what you'll need
The size, cake flavors and fillings shown below for the Sportacus kids birthday cake are just suggestions. You can make any adjustments you need to fit the number of people you'll be serving. All the step-by-step instructions will work for any size cake.
- one filled 9" or 10" round cake - this one's Lemon Ginger Pound Cake, filled with Gingernut Crunch Filling
- buttercream frosting
- Sky Blue powdered food color or gel paste food color
- Black Candy Writer
- white candy melts
- Red powdered food color or Candy Color
- Copper (Fleshtone) gel paste food color
- Small offset spatula
- several decorating bags, each fitted with a #10 round tip, or similar
- cake board or plate
here's how to do it...
Ok, ready? I'll walk you through it and in no time you'll be admiring your completed Lazytown kids birthday cake.
1. Bake your cakes using your favorite recipe. Tort and fill the cake.
Trim the cake, as shown, to approximate Sportacus' face shape.
2. Cut a trimmed section, as shown. We'll use the larger trimmed piece to make the cap.
3. Attach the cap piece by buttering with buttercream and gently pushing into position, as shown.
Use another piece of the trimmed sections to extend the chin a little and attach with buttercream, as shown.
Crumb coat the cake, filling in any gaps where the pieces join and refrigerate for at least an hour, preferably overnight, until the crumb coat and filling are very firm.
4. Tint about 1-2 cups of buttercream flesh tone (with the copper food color) and top coat the face area.
5. Tint about 3/4 cup of buttercream blue and top coat the cap area.
Add two vertical stripes to the cap with un-tinted buttercream.
Pipe two rounded triangle shapes for the eyes.
6. Use the chocolate piping technique to create the eyebrows, pupils, mustache sections and a mouth.
7. Pipe a nose in the center of the cake, using a decorating bag with a coupler, but no tip attached. Start with a vertical sausage shape and add a marble sized bead of buttercream on either side. Go back and add more height to the tip of the nose with a marble sized bead of buttercream on the lower end of the sausage shape. Smooth the nose with your small offset spatula or the back of a teaspoon. Dip the spatula/spoon inyo very hot water after each smoothing stroke and wipe clean.
Place the pupils and eyebrows in place and top each pupil with a small bead of un-tinted buttercream. This gives the eyes a direction.
8. Place the mouth about 2" under the nose and wiggle a little to secure in the buttercream.
Use a small serrated knife, held at a slight angle to the cake surface, to make two small cuts in the cake, just above the mouth. Gently push one section of the moustache into each cut to secure.
9. Tint about 1/3 cup of buttercream light blue and use a #10 tip to pipe two tapered, slightly flattened oval shapes on the cap, directly over the eyes, for the goggles. Pipe a line from the edge of each goggle lens to the side of the cake to finish.
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