Animal Sweets/Recipes

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The recipe of each animal sweet that appears in the series is noted with a difficulty level.
For difficult recipes, it's okay to purchase commercially available ones and have fun decorating them.

Difficulty: ★☆☆ Easy. Recommended for sweets-making beginners.
Difficulty: ★★☆ Normal. It will be fine as long as you keep the points in mind.
Difficulty: ★★★ Hard. Read the recipe carefully and try your best!

There is also a ★★★＋ difficulty level, which indicates recipes that are especially difficult.

Basics[]

This section of the website contains instructions on how to properly use tools such as measuring cups and spoons, definitions of commonly-used baking terms, and guides for essential baking techniques.

Additional Techniques[]

How to Pipe a Drop Flower

This technique is used in Step 16 of the Baby Bird Cupcake recipe.

Step 1	Twist your wrist and touch the piping tip to the cupcake.
Step 2	Hold the piping tip in place so it does not move, and squeeze the piping bag while rotating your wrist.
Step 3	Pull away smoothly upwards.

An additional tutorial from the Wilton website can be found here.

Animal Sweets[]

Rabbit Shortcake[]

"This is my favorite shortcake! It's an important sweet that I made for my mother who came back from overseas!"

– Ichika

Rabbit Shortcake (うさぎショートケーキ, Usagi Shōtokēki)^? is an animal sweet that first appeared in episode 1. Ichika can use it to transform into her Pretty Cure form, Cure Whip.

It is a round layer cake with a layer of strawberries and cream between two layers of sponge cake. The top of the cake is covered in white cream and decorated with a bunny's face piped out of cream. The bunny's eyes and nose, as well as the insides of its ears, are drawn in chocolate. Between the bunny's ears is also a ribbon made of jam. To either side of the bunny's face there is a row of three strawberries.

(Recipe translated from Toei Animation's website)

Ingredients[]

(For one cake with a diameter of 15 cm)

Sponge Cake
Eggs (M)	2
Caster Sugar	60g
Milk	2 tsp
Cake Flour	60g
Unsalted Butter, melted*	20g

Decoration
Fresh Cream	200ml
Caster Sugar	1½ Tbsp
Strawberries	About 300g
Chocolate Pens (Chocolate, Pink)	1 of each
Your preferred flavor of Jam	Appropriate amount

*Note: Heat unsalted butter in the microwave or melt in a hot water bath.

Preparation[]

Bring the eggs to room temperature.
Sift the cake flour.
Line the mold with parchment paper and preheat the oven to 170°C.

Directions[]

Step 1	Add eggs and sugar to a bowl and mix lightly with a hand mixer.
Step 2	Pour water into a frying pan and heat it to about 50°C (when small bubbles start to form). Place the egg mixture from Step 1 in a hot water bath and beat with a hand mixer. When the egg mixture reaches body temperature (about 36°C), remove it from the hot water bath.
Step 2	Ichika: "The key is to warm the batter thoroughly in a hot water bath! If the temperature of the hot water bath is too high, it will harden, so be careful!"
Step 3	Beat with a hand mixer until it falls slowly from the whisk, and the batter overlaps to form a ribbon.
Step 3	Ichika: "Beat the warm batter even more! This is the key to making a fluffy sponge cake. If you don't whip it enough, it won't rise well."
Step 4	Add milk and mix well with a whisk. Sift in half of the cake flour and mix roughly with a rubber spatula until the flour is no longer visible.
Step 4	Ichika: "Sometimes I get too excited and mix too much, but please don't mix too much!"
Step 5	Sift in the remaining cake flour and mix well with a rubber spatula, cutting well from the bottom.
Step 6	Add the melted butter with a rubber spatula, and mix well from the bottom.
Step 7	Pour into the mold, lift the mold to a height of 10-20cm, and gently drop it once to remove air bubbles.
Step 8	Bake in an oven preheated to 170°C for 20-25 minutes. It is done baking once the middle springs back when pushed. With the parchment paper still on, turn upside-down on a cooling rack to cool. (To save it for later: With the parchment paper still on, wrap tightly in plastic wrap and store it in the refrigerator.)
Step 9	Remove the parchment paper and cut the cake into two halves.
★	Ichika: "It's easier to cut straight if you poke it with toothpicks!"
Step 10	Put fresh cream and sugar in a bowl, place the bottom of the bowl on ice water and beat until it falls slowly from the whisk, and the batter overlaps to form a ribbon (about 7 minutes). Set aside 1/3 to store in the refrigerator.
Step 11	Whip the remaining cream until stiff peaks form. Set the star-shaped tip in the piping bag and add the cream.
Step 12	Place the first sponge cake layer on a plate and pipe the cream all over.
Step 13	Arrange the strawberries on top. If the strawberries are large, cut them in half or slice them thinly.
Step 14	Pipe cream over the strawberries and place the second sponge cake layer on top. Set aside some cream for decoration, and store the remaining cream in the refrigerator.
Step 15	With the cream that was stored in the refrigerator in Step 10, use a rubber spatula to smooth it over the surface of the sponge cake.
Step 16	Pipe the remaining cream from Step 14 into a rabbit shape, using the star-shaped piping tip.
★	Ichika: "Use a bamboo skewer to sketch out the shape of the rabbit before piping, and it could turn out even better!"
Step 17	Soak the chocolate pens in hot water, cut off the tips, and draw the ears (in pink) and the eyes and nose (in chocolate).
Step 18	Put the jam in a piping bag and use it to draw on the ribbon.
Step 19	Refill the piping bag with a round piping tip and pipe. Top with strawberries.

Video[]

【アニマルスイーツレシピ】_うさぎショートケーキの作り方ムービー — 【アニマルスイーツレシピ】うさぎショートケーキの作り方ムービー

Squirrel Pudding[]

"Sweets are science! It's the pudding I made together with Himari!"

– Ichika

Squirrel Pudding (りすプリン, Risu Purin)^? is an animal sweet that first appeared in episode 2. Himari can use it to transform into her Pretty Cure form, Cure Custard.

It is a caramel custard topped with a dollop of whipped cream and a maraschino cherry. On the front of the custard, eyes and a nose are drawn in chocolate. Two almonds are poked into the top of the custard to represent ears. A trail of whipped cream with a stripe of chocolate is curled over one side of the custard, forming a tail.

(Recipe translated from Toei Animation's website)

(For 5 pudding molds with a volume of 120ml)

Pudding Custard
Eggs (M)	3
Milk	350ml
Caster Sugar Ⓐ	80g
Vanilla oil*	A small amount

Caramel Sauce
Granulated Sugar	60g
Water	2 tsp
Boiling Water	20ml

Topping
Fresh Cream	100ml
Caster Sugar Ⓑ	1 tsp
Canned Cherries	6
Almonds	12

*Note: Vanilla oil is slightly different from vanilla extract.

Lion Ice Cream[]

"I made this ice cream to support Aoi!"

– Ichika

Lion Ice Cream (らいおんアイス, Raion Aisu)^? is an animal sweet that first appeared in episode 3. Aoi can use it to transform into her Pretty Cure form, Cure Gelato.

It is a marbled scoop of ice cream made with vanilla ice cream and Blue Hawaiian gelato. On top is a smaller scoop of vanilla ice cream surrounded by a wreath of whipped cream to resemble a lion's head and mane. The lion's eyes and nose are drawn in chocolate, and its ears are made of small almonds. A tail drawn in chocolate is also wrapped around the side of the dessert.

(Recipe translated from Toei Animation's website)

(For 4-5 people)

Vanilla Ice Cream
Egg yolk (M)	1
Milk	80ml
Caster Sugar Ⓐ	45g
Vanilla Essence*	A small amount
Fresh Cream	100ml

Blue Hawaiian Gelato
Powdered Gelatin	5g
Water	2 Tbsp
Carbonated Water	180ml
Lemon Juice	2-3 Tbsp
Caster Sugar Ⓑ	2 Tbsp
Shaved Ice Syrup (Blue)	120ml

Topping
Fresh Cream	100ml
Caster Sugar Ⓒ	2 tsp
Chocolate Pen (Chocolate)	1
Almonds	8-10

*Note: Vanilla essence is slightly different from vanilla extract.

Preparation[]

Before you start making this sweet, free up some space in your freezer.

Swan Chou à la Crème[]

"Mariko's favorite cream puff, which I made for her ballet recital!"

– Ichika

Swan Cream Puff — **Swan Chou à la Crème**
Difficulty: ★★★

Swan Chou à la Crème (スワンシュークリーム, Suwan Shū Kurīmu)^? is an animal sweet that first appeared in episode 4.

It is a cream puff cut in half to reveal layers of whipped cream and custard cream. An extra bit of pastry has been shaped like the neck of a swan and carefully attached to the front of the cream puff. The sleeping swan's closed eyes are delicately drawn on with chocolate.

