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Pretty Bakes Blog

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

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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

How to make a fondant owl cake

owl-cake-close-up

Photo by Jennifer Melo

I had a hoot making this owl cake for my niece Aliya. Tee hee! 🙂 Dare I say I’m getting the knack of working with fondant? This cake came together relatively quickly and easily.

Secrets to easy owl cake creation revealed!

This time, my secrets to success are fondant molds and an owl toy. It can’t get much easier than that to pull this off, my friends. I mean, you could spend hours modelling an owl out of fondant and that’s incredibly cool if you’re so inclined. Or you can raid your niece’s toy box, grab her favourite Littlest Pet Shop owl, throughly clean it, stick on the cake and call it a day. Guess which option I chose?

Fondant mold, a newbie cake decorator’s best friend

To make pretty tree branches, leaves, cherry blossoms and birds, I used Wilton’s “Nature Designs” fondant and gum paste mold.

Photo by Jennifer Melo

Photo by Jennifer Melo

Just coat the cavities with vegetable shortening to prevent sticking, use a fondant smoother to press fondant into the mold, trim excess fondant and then bend the mold and call on your friend gravity to release your fondant shapes.

I managed to add another homemade touch, though. Yep, I got a little crafty by creating a personalized pennant topper for Aliya. More on that later.

It couldn’t be that easy, could it?

One mishap arose when I made this cake. Short on patience, I rushed the assembly part. I stacked three layers of cake and buttercream but I think those layers weren’t quite completely cooled. Under its own weight, the cake threatened to collapse and it bulged at the sides.

Oh no you di-in’t!

I quickly moved the cake to the refrigerator to help firm things up. That did the trick to prevent further distortion but I had to use a serrated knife to carefully trim some of the sides of the fragile cake for a smooth finish before applying the fondant.

Lesson learned: Cool cake layers completely before stacking them.

Owl cake: Mission complete

Without further ado, here’s my finished owl cake:

owl-cake

Photo by Jennifer Melo

Wanna know how I made Aliya’s bunting banner/pennant cake topper? Check out my next post, coming right up! (Er tomorrow, OK?)

Dora the Explorer cake with fondant and buttercream in 4 easy steps

When I usually set out to decorate a cake, I have a pretty good idea of the look I’m going for. But for my niece Ella’s Dora the Explorer cake I didn’t have a solid cake design in mind.

I knew I wanted a big Dora head on top of the cake but I was weighing my options right until the last second.

Fondant or buttercream?

Fondant and buttercream?

Mostly buttercream and just a fondant Dora?

Gah! I was indecisive and didn’t have a lot of time to ponder options. So I sort of winged it and set to work on a Dora the Explorer cake for my sweet Ella.

Step 1. Make Dora look like Dora

Character cakes can go horribly wrong and the big challenge for this cake is Dora. I knew that if I didn’t get her right, this cake would be a total flop. So it was parchment paper templates and the Internet to the rescue! I found this simple Dora the Explorer image at funnycoloring.com and it was the perfect size for my 13 x 9″ cake.

I simply traced a Dora face, hair and facial features and then I cut template pieces to assemble her face and hair.

Dora-the-Explorer-template

Tracing and cutting and assembling.
Photo by Jennifer Melo

Once I had Dora looking decent and not deformed (I did it! Yay!), I relaxed and focused on the rest of the cake decorating.

Step 2. Ice the cake

I applied a thin crumb coat to the sides of the cake and then iced and smoothed the top with blue buttercream. I went easy on the icing to avoid having globs of buttercream oozing out between the fondant decorations.

Step 3. Decorate the sides

For the sides of the cake, I opted for wide stripes of green and pink fondant pieces.

Green fondant strips, marked for cutting.  Photo by Jennifer Melo

Green fondant strips, marked for cutting.
Photo by Jennifer Melo

I simply rolled and cut 1-inch wide strips, and then I attached them to the sides of the cake by lightly brushing them with water and pushing them into place. I trimmed most pieces before I attached them but you could also line them up with the top edge of the cake and then run a pizza wheel along the bottom edge to trim the excess. Then I used a fondant smoother to smooth and gently press the pieces into place.

Steps 4. Add accents and finishing touches

I used my trusty leaf cutter set to cut large and small leaves and then I used a small spatula to press veiny indentations into the leaves for detail.

Fondant leaves Photo by Jennifer Melo

Fondant leaves
Photo by Jennifer Melo

Leafy cake corners. Photo by Jennifer Melo

Leafy cake corners.
Photo by Jennifer Melo

Finally, I added a map and hand-wrote a happy birthday message for Ella using a black food colouring marker.

I'm the map. Photo by Jennifer Melo

I’m the map.
Photo by Jennifer Melo

For finishing touches, I randomly placed leaves around the cake until I was happy with the design. I had to restrain myself from getting too detailed.

I fought the urge to quickly make Backpack and add Dora’s torso; and tri-toned leaves for extra dimension would’ve been nice but before I knew it, I was out of time — and fondant — so I quit while I was ahead. Sometimes good enough is good enough, right?

Here’s a Vine clip that shows the cake coming together like magic…

Ella was super excited when she saw her birthday cake. With an enthusiastic: “YOU MADE MY CAKE? I LOVE IT!” every second I spent on this cake was very much worth it. Mission accomplished.

Dora the Explorer cake finished!  Photo by Jennifer Melo

Dora the Explorer cake finished!
Photo by Jennifer Melo

That’s it, that’s all. I hope you have a fun day filled with Dora-inspired adventures.

