Baby Shower Cake Archives - Wow! Is that really edible? Custom Cakes+ Cake Decorating Tutorials

Princess Baby Onesie Cake + Fondant Elephant Topper Tutorial

Thu, 09 Aug 2018 10:30:10 +0000

Last week I made a princess baby onesie cake for my co-worker who is expecting a baby girl. The baby onesie cake was complete with a cake pop rattle, baby booties, and a fondant Elephant topper. The baby onesie cake was complete with fondant pearls, ruffles, and fondant flowers. It’s not very often I get free reign to decorate a cake. Everyone loved the design thank goodness, but this definitely could have gone sideways where no one liked the cake. That is a lot of pressure for one person, so I asked my lovely co-workers to vote. The inspiration for the design came from my co-worker who is a fancy/sophisticated person which is the main reason I added ruffles and pearls. Who doesn’t like that right? This page may contain affiliate links which mean that if you make a purchase from any links directed from this website I may earn a small commission. I only recommend things that I use and love and classes I have taken. Thank you very much for your ongoing support. Making the Princess Baby Onesie Cake Cake For the cake, I used my red velvet cake recipe with cream cheese frosting. Now, everything was fine with the pink color, until I added the wet ingredients to the dry ingredients. It totally slipped my mind the effect of the cocoa powder with pink. Once the batter was combined it became a really dark pink color, closer to red. As I was working on a three-day timeline I couldn’t whip up another cake batter. So I carried on with what I had. After all, no one seemed concerned about the fact that the color on the inside was not pink (which I was happy about) and I tried not to make a big deal about it. Shhh!!! Carving the Cake This red velvet recipe is very moist and is not ideal for carving, but I love to push the envelope a bit. I knew the cake was laying down which makes it better. I baked one layer of the cake in a 9×13 pan and once it was cooled, I wrapped it in plastic and placed it into the refrigerator. It is much easier to carve a cold cake, even one that is as fragile as this one. I baked the second layer just in case I did not have the height I was looking for. Then, I placed the two layers on top of each other and carved the onesie using the template I created (you may access the template in our free resource library). I made the cut out using an up and down motion. I built the arms of the onesie using the extra cakes. Then I used the template one more time to cut out the arms. I also trimmed down the edges of the cake to give it a rounded edge. Because the cake was so fragile I used a 9×13 cake board to lift up the top layer. I filled the cake with pink cream cheese frosting, being careful not to add too much to the edge. After that, I used the Wilton quick icer (see how I used it here) to add the pink Italian Meringue Buttercream to the outside of the cake. Using a flexible smoother, I smoothed from the bottom up to keep the rounded edges. When I was satisfied with the smoothness, I placed into the refrigerator. Decorating the Cake Once the frosting was set, I trimmed the cake board to the shape of the cake. Next, I covered the cake with my homemade Marshmallow fondant that I colored pink. I made sure the fondant covered all the way over the cake board. Fondant Decorations For the fondant decorations, I used the Wilton pearl mold to make the pearls for the board and the cake. I also used it to make the rose, I inserted the fondant part of the way to get the impression and then colored it with edible gold luster dust mixed with vodka. Don’t worry the vodka evaporates. The ruffles were made by cutting out pink fondant with a medium-size circle cutter, thining the edges with my finger, and pinching them together. See the steps below for the fondant elephant. The colors are a bit different, but you get the idea. Making the Gum paste Baby ooties To make gum paste booties, I made some gumpaste using the Wilton gum paste mix that I colored pink. Using a template I found on the internet, I made cut outs for two booties. I used a stitching tool for the details around the edges. Once I formed the shoe, I dusted with some pink luster dust. How to make the Fondant Elephant Cake topper One of my friends asked how I made this topper which is super easy by the way. It took a mere 20 minutes to make. The fondant elephant is super cute too. Here you go… Materials: Dark grey fondant (mix a small pinch of black with white fondant) Pink fondant (you can use either my buttercream fondant recipe or my new favorite marshmallow fondant) Tylose powder Small plunger flower cutter Small heart-shaped cutter Edible pink sugar pearls Ball tool The little bit of water Two toothpicks Black edible marker Making the body and legs of the Elephant topper If the fondant is not mixed already, combine the black and white fondant until there are no streaks in the fondant to create grey. Then add tylose powder and let it sit for a few minutes. Make two balls about 2 ounces and 1.5 ounces respectively. Shape the largest ball into a pear shape. Dip two toothpicks into the water and insert into the shape. This will be the bottom or body of the elephant. To make the legs, roll four pieces of fondant into a ball then roll them into log shapes. Make sure they are all the same sizes. Using your fingers pinch the top to mimic the feet. With the ball tool, add four spots to the body with two on each side. Add a touch of water and place each leg in the indent made by the ball tool. Smooth out the legs and make sure it is blended in with the body. I suggest adding the bottom legs first, then the top. Making the head of the Elephant topper To make the head of the topper take the smaller of the two balls and roll until smooth. Then take pinch a small piece in the front pulling out the trunk. Pull out until it is larger in the front and smaller at the end. Curl the top of the trunk. Using a knife or a Dresden tool open a small section under the trunk for the mouth. Shape with your hand until it looks like a “V.” Add three marks where the trunk turns up to get the impression of ridges on the trunk. Using edible markers mark two places for the eyes. How to make the Elephant Ears and flowers To make the elephant ears roll out a piece of the grey fondant and cut out two pieces using a heart cutter. You can thin the edges of each piece and add to the side of the elephant head so that it drops on the top legs. Attach with a bit of water. Use a small flower plunge cutter make two or three small flowers from pink fondant. Push the plunger down to create the impression on the flower and using a ball tool place an indent in the center of the flower. Add pink edible pearls to the flowers Then attach the flowers to the head of the elephant with a bit of water.