(Recipe translated from Toei Animation's website)

(For 12 cream puffs)

Cream Puff
Unsalted Butter	40g
Water Ⓐ	100ml
Salt	A small amount
Cake Flour Ⓐ	60g
Eggs (M), beaten	2

Custard Cream
Egg yolks (M)	2
Caster Sugar Ⓑ	50g
Cake Flour Ⓑ	20g
Milk	200ml
Vanilla Oil*	A small amount

Topping
Fresh Cream	150ml
Caster Sugar Ⓒ	2 tsp
Chocolate Pen (Chocolate)	1

*Note: Vanilla oil is slightly different from vanilla extract.

Cat Macaron[]

"Yukari and I tried our best to make macarons even though we failed! It's okay to fail! If you try many times, you will surely be able to make it successfully!"

– Ichika

Cat Macaron 2 — **Cat Macaron**
Difficulty: ★★★＋

Cat Macaron (ねこマカロン, Neko Makaron)^? is an animal sweet that first appeared in episode 5. Yukari can use it to transform into her Pretty Cure form, Cure Macaron.

It is a purple macaron filled with raspberry jam and raspberry-colored cream. On top of the macaron, a cat's face is drawn with chocolate. Two small dollops of white cream resemble ears, and between them is a third dot of cream topped with decoration.

(Recipe translated from Toei Animation's website)

(For about 15 macarons)

Macarons
Egg whites (M)	About 35g
Granulated Sugar	30g
Food Coloring*	A small amount
Almonds, ground	40g
Powdered Sugar	40g

Filling & Topping
Unsalted Butter	40g
Powdered Sugar	50g
Cream Cheese	40g
Food Coloring	A small amount
Raspberry Jam	Appropriate amount
Chocolate Pen (Purple)	1

*Note: Use gel food coloring for a beautiful deep purple color. If you use powdered pigment, the color tends to get muddy, so it's better to use a light purple color.

Dog Chocolate[]

"It's the chocolate that everyone worked hard to make, to deliver to Akira's little sister!"

– Ichika

Dog Chocolate 3 — **Dog Chocolate**
Difficulty: ★★☆

Dog Chocolate (いぬチョコレート, Inu Chokorēto)^? is an animal sweet that first appeared in episode 6. Akira can use it to transform into her Pretty Cure form, Cure Chocolat.

It is a brownie cut into the shape of a doghouse and topped with a "roof" of chocolate bars. In front of the doghouse is a strawberry with a dog's face drawn on using chocolate. Two almonds on top of the strawberry resemble ears, and white cream forms the dog's muzzle and front paws. A thick mound of cream swirls around the side of it to resemble the tail.

(Recipe translated from Toei Animation's website)

Brownie (For one 18x18 cm pan, 1/6 of which will be used to make one Dog Chocolate)
Unsalted Butter	100g
Chocolate Bar Ⓐ	80g
Caster Sugar Ⓐ	80g
Eggs (M)	2
Cake Flour	50g
Cocoa Powder	30g
Baking Powder	1 tsp

Topping (Per Dog Chocolate)
Chocolate Bar Ⓑ	1
Chocolate Pen (Chocolate)	1
Strawberry	1
Fresh Cream	Appropriate amount
Caster Sugar Ⓑ	Appropriate amount
Almonds	2

Pekorin Doughnut[]

"It's a doughnut I made together with Pekorin! Doughnuts are Pekorin's favorite food!"

– Ichika

Pekorin Donut — **Pekorin Doughnut**
Difficulty: ★☆☆

Pekorin Doughnut (ペコリンドーナツ, Pekorin Dōnatsu)^? is an animal sweet that first appeared in episode 7.

It is a doughnut made to resemble Pekorin. The top half of the doughnut is topped with strawberry-flavored chocolate coating, and Pekorin's face is drawn on with chocolate. Large mounds of whipped cream form the ears and tail.

(Recipe translated from Toei Animation's website)

(For eight doughnuts)

Doughnuts
Unsalted Butter	40g
Caster Sugar Ⓐ	70g
Egg (M), beaten	1 Tbsp
Milk	3 Tbsp
Salt	A small amount
Cake Flour Ⓐ	200g
Baking Powder Ⓐ	2 tsp
Oil for Frying	Appropriate amount

Decoration
Coating Chocolate (Strawberry)	150g
Chocolate Pen (Blue, Pink, White, Chocolate)	1 of each
Fresh Cream	100ml
Caster Sugar Ⓑ	2 tsp

Cherry Blossom Cake Daifuku[]

"This is a sweet that appears in Pretty Cure Dream Stars!, released on March 18^th!!!"

– Ichika

Cherry Blossom Daifuku — **Cherry Blossom Cake Daifuku**
Difficulty: ★★★＋

Cherry Blossom Cake Daifuku (サクラケーキだいふく, Sakura Kēki Daifuku)^? is an animal sweet that first appeared in Pretty Cure Dream Stars!.

It is a pink ichigo daifuku filled with cream, strawberries, and a thin layer of sponge cake. When cut open, the strawberries inside form the shape of a goldfish. The top of the daifuku is decorated with strawberries cut into the shape of tiny cherry blossom petals, and three dots of white cream that resemble a rabbit's head.

(Recipe translated from Toei Animation's website)

(For 6 pieces)

Sponge Cake (For one cake with a diameter of 12 cm)
Egg (M)	1
Caster Sugar Ⓐ	30g
Milk	1 tsp
Cake Flour	30g
Unsalted Butter, melted*	10g

Daifuku (Gyūhi)
Shiratamako	100g
Water	200ml
Caster Sugar Ⓑ	80g
Food Coloring	A small amount
Potato Starch	Appropriate amount

Decoration
Fresh Cream	200ml
Caster Sugar Ⓒ	1 Tbsp
Strawberries	12

*Note: Heat unsalted butter in the microwave or melt in a hot water bath.

Mofurun Cherry Blossom Muffin[]

"This is a sweet that appears in Pretty Cure Dream Stars!, released on March 18^th!!!"

– Ichika

Mofurun Muffin — **Mofurun Cherry Blossom Muffin**
Difficulty: ★★☆

Mofurun Cherry Blossom Muffin (モフルンさくらマフィン, Mofurun Sakura Mafin)^? is an animal sweet that first appeared in Pretty Cure Dream Stars!.

It is a muffin topped with a thick amount of strawberry cream. On top of the muffin is an image of Mofurun's face, made from ganache cream and decorated with chocolate.

(Recipe translated from Toei Animation's website)

Ingredients[]

(For 6 muffin molds with a diameter of 7 cm)

Muffins
Egg (M)	1
Light Brown Sugar	80g
Vegetable Oil	60g (about 70ml)
Plain Yogurt Ⓐ	50g
Milk Ⓐ	50ml
Cake Flour Ⓑ	120g
Baking Powder Ⓑ	1 tsp

Decoration
Ganache Cream
Fresh Cream Ⓐ	100ml
Chocolate Bar	25g
Strawberry Cream
Fresh Cream Ⓑ	100ml
Caster Sugar	½ Tbsp
Strawberry Powder*	1 Tbsp
Chocolate Pens (Pink, Blue, Chocolate, Yellow)	1 of each

*Note: Strawberry powder is freeze-dried strawberries in powder form.

Preparation[]

Bring the eggs and milk to room temperature.
Sift together Ⓑ.
Finely chop the chocolate bar.
Place paper cups in the muffin tin.
Preheat the oven to 170°C.

Directions[]

Step 1	Make the muffins. Put the egg in a bowl and beat with a whisk, then add the light brown sugar and mix. Gradually mix in the vegetable oil.
Step 2	Add in Ⓐ and mix until smooth, then sift in Ⓑ and mix together with a whisk.
Step 3	Spoon the batter evenly into paper cups in the muffin tin and bake the muffins in an oven preheated to 170°C for 20-25 minutes. Let cool on a cooling rack.
Step 4	Make the ganache cream. Put the fresh cream Ⓐ in a small saucepan and heat it.
Step 5	Just before it boils, turn off the heat, add the chocolate bar, and stir with a rubber spatula until melted. If it doesn't melt, turn the heat to low and stir until melted.
Step 6	Once it has cooled slightly, transfer to a container and chill thoroughly in the refrigerator.
Step 7	Make the strawberry cream. Put the caster sugar and strawberry powder in a bowl and mix well with a whisk. Add 2 Tbsp of hot water (not included in the Ingredients list) and mix well.
Step 8	Gradually mix in the fresh cream Ⓑ, place the bottom of the bowl on ice water, and whisk until stiff peaks form.
Step 9	Spoon strawberry cream onto the tops of the muffins from Step 3.
Step 10	Put the ganache cream from Step 6 in a separate bowl, place the bottom of the bowl on ice water, and whisk until stiff peaks form.
Step 11	Put the ganache cream into a piping bag fitted with a star-shaped tip.
Step 12	Pipe the ganache cream in a Mofurun shape on top of the muffins from Step 9.
Step 12	Ichika: "The key is to use a bamboo skewer to sketch out the Mofurun shape before piping!"
Step 13	Soak the chocolate pens in hot water and cut off the tips, and draw Mofurun's face: the ears (in pink), the eyes (in blue and yellow), and the nose and mouth (in chocolate).
Step 13	Ichika: "It's also OK to use store-bought muffins or cupcakes, and start with the decoration instructions from Step 4!"

