9/14/2023 0 Comments Minion birthday cake![]() ![]() Roll out your yellow fondant and cut a rectangle long enough to go round your cake. This not only gives you a smooth surface but traps all the crumbs (that’s why it’s often called a crumb coat) and also another delicious layer to keep the sponge from drying out. Put it in the fridge to chill out for a bit and firm up so it doesn’t slide around when you want to coat it – about 20 minutes should be fine.Īfterwards, cover your Minion skeleton in a layer of buttercream using a palette knife. Trim the tops off three of your cakes so they are flat and about equal depth and trim around the edges of one of them to create a domed look.Īdd a layer of buttercream to the top of your first sponge and build your Minion body upward in the same way with the domed sponge on the top. Remember to start on a very slow speed and gradually increase or you may find there is more icing sugar outside the bowl than inside! If you have a splatter guard that you can use, even better. Adding a couple of tablespoons of hot boiled water can help if you’re struggling for the right consistency. Mix up the butter, icing sugar and vanilla extract in your mixer until light and creamy but firm enough to stick to an upturned spoon. When ready remove the tins from the oven and allow them to cool completely on a cooling rack. Finally, add the rest of the flour on low speed until it’s all combined but be careful not to over-mix it!ĭivide the mixture into the four tins and bake in the oven for approximately 25 minutes or until golden and the top of the sponge springs back when you press it! Then add one egg at a time with a spoonful of the flour to prevent it curdling on medium speed. You will need four round cake tins of 4” in diameter, greased and lined with greaseproof paper.Ĭream together the sugar, butter and vanilla extract until pale and fluffy using a stand mixer or electric hand mixer. Preheat your oven to 160☌ fan (or 180☌/gas mark 4). ![]() The eyes can be used to create different expressions so it’s really up to you which way they are looking. Build up the eyes looking in, out, up, down, or even crossed and add a small dot of white to add a bit of light. Using a small circle cutter or your fingers, roll or cut two smaller circles of brown fondant for the iris and two smaller balls of black fondant for the pupils. Trim off two curