When my precious niece Ella asked if I’d make a Wiggles cake for her birthday, I happily agreed. Then I secretly thought, How the hell am I going to make a Wiggles cake?
So I was beyond thrilled when my sister-in-law (a.k.a. Ella’s mom) pulled out a sugar transfer sheet to make easy work of this cake. Yes!
She ordered the design online and it was mailed to her. How civilized! So all I had to do was bake a large rectangular cake, whip up a few batches of buttercream, ice the cake and stick the transfer on top using fondant smoothers.
I used a cake comb to add texture to the sides of the cake and I piped a pearl border at the seams. Then I piped rosettes as a border on top, around the edges of the sugar transfer, and I added rainbow sprinkles for a finishing touch.
3 things I learned while making my Wiggles cake
1. Apply a thick layer of buttercream on the cake before combing it. I mean A LOT. I had to tell my inner perfectionist to get lost but I believe I would’ve achieved smoother results if I had applied a thicker layer of buttercream.
2. I need more practice piping pearl borders. See how some of the pearls have little peaks on ’em? They shouldn’t be there. Gotta work on timing the release of pressure on the piping bag and remember to hold the piping tip at a 45 degree angle. I made two attempts at piping a border around the sugar transfer after I was unhappy with the first attempt.
3. Add sprinkles when the buttercream is fresh. I waited too long, the buttercream crusted and the sprinkles bounced around and made a big mess.
The cake was delicious. I used Betty Crocker’s Super Moist rainbox bit cake mix and Wilton’s buttercream icing recipe.
Wanna see inside? Of course you do! Here’s a peek.
What do you think of my Wiggles cake?