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Pretty Bakes Blog

Cake decorating basics for pretty cakes, cupcakes, cookies and other sweet treats

How to make a fondant piano cake in 5 easy steps

My favourite teenager turned 15 and to celebrate her birthday, I decided to acknowledge another milestone in her life. My niece Mikaela learned to play the piano in the past year and to honour this accomplishment — and her birthday — I made a piano cake.

I’m happy to report that this cake came together easily and with no hiccups along the way. The fondant was smooth, and the decorations were easy to cut and draw.

Here’s how I made this fondant piano cake.

1. Bake, stack and ice cake

Bake a 9″ round, 3-layer cake. Fill and frost cooled cakes with buttercream icing.

Roll white fondant to at least 3/4″ and no thinner. Cover cake in white fondant, smooth fondant and trim excess.

2. Make your marks

Press a ruler's edge into your fondant to make clear indentations. Photo by Jennifer Melo

Press a ruler’s edge into your fondant to make clear indentations.
Photo by Jennifer Melo

Use a ruler to gently push vertical indentations into the sides of the cake. Be sure not to push too hard or you’ll cut right through the fondant. Now do you understand why I recommended at least a  3/4″ layer of fondant?

3. Add piano keys; chill out

Black bars of fondant make great piano keys.  Photo by Jennifer Melo

Black bars of fondant make great piano keys.
Photo by Jennifer Melo

Attach black “keys”of fondant. Refrigerate cake, uncovered.

4. Make a fondant music sheet and folder

Roll a few paper-thin pieces of white fondant. Trim those pieces to music-folder and music-sheet shapes. Allow these pieces to air dry at room temperature overnight.

Cake-decoring tip: Place your fondant to dry on strategically placed drinking straws. This gives your music folder/sheets natural bends, waves and curls and keep them from looking flat.

When fondant is dry, use a fine-tip, food-colouring marker and a ruler to draw music staffs (five lines, four spaces). Draw musical symbols: bars, clefs, notes and other symbols I’m clueless about.

Food colouring markers make cake-decorating easy.  Photo by Jennifer Melo

Food colouring markers make cake-decorating easy.
Photo by Jennifer Melo

Cake-decoring tip: Use a “Happy Birthday” song sheet to help you draw this song onto your birthday cake decorations.

If you can draw circles and lines, you can draw this. Really. Forget perfection. They’ll get the gist.

5. Attach decorations and finishing touches

Top your cake with your music sheet decorations.  Photo by Jennifer Melo

Top your cake with your music sheet decorations.
Photo by Jennifer Melo

I chose to keep the cake clean, with no border. This cake is the first I’ve been able to go borderless with. Most often, I need a border to conceal any imperfections. Luckily, this cake had few flaws to hide.

Fondant piano cake complete! Photo by Jennifer Melo

Fondant piano cake complete!
Photo by Jennifer Melo

Want to see how this cake came together? Vine time!

How to make a Minnie Mouse cake

Is your home filled with the sounds of Mickey Mouse Clubhouse? You’re not alone. Walt Disney’s loveable squeaky rodent has captured kids’ hearts since 1928 and is still a much-loved animation today.

Mickey’s main squeeze, Minnie, has been by Mickey’s side from the start and she was an honoured guest at my youngest niece’s birthday party. And the challenge was on: How to make a Minnie Mouse cake.

1. Trace Minnie’s face

Parchment paper templates.  Photo by Jennifer Melo

Parchment paper templates.
Photo by Jennifer Melo

Find a Minnie Mouse outline to trace. Online search results, colouring books and birthday party invitations are great sources for tracing. My preferred cake template sources are online where I can instantly zoom in/out to get the right size for my cake surface.

With a pencil, trace Minnie’s face, head and bow onto a sheet of parchment paper.

Cut the outline of her head, face, facial features and signature bow.

Roll fondant flat. Place paper templates on top and use a sharp knife to cut fondant to your desired shapes. Connect and stack your fondant pieces to reassemble Minnie’s face. Stick fondant pieces together with gentle brushstrokes of water.