White fondant confirmation cake

Time flies when you’re having fun and it must’ve hit turbo speed while I was baking because my eldest niece Mikaela is now 14 years old and recently celebrated her confirmation. She’s grown from a lovely girl into a lovely young lady and I had the honour of serving as her sponsor. My heart swells with love and pride. But about the baking…

confirmation cake

Photo by Jennifer Melo

Sister makes it better

I had a fine scullery maid in my sister Nel, who helped by washing up, making it quick and easy to pull off this confirmation cake. Nel helped by cutting flowers, holding them in place when I needed extra hands to keep them securely fastened to the cake.

Stress less with store-bought stuff

I used a boxed cake mix and split the batter into three 8″ pans. That delivered the perfect height for each cake layer with no need for cutting or levelling. Yay! Rather than make fondant and buttercream from scratch I bought these ingredients from Bulk Barn.

One large tub of buttercream was enough to fill and ice the entire cake and it tasted good, too. Going the store-bought route freed up time for last-minute shopping in preparation for the confirmation. No need for a three-day cake-making project.

The order of things: time management

I baked the cake layers, allowed them to cool, wrapped them with plastic wrap and refrigerated them overnight. Next, I cut a strip of fondant and used a cake pan to shaped it to cake’s form. I’d use that ribbon to include a personalized message.

Tip: For a smooth finish, let fondant dry for at least eight hours before writing on it with a food-colouring marker.

The next morning, I iced and stacked the cake layers, applied a crumb coat and covered the cake with fondant. Then I cut fondant flowers using my daisy cookie cutters in three sizes, secured them to the cake in a swoosh-like pattern that wound its way across and over the cake. I aimed for an asymmetrical design with small blooms trailing off at either end of a large cluster of flowers.

Piping, beads and blooms

I squeezed a buttercream bead in the center of the large daisies and  applied a dragée (silver sugar pearl). Then I used my silicone fondant mold to make a pearl border and attached that with a light brushing of water. I wrote my message on the ribbon, taking care to not apply too much pressure and risk cracking the dry fondant.

fondant cross

Photo by Jennifer Melo

Using a cookie cutter, I made a fondant cross and piped a lattice-like pattern on it, finishing it with a piped pearl border.

Piping continues to challenge me so I practised on another cross cut-out before settling on the finished one and was quite pleased with how it turned out.

And ta-da! Before I knew it, this confirmation cake was complete by noon. Woohoo! 🙂

 

 

Pink and black fondant birthday cake

Ladies and gents, I’m pleased to present my niece Lauren’s birthday cake. She turned 10 and that’s a whole decade of loving sweetness packed into one special girl. I love her to pieces and was happy to receive an email from her about a month ago. In it, she asked if I’d make her cake — absolutely! She spelled out — and illustrated via a sketch — the design she wanted for her cake.

pink and black cake

Sketch by Lauren. Photo by Jennifer Melo

It’s a bling thing

She requested “bling” (her word. Not mine. I can’t make this stuff up). I couldn’t find a giant number 10 so I bought a 10-pack of silver candles and Lauren’s wish is sure to come true because she extinguished them all with one blow.

I bought the black cake boards and black fondant at Bulk Barn. And I made the pink fondant with my standby marshmallow fondant recipe. I rolled black and pink fondant, cut the fondant into 2 x 8″ strips, rolled each piece on its vertical axis to its halfway point and applied it to the cake. I wish I had taken a photo of that last step but I had to move quickly to keep the fondant from drying.

Photo by Jennifer Melo

Photo by Jennifer Melo

Don’t make marshmallow fondant with hard marshmallows

By the time the bottom layer was done, I ran out of pink fondant and I encountered a mishap when I made another batch of pink fondant. I don’t know what went wrong but I ended up with hard, plasticky fondant.

I blame hardened marshmallows. I thought they’d soften when melted and they did, but when they cooled, I was dealing with a bad situation. That fondant was so tough, I couldn’t knead it and roll it out so it ended up in the trash. And I almost — aaalmost — ended up in tears. Frustration + exhaustion = my tear-triggers.

Tomorrow’s another day

But I held it together, called it a night and went to bed, knowing it’s better to start fresh after a good night’s sleep. The next morning, I made another batch of fondant for the top tier and finished decorating it in time for the party. Everything started coming together nicely at the end. Yay!

Pink and black fondant cake with a rose topper

Photo by Jennifer Melo

The fondant pieces pile into a heap at the top of the cake so to cover the unsightly connecting points, I improvised by making and placing a fondant rose on top.

I also created the ribbon banner the night before, allowing it to dry overnight, and I wrote Lauren’s name on it with my trusty black food-colouring marker.

Bring on the bling!

Rhinestone ribbon

Photo by Jennifer Melo

To finish the cake and bring on the “bling”, I bought sparkly rhinestrone strips from the dollar store. I cut the rhinestone strips into rows of three and two, leaving their clear backing intact. Then I wrapped it around the bottom of each tier and set it in place with double-sided tape. I also bought a bunch of candy ring pops to dress the table and they were a hit with the kids.

Wanna see how I put this cake together? Check out my Vine clip and see it action.

And then there’s this clip too.

Tips for making this cake:

  • Cracked fondant sucks so aim for soft and malleable fondant (knead it well, add a few drops of water if needed, and use vegetable shortening to lock in the moisture. Resist using too much icing sugar or cornstarch to keep it from sticking to the counter.)
  • Roll the strips thinly. The thinner the strips, the easier they are to roll without cracking.
  • Cover the fondant strips with plastic wrap when not in use. Air dries fondant. Dry fondant cracks.

Are you getting a sense of what my biggest challenge was while decorating this cake? Did I mention that cracked fondant sucks?

By party time, no one noticed any cracks in the fondant, Lauren loved her cake and it got rave reviews. Phew! Er, um, ta daaa!

Pink and black fondant birthday cake

Photo by Jennifer Melo

 


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