8/14/2023 0 Comments Minion cake![]() Add lots of candies and small chocolates around the minion cake.Learn how to make this three-eyed monster cake with the multi-award winning Paul Bradford. Stick two birthday candles in it and place it in front of the minion. Now, on to the final details! Make a mini cake out of brown fondant. They are easy to stick into the cake and they can maintain the shape you give them. Make the goggle straps out of black fondant.įor the hair, I used gum paste / fondant flower wires covered in black fondant. Attach them to the cake and then paint the pupils with brown/orange gel food colouring mixed with a tiny bit of Vodka. To make the pupils, cut out two small black fondant circles, then two white ones that are slightly smaller. Make the mouth out of black fondant and the teeth out of white fondant. Then, I brushed the goggles with some edible metallic luster dust mixed with a drop of Vodka. I made the goggles out of white fondant too using 7.5 cm (3’’) and a 5 cm (2’’) circle cutter. Make the eyes out of white fondant using a circle cutter that’s 5 cm (2’’) in diameter. Start to gently pull the fondant out and down around the sides of the cake using one hand and spread the excess fondant and smooth it out using a fondant smoother (or your other hand). Smooth the fondant with a fondant smoother (or the palm of your hand) starting from the top. Start unrolling the fondant from the side of the cake and across the top to the other side. Gently lift fondant over rolling pin and place it on the side of the cake. If it sticks lift the fondant and sprinkle more powdered sugar or cornstarch. As you are rolling it make sure you lift the fondant occasionally and rotate it 45 degrees to make sure it doesn’t stick to your work surface. Sprinkle some powdered sugar onto your work surface and roll out the fondant in the approximate shape of your cake (i.e. So if you measured 8’’ across the top and your cake is 14’’ tall that is 36’’ of cake in total so you need to roll out the fondant at least 36’’ in diameter but you should leave an inch or two extra. Use a measuring tape or a piece of string to measure the top and sides of the cake. Knead and roll your yellow fondant to cover the cake.īefore rolling out your fondant, sprinkle some powdered sugar or cornstarch on your work surface and knead it until it has a workable consistency and it doesn’t feel and look dry. It doesn’t have to be perfect as the cake will be covered with fondant. Then, apply the last layer of ganache and smooth it out using a straight or offset spatula. Lastly, spread another bit of frosting on and place the dome cake on top.Ĭrumb coat the stacked cake with a thin layer of the ganache. Insert 5 boba straws again to create the support for the dome cake. Spread another bit of frosting on top and place the second 20 cm (8’’) round cake. Add fresh raspberries, place the second layer on top and moist it with syrup.Ĭut 5 boba straws or cake dowels to the height of the first 20 cm (8’’) round cake and insert them into the cake – one in the middle and the other four about 6 cm (2.5’’) away from the middle, on the left/right/top/bottom. Moist it with sugar syrup and spread raspberry cream cheese buttercream on top (250g of filling). Spread some filling on the second 20 cm (8’’) cake board and place the first cake layer / the base of the hemisphere/dome cake on top. The only difference being that you will place the first layer of the cake on a 20 cm (8’’) cake board. Repeat the same steps to fill the second round cake. So for your first stacked round cake you should have these layers: cake, filling, cake, filling, cake. Lastly, place the 3rd cake layer on top and moisten it with sugar syrup. Moisten it with sugar syrup and spread raspberry cream cheese buttercream on top (~250 g of filling per layer) and fresh raspberries. Spread some filling on a 35-35 cm (14-16’’) cake drum (it needs to be sturdy & thick) or serving platter (it needs to be flat) and place the first round cake layer on top.
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