Sugary cute!

Greetings beloved fans & a special welcome to everyone who has discovered us via Pokémemes! Our internet fame is slowly mounting and we are doing our very best to satisfy your hunger for Pokémon themed recipes. This week we encounter the first Pokéfamily with only two members; Rattata and Raticate. Both of whom every trainer is familiar with as they are the most widely found ‘mon about Kanto & Johto, and love them (we’re looking at you, Joey) or hate them they’re iconic members of the Pokémon world. To make edible versions of these infamous rodents we decided to follow a traditional English recipe for ‘sugar mice’. Sugar mice are cute, edible mouse shaped blobs of sugar traditionally found in children’s stockings at Christmas. Sugar Rattatas & Raticates are cute, edible rat shaped blobs of sugar traditionally found in the tall grass (and you know, everywhere else too). On the sugar note- let us warn you in advance these are extremely sweet. They are essentially just balls of icing and have only two main ingredients; icing sugar and egg white. We flavoured our Rattatas with peppermint & our Raticates with chocolate but the end result is sugary in both cases. You have been warned.

This week’s recipe is super simple, and the preparation time is entirely dependant on your arts and crafts skills, and how much of a perfectionist you choose to be!

Yield:

  • about 10 purple peppermint Rattatas
  • about 10 chocolate Raticates

Equipment:

  • 2 medium sized bowls
  • whisk
  • spoons
  • scissors
  • sieve
  • toothpicks (will make decorating easier)
  • baking parchment
  • baking tray

Ingredients:

  • 2 egg whites
  • 550 g (20 oz) icing sugar, plus extra, for dusting.
  • 50 g (2 oz) cocoa
  • 2-3 drops peppermint oil
  • purple food dye (paste preferably, powder could also work)
  • small circular sprinkles
  • string (note- unless otherwise specified on the string you use, string is not edible)

Instructions:

  1. Cut about 20 pieces of string, each about 10 cm (4 inches) long, and tie a knot close to each end of each string.
  2. Put each egg white in a separate bowl and whisk until frothy, but not foamy.
  3. Set aside about a teaspoon full of egg white.
  4. Into one bowl, add 2-3 drops of peppermint oil, and a small splodge of purple food dye (if paste type is being used).
  5. Gradually sieve in 300 g (11 oz) of the icing sugar (and purple food dye, if using powder), mixing as you go. It will be necessary to mix it in using your hands as addition of icing sugar goes on. The icing sugar–egg-white mix should be about the consistency of modelling clay.
  6. Into the second bowl, sieve the remaining icing sugar, and the cocoa. Again, mix/knead it in until the mixture is the consistency of modelling clay.
  7. Dust a clean, dry surface lightly with icing sugar.
  8. On this workspace, mold your two types of sugary-clay into rat shapes. Use the egg white set aside earlier to attach parts like ears (using bits of the sugar clay) to the main body, and insert a piece of string into each rat as a tail (easiest to do by poking it in with a toothpick or something similar). Use the circular sprinkles for eyes and noses.
  9. Try to work fast as the clay/dough dries out pretty quick and this can make it difficult to mould your rats without them cracking. If your dough gets too dry try adding a tiny bit of egg white or water to it until it’s the right consistency again.
  10. Set each finished rat on a baking tray covered with baking parchment and lightly dusted with icing sugar.
  11. Leave the rats to dry for about 12 hours in a warm, dry place (e.g. hot press).
  12. Enjoy the sugary goodness!
  13. Make a dentist appointment to deal with the resulting cavities!

Well, that’s it! Seriously, these are ridiculously easy to make and it really does just depend on your art skills & dedication as to how much time you sink into it. Unfortunately you do have to wait a few hours before they’re finished, but there’s technically no reason why you can’t try one before it has set…

Us Bakémon masters felt we needed an official uniform; and so when this fantastic tee went on sale at Qwertee.com we both had to buy it. So, voila, here’s the faces behind the Pokémon baking;

Bakémon master Siobhán & Bakémon master Nicole, with sugar Rattatas & Raticates

That’s all for now, see you next week for some more feathered kitchen fun!

*This recipe is dedicated to Joey’s Rattata, who is in the top percentage of Rattata. He is the Rattata who lives in all our hearts.

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