Old Stump Dessert

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 sauce pan half way filed with water. Turn the stove on high for the water to boil. Reduce the heat to low, stir constantly until the chips will melt for, about 3 more minutes. Note: you may also use chocolate melts disks.

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 3/4 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 head  so it 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!

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. 🙂

Need more dessert? Check these recipes out!