Panda Cookies[]

"They are cookies made with all my heart, so that I can convey my feelings ♪"

– Ichika

Panda Cookie 2 — **Panda Cookies**
Difficulty: ★★★

Panda Cookies (パンダクッキー, Panda Kūkī)^? is an animal sweet that first appeared in episode 9.

It is a shortbread cookie cut into the shape of a panda's head and decorated with royal icing.

(Recipe translated from Toei Animation's website)

Ingredients[]

(For about 30 cookies)

Cookies
Unsalted Butter	100g
Powdered Sugar Ⓐ	80g
Egg yolk (M)	1
Cake Flour	200g

Decoration
Powdered Sugar Ⓑ	240g
Egg whites	40g
Food Coloring	A small amount

Preparation[]

Bring the butter to room temperature.
Sift the cake flour.
Make a panda cookie mold. ＊Click here for the printable template
Make the cornet for icing.
Line the baking sheet with parchment paper.

Directions[]

Step 1	Make the cookie dough. Put butter in a bowl, knead well with a rubber spatula until smooth, and add powdered sugar Ⓐ.
Step 2	Mix well with a whisk, add the egg yolk and mix well.
Step 3	Sift in the cake flour in two batches. Mix each time with a rubber spatula until the mixture is no longer powdery.
Step 4	Knead the cookie dough with your hands.
Step 5	Divide the cookie dough into 3 equal parts, flatten, wrap in plastic wrap, and let it rest in the refrigerator for at least 2 hours. (Resting makes the dough easier to handle.)
Step 6	Place the dough on a flat surface, sandwich it between plastic wrap, and use a rolling pin to roll it out to a thickness of 5 mm.
Step 6	Ichika: "If the dough is sticky, dust it with flour (Bread flour (not included in the Ingredients list) if you have it, or cake flour if you don't) before you work on it!"
Step 7	Place the panda cookie mold on top of the dough and cut out the dough with a knife along the mold. Cut out the rest of the dough with your favorite cookie cutters.
Step 7	Ichika: "Whenever you use a cookie cutter, put a small amount of bread flour (not included in the Ingredients list) on the cookie cutter so that the dough comes out cleanly!"
Step 8	Arrange the cookies on a baking sheet with some space between them. Bake in an oven preheated to 170°C for 15-20 minutes, then cool on a cooling rack.
Step 9	Make the icing. Put powdered sugar Ⓑ and egg whites in a bowl and mix with a rubber spatula.
Step 10	Beat with a hand mixer for about 5 minutes until stiff peaks form.
Step 11	Divide the icing into containers and add food coloring (gel or powder dissolved in a small amount of water) as desired, little by little with a bamboo skewer, to color it to your liking.
Step 11	Ichika: "You can use white without coloring it!"
Step 12	Divide each color of icing into two containers and adjust the consistency to two different levels, Thick and Thin, depending on the application:
Step 13	For the thick icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency until it falls off slowly when you lift the spoon.
Step 14	Spoon each color of thick icing into a prepared cornet, close the mouth and secure with tape. Use this when edging or drawing patterns.
Step 15	For the thin icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency so that it falls off smoothly when you lift the spoon.
Step 15	Ichika: "If the icing is too thin, it will drip, and if it is too thick, you won't be able to apply it smoothly! Adjust the consistency to make them easy to apply!"
Step 16	Ice the cookies. When painting a large area, use thick icing to mark the edges, then use thin icing to fill in.
Step 16	Ichika: "Use the tip of a toothpick for narrow areas and the handle of a small spoon for wide areas!"
Step 17	When putting dragée or decoration sugar on top, put it on before the icing is completely dry.
Step 18	Ice the panda cookies. Use white thick icing to mark the edges, then use the handle of a small spoon to fill in the area with white thin icing.
Step 19	Thoroughly dry the panda cookie icing base.
Step 19	Ichika: "If you want to draw more patterns on top of the icing, let it dry completely until it's safe to touch!"
Step 20	On the completely dried panda cookie, use pale purple thick icing to outline the ears and eyes, and draw the nose. Place pale purple thin icing inside the ear and eye patterns, and use the tip of a toothpick to fill them in.
Step 21	Dry the completed cookies for about a day.
Step 21	Ichika: "Even if the surface is hardened, it will take some time for the inside to dry completely! If you put the iced cookies in a bag or wrap them before they are completely dry, the icing will crumble, so be careful!"

Hedgehog Fruit Tart[]

"This is a fruit tart I made for the sweets festival! Yukari and Akira picked the fruit for me!"

– Ichika

Hedgehog Fruit Tart (ハリネズミフルーツタルト, Harinezumi Furūtsu Taruto)^? is an animal sweet that first appeared in episode 10.

It is a slice of a custard cream tart that is topped with whipped cream, green grapes, strawberries, and blueberries. A smiling hedgehog's face is drawn in chocolate on the small end of the slice.

(Recipe translated from Toei Animation's website)

Ingredients[]

(For one tart with a diameter of 18 cm)

Tart
Unsalted Butter Ⓐ	75g
Powdered Sugar	50g
Egg yolk (M) Ⓐ	1
Cake Flour Ⓐ	130g

Custard Cream
Egg yolks (M) Ⓑ	2
Caster Sugar Ⓑ	50g
Cake Flour Ⓑ	20g
Milk	180ml
Vanilla oil*	A small amount
Unsalted Butter Ⓑ	15g

Decoration
Fresh Cream	100ml
Caster Sugar Ⓒ	½ Tbsp
Grapes	18
Strawberries	12
Blueberries	12
Apricot Jam	50g
Dragée ＊Cachou	Appropriate amount
Chocolate Pen (Chocolate)	1

*Note: Vanilla oil is slightly different from vanilla extract.

Preparation[]

Bring the butter Ⓐ to room temperature.
Sift the cake flour.
Apply a thin layer of butter (not included in the Ingredients list) to the tart mold.

Directions[]

Step 1	Make the tart dough. Put butter Ⓐ in a bowl, knead well with a rubber spatula until smooth, and add powdered sugar.
Step 2	Mix well with a whisk. Add egg yolk Ⓐ and mix well.
Step 3	Sift in the cake flour Ⓐ in two batches. Mix each time with a rubber spatula until the mixture is no longer powdery.
Step 4	Knead the tart dough with your hands.
Step 5	Flatten the tart dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 2 hours. (Resting makes the dough easier to handle.)
Step 5	Ichika: "A round shape will make it easier to work with when stretching the dough!"
Step 6	Place the tart dough on a flat surface, sandwich it between plastic wrap, and use a rolling pin to roll it out slightly larger than the tart mold. The recommended thickness of the dough is 5mm.
Step 6	Ichika: "If the dough is sticky, dust it with flour (Bread flour (not included in the Ingredients list) if you have it, or cake flour if you don't) before you work on it!"
Step 7	Place the rolled-out dough over the mold, and use your fingers to spread the dough along the bottom and edges.
Step 8	To remove excess dough, roll a rolling pin over the mold.
Step 9	The tart dough will shrink when baked, so press the edges of the mold with your fingers so that the dough stretches and protrudes slightly from the mold. Poke holes in the bottom of the dough with a fork.
Step 10	Place the tart on a baking sheet, cover the tart with aluminum foil, and fill with weights. Bake in an oven preheated to 170°C for 15 minutes, then remove the weights (＊) and aluminum foil and bake for another 10-20 minutes.
Step 10	＊ Ichika: "Also called tart stones! To prevent the dough from swelling when baking tarts and pie crusts, put weights or tart stones inside and bake. You can also use rice, adzuki beans, soybeans, and other things!"
Step 11	The tart dough is done baking once it turns golden brown. Let it cool on a cooling rack while still in the mold.
Step 12	Make the custard cream. Put egg yolk Ⓑ and sugar Ⓑ in a bowl and mix with a whisk until it becomes whitish.
Step 13	Add cake flour Ⓑ and mix quickly with a whisk.
Step 14	Put the milk in a small saucepan and heat it over medium heat until it comes to a boil.
Step 15	Add the milk to the bowl from Step 13 while mixing.
Step 15	Ichika: "Add the warm milk little by little to prevent the yolk from curdling!
Step 16	Strain the custard through a sieve and return to the pan. Place the pan over medium heat and stir with a rubber spatula.
Step 17	When the custard thickens, reduce the heat to low and continue stirring from the bottom with a rubber spatula until the mixture is smooth and lump-free. Turn off the heat when it becomes glossy.
Step 18	Add vanilla oil and butter Ⓑ to the pan and mix, then transfer to a storage container. Cover the surface of the custard with plastic wrap, put the container on ice water to remove any heat, and then store it in the refrigerator to cool.
Step 18	Ichika: "Be sure to stick the plastic wrap tightly to the surface of the custard! It prevents not only drying but also stops water droplets from accumulating!"
Step 19	Place the tart shell from Step 11 on a tall can and remove it from the mold.
Step 20	Before using the custard cream, put it in a bowl and mix it with a rubber spatula to make it smooth, then put it in the tart shell.
Step 21	Make the whipped cream. Put fresh cream and sugar Ⓒ in a bowl, place the bottom of the bowl on ice water, and whisk until foamy. Spread it on top of the custard cream with a rubber spatula.
Step 22	Place grapes, strawberries, and blueberries on top of the whipped cream in order starting from the outside.
Step 23	Add an appropriate amount of puréed apricot jam and hot water to a pot, warm it, and brush it over the fruit.
Step 24	Cut the tart into 6 equal parts with a cake knife or kitchen knife warmed with hot water. Warm a chocolate pen, cut off the tip, and draw the hedgehog's eyes, nose and mouth on the tip of each piece of the tart. Sprinkle with dragée to finish.

