Up until Ethan & Harley were 10 months old, we thought they were fraternal (non identical) ‘DCDA’ twins – as they were in separate sacs/placentas. We could always tell them apart as to us they had a different head/face shape (Ethan’s head was more cone shaped after a natural birth as he was stuck there for a while clearing the path for Harley ) however our family/friends & strangers couldn’t tell them apart always asking if they were identical, and we kept explaining to everyone that they are siblings so of course they are going to look very similar!
Their milestones, height, and weight were eerily always nearly identical since birth so we decided to get a twin zygosity DNA test by EasyDNA when they were 10 months old just to be really sure. And what do you know, we found out they were in fact identical twins with identical DNA!
30% of ‘DCDA’ Dichorionic Diamniotic twins (separate sacs/placentas) are identical twins and the only way to confirm this is via a DNA test after they are born!
In comparison, Camilla & Madison are ‘MODI’ Monochorionic Diamniotic twins (2 sacs/1 placenta) so we knew very early on in the pregnancy that they were identical twins.
The way the placenta/sacs form for identical twins is determined at how early on the fertilised egg splits (ie. the boys fertilised egg split earlier than the girls).
Identical twins are not genetic, each pregnancy has the same random chance of creating them! The statistics for 2 sets of identical twins is about 1:100,000 and for 1 set of ID boys/1 set of ID girls is 1:200,000. And with that, we now have a complete family of 6! 👫
Car Drip Cakes for my 2 year old car loving boys!!
I wanted to incorporate the fun look of a drip cake, with cars which the boys are loving right now! My husband had doubts of it looking like a ‘car’ whilst I was making this, but the end result turned out better than I thought, and the boys kept on pointing at their cakes very excitedly saying ‘CAR!’ so mission accomplished!! 🙂
These are the first cakes that I’ve made using ALL of my recipes which is exciting and special for myI boys!!
The cakes consist of Milo Fudge Cakes topped with Perfect Buttercream Icing, drizzled with White Chocolate Ganache, and decorated with Fruit Jelly Lolly wheels, silver sprinkles and gold leaf windows, and a chocolate smiley face.
A FEW DAYS BEFORE…
A few days before the boys birthday, I made 4 x Milo Fudge Cakes (I only needed 3, but made 1 spare) – each ‘car’ consisted of the Milo Fudge Cake baked in a loaf pan, and a 15cm round cake pan (cut in half for the top of the car shape). I cooked the cakes a few minutes longer so it was more like a Milo mudcake (less gooey fudgy) so that it was firm to decorate. Once the cakes were cooled, I double wrapped the cakes in plastic cling wrap, double wrapped them in foil, then popped in them in the freezer.
TWO NIGHTS BEFORE…
I made 1 x batch of Fruit Jelly Lollies – I used apple and blackcurrant juice, added edible black glitter, and blue gel food colouring to make the jelly really dark. I then poured it into a silicon baking pan and set it in the fridge overnight.
THE NIGHT BEFORE…
I made another 1 x batch of Fruit Jelly Lollies – this time with coconut water (so it was a light colour). I then used cookie cutters to cut out ‘E’, ‘H’ and ‘2’ from the dark blue/black glitter Fruit Jelly Lolly mixture. I then placed the cut out ‘E’, ‘H’ and ‘2’ into silicon muffin trays, and then poured the coconut water Fruit Jelly Lollies over them to set in the fridge. I could see the colouring spread into the light coloured coconut water jelly, however only the colouring spread into this, not the glitter, so the ‘E’, ‘H’ and ‘2’ were still quite visible.
I took out the cakes from the freezer and decorated the cakes whilst frozen/defrosting. I cut the circle shaped cake in half with a large sharp knife. I attached the bottom loaf shaped cake to the cake tray with melted chocolate (so it doesn’t move around).
I then made 2 x batches of Perfect Buttercream Icing at a time (2 x batches per Car Drip Cake = 4 x batches in total for the 2 cakes) with Wilton ‘Teal’ Gel Food Colouring. I iced a ‘crumb layer’ of the cakes, and attached the cakes with a wooden skewer to keep them in place. I then placed the cakes to set in the fridge for an hour.
Once the crumb layer was firm, I iced another layer of buttercream icing, and smoothed the icing with a dough scraper (this took the looongest time out of everything!)
I then let the cakes set in the fridge overnight.
IN THE MORNING…
I made the White Chocolate Ganache, and let it sit on the bench for about an hour to thicken. I then dripped it on the sides and middle of the cake with a metal teaspoon, then placed the cakes back in the fridge to set. I added white chocolate melts/dark chocolate chips for eyes, and dark chocolate piped on as a smily face. I then added silver sprinkles in the shape of windows, gold leaf on the drips inside the ‘windows’ and then attached the Fruit Jelly Lolly wheels with toothpicks.