Last weekend my sister in law celebrated her 40th Birthday. She loves smurfs and in particular Papa Smurf o a Papa Smurf cake it is! I’ve never made a Papa Smurf cake before and this entire cake has been freehand! (Just a little bit proud of myself )
I started with finding a picture of Papa Smurf on the internet. I used some baking paper and traced the size of the pan I wished to use. In this case I started with a 28 x 22cm rectangle, however felt this was a little too small so added and extra half of the same size. With the cake size decided and baking paper cut to this size, I got to sketching my template of Papa Smurf. Now, generally I wouldn’t class myself as much of a drawer, although, even if I do say so myself…. I did well! Happy with my sketch, I cut out my template for Papa Smurf. I baked two 28 x 22cm rectangle mudcakes (chocolate and caramel swirl).
With two cakes baked, I placed the template on and cut the cakes to shape and then ganached with chocolate ganache and put in the fridge to harden. Next step was making the cake board. After positioning the cake onto the covered cake board, I covered the cake with fondant and added the extra bits and pieces to make my cake look like Papa Smurf. A few hours later and Papa Smurf was done! The board was finished off with some funky lettering.
I have a little bit of a fascination with cake pops at the moment (even though, I had previously told myself that I wouldn’t) I thought, how cute would little smurf cake pops be! I’ve never used the candy melts before so decided to give them a go. I had a few of these crack on me almost instantly, so I’m not sure what I did wrong there but after about 5, I seemed to have mastered it. I used white chocolate mudcake and cream cheese frosting for these cake pops and I must say…..YUMMO!!! Each of these little smurfs has a hand modelled fondant hat, fondant nose, ears and eyes. Very fiddly and time consuming but I was completely happy with these little fellas. Once indiviually wrapped and presented in a glass jar, they looked great. My 7 year old also enjoyed helping with these ones (we had a couple with pinocchio noses lol)
This cake made a four hour car trip to get to it’s destination and all in one piece! My sister-in-law loved her cake and little cake pops
I’ve fallen a bit behind in keeping the website up to date with my latest cakes so I’m adding the most recent two together. A white chocolate mudcake covered with white chocolate ganache and coloured fondant then decorated with a hand modelled Mario topper and plenty of Mario decorations.
The second cake is a NSW Blues football. A milk chocolate mudcake hand carved in the shape of a football, covered in milk chocolate ganache and covered in fondant. All decorations on the cake are hand cut from fondant.
A Captain America Shield Cake – my first task for this cake was to research who Captain America even was and what his shield looked like! With that sorted, I baked a round m milk chocolate mudcake and covered in milk chocolate ganache. The cake was covered in fondant and then decorated with coloured fondant to look like Captain America’s shield.
I’ve had a few new items that I’ve tested out on this cake and I must say that I am very happy with all of them! Firstly, I have changed brands of fondant and am soooo glad I did. I am now using Bakel’s which I find to be perfect in every way. It is soft and not sticky which makes it much easier to work with. It also has a nice taste. My next new product are little foam cleats. These little pieces of foam with an adhesive side, once stuck to the bottom of the board, make it easy to pick up the board and also much easier to put ribbon on the cake board edge. The last of my new items are my funky alphabet cutters, these are awesome! I love them. A little fiddly but definitely worth the effort.
A dark chocolate mudcake which was hand shaped like a football. I have to give my husband some credit here as he helped me with sculpting the shape. Once sculpted, the cake was covered in dark chocolate ganache and left to set. Next for the fun bit, covering in fondant. Colouring, cutting and covering for hours! I was happy with the end result and judging by my client’s reaction, they were too!
Thanks Kym for allowing me to create a fun cake for your dad!
Last weekend I was busy with two cakes. The first one was a cocktail cake. I was asked to create a cake for a cocktail party. Firstly I must give recognition to my inspiration behind this cake. This cake was not my own design, I found a picture of a cake by Pauline Clifford of “Truelovecakes” and this gave me the inspiration for this cake. My client loved Pauline’s cake also. Thank you Pauline, I have enjoyed recreating your cake!
This cake is a 25cm dark chocolate mud cake, covered in dark chocolate ganache and pink fondant. I applied some pink shimmer to the fondant to give it a lovely glimmering look. The glass is a real cocktail glass which is filled with fondant balls, some home made bling and pink osterich feathers. The girl has been hand modelling using modelling paste.
I made twelve dark chocolate cupcakes to accompany this cake with pink buttercream frosting and some pearl cashous for decoration.
This was a really fun cake to make! I had a bit of drama with my hand modelled girl, he leg fell off and I had to recreate on the morning the cake was being picked up which was a little nerve racking but we got there in the end!
Hope you enjoyed your cake and your cocktail party Lydia!
I made a 20cm round chocolate mudcake (milk chocolate mud – great for the kids!). This cake had absolutely no waste which is awesome! I levelled the top off (which was pretty level anyway) and used this top piece to create the snout and ears. I cut the top piece into quarters and used two quarters stacked together for the snout. The remaining two quarters, I shaped slightly, trimming off the sharp triangle points to make the ears. The whole lot was covered in chocolate buttercream then roughened up with a tooth pick to give the look of fur. The eyes, nose and all facial additions are coloured fondant. The neck is purely buttercream, which has again been roughened up with tooth pick and the collar is ribbon with a black fondant heart pendant.
This cake was presented on a fondant covered cake board with a matching pink poker dot ribbon.
I enjoyed making this cake and I hope little Natalie enjoys it too!!
This weekend I created a cowboy hat cake. At first I shied away from this as it seemed a little difficult, I then did a bit of research and thought it was definitely do-able so gave it a go. A definite challenging cake for me!
The client wanted this cake covered in ganache rather than fondant as they are not keen on fondant. The rim of the hat was my first challenge. I decided to use modelling paste for this as I needed it to hold its shape and there was no way I would be able to get ganache to do this. The second was getting the modelling paste to match the colour of the ganache. I coloured that modelling paste for hours trying to get it right but it just wasn’t going to happen. I rolled out the paste and cut out the shape I required for the rim and left it to set.
I baked two cakes; a chocolate mud and a caramel mud both 28cm rectangles (I needed to feed a fair few people). First problem was here; the first cake I baked cooked perfectly until about 1/2 hour before I was due to take it out, it sank in the middle…ARGH!!!! Research time! Why did it do that?? I’ve noticed it does happen to me quite often in my bigger cakes and after a little research I found a secret that I had to try. I used a flower needle in the next cake to act as a heating core. I’ve never wanted to use heating cores, as the size of them scare me. What a big hole to be in the middle of your cake! I know that you are supposed to fill the centre of the core with mixture and that it should fit nicely into the hole but I’ve just never been game to try it. So, when I read about the flower needle, I thought this was the perfect solution and it really was! The next cake cooked perfectly!
I had a few pictures of the particular cake I was to replicate. I drew myself a template and got cracking. I cut the oval shape from the bottom cake and left this one as is. The top cake, I also cut to the same shape but it needed to be shaped like the hat. This was also a little scary. Making the first cut. I sculpted away, until I thought it resembled the pictures provided. I crumb coated and put in the fridge to set.
Next came giving it a good coat of ganache and really trying to master that shape. I sculpted quite a bit more at this point trying to get it right. I placed it onto the rim and gave it some finishing touches. I was happy with it to start with until my kids started telling me it looked like a boat on brown water!? I then got a little nervous! An after thought once the cake was complete was that I should have modelled the rim with chocolate. That would have been awesome! I hope the client liked it