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Royal Baby Shower Cake with Crown Tutorial

Tue, 08 Aug 2017 17:12:25 +0000

Baby shower cakes are cute and fun. It is a celebration of the new life being brought into the world. I had the honor of making a royal-themed cake for a baby shower. It was a two-tiered royal blue cake with gold borders and a gold crown. To make it even sweeter, I made cake pops and cupcakes (red velvet and vanilla) to complete the beautiful dessert table. The decor at the shower was absolutely beautiful and matched the colors on the cake. I’m sorry you will have to take my word for it (more on that later). I was very excited to make this cake, however, making the cake did not come without its challenges. I ended up making a total of three crowns. The first crown (a regal crown) crumbled after we tried to cut the Styrofoam ball from underneath. The second crown was picked up prematurely on the morning of the event. Therefore, I had to rush to make a third crown. Thank God…. for pastillage and a simple crown design. The final crown was super easy to make. However, making the third crown pushed everything off schedule. I was so focused on getting to the venue, that I forgot I hadn’t taken my camera. To make matters even worse, I did not have my cell phone to take pictures either *sigh*. I was able to get a few pictures from my sister who attended the event. Enough about that, here is how I made the Royal Baby Shower Cake with a crown tutorial. Making the Crown To make the crown, I used my go-to pastillage recipe. Pastillage was perfect for this project because it dries quickly. My original crown would have been perfect, but I needed something easy to make. I used the template below to make the crown. Items needed: 1 recipe of pastillage or gum paste Template for the crown Rolling pin X-acto knife 8-inch cake board (optional) A round container (I used a large oatmeal canister) Wilton Jewelry Mold Wilton Damask Fondant Mold Wilton gold color mist Mod Podge Mod Mold Royal Icons Global Sugar Art Egyptian Gold Luster Dust Paintbrush Step 1: Print and cut out the template Print the template above and cut it out using an X-acto or a scissor. The template is perfect for a large crown using three parts. To make a smaller crown use two pieces of the template. Step 2: Roll out pastillage Roll out the pastillage or gum paste to about 1/4 inch thickness (or thicker) 16 inches long and 5 inches wide. Step 3: Cut out the design using an X-acto knife Using an X-acto knife, cut out the pastillage or gumpaste using the template. Pastillage dries fast, therefore you will have to work quickly. Cover the unused area with plastic wrap. Quickly turn over the cutout to stand on an 8-inch cake board. Then use a canister to help the crown keep its shape. Remember to add shortening or wax paper to the canister to keep it from sticking to the canister. If you are in a hurry, allow the crown to stand a few minutes then remove the canister. Otherwise, let the crown dry before you add any decorations. For gum paste, this could take a few days. However, for pastillage it Step 4: Decorating the Crown This is the most exciting part. Begin by making six fleurs-de-lis from the Mod Podge Mod Mold Royal Icons and glue to the larger fleur-de-lis using pastillage gel (which is pastillage mixed with water). Then create a small pearl using the Wilton Damask Fondant mold, then glue it to the crown. I used royal blue and red fondant or pastillage to make the crown jewelry with the Wilton Jewelry Mold. Be creative and have fun. I also added another piece from the Mod Podge mold on the shorter portion of the crown. Once I was finished adding the jewelry, I sprayed the crown with the Wilton gold color mist to get a light golden color. Then mix some Egyptian gold luster dust from GSA with vodka or lemon extract and paint the crown gold. I waited until the crown was dried before adding a second coat. Do not move the crown until it is completely dried and make sure the crown is on a board so that you can move around. That is it. See… it is very easy, right? Let’s Talk Cake As I mentioned before, the cake was a royal blue tiered cake made with red velvet and vanilla flavor. They were 8 inches and a 10-inch round. To achieve the royal blue color, I used Chefmaster royal blue food color gel. By that, I mean a lot of the royal blue color gel. I let the fondant sit overnight for the color to deepen. After I covered the cake with fondant I added some shortening and dusted it with Global Sugar Art (GSA) edible hybrid royal blue luster dust. Because it is summer and there is a risk of condensation I did this immediately (learned my lesson with the black and gold cake). I dowelled the bottom tier and glued it with some royal icing. The Border To make the border for the cake I used marvelous mold fleur-de-lis mold by Elisa Strauss and Wilton Damask Fondant Mold. It is great because it lines up perfectly. I added some tylose powder to some yellow fondant and rolled out about eight to ten pieces and painted them with edible gold paint from GSA. Using the Wilton Damask mold I used the medium part to make the design around the top of the cake. I painted these as well with edible gold paint and put them to the side to dry. I added them very carefully to the side of the cake by making a pattern. Finally, the cake was complete, but, I had to wait a little bit more for the crown to dry. I carried the crown to the venue on my cake lifter. One because I did not want to touch it and risk it breaking. As an extra precaution, the crown was nestled in between the cake box and the box of cupcakes with a piece of non-slip mat. Because I am over-cautious, I packed the cake using the steps from my post “5 Secrets to Delivering Cakes Safely.” I had to drive 20 miles with the cake and I was nervous. I went through the checklist in my head over and over again to make sure I covered all my bases. Once I got to the venue it was the moment of truth. Everything arrived in one piece. I was relieved. Another cake success. Send us a comment below with all your cake stories. This page contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thank you very much for your support.

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