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Does your mouth water at the mention of banana cake?

Does your mouth water at the mention of  banana cake?
Well, Edna De La Cruz shares her delicious recipe! Scroll down for Edna's Video Tutorial!


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Tuesday, December 2, 2008

Baby Animals Cake

This adorable Baby Faces Cake, designed by Mame Recckio-Wolfe, was a finalist in the 2007 American Style Competition. It was featured, along with the tutorial, in the October/November Issue of American Cake Decorating Magazine.



Supplies Needed:
Patterns (Follows Tutorial)
Cookie Sheets or Cake Boards
Tape
Waxed Paper
Royal Icing (2 cups)
Paste/gel coloring: brown, red
Deep pink and yellow
Parchment or Pastry bags
Piping tips: #3, #5, & #12
Art Brush
Water
Gumpaste
Rolling Pin
Textured Pin (optional)
Ribbon Cutter (optional)
Ruler
Craft Knife
Unused hair roller
Corn Syrup (glucose)
Orchid Luster dust (optional)
Lemon Extract (optional)
Black food-coloring marker



1. Make several copies of each animal face pattern and the Onesie. Attach them to a firm, smooth surface that can be set aside. Cover the patterns with waxed paper and tape the in place. Prepare a batch of royal icing, reserving 1/5 of the icing as white. Then divide the remainder into 4 portions, tinting beige, brown, deep pink and yellow. Load a small handful of icing into a small piping bag fit with tip #3, and then pipe the outline of each figure, beginning with the detail colors first. Do not leave any gaps in the outlines. Use a damp brush to help correct mistakes and join lines together. Leave off the noses on the lion, cat, and giraffe for now, as well as the pink in the rabbit’s ears.
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2. Add a drop of water, one at a time, to the remaining colored icing until a ribbon of icing melts into the icing below it within 10 seconds. Use top #2 to flood each outline, building it up until the icing has a puffy, raised appearance. Allow the decorations to dry at least 24 hours. If you choose to flood the backside of each face, do that now. Otherwise, add the remaining facial detail with undiluted royal icing


Handy tip- remove the dried floodwork from the waxed paper with a thin, flexible spatula. Alternatively, pull the paper to the edge of a table or countertop. Pull the paper slowly down over the edge, catching the piece as it comes free with your other hand.

3. Dilute a small wad of gumpaste with water until it becomes thin enough to apply with a brush. Pour the “gum glue” into a small container and cover until needed. Roll out a thin layer of gumpaste. If a texturing pin is available, you may apply a pattern to the gumpaste at this point. Cut two rectangular strips 7 by 2 inches in dimension. Flip the strips over and brush the ends with gum glue.


4. Place a hair roller (dedicated for food use) at the center of the strip. Pinch each end to taper the strip, then bring the ends together and press to attach. Allow the bow loops to dry for 24 hours.





5. Fill and stack the cake layers on the cakedrum, using a dab of buttercream to secure. Ice the cake smoothly with buttercream icing. Allow the icing to crust, then mark a diamond pattern into the icing using a diamond impression mat or a straightedge to create the lattices of parallel diagonal lines.



6. Prepare a bag with light red royal icing, adding a small amount of corn syrup ( glucose) to keep it from setting hard (about 1 tsp per cup of icing). Fit the bag with tip #12 and pipe a bead border around the base of the cake. Next, using tip #5 and white royal icing (with the corn syrup added), pipe a small dot at each of the places where the lines cross in the side design. While the icing sets, make a pair of light red gumpaste ribbon tails measuring 2 by 9 inches. Trim one end of the first strip at an angle. Trim the second strip’s end in the opposite direction. The white dots should now be set enough to flatten any points with a fingertip.

7. Arrange the bow pieces on top of the cake, with the tails tucked under the loops, flowing toward the front. Prepare another strip of gumpaste to match the bow, measuring 3 by 4 inches. Invert the piece, brush the 4 inch edges with gum glue, then fold the edges up about 1/8 inch width and adhere them. Gather each the unhemmed edges and brush with a dab of gum glue to hold them. Tuck one end under the front of the loop ends and tuck the end underneath the ends on the backside.

Handy tip- At this point, you may choose to color the bow and border with a mixture of pearl dust and clear alcohol. Use royal icing for the border only if you plan to brush it with coloring. Otherwise, use buttercream. For this cake, orchid luster dust was mixed with lemon extract.


8. Use a black food-coloring marker to add any remaining detail to the animal faces. Position the Onesie and animal face on the cake with a dab of buttercream for each. Finish the cake by adding a complementary ribbon the edge of the cake drum, using a glue stick to adhere it.

Patterns

Enlarge baby faces by 200%
Enlarge Onesie Pattern by 120%


Cake Design and Tutorial by Mame Recckio-Wolfe.

all rights reserved 2008


Photography by Katie Hilbert. 2008

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This Tutorial was generously contributed by

Edna De La Cruz
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

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Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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