Sheep Cupcake[]

"It's a cupcake I made with advice from the transfer student, Rio!"

– Ichika

The Sheep Cupcake (ヒツジカップケーキ, Hitsuji Kappukēkī)^? is an animal sweet that first appeared in episode 12.

It is a cupcake topped with whipped cream and marshmallows. In front of these toppings is half of a suzu castella, with a sheep's face drawn on with chocolate. A quarter of a suzu castella is placed on either side of the sheep's head, and each one is decorated with a chocolate swirl to resemble a ram's horns.

(Recipe translated from Toei Animation's website)

(For 6-8 muffin molds with a diameter of 7 cm)

Cupcakes
Eggs (M)	2
Caster Sugar Ⓐ	60g
Milk	2 tsp
Cake Flour	60g
Unsalted Butter, melted*	20g

Decoration
Fresh Cream	300ml
Caster Sugar Ⓑ	1½ Tbsp
Marshmallows	About 30g
Suzu Castella	6-8
Chocolate Pen (Chocolate)	1

*Note: Heat unsalted butter in the microwave or melt in a hot water bath.

Preparation[]

Bring the eggs to room temperature.
Sift the cake flour.
Place the muffin cups in the muffin tin.
Preheat the oven to 170°C.

Directions[]

Step 1	Make the cupcakes. Put eggs and sugar Ⓐ in a bowl and mix lightly with a hand mixer.
Step 2	Add water (not included in the Ingredients list) to a frying pan and heat it to about 50°C (when small bubbles start to form). Place the egg mixture from Step 1 in a hot water bath and beat with a hand mixer. When the egg mixture reaches body temperature (about 36°C), remove it from the hot water bath.
Step 2	Ichika: "The key is to warm the batter thoroughly in a hot water bath! If the temperature of the hot water bath is too high, it will harden, so be careful!"
Step 3	Beat with a hand mixer until it falls slowly from the whisk, and the batter overlaps to form a ribbon.
Step 3	Ichika: "Beat the warm batter even more! This is the key to making a fluffy sponge cake. If you don't whip it enough, it won't rise well."
Step 4	Add milk and mix well with a whisk. Sift in half of the cake flour and mix lightly with a rubber spatula until the flour is no longer visible.
Step 5	Sift in the remaining cake flour and mix well with a rubber spatula, cutting well from the bottom.
Step 6	Add the melted butter with a rubber spatula, and mix well from the bottom.
Step 7	Pour the batter into the muffin molds with a ladle until they are about 80% full.
Step 8	Bake the muffins in an oven preheated to 170°C for 20-25 minutes. They are done baking once their middles spring back when pushed. Remove from the muffin tin and let cool on a cooling rack.
Step 9	Make whipped cream. Put fresh cream and caster sugar Ⓑ in a bowl, place the bottom of the bowl on ice water and whisk until stiff peaks form.
Step 10	Put the cream into a piping bag fitted with a round tip, pipe the cream onto the top of each cupcake, and place the marshmallows on top.
Step 11	Warm a chocolate pen and cut off the tip. Cut a suzu castella in half and draw on the eyes and mouth of the sheep. Cut the remaining half of the suzu castella in half again and draw a spiral shape on each quarter.
Step 12	Place the face and horns made of suzu castella on the front of the piped cream.
Step 13	Put the remaining cream from Step 10 into a piping bag fitted with a star-shaped tip and pipe it onto the face of the sheep.

Flamingo Churros[]

"This is the sweet that appears in episode 13, 'No Way! Himari's Unexpected Debut!'"

– Ichika

Flamingo Churros (フラミンゴチュロス, Furamingo Churosu)^? is an animal sweet that first appeared in episode 13.

It is two churros shaped, stacked, and decorated in a way that resembles a flamingo. The flamingo's wing is covered with strawberry-flavored chocolate coating and colorful sprinkles. The churros are served with chocolate on the side, for dipping.

(Recipe translated from Toei Animation's website)

(For 6-8 servings)

Churros
Water	150ml
Unsalted Butter	15g
Caster Sugar	30g
Salt	¼ tsp
Cake Flour	120g
Eggs (M), beaten	1-2
Oil for Frying	Appropriate amount

Chocolate Dip
Chocolate Bar	50g
Milk	2 Tbsp

Decoration
Coating Chocolate (Strawberry)	50g
Chocolate Sprinkles	Appropriate amount
Chocolate Pen (Chocolate)	1

Dolphin Jelly[]

"This is the sweet that appears in episode 14, 'Rock n' Roll, Young Lady!'"

– Ichika

Dolphin Jelly (イルカゼリー, Iruka Zerī)^? is an animal sweet that first appeared in episode 14.

It is translucent blue jelly in the shape of a cup. Milk jelly cut into the shape of a dolphin can be seen inside of the blue jelly, which gives the impression of a dolphin swimming in the ocean. A shell border of whipped cream is piped around the bottom edge of the blue jelly, and there is another swirl of whipped cream on top.

(Recipe translated from Toei Animation's website)

Poodle Chocolate Cake[]

"This is the sweet that appears in episode 15, 'It's Because Of Love! The Furious Cure Chocolat!'"

– Ichika

Poodle Chococake — **Poodle Chocolate Cake**
Difficulty: ★★★

Poodle Chocolate Cake (プードルチョコケーキ, Pūdoru Choko Kēki)^? is an animal sweet that first appeared in episode 15.

It is a chocolate cake made into the shape of a poodle and decorated all over with ganache cream. The poodle's face is decorated with chocolate and chocolate candies. Two additional small swirls of ganache cream resemble front legs, and between them is a third swirl for a collar. The collar is topped with a strawberry.

(Recipe translated from Toei Animation's website)

(For one cake with a diameter of 12 cm)

Chocolate Sponge Cake
Eggs (M)		About 75g
Caster Sugar		45g
Milk		1 Tbsp
Ⓐ	Cake Flour	35g
Ⓐ	Cocoa Powder	1 tsp

Ganache Cream
Fresh Cream	300ml
Dark Chocolate	75g

Topping
Chocolate Candies	3
Chocolate Pen (Chocolate, Pink)	1 of each
Strawberry	1

Preparation[]

Bring the eggs to room temperature.
Sift the Ⓐ ingredients.
Line the mold with parchment paper (cut the sides of the parchment paper 3-4cm higher than the mold) and preheat the oven to 170°C.
Finely chop the chocolate bar.

Directions[]

