Blog posts

Koala cake with buttercream flowers

I had been given a Molly’s creature creator mould for my birthday in October and I now had the chance to use it!

Making cute animal cakes using buttercream flowers is something I love to do… See my flower hedgehog cake here.

So I thought I’d go along the same lines but using the cake mould.

I chose to make a Koala, they have had an awful time recently and I wanted to celebrate these gentle creatures.

Below are photo’s of baking and making this cute cake. If you want to create your own I give a list of some of the tools needed.

What you’ll need:

Cake batter (400g self raising flour, 150g flour, 400g butter, 400g sugar, 8 eggs, 2tsp vanilla)

Molly’s creature creator standing mould

2 or 3 nifty nozzles

Some standard size piping tips and piping bags

Food colouring

Buttercream (500g butter + 1kg icing sugar)

Sweet Stamps if you want to use similar writing

Rice krispie treats for arms and legs (85g rice krispies, 110g melted marshmellow)

Sugarpaste

Method

Grease your mould or use cake release spray. Fill with cake batter and cook at 140C. It took 1hr 40 mins to cook in my oven.

Allow to cool then trim off excess. Turn out of mould.

Use buttercream to stick the halves together and crumb coat.

Make rice krispie treats and mould into arms and legs. Cover with buttercream.

Use a circle cutter to cut ears from 5mm thick rolled out sugarpaste. Cut in half moon shape. Stick a cocktail stick or dry spaghetti stick into ear so it can be fixed to cake. Allow some time to dry.

Colour your buttercream and put into bags. Start piping large tips first randomly but fairly evenly over cake. Then stset to fill areas with smaller buttercream flowers.

Add the ears and cover with buttercream.

Finally add the fondant nose and eyes.

I usually cover my cake boards in fondant and use sweet stamps acrylic letters to emboss and paint name.

Enjoy

Pink Fairy Armadillo cake

I like to use my birthday as an opportunity to create whatever cake I fancy. So when I was reading a book to my kids that included a pink fairy armadillo, it gave me inspiration. The book is called ‘you’re called what?!’ By Kes Gray and Nikki Dyson. Gives us giggles.

To make my fairy armadillo even cuter I piped buttercream flowers for the furry bits. I used fondant for the face and back.

Floral Sloth Cupcakes

Here’s how to make these stunning sloth cupcakes with their buttercream flowers and leaves.

They may look complicated but they are relatively straight forward to make with no need for special equipment, just some piping tips.

You will need a set of baked and cooled cupcakes and buttercream.

Make the fondant faces

Making these first gives the fondant time to harden a little before you transfer them onto the buttercream.

1. Use an oval shape cutter or cut free hand the face shape from 3mm thick white fondant.

2. Cut stripes of dark grey fondant and cut to size for the eye patches.

3. Use a small ball tool or tip of tool handle to make a dent for eyes.

4. Roll equal sized black fondant balls for eyes. Attach with edible glue.

5. Create a nose by using a small amount of black fondant and pressing into an oval shape.

6. Make a smile mark on fondant. I snipped a hollow cake dowel to make a tool for this. (Pic 3)

Buttercream piping

Colour the buttercream into 3 or 4 different colours making sure to include a green for the leaves.

Use a drop flower tip, star tip and leaf tip. If you do not have a leaf tip you can cut a small triangle into the tip of the piping bag.

1. Pipe 3 small swirls with the star tip onto each cupcake.

2. Add the drop flowers.

3. Gently press on the fondant face.

4. Fill any gaps with drop flowers and piped leaves.

There you have it!

How to make a Flower Sheep Cake

A guide to make a little flower sheep cake in the same style as the Little Peach Cakery hedgehog cake. Ideal for birthdays and baby showers this little cake looks impressive and is straight forward to make.

You will need:

A tall 5 inch cake with domed top

Buttercream (250g butter with 500g icing sugar 1/2 tsp vanilla)

Small amount of white fondant and black fondant

A few tools including knife, rolling pin, ball tool, smoother

A small selection of piping tips, including a nifty nozzle /russian tip. Available from http://www.sugarandcrumbs.com

Piping bags

Food colouring

Pink edible dust

1. Cook a deep 5 inch cake or 2 shallow cakes. Allow to cool.

2. Divide the cake into even layers and fill with buttercream.

3. Crumb coat the cake with a layer of buttercream.

4. Roll out a small amount of fondant and cut an oval face.

5. Stick face to front of the cake. Use a ball tool to mark position of the eyes. Use one edge of a small circle cutter to make a nose shape. Use a knife to mark under the nose. Dust with a little edible pink.

6. Colour several bags of buttercream. Pipe flowers on cake starting with the nifty nozzles and swirls.

7. Pipe small drop flowers to fill all gaps.

8. Roll 4 small sausages for legs and mark the feet with a knife. Dust feet with a little edible pink. Roll two small black eyes.

9. Make small pear shapes for ears.

Finished! I hope you find this tutorial useful. I’m always happy to answer questions. You can find me @littlepeachcakery on Instagram and Facebook.

How to make a number 5 cake with a pink and pretty finish

Here I will explain how I created this pretty pink number 5 cake. It is the first number cake I have ever made so I definitely learnt some lessons along the way. Most notably that the number 5 is hard to cover in fondant…. really hard!

I used double my standard deep 6 inch cake recipe for this number tin (that’s 8 eggs total). I prepared the silicon tin with cake release spray.

I cooked at 140°C for approx 1hr 20mins. I allowed the cake to cool in the tin before I trimmed off the excess cake.

I measured half the height of the cake and marked the sides. I then cut the cake in half in order to add the buttercream and jam filling.

I covered the cake in a layer buttercream and allowed to set.

Next I coloured and rolled out approx 1kg of sugarpaste and covered the cake. The challenge was to smooth the inside edges. I used flexible smoothers and the rolling pin vertically. I needed to add a small strip of sugarpaste where I struggled to get full cover. The flexible smoothers work well to blend any joins.

Next, whilst the fondant is still soft I pressed acrylic letters into the top of the cake. I also covered the board around the cake with white fondant.

I made the tiara by rolling thin sausages of fondant (with tylo) and laying them over a small mug on its side to give the curve of the tiara. I used edible glue to fix the parts together and allowed to dry overnight before painting edible gold.

I used daisy cutters for the white flowers and a mould for the butterflies. I dusted and painted colour on the butterflies. I used a heart cutter to create the small dark pink hearts.

The small roses are made by rolling a thin sausage of fondant and pressing flat one edge all the way along. Then roll together creating the rose shape.

London with a Pug cake

This cake was a special request from my eldest son. He has wanted to visit London, especially the massive natural history museum for a long time. We decided to go on his 6th Birthday.

So his cake needed to feature the natural history museum, a pug (our pet) and things that he associates with London.

I quickly found I’d underestimated the difficulty of making an edible 3D big ben! I used rice krispy and marshmallow mix for the tower and covered with fondant. I used an extruder for the details and hand painted it.

The little pug and bus are handmade from fondant with tylo.

I drew a template of the front of the natural history musuem and used this to cut the shape.

The cake is a checkboard colouring green and brown as my son likes minecraft. It is covered with white fondant and airbrushed a blue fade. I used acrylic letters to emboss his name and age.

And there you have it! A cake that took hours but was extremely well received by the birthday boy.