Blog posts

Giant cupcakes

Giant cupcakes are such a fun cake to have, they come with the added bonus of a chocolate case.

Creating a flawless chocolate case I find is in equal parts fun and frustrating! But the result looks great and really finishes off the cake.

Here are couple I have made.

How to make a 3D laying down Rainbow Unicorn Cake

In this post I describe how I made the unicorn cake and share photos of the cake as it’s made.

I had the chance to make a carved unicorn cake so I started thinking if I could do it and how is it possible! I had not made a cake like it before and neither had I used RKT for modelling.

After a google search I found a beautiful example of a unicorn cake by Elaines Sweet Life and I wished I could make one even a little as good.

So I planned what size cake I would need for 20 servings and how to shape it.

I covered the cake board with marble effect fondant.

I decided to make the head and neck from RKT with a straw dowel inside containing a wire for support. The dowel would be long enough to go into the cake below with a thin cake board for more support.

RKT head and neck was made with a mix of rice kripies, marshmallows, chocolate and butter. Once shaped and cooled I covered it in melted dark chocolate.

I made a template based on using 2 6inch cakes as a base.

I baked two deep 6 inch round chocolate sponge cakes. I cut a small amount from the sides and fitted them together with the buttercream. I split the cakes and filled with buttercream.

Next I fitted the head onto the cake and added an extra dowel below the neck to hold the weight of the RKT.

I covered the whole cake in buttercream.

Next I covered in fondant. This took a lot of smoothing at the front where the fondant joined. I used flexible cake smoothers. I now transferred the cake onto my covered cake board.

I shaped the head and used tools to create the nose and mouth.

Then I shaped fondant legs and placed them on the cake. I made the horn a few days before by wrapping a sausage of modelling paste around a cocktail stick. I pushed this into the head. The ears are cut using a rose petal cutter with the point up. Pinch the lower part together and cut off the excess. This gives them a natural horsey ear shape. I fixed them with eible glue.

I painted the horn and hooves with edible gold.

The mane took a fair amount of time to create. I coloured fondant in several pastel rainbow colours and used an extruder. I used roughly the same length pieces of modelling paste and started at the body end and worked up. Flicking up some of the ends to give movement.

The tail was made in a similar way but long pieces gently twisted and joined at one end.

Finally, I made the eyes with a ball of modelling paste, painted with blue food colouring and a black pupil and white reflection added.

I finished off with the name and age of the birthday girl and a ribbon on the board.

I hope this post might inspire you to have a go at creating a unicorn cake! Thanks for reading

Hedgehog Cake Tutorial

Follow this step by step tutorial to create your own flower hedgehog cake

How to make a cute Hedgehog Cake with buttercream flowers as spikes.

This is an original cake design by Little Peach Cakery. I hope you enjoy creating your own little hedgehog cake.

You will need:

Sugarcraft tools – rolling pin, knife, cake smoother, ball tool, small rose petal or circle cutters.

A 5 inch round maderia cake, approx 5 inch tall and domed top.

8 inch cake board and ribbon

2 nifty nozzles, 2 drop flower tips

strong piping bags

Buttercream (1:2 butter and icing sugar)

Sugarpaste

Tylo powder or modelling paste

Food colour gel or paste

Edible glaze (optional)

Method:

1. Bake your cake, let it cool. Cut into 4 even layers.

2. To make the face of the hedgehog first add a little tylo to the sugarpaste to make modelling paste. Make a ball into a point and then with the point upwards squash the ball and use a small rolling pin to flatten the eye area. Cut the shape of the face out.

Make two pea sizes balls for the eyes. And a small square for the nose. I like to add a little edible food gloss to these.

The hands and feet are shaped and marked with a small knife.

I use two rose petal cutters for the ears. The larger using white modelling paste and smaller for cutting the pink modelling paste. I cut a few mm off the bottom of the ears where they will be glued onto the cake.

3. Add buttercream between the cake layers and add a thin coat of buttercream over the whole cake. Smoothing over the dome top. This can be natural dome or carved depending on how the cake has risen.

4. Roll out enough sugarpaste to cover half the cake. Smooth this over the front of the cake. Trim off any excess. Carefully transfer the cake onto a sugarpaste covered cake board.

5. Using edible glue attach the face and nose to the cake. You may want to use a cocktail stick to help hold in place.

6. Add the hands and feet using edible glue. Make a little hole as a belly button. Make 2 indents on the face and add the eyes.

7. Place the ears but do not attach yet. Make a note where they will sit and remove them for now.

8. Mix up several different colours of buttercream. You can add more than one colour to the piping bags to give different tones to the flowers. I like to make the smaller drop flowers white like daisies.

Tip: the buttercream needs to be firm but still able to pipe. Strong piping bags are needed. If the buttercream gets too warm whilst piping flowers pop it in the fridge for 5 mins and try again.

9. Start piping the nifty flowers onto the cake randomly. If you run out of buttercream try adding a different colour buttercream to the bag to give variety to the flowers.

10. Next add the drop flowers to any spaces between the larger flowers.

11. Glue the ears onto the cake.

12. Add a ribbon to the cake board.

And done! Of course you can use different nozzles to create the flowers. And use any colour combinations. I also use elderflower flavoured buttercream to add a more floral taste! I hope you enjoy creating your own cake. Thank you

Double barrel gluten free drip cake

I am very pleased with how this cake turned out. I searched carefully for a gluten free recipe and ultimately came to my own with elements from several recipes and tips. The sponge baked beautifully and tasted great!

After levelling the 4 cakes I then needed to crumb coat and dowel.

I carefully transfered the cake onto the fondant covered cake drum. Next I needed to cover with two colours of buttercream…

Final stage was to decorate with a royal icing drip, homemade raspberry mini meringues and chocolate shapes.

The glittet topper added the final personal touch for the birthday girl.

The cake itself is 9 inches tall and 7 inch diameter. Plus decorations on top make an impressive sized cake! Perfect for a big party.

Flower hedgehog cake

The idea for this cake came about during a sleepless night. Thinking of cake when you can’t sleep seems to be a good idea. I wanted a simple but pretty design. As an animal lover the hedgehog seemed the perfect choice.

This little hedgehog is a 4 layer vanilla sponge cake with a fondant front and buttercream piped flowers in lots of pretty colours. I flavoured some of buttercream Elderflower.

To make your own hedgehog please see my tutorial at https://littlepeachcakery.wordpress.com/2018/07/15/hedgehog-cake-tutorial/