2. Cover cake board and cake in pink fondant

Cake-decorating tip: Keep your fondant-covered cake board clean by laying strips of waxed paper along the edges. Photo by Jennifer Melo

Cake-decorating tip: Keep your fondant-covered cake board clean by laying strips of waxed paper along the edges.
Photo by Jennifer Melo

Cover your cake board with pink fondant. Use waxed paper as a shield when positioning your frosted cake on the board. Remove your waxed paper strips when your cake is in place and ta da! You have a clean cake board.

Clean cake board.  Photo by Jennifer Melo

Clean cake board.
Photo by Jennifer Melo

 Now here’s the hard part.

Covering large, rectangular or square cakes can be challenging. Practice is the only thing that’s made this task easier for me. I’ve learned I need smooth, pliable fondant and sufficient excess fondant to avoid pleating or cracking at the corners.

Knead and roll out a large sheet of fondant. Measure your cake and add at least 2 inches of excess on each side. It’s better to overestimate and trim rather than underestimate and have to re-roll your fondant, exposing it to air, drying it out, and adding time — and frustration — to your project.

3. Decorate with white polka dots

A piping tip makes a fine cookie cutter.  Photo by Jennifer Melo

A piping tip makes a fine cookie cutter.
Photo by Jennifer Melo

Don’t have a small, round cookie cutter? No problem. A piping tip is all you need to punch perfect circles out of fondant.

4. Add Minnie

Minnie Mouse's fondant face  Photo by Jennifer Melo

Minnie Mouse’s fondant face
Photo by Jennifer Melo

This is the most satisfying part for me because here is when you really start to see the cake come together. Attach Minnie’s face to your cake by sticking it in place with water.

See? Now it’s a Minnie Mouse cake. ;)

5. Add finishing touches
Ribbon and bow cake border Photo by Jennifer Melo

Ribbon and bow cake border
Photo by Jennifer Melo

For a cake border, I drew inspiration from Minnie’s girly accessories. A ribbon and bow seemed like the right finishing touch.

I added a personal message by piping decorating gel letters onto dots.

Tip: Pipe letters onto fondant circles before attaching them to the cake. That way, you can easily redo and swap in/out any letters you’re less than happy with.

Note to self: Must practise piping.

How to make a Minnie Mouse cake? Fondant, parchment paper templates, a few finishing touches and mission complete! Ready, set, Vine time!

 

Minnie Mouse cake complete! Photo by Jennifer Melo

Minnie Mouse cake complete!
Photo by Jennifer Melo

Peppermint candy-topped chocolate chip cookies for Christmas cookie baking

‘Tis the season for baking Christmas cookies. When I recently needed an easy cookie recipe for a company potluck, I chose a classic chocolate chip cookie and gave it a festive twist with crushed peppermint sticks as a topping.

Seeking the best chocolate chip cookie recipe

First things first, I needed a reliable cookie recipe. Baker’s Best Chocolate Chip Cookies was on my must-bake list so I decided to give it a go. As the community manager at Kraft Canada’s what’s cooking, I knew this recipe was a fan-favourite and there’s nothing quite like homemade chocolate chip cookies, right? Right!

Choclolate chip cookie dough.  Photo by Jennifer Melo

Choclolate chip cookie dough.
Photo by Jennifer Melo

I’m happy to report that recipe reviewers were absolutely correct. This cookie tastes incredibly great. So delicious, in fact, that I had to immediately make another batch after my sister, her kids and I quickly polished off the first batch. Hooray for homemade chocolate chip cookies!

Peppermint candy topping

peppermint-chocolate-chip-cookies-overhead

In order to give these cookies a Christmas touch, I added crushed peppermint sticks for a sweet and minty topping. You could use candy canes if, unlike me, you can practise self control and don’t eat all the candy canes left in sight. I placed three peppermint sticks in a plastic zip-top bag, and then I used a rolling pin to smash and grind them.

To ensure the crushed candies stuck to the cookies, I brushed the baked cookies with simple syrup (boil equal parts sugar and water) and then I sprinkled the crushed candies on top.

That’s it, that’s all. Simple. Delicious. Addictive. I think Santa might approve.

chocolate chip cookies

Photo by Jennifer Melo

Butter makes it better Wordless Wednesday

Photo by Jennifer Melo

Photo by Jennifer Melo

Chocolate batter swirls Wordless Wednesday

chocolate batter swirls

Photo by Jennifer Melo


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