Thank you for sharing your awesome creations and Happy Birthday to your boys!!!!! I can't wait to make these!:)
valya'stasteofhome.com says
Thank You Tatyana! Aren't they just too cute to eat? Boys played with them, before they actually ate them. 🙂