Step 1	Make the chocolate sponge cake. Put the egg in a bowl and beat it lightly, then add the caster sugar and mix lightly with a hand mixer.
Step 2	Add water (not included in the Ingredients list) to a frying pan and heat it to about 50°C (when small bubbles start to form). Place the egg mixture from Step 1 in a hot water bath and beat with a hand mixer. When the egg mixture reaches body temperature (about 36°C), remove it from the hot water bath.
Step 2	Ichika: "The key is to warm the batter thoroughly in a hot water bath! If the temperature of the hot water bath is too high, it will harden, so be careful!"
Step 3	Beat with a hand mixer until it falls slowly from the whisk, and the batter overlaps to form a ribbon.
Step 3	Ichika: "Beat the warm batter even more! This is the key to making a fluffy sponge cake. If you don't whip it enough, it won't rise well!"
Step 4	Add milk and mix well with a whisk.
Step 5	Sift in the Ⓐ ingredients in two batches. Mix each time with a rubber spatula, cutting well from the bottom.
Step 5	Ichika: "The fat in the cocoa will cause the bubbles to collapse easily, so mix quickly!"
Step 6	Pour the batter into the mold, lift the mold with both hands to a height of 10-20cm, and gently drop it once to remove air bubbles.
Step 7	Place in an oven preheated to 170°C and bake for about 20 minutes. It is done baking once the middle springs back when pushed. With the parchment paper still on, place it on a cooling rack to cool. (To save it for later: With the parchment paper still on, wrap the sponge cake in plastic wrap and store it in the refrigerator.)
Step 8	Make the ganache cream. Put the fresh cream in a saucepan and heat it.
Step 9	Just before it boils, turn off the heat, add the chocolate bar, and stir with a rubber spatula until melted (If it doesn't melt, turn the heat to low and stir until melted).
Step 10	Once it has cooled slightly, transfer to a container and chill thoroughly in the refrigerator.
Step 11	Remove the parchment paper from the chocolate sponge cake and slice it into thirds.
Step 11	Ichika: "If you poke it with toothpicks, it's easier to slice straight!"
Step 12	Cut an oval out of one of the slices of chocolate sponge cake to create the mouth. Use a knife to cut ears out of the remaining sponge cake pieces.
Step 13	Put the chilled ganache cream from Step 10 in a bowl, place the bottom of the bowl on ice water and whisk until stiff peaks form.
Step 14	Spread cream on top of the chocolate sponge cake from Step 11, then stack another layer on top.
Step 14	Ichika: "The finished cake cannot be moved, so make the finishing touches on the plate the cake will be served from!"
Step 15	Spread a thin layer of cream from Step 13 onto the oval chocolate sponge cake from Step 12, and stack it on Step 14. Then, place both of the ears on either side of the sponge cake.
Step 16	Put the ganache cream into a piping bag fitted with a star-shaped tip, and pipe the cream vertically everywhere except for the ears.
Step 17	Put the remaining cream into a piping bag fitted with a basketweave piping tip. While moving the piping bag in a wavy motion, pipe out the hair for the ears.
Step 18	Place chocolate candies on top of where the eyes and nose are located.
Step 19	Soak the chocolate pens in hot water, cut off the tips, and draw the mouth (in chocolate) and the tongue (in pink).
Step 20	Pipe the cream with the star-shaped tip from Step 16 in three places, for the collar and both front legs. Place a strawberry on the center collar part.

Video[]

【アニマルスイーツレシピ】プードルチョコケーキのデコレーション_～「キラキラ☆プリキュアアラモード」第15話より～ — 【アニマルスイーツレシピ】プードルチョコケーキのデコレーション～「キラキラ☆プリキュアアラモード」第15話より～

Beluga Whale Strawberry Daifuku[]

"This is the sweet that appears in episode 16, 'The Dangerous Fast Approach! Yukari and Rio!'"

– Ichika

White Whale Strawberry Daifuku Cake — **Beluga Whale Strawberry Daifuku**
Difficulty: ★☆☆

Beluga Whale Strawberry Daifuku (シロイルカいちごだいふく, Shiro Iruka Ichigo Daifuku)^? is an animal sweet that first appeared in episode 16.

It is a white daifuku that resembles a beluga whale with a strawberry in its mouth. The whale's eyes are drawn on with chocolate.

(Recipe translated from Toei Animation's website)

(For 6 pieces)

Daifuku (Gyūhi)
Shiratamako	100g
Water	200ml
Caster Sugar	80g
Potato Starch	Appropriate amount (about 100g)

Decoration
Filling ＊your preference	300g
Strawberries	6
Chocolate Pen (Chocolate)	1

Rabbit Cookies[]

"This is the sweet that appears in episode 17, 'The Final Experiment! Cure Whip Can't Transform!'"

– Ichika

Rabbit Cookies (ウサギクッキー, Usagi Kūki)^? is an animal sweet that first appeared in episode 17.

It is a cookie cut into the shape of a rabbit's head and decorated with royal icing.

(Recipe translated from Toei Animation's website)

(For about 30 cookies)

Cookies
Unsalted Butter	100g
Powdered Sugar Ⓐ	80g
Egg yolk (M)	1
Cake Flour	200g

Decoration
Powdered Sugar Ⓑ	240g
Egg whites	40g
Food Coloring	A small amount
Chocolate Pen (Chocolate)	1

Preparation[]

Bring the butter to room temperature.
Sift the cake flour.
Make a rabbit cookie mold. ＊Click here for the printable template
Make the cornet for icing.
Line the baking sheet with parchment paper.

Directions[]

Step 1	Make the cookie dough. Put butter in a bowl, knead well with a rubber spatula until smooth, and add powdered sugar Ⓐ.
Step 2	Mix well with a whisk, add the egg yolk and mix well.
Step 3	Sift in the cake flour in two batches. Mix each time with a rubber spatula until the mixture is no longer powdery.
Step 4	Knead the cookie dough with your hands.
Step 5	Divide the cookie dough into 3 equal parts, flatten, wrap in plastic wrap, and let it rest in the refrigerator for at least 2 hours.
Step 5	Ichika: "Resting makes the dough easier to work with!"
Step 6	Place the dough on a flat surface, sandwich it between plastic wrap, and use a rolling pin to roll it out to a thickness of 5 mm.
Step 6	Ichika: "If the dough is sticky, dust it with flour (Bread flour (not included in the Ingredients list) if you have it, or cake flour if you don't) before you work on it!"
Step 7	Place the rabbit cookie mold on top of the dough and cut out the dough with a knife along the mold. Cut out the rest of the dough with your favorite cookie cutters.
Step 7	Ichika: "Whenever you use a cookie cutter, put a small amount of bread flour (not included in the Ingredients list) on the cookie cutter so that the dough comes out cleanly!"
Step 8	Arrange the cookies on a baking sheet with some space between them. Bake in an oven preheated to 170°C for 15-20 minutes, then cool on a cooling rack.
Step 9	Make the icing. Put powdered sugar Ⓑ and egg whites in a bowl and mix with a rubber spatula.
Step 10	Beat with a hand mixer for about 5 minutes until stiff peaks form.
Step 11	Divide the icing into containers and add food coloring (gel or powder dissolved in a small amount of water) as desired, little by little with a bamboo skewer, to color it to your liking.
Step 11	Ichika: "You can use white without coloring it!"
Step 12	Divide each color of icing into two containers and adjust the consistency to two different levels, Thick and Thin, depending on the application:
Step 13	For the thick icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency until it falls off slowly when you lift the spoon.
Step 14	Spoon each color of thick icing into a prepared cornet, close the mouth and secure with tape. Use this when edging or drawing patterns.
Step 15	For the thin icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency so that it falls off smoothly when you lift the spoon.
Step 15	Ichika: "If the icing is too thin, it will drip, and if it is too thick, you won't be able to apply it smoothly! Adjust the consistency to make them easy to apply!"
Step 16	Ice the cookies. When painting a large area, use thick icing to mark the edges, then use thin icing to fill in.
Step 16	Ichika: "Use the tip of a toothpick for narrow areas and the handle of a small spoon for wide areas!"
Step 17	When putting dragée or decoration sugar on top, put it on before the icing is completely dry.
Step 18	Ice the rabbit cookies. Use white thick icing to mark the edges, then use the handle of a small spoon to fill in the area with white thin icing.
Step 19	Thoroughly dry the rabbit cookie icing base.
Step 19	Ichika: "If you want to draw more patterns on top of the icing, let it dry completely until it's safe to touch!"
Step 20	On the completely dried rabbit cookie, use light pink thick icing to outline the ears. Place light pink thin icing inside the ears, and use the tip of a toothpick to fill them in.
Step 21	Thoroughly dry the rabbit cookie icing base.
Step 22	On the completely dried rabbit cookie, use dark pink thick icing to outline the ribbon. Place dark pink thin icing inside the ribbon, and use the tip of a toothpick to fill them in.
Step 23	Soak the chocolate pen in hot water, cut off the tip, and draw the eyes and nose.
Step 24	Dry the completed cookies for about a day.
Step 24	Ichika: "Even if the surface is hardened, it will take some time for the inside to dry completely! If you put the iced cookies in a bag or wrap them before they are completely dry, the icing will crumble, so be careful!"

Video[]

【アニマルスイーツレシピ】ウサギクッキーのデコレーション_～「キラキラ☆プリキュアアラモード」第17話より～ — 【アニマルスイーツレシピ】ウサギクッキーのデコレーション～「キラキラ☆プリキュアアラモード」第17話より～

Pegasus Parfait[]

"It's a new Pretty Cure sweet! Look forward to when it will appear!"

– Ichika

Pegasus Parfait (ペガサスパフェ, Pegasasu Pafe)^? is an animal sweet that first appeared in episode 23. Ciel can use it to transform into her Pretty Cure form, Cure Parfait.

It is a parfait made to resemble a pegasus, with a pear for its head and a melon slice for its mane. The pegasus' wing is a waffle decorated with stripes of chocolate in multiple colors. The pegasus is surrounded by orange slices, strawberries, and fruit jam. It rests on a bed of whipped cream and scoops of vanilla ice cream.

(Recipe translated from Toei Animation's website)

Giraffe Mille Crêpes[]

"This is the sweet that appears in episode 18, 'The Lady of Rumours is the Strong Enemy, Bibury!'"

