Lion cake with flower mane

I had a request for a lion cake, ordinarily I would be thinking of simba in my head or a great golden lion with a large mane. However, following the style of cakes that I love to make the most I also could picture a white lion with a mane of flowers.

The customer also liked the white lion idea so I was able to set about creating this adorable lion cake.

He was baked as a single deep 5 inch cake and layered with buttercream. I covered the cake with a thin layer of buttercream and then with fondant icing.

The legs and features are hand modelled from fondant icing and placed onto the cake before the buttercream flowers are piped. All except the ears that is, the ears are added last of all.

The colours of the buttercream were chosen to be colourful but also in keeping with a lion, so I started with the golden yellow and went from there.

Not forgetting to add a tail!

Rat cake with buttercream flowers

Why a rat?! I made this cake for my husband and I’s wedding anniversary. 10 years before this cake was created we lived in a little rented house in Slough, our housemates were our pet rats and later our chinchillas.

On top of our wedding cake sat a pair of crystal rats and so for our anniversary I thought a rat cake would be a reminder of those times.

The piped flowers shapes and colours are based on the real flowers in my bouquet.

So there you have the thinking behind this little Ratty cake.

I hope this guide helps you to create your own cute rat cake for whatever special occasion he/she is need for!

You will need:

5 inch round cake

10 inch cake board

Buttercream (approx 250g butter and 500g icing sugar)

White fondant

Pink fondant

Black fondant or edible black balls for eyes

Florist wire or fine dry noodles for whiskers

Some basic sugarcraft tools including a small circle cutter, cutting tool or knife and smoother.

To decorate the cake board:

1. This is usually my first step, I cover the cake drum in a layer of white fondant.

2. I use Sweet Stamps to emboss a name or message.

3. I handpaint the imprint with edible paint.

To decorate the cake:

1. Cut the cake into 3 or 4 layers and fill with buttercream or filling of your choice.

2. Cover in a thin crumb coat of buttercream.

3. Roll out some white icing to approx 3mm thick and cut a tummy shape. Gently push this onto the front of the cake.

4. Cut 2 small circle ears from the pink fontant. Make 2 little sausages for the arms and thin it a little on the wrists. Make little finger marks with a cutting tool or knife.

5. To make the mouth take a grape shape with white fondant and push a dent across the middle. Pop a smaller ball of pink fondant onto this as a nose. Cute 6 equal ish lengths of florist wire and push 3 slightly into each side of the mouth (NB the nose will not be edible if using wire, noodles are a possible food safe alternative).

6. To make the arms and feet, roll your fondant into sausages first. Use the cake to judge the size you need. Use a knife to mark the fingers and toes.

7. For the tail roll pink fondant into a long thin sausage with one end thinning into a tip.

8. Use your black fondant to make two equal pea sized balls for eyes or use large black sprinkles.

9. Set aside all your fondant details to allow to hardern.

Time to use your buttercream!

1. Select the colours you’d like the flowers to be. Colour up the buttercream into seperate bowls.

2. Select the piping tips and fill your bags with buttercream.

3. Start piping the largest flower first. I used a closed star to create the ‘rose’ swirls.

4. Add the medium flowers next, I piped squiggles!

5. Fill the gaps with your smaller drop flowers making sure not to go right over the fondant tummy area.

6. Whilst the buttercream is still soft add the nose, eyes, arms, feet and tail. They should stick to the buttercream, you may need a bit of edible glue to attach the arms over the fondant tummy.

If you’d like to add a heart plaque I just used a small heart cutter and imbossed with a mini message embosser.

And there you have it! Possibly the most adorable rat cake ever (well at least I think so).

I hope this tutorial has been helpful for you. Don’t forget you can follow my latest creations over on my Facebook and Instagram pages.

Happy cake decorating x

Pig cupcakes

These little piggy cupcakes were made for my kids during the covid 19 lockdown. I had a bag of lovely strawberry milkshake flavour icing sugar to use and a fair bit of fondant icing… However you won’t need a lot to decorate these cute cakes.

You will need:

Cupcakes

Buttercream

Pink food colouring

Brown food colouring

Sugarpaste (fondant)

Black ball sprinkles or black fondant for eyes

Piping bag and star tip

A few sugarcraft tools such as circle or rose cutters, rolling pin, small ball tool.

How to decorate the pig cupcakes

1. Make the ears first to allow them a bit of time to dry. Roll out your pink fondant 3mm thick. Use a circle or petal cutter to cut 2 for each cupcake. Pinch the rounded side together and if needed, shape the top with a little pinch too.

2. Make the snout. Roll equal sized balls for all the snouts required. Gently press to flatten and make 2 small intents.

3. Make tails by rolling a thin sausage and wrapping around a tool handle. Cut to the desired tail length.

4. Using the star tip pipe buttercream over the cupcake.

5. Whilst buttercream still soft push the ears into place. Add the small eyes and snout. The tail can be placed at the top of the cupcake or on the cake board.

6. You could you chocolate buttercream and brown ears/snouts too like I’ve done.

Decorating the cake board (skip if you don’t require this)

1. Start by covering the cake drum in a layer of green fondant.

2. Roll out some brown fondant and cut out some mud patches to put on the board.

3. Work out where you will place the cupcakes and use a little tool or end of brush to make hoof prints in the mud around them. For the muddy prints on the green I painted these with edible brown dust mixed with vodka.

4. Put ribbon around the edge of the board.

5. Use a dab of buttercream to secure the cupcakes in place on the cake board.

Finished! You could add a message to the cake board for birthdays or other occasions.

Simple 3D sitting unicorn cake with buttercream flower mane

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.

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!