How to make this cute sitting unicorn cake with a standard round cake tin and very little carving – if any!
This is a 4 layer 6 inch round cake. I cooked 2 6 inch cakes using a vanilla maderia sponge recipe. This cake was dairy free. You need a domed top but this could be a natural dome from the cake rising or you can trim a little off the top edges.
Equipment:
2 x 6 inch cakes
White fondant
Small amount of coloured fondants including pink and black
Rolling pin, cake smoothers, knife, ball tool
Cocktail sticks
Edible gold paint
Edible Pink dust
Edible glue
Piping tips (nifty nozzles for this design) and bags
Buttercream (250g butter, 500g icing sugar)
Method:
Fill the buttercream layers and coat the cake with a thin layer of buttercream. Then cover with white fondant.
The legs are fondant, roll 4 equal sausages of fondant and taper one end. Mark the hoof area’s with a modeling tool or knife. Attach with edible glue.
Make a thick circle for the muzzle and use a ball tool to intent the nostrils. Also mark on a smile and use the ball tool to mark where the eyes will go.
Roll 2 equal small black fondant balls for eyes. For eyelashes use a thin sausage of black fondant.
Use a petal cutter or freehand cut the ear shapes in white and then slightly smaller in pink, attach together. Pinch the bottom of the ear together slightly to give them shape.
The horn is two thin sausages of fondant twisted around a cocktail stick or wooden skewer. Paint the horn and hooves with edible gold.
Pipe the mane. For this unicorn cake I piped buttercream flowers using nifty nozzles but equally you could pipe swirls, drop flowers or stars, any combination. Using several different colours of buttercream together.
The tail is made from coloured fondant using an extruder. This could be achieved by hand rolling the fondant into long sections too.
Add a little pink colour dust to the nose and mouth.
And so there you have a cute sitting unicorn cake that does not require lots of carving or difficult piping but looks adorable.
Blog posts
Cute Hamster Cake Tutorial
This hamster cake possibly one of cutest cakes I’ve ever made!
The first week of January was time off from baking for me however I couldn’t keep myself completely away. So when my little boy suggested I made a hamster cake (including a wheel – no way I was attempting a hamster wheel!) I couldn’t say no.
I like to use both buttercream and fondant icing on my animal cakes so here’s how to make a cute Little Peach Cakery Hamster Cake.
You will need:
Sugarcraft tools – rolling pin, knife, cake smoother, small rose petal or circle cutters.
A 5 inch round cake, approx 5 inch tall and domed top.
10 inch cake board and ribbon
Piping tips – Wilton 6B, star and drop flower
Piping bags
Buttercream (250g butter and 500g icing sugar)
Sugarpaste – white, pink and black
Food colour – rose
Edible glaze (optional)
Method:
1. Bake your cake, let it cool. Cut into 3 or 4 even layers.
2. Fill layers with buttercream and cover cake in thin layer of buttercream.
3. Roll out enough fondant to cover the front of the cake.
4. For the cheeks, make a sausage long enough to reach horizontally across the front of the face area. Make a long dip across the middle of one side only.
5. Roll 2 little sausages of fondant, narrower at one end for the arms. Make 2 small pink balls for hands and mark lines on for fingers. Attach together with edible glue.
6. For the feet, use 2 equal sized balls of white fondant. Make 2 little pink feet and mark toes. Attach together with edible glue.
7. The nose is a small ball of pink fondant. Add a touch of edible glaze if desired.
8. Make the ears with small rose or circle cutters. Cut 2 white circles and 2 pink circles. Attach the pink ontop of the white to make 2 ears. Leave to hardern at room temp.
9. Make 2 equal pea sized balls from black fondant for eyes. Add edible glaze or a touch of white for a more realistic look. Do not attach to cake yet!
10. Colour the buttercream into 3 shades. Divide into 3 piping bags.
11. Start piping the largest tip first. Then go back and fill in the gaps with the smaller tips. Pip up to the cheeks on the face.
12. Add the ears into the buttercream.
13. Add the eyes onto the buttercream on the face.
14. I like to use Sweet Stamps letter’s to finish off the cake board. Painted with edible gold.
You’re finished, admire the cute little cake you have made!
Paddington Bear topper and cake
This paddington bear is made from rice krispie treats (RKT) and fondant. I shaped the RKT into the body and head, covered with brown fondant and added fur detailing. I also added a nose and used a small ball tool to set where the eyes will be.
The blue coat is made in several seperate parts. The coat wrapped around, the collar, hood and arms are all seperate and attached together with edible glue. The coat also has small details made from fondant.
The arms and legs are fondant. The hat is made using a circle cutter. The eyes are small balls of fondant with edible glaze to give them a shine.
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.
Little Peach Cakery 