– Ichika

Giraffe Mille Crepe — **Giraffe Mille Crêpes**
Difficulty: ★☆☆

Giraffe Mille Crêpes (キリンミルクレープ, Kirin Miru Kurēpu)^? is an animal sweet that first appeared in episode 18.

A crêpe cake made with alternating layers of crêpes and whipped cream. The crêpe cake is cut into the shape of a giraffe's head and colored with coffee syrup in certain areas. On one side of the giraffe's head is a large dollop of whipped cream decorated with two mint leaves.

(Recipe translated from Toei Animation's website)

Bear Pancakes[]

"This is the sweet that appears in episode 20, 'Wanting to Mix It All Up! Ichika and Ciel!'"

– Ichika

Bear Pancakes (くまパンケーキ, Kuma Pankēki)^? is an animal sweet that first appeared in episode 20.

It is a stack of three pancakes in the shape of a bear's head. A large mound of whipped butter forms the bear's muzzle, and its eyes are drawn with dots of chocolate. A smaller swirl of whipped butter rests near one of the bear's ears.

(Recipe translated from Toei Animation's website)

(For 6-7 pancakes with a diameter of 10 cm)

Pancakes
Eggs (M)	2
Caster Sugar	40g
Milk Ⓐ	150ml
Salad oil*	2 Tbsp
Salt	A small amount
Cake Flour	200g
Baking Powder	2 tsp

Decoration
Butter ＊Salted or Unsalted	100g
Milk Ⓑ	50ml
Chocolate Pens (Chocolate, Pink)	1 of each
Strawberries	Desired amount
Honey	Desired amount

*Note: Salad oil is a type of vegetable oil.

Pekorin Mousse Cake[]

"This is the sweet that appears in episode 21, 'What!? The True Form of Ciel Is Revealed!'"

– Ichika

Pekorin Mousse Cake (ペコリンムースケーキ, Pekorin Mūsu Kēki)^? is an animal sweet that first appeared in episode 21.

It is a charlotte cake surrounded by ladyfingers and filled with strawberry yogurt mousse. On top of the cake, pink and white whipped cream form the shape of Pekorin's head. Her face is drawn with chocolate, the pink spheres of her hairstyle are strawberry-flavored chocolate candies, and her bib is made of several thin strawberry slices.

(Recipe translated from Toei Animation's website)

(For one 15cm springform pan)

Strawberry Yogurt Mousse
Ladyfingers	About 20
Water	2 Tbsp
Powdered Gelatin	5g
Strawberries	120g
Plain Yogurt	100g
Caster Sugar Ⓐ	40g
Lemon Juice	2 tsp
Fresh Cream Ⓐ	50ml

Decoration
Fresh Cream Ⓑ	150ml
Caster Sugar Ⓑ	1 Tbsp
Food Coloring (Red)	A small amount
Chocolate Pens (Pink, Blue, White)	1 of each
Strawberry Chocolate Candy	Appropriate amount
Strawberries	1-2

Kirarin Cookies[]

"This is a sweet that appears in KiraKira☆Pretty Cure A La Mode: Crispy! The Mille-feuille of Memories!, released on Saturday, October 28^th!!!"

– Ichika

Kirarin Cookies (キラリンクッキー, Kirarin Kukkī)^? is an animal sweet that first appeared in the Petit ☆ Dream Stars! Let's・La・Cookin'? Showtime! short.

It is a cookie cut into the shape of Kirarin's head and decorated with royal icing.

(Recipe translated from Toei Animation's website)

(For about 20 cookies)

Cookies
Unsalted Butter	100g
Powdered Sugar Ⓐ	80g
Egg yolk (M)	1
Cake Flour	200g

Decoration
Powdered Sugar Ⓑ	250g
Egg whites	40g
Food Coloring	A small amount

Preparation[]

Bring the butter to room temperature.
Sift the cake flour.
Make the cornet for icing.
Line the baking sheet with parchment paper.

Directions[]

Step 1	Make the cookie dough. Put butter in a bowl, knead well with a rubber spatula until smooth, and add powdered sugar Ⓐ.
Step 2	Mix well with a whisk, add the egg yolk and mix well.
Step 3	Sift in the cake flour in two batches. Mix each time with a rubber spatula until the mixture is no longer powdery.
Step 4	Knead the cookie dough with your hands.
Step 5	Divide the cookie dough into 3 equal parts, flatten, wrap in plastic wrap, and let it rest in the refrigerator for at least 2 hours.
Step 5	Ichika: "Resting makes the dough easier to work with!"
Step 6	Place the dough on a flat surface, sandwich it between plastic wrap, and use a rolling pin to roll it out to a thickness of 5 mm.
Step 6	Ichika: "If the dough is sticky, dust it with flour (Bread flour (not included in the Ingredients list) if you have it, or cake flour if you don't) before you work on it!"
Step 7	Place the mold into the dough. Cut out the rest of the dough with your favorite cookie cutters.
Step 7	Ichika: "Whenever you use a cookie cutter, put a small amount of bread flour (not included in the Ingredients list) on the cookie cutter so that the dough comes out cleanly!"
Step 8	Arrange the cookies on a baking sheet with some space between them. Bake in an oven preheated to 170°C for 15-20 minutes, then cool on a cooling rack.
Step 9	Make the icing. Put powdered sugar Ⓑ and egg whites in a bowl and mix with a rubber spatula.
Step 10	Beat with a hand mixer for about 5 minutes until stiff peaks form. The icing should be firm enough that it does not fall off the blades of the hand mixer.
Step 11	Divide the icing into containers and add food coloring (gel or powder dissolved in a small amount of water) as desired, little by little with a bamboo skewer, to color it to your liking. Adjust the consistency of each color to make it either thick or thin, depending on its application.
Step 11	Ichika: "You can use white without coloring it!"
Step 12	For piping, use the icing as it is. Set a star-shaped tip in a piping bag and spoon the pink icing into it.
Step 13	For the thick icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency until it falls off slowly when you lift the spoon.
Step 14	Spoon each color of thick icing into a prepared cornet, close the mouth and secure with tape. Use this when edging or drawing patterns.
Step 15	For the thin icing, add a few drops of water to one portion of the icing that was divided in Step 12 and mix it with a spoon. Adjust the consistency so that it falls off smoothly when you lift the spoon.
Step 15	Ichika: "If the icing is too thin, it will drip, and if it is too thick, you won't be able to apply it smoothly! Adjust the consistency to make them easy to apply!"
Step 16	Ice the cookies. When painting a large area, use thick icing to mark the edges, then use thin icing to fill in. Let dry until the icing is completely set.
Step 16	Ichika: "Use the tip of a toothpick for narrow areas and the handle of a small spoon for wide areas!"
Step 17	Ice the Kirarin cookies. Use pale yellow thick icing to mark the edges, then use the handle of a small spoon to fill in the area with pale yellow thin icing.
Step 18	Thoroughly dry the Kirarin cookie icing base.
Step 18	Ichika: "If you want to draw more patterns on top of the icing, let it dry completely until it's safe to touch!"
Step 19	Once the icing is completely dry, pipe the pink icing from Step 12 to form the ears on top of Kirarin's head.
Step 19	Ichika: "When layering the icing, wait until it's completely set and dry!"
Step 20	Pipe the pink icing from Step 12 to form the bangs on Kirarin's forehead.
Step 20	Ichika: "Before the icing dries, put Kirakiraru on top of Kirarin's head to stick it on!"
Step 21	For Kirarin's face, use blue thick icing to draw the eyes and eyelashes, and let dry.
Step 22	Once the icing is completely dry, apply light yellow thick icing to the cheeks, use pink thick icing to draw the nose and mouth, and then let dry.
Step 22	Ichika: "Be careful not to touch the wet parts!"
Step 23	Once the icing is completely dry, draw stars in Kirarin's eyes with white thick icing.
Step 24	Allow the completed cookies to dry for about a day.
Step 24	Ichika: "Even if the surface is hardened, it will take some time for the inside to dry completely! If you put the iced cookies in a bag or wrap them before they are completely dry, the icing will crumble, so be careful!"

Memory Mille-Feuille[]

"This is a sweet that appears in KiraKira☆Pretty Cure A La Mode: Crispy! The Mille-feuille of Memories!, released on Saturday, October 28^th!!!"

– Ichika

Memoire Mille-feuille — **Memory Mille-Feuille**
Difficulty: ★★★

Memory Mille-Feuille (メモワールミルフィーユ, Memowāru Miru Fīyu)^? is an animal sweet that first appeared in the KiraKira☆Pretty Cure A La Mode movie.

It is a mille-feuille cake shaped like a pair of wings and layered with strawberry buttercream and custard cream. All six Cures' animal shapes can be seen in the dusting of strawberry powdered sugar on top. Between the wings is also a large dollop of whipped cream.

(Recipe translated from Toei Animation's website)

Baby Bird Cupcake[]

"This is the sweet that appears in episode 24, 'The Transfer Student is the Fairy, Kirarin!?'"

