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.

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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.

Giant floral cupcake decorating tutorial

Here I share tips to create a unique and impressive giant cupcake.

You’ll need a few things to follow this tutorial:

Silicon cupcake baking mould set

Selection of piping tips including size 1, drop flowers, 2D and leaf tip.

Piping bags

Buttercream

Cake batter (sponge cake approx 5 eggs worth)

Cake release spray

Spatula

Method:

Stage 1 make the chocolate case.

You’ll need approx 300g chocolate. I have found dark chocolate is the easiest to work with.

1. Melt the chocolate slowly.

2. Pour into the cupcake case and tilt the case to pour the chocolate on to the sides. Turn the case whilst tilted to cover all of the inside. You might need to gently shake it forward to reach the final areas.

3. Now put the case in the fridge for about 20mins.

4. To remove chocolate case, hold both sides of silicon mould firmly and pull directly down.

Stage 2 Mix the cake batter and bake.

1. Spray silicon tins with cake release.

2. Fill the cases to approx 3/4 with the cake batter. I bake at 140°C fan oven for about 1hr 30m.

3. Allow to cool completely.

Stage 3 cake into case

1. The sides of the cake will need a trim to allow it to fit into the chocolate case. I also cut the base cake into 2 layers and fill.

2. Cover the cake in buttercream.

3. Gently drop the cake into the chocolate case.

Stage 4 buttercream flowers

1. Using a petal tip pipe 4 or 5 petals onto a flower nail. Repeat 5 times and leave to set. Or refridgerate.

2. Fill a piping bag with blue and white buttercream and pipe drop flowers using 2D tip.

3. Use a rose colour buttercream and pipe swirls with 2D tip. Starting on the inside and swirl out. Maybe 3 or 4 of these around the cake.

4. Use smaller drop flowers to create bunches of flowers around the cake. Fill as much as possible.

5. Pipe leaves around the cake and flowers.

6. Add the first piped flowers that are now cool and set. Carefully stick them to the cake with buttercream. Using a 1 tip add stamen to the flowers.

Try different colour combinations to match your theme.

Thanks for visiting!

Flower Hedgehog Cupcake tutorial

How to make your own cute hedgehog cupcakes. These are cute as a group or are a gorgeous addition to the flower hedgehog cake. Perfect if you need some extra servings.

You will need:

Cupcakes

Sugarpaste (fondant icing) in white, black and pink

Tylo powder

Edible pink dust (optional)

Buttercream (1:2 butter and icing sugar)

Various edible food colouring

Strong piping bags

Nifty nozzles / russian piping tips (original nozzles available from www.sugarandcrumbs.co.uk )

Any small drop flower piping tips

Edible glue

Basic sugarcraft tools: Small brush, ball tool, rolling pin

1. Add a pinch of tylo to the sugarpaste and knead. Make a grape sized ball.

2. Push either side of the middle to make a ridge.

3. Do the same to the top and bottom to get a nose.

4. Smooth around the nose to shape the face.

5. Roll white sugarpaste to approx 2mm thick and cut the ears using a small rose petal cutter or circle cutter. Brush with pink dust.

6.Use a ball tool to mark where the eyes will go.

7. Add two equal balls of black sugarpaste for eyes. Make a small rectangle of pink sugarpaste for the nose. Stick them in place with edible glue.

(If you can, let the face dry and harden overnight)

8. Colour buttercream and add to piping bags. To make two tone flowers, add the first colour around the inside of the bag leaving a gap in the center. Next add a different colour to the middle of the bag.

9. Pipe largest flowers first. Then gently push the hedgehog face onto the buttercream.

10. Pipe the smaller drop flowers inbetween the other flowers.

11. Now add the ears whilst the buttercream is soft, push them gently into place.

Finished!

If you’d like to make a larger hedgehog cake to go with your cupcakes please see my flower hedgehog cake tutorial!

Thanks

Make a Flower Sloth Cake

I took a few photos whilst making this cake. I didn’t know how it would turn out but I was pleased with the result. Like the flower hedgehog cake, it is a fairly simple cake to decorate and the result is impressive (photo’s do not do it justice!).

I baked a deep 5 inch round cake and layered with buttercream. I gave it a coat of buttercream after this.

I made the face and features of the Sloth from fondant with tylo added to keep it firmer. I made the claws from black florist paste mixed with white fondant.

The board is covered in white fondant and I used acrylic letters pressed in for the writing. I painted the letters with edible gold dust mixed with vodka.

I chose ‘this is me’ partly for the sloth which unusually is covered in flowers rather than fur and partly for myself. I realise one of the most enjoyable parts of cake decorating for me is being creative. Something that requires a little thinking time feels good for me.

Next all was needed is to attach the face and features using edible glue.

I piped using 3 flower tips and 1 leaf tip. I stuck to small piping tips to ensure sloth wasn’t ‘too hairy’.

I particularly enjoyed adding the leaves! A little bit like a real sloth with moss growing on them.

Last to add is the hands and feet (before the buttercream dries)

And there you have it. A cute floral sloth cake. Tasty too.

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

Here is my Little Peach Cakery’s Flower Hedgehog design tutorial. 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