– Ichika

Nestling Cupcake — **Baby Bird Cupcake**
Difficulty: ★★☆

Baby Bird Cupcake (コトリカップケーキ, Kotori Kappukēki)^? is an animal sweet that first appeared in episode 24.

It is a cupcake topped with three colors of cream: A base of cocoa cream, matcha cream which resembles foliage, and pink cream which makes the shape of a bird's nest. In the center of the bird's nest are several baby birds, made of Jordan almonds decorated with chocolate.

(Recipe translated from Toei Animation's website)

(For 6 muffin molds with a diameter of 7 cm)

Cupcakes
Unsalted Butter Ⓐ		60g
Caster Sugar		80g
Salt		A small amount
Egg (M), beaten		1
Ⓐ	Cake Flour	120g
Ⓐ	Baking Powder	1 tsp
Milk		70ml

Butter Cream
Egg whites	100g
Powdered Sugar	130g
Unsalted Butter Ⓑ	200g
Cocoa Powder	4 Tbsp
Matcha	1 tsp
Hot Water	2 tsp
Food Coloring (Red)	A small amount

Decoration
Dragée (Pink, Yellow, Blue) ＊Jordan almonds	6 of each
Chocolate Pen (Chocolate, Yellow)	1 of each

Preparation[]

Bring the butter Ⓐ and Ⓑ, eggs, and milk to room temperature.
Sift the Ⓐ ingredients.
Place cups in the mold.
Preheat the oven to 170°C.

Directions[]

Step 1	Make the cupcakes. Put butter Ⓐ in a bowl and mix with a rubber spatula. Once the butter is smooth, add the caster sugar and salt. Beat with either a whisk or hand mixer until pale.
Step 2	Gradually mix in the beaten egg.
Step 2	Ichika: "If you add it all at once, the batter will separate! Add it little by little."
Step 3	Sift in half of the Ⓐ ingredients and mix. Add half of the milk and mix with a rubber spatula until smooth.
Step 4	Sift in the remaining Ⓐ ingredients, add the remaining milk, and mix.
Step 5	Add the batter evenly into the cups, bake the cupcakes in an oven preheated to 170°C for 25-30 minutes, and let cool on a cooling rack.
Step 6	Make the buttercream. Put egg whites and powdered sugar in a bowl and mix lightly with a whisk.
Step 7	Boil water (not included in the Ingredients list) in a frying pan, place the egg mixture from Step 6 in a hot water bath, and stir continuously with a whisk until it reaches 60°C.
Step 8	Remove the egg mixture from the hot water bath, then whisk with a hand mixer for about 5 minutes until the meringue becomes stiff and glossy.
Step 9	Mix the softened Butter Ⓑ with a spoon and then, one tablespoon at a time, add 2-3 Tbsp to the bowl. Mix well with a hand mixer.
Step 9	Ichika: "Make sure to add the softened butter little by little. Otherwise, the cream will separate!"
Step 10	Set aside half of the cream. Divide the remainder in half again and separate into two bowls.
Step 11	Add matcha dissolved in hot water to the cream half that was set aside, and mix with a rubber spatula.
Step 12	Add cocoa to ¼ of the cream and mix with a rubber spatula.
Step 13	With the tip of a bamboo skewer, add food coloring (gel or powder dissolved in a small amount of water) to the remaining cream and mix to color it pink.
Step 14	Once you have made the three colors of buttercream, first spread the cocoa cream from Step 12 onto each cupcake from Step 5.
Step 15	Put the matcha cream from Step 11 into a piping bag fitted with a round tip, and pipe the cream onto the top of the cupcake.
Step 16	Put the pink cream from Step 13 into a piping bag fitted with a drop flower tip and pipe flowers onto the top of the cupcake.
Step 16	Ichika: "Even if you don't have a piping tip for drop flowers, it's OK if you use a star-shaped tip to pipe the flowers!"
Step 17	Soak the chocolate pens in hot water, cut off the tips, and on each dragée draw the baby bird's eyes (in chocolate) and beak (in yellow). Let dry.
Step 17	Ichika: "Use the tip of a bamboo skewer and drawing will be easier!" "Dragées are almonds coated in sugar that is pink, yellow, blue, and so on. Almonds, which grow in large quantities from a single tree, have long been used for celebratory sweets in Europe as a symbol of happiness!"
Step 18	Place the three baby birds in a line in the center of the cupcake's flowers from Step 16.

Penguin Shaved Ice[]

"This is the sweet that appears in episode 26, 'Summer! The Beach! KiraPati's Drifting Story!'"

– Ichika

Penguin Shaved Ice (ペンギンかきごおり, Pengin Kakigoori)^? is an animal sweet that first appeared in episode 26.

(Recipe translated from Toei Animation's website)

(Per Penguin Shaved Ice)

Shaved Ice
Water	Appropriate amount
Caster Sugar	Appropriate amount

Decoration
Shaved Ice Syrup (Blue)	Appropriate amount
Vanilla Ice Cream	Appropriate amount
Marron Glacé	Appropriate amount
Chocolate Pens (Chocolate, White)	1 of each

Whale Gummy[]

"This is the sweet that appears in episode 27, 'A Blazing Live Battle! Aoi VS Misaki!'"

– Ichika

Whale Gummy (クジラグミ, Kujira Gumi)^? is an animal sweet that first appeared in episode 27.

(Recipe translated from Toei Animation's website)

Chick Cake Pops[]

"This is the sweet that appears in episode 28, 'Make It Rise! Himari's Great Sweets Experiment!'"

– Ichika

Chick Cake Pops (ひよこケーキポップ, Hiyoko Kēkipoppu)^? is an animal sweet that first appeared in episode 28.

(Recipe translated from Toei Animation's website)

Kangaroo Cupcake[]

"This is the sweet that appears in episode 32, 'With 6 Shining Personalities! Kirakiraru Creamer!'"

– Ichika

Kangaroo Cupcake (カンガルーカップケーキ, Kangarū Kappukēki)^? is an animal sweet that first appeared in episode 32.

(Recipe translated from Toei Animation's website)

(For 6 muffin molds with a diameter of 7 cm)

Cupcakes
Unsalted Butter Ⓐ		60g
Caster Sugar Ⓐ		80g
Salt		A small amount
Egg (M), beaten		1
Ⓐ	Cake Flour	120g
Ⓐ	Baking Powder	1 tsp
Milk		70ml

Butter Cream
Egg whites	100g
Powdered Sugar	130g
Unsalted Butter Ⓑ	200g
Cocoa Powder	4 tsp
Mango Powder	3 Tbsp

Decoration
Chocolate Pen (Chocolate)	1
Decoration Sugar	Appropriate amount

Preparation[]

Bring the butter Ⓐ and Ⓑ, eggs, and milk to room temperature.
Sift the Ⓐ ingredients.
Place cups in the mold.
Preheat the oven to 170°C.

Directions[]

Step 1	Make the cupcakes. Put butter Ⓐ in a bowl and mix with a rubber spatula. Once the butter is smooth, add the caster sugar and salt. Beat with either a whisk or hand mixer until pale.
Step 2	Gradually mix in the beaten egg.
Step 2	Ichika: "If you add it all at once, the batter will separate! Add it little by little."
Step 3	Sift in half of the Ⓐ ingredients and mix. Add half of the milk and mix with a rubber spatula until smooth.
Step 4	Sift in the remaining Ⓐ ingredients, add the remaining milk, and mix.
Step 5	Add the batter evenly into the cups, bake the cupcakes in an oven preheated to 170°C for 25-30 minutes, and let cool on a cooling rack.
Step 6	Make the buttercream. Put egg whites and powdered sugar in a bowl and mix lightly with a whisk.
Step 7	Boil water (not included in the Ingredients list) in a frying pan, place the bowl with the egg mixture from Step 6 in a hot water bath, and stir continuously with a whisk until it reaches 60°C.
Step 8	Remove the egg mixture from the hot water bath, then whisk with a hand mixer for about 5 minutes until the meringue becomes stiff and glossy.
Step 9	Mix the softened Butter Ⓑ with a spoon and then, one tablespoon at a time, add 2-3 Tbsp to the bowl. Mix well with a hand mixer.
Step 9	Ichika: "Make sure to add the softened butter little by little. Otherwise, the cream will separate!"
Step 10	In a separate bowl, set aside ¼ of the cream, add the cocoa, and mix with a spoon.
Step 11	Add the mango powder to the remaining cream and mix with a rubber spatula. Now you have made two colors of buttercream.
Step 12	Put the mango cream into a piping bag fitted with a large round tip and pipe a spiral onto the top of each muffin from Step 5.
Step 13	Put the cocoa cream into a piping bag fitted with a small round tip and pipe to form the faces, ears, arms, and tails of the parent and child Kangaroos.
Step 14	Dip your fingertips in water and use them to smooth the surface of the kangaroo's faces. Use a bamboo skewer to draw designs on the faces, ears, and arms.
Step 15	Soak the chocolate pen in hot water, cut off the tip, and draw each kangaroo's eyes and nose with chocolate.
Step 16	Put decoration sugar on top of the cream on the kangaroo cupcakes.

Hamster Pumpkin Pudding[]

"This is the sweet that appears in episode 37, 'Salut! Ciel Is Going Back To France!?'"

– Ichika

Hamster Pumpkin Pudding (ハムスターパンプキンプリン, Hamusutā Panpukin Purin)^? is an animal sweet that first appeared in episode 37.

(Recipe translated from Toei Animation's website)

Sweets Castle[]

"This is the sweet that appears in episode 40, 'Let's・La・Get Changed! The Sweets Castle Is Ready To Serve!'"

– Ichika

Sweets Castle (スイーツキャッスル, Suītsu Kyassuru)^? is an animal sweet that first appeared in episode 40. It can be used by the Cures, along with the Kirakiraru Creamer, to transform into A La Mode Style and perform their group attack Fantastic Animale!.

It is a gingerbread house with a chimney made of whipped cream topped with a strawberry. Its roof is decorated with gummies and cookies in each of the six Cures' respective colors.

(Recipe translated from Toei Animation's website)

Polar Bear Bûche de Noël[]

"This is the sweet that appears in episode 45, 'Farewell Yukari! Exciting✩Sweets Christmas!'"

– Ichika

White Bear Buche de Noel — **Polar Bear Bûche de Noël**
Difficulty: ★★★

Polar Bear Bûche de Noël (しろくまブッシュドノエル, Shirokuma Busshu Do Noeru)^? is an animal sweet that first appeared in episode 45.

(Recipe translated from Toei Animation's website)

Rabbit Heart Cake[]

"This is the sweet that appears in episode 46, 'Noir's Grand Battle! The Smiles That Disappeared On A Birthday!'"

– Ichika

Rabbit's Heart Cake — **Rabbit Heart Cake**
Difficulty: ★★★＋

Rabbit Heart Cake (うさぎのハートケーキ, Usagi No Hāto Kēki)^? is an animal sweet that first appeared in episode 46.

(Recipe translated from Toei Animation's website)

Ingredients[]

(For cakes with a diameter of 18 cm and 12 cm, one of each)

Sponge Cake (for the bottom layer)
Eggs (M)	3
Caster Sugar Ⓐ	90g
Milk	1 Tbsp
Cake Flour	180g
Unsalted Butter, melted*	30g

Sponge Cake (for the top layer)
Egg (M)	1
Caster Sugar 🅐	30g
Milk	1 tsp
Cake Flour	60g
Unsalted Butter, melted*	10g

Raspberry Cream
Fresh Cream	600ml
Caster Sugar Ⓑ	6 Tbsp
Raspberry Purée	150ml

Decoration
Strawberries ＊As small as possible	About 600g
Chocolate Pen (Chocolate)	1

*Note: Heat unsalted butter in the microwave or melt in a hot water bath.

Preparation[]

Bring the eggs to room temperature.
Sift the cake flour.
Line the mold with parchment paper.
Preheat the oven to 170°C.

We will make two sponge cakes (large and small)! Measure out the ingredients beforehand!

Directions[]

Step 1	Make the bottom layer of sponge cake. Put eggs and sugar Ⓐ in a bowl and mix lightly with a hand mixer.
Step 1	Ichika: "Be careful not to confuse it with the ingredients for the top layer of sponge cake!"
Step 2	Add water (not included in the Ingredients list) to a frying pan and heat it to about 50°C (when small bubbles start to form). Place the egg mixture from Step 1 in a hot water bath and beat with a hand mixer. When the egg mixture reaches body temperature (about 36°C), remove it from the hot water bath.
Step 2	Ichika: "Warm the batter thoroughly in a hot water bath! If the temperature of the hot water bath is too high, it will harden, so be careful!"
Step 3	Beat with a hand mixer until it falls slowly from the whisk, and the batter overlaps to form a ribbon.
Step 3	Ichika: "Beat the warm batter even more! This is the key to making a fluffy sponge cake. If you don't whip it enough, it won't rise well."
Step 4	Add milk and mix well with a whisk. Sift in half of the cake flour and mix lightly with a rubber spatula until the flour is no longer visible.
Step 4	Ichika: "Sometimes I get too excited and mix too much, but please don't mix too much!"
Step 5	Sift in the remaining cake flour and mix well with a rubber spatula, cutting well from the bottom.
Step 6	Add the melted butter with a rubber spatula, and mix well from the bottom.
Step 7	Pour the batter into an 18 cm mold, lift the mold to a height of 10-20cm, and gently drop it once to remove air bubbles. Place in an oven preheated to 170°C and bake for 20-25 minutes. It is done baking once the middle springs back when pushed. With the parchment paper still on, place the sponge cake upside-down on a cooling rack to cool.
Step 8	Make the top layer of sponge cake. Put eggs and sugar 🅐 in a bowl and mix lightly with a hand mixer.
Step 9	Put water (not included in the Ingredients list) in a frying pan and heat it to about 50°C (when small bubbles start to form). Place the egg mixture from Step 8 in a hot water bath and beat with a hand mixer. When the egg mixture reaches body temperature (about 36°C), remove it from the hot water bath.
Step 10	Beat with a hand mixer until it falls slowly from the whisk, and the batter overlaps to form a ribbon.
Step 11	Add milk and mix well with a whisk. Sift in half of the cake flour and mix lightly with a rubber spatula until the flour is no longer visible.
Step 12	Sift in the remaining cake flour and mix well with a rubber spatula, cutting well from the bottom.
Step 13	Add the melted butter with a rubber spatula, and mix well from the bottom.
Step 14	Pour the batter into an 12 cm mold, lift the mold to a height of 10-20cm, and gently drop it once to remove air bubbles. Place in an oven preheated to 170°C and bake for 20 minutes. It is done baking once the middle springs back when pushed. With the parchment paper still on, place the sponge cake upside-down on a cooling rack to cool.
Step 15	Once the top and bottom layers of sponge cake are both made, remove the parchment paper and cut the bottom layer into thirds with a knife.
Step 16	Cut the top layer of sponge cake into two halves with a knife. Reserve about 20 strawberries for decoration, and cut the rest into 5 mm pieces.
Step 17	Make whipped cream. Put fresh cream and sugar Ⓑ in a bowl, place the bottom of the bowl on ice water and whisk until stiff peaks form. Separate about 100g of cream and put it in the refrigerator.
Step 18	Make the raspberry cream. Add raspberry purée to the remaining cream and mix. Place the bottom of the bowl on ice water and whisk until stiff peaks form.
Step 18	Ichika: "If you're taking your time, be sure to keep the raspberry cream in the refrigerator! Otherwise, the whipped cream will go flat."
Step 19	Place one piece of sponge cake from the bottom layer on a turntable, spread a thin layer of cream from Step 18, arrange the strawberries, and then spread another thin layer of cream. Stack the second piece of the bottom layer, spread raspberry cream in the same way, arrange the strawberries, and stack the third piece after spreading the cream again.
Step 20	Spread cream from Step 18 onto the sides of the sponge cake. To even out the excess cream, align the palette knife with the cake and rotate the turntable.
Step 21	Put plenty of cream from Step 18 on the top of the cake, rotate the turntable and smooth the top with a palette knife while letting cream spill over the sides.
Step 22	While rotating the turntable, smooth the cream that has fallen over the sides of the cake.
Step 23	Use the back of a spoon to make a pattern, from bottom to top, on the sides of cake. After one full rotation, remove the cake from the turntable and transfer it to a plate.
Step 24	Decorate the top layer of sponge cake (from Step 16) in the same way. Place the first half of the top layer on the turntable, spread a thin layer of cream from Step 18, arrange the strawberries, spread another thin layer of cream, and stack the second half on top.
Step 25	Put plenty of cream on the top of the cake from Step 24, rotate the turntable and smooth the top with a palette knife while letting cream spill over the sides. Smooth the sides in the same way as in Step 22.
Step 26	Use the back of a spoon to make a pattern, from bottom to top, on the sides of the top layer of cake. Stack the two cakes on top of each other by placing the top layer in the center of the bottom layer.
Step 27	Decorate the 2-tiered cake. Before piping, use a bamboo skewer to sketch out the rabbit and heart shapes. Put raspberry cream into a piping bag fitted with a star-shaped tip and pipe the cream into a rabbit shape.
Step 28	With the cream that was stored in the refrigerator in Step 17, fill another piping bag fitted with a star-shaped tip, and pipe the cream into a heart shape. Pipe raspberry cream around the heart.
Step 29	Place the strawberries that were set aside for decoration in Step 16 around the top layer. Pipe the raspberry cream from Step 27 around the strawberries and along the bottom of the cake.
Step 30	Warm a chocolate pen, cut off the tip, and draw on the eyes and nose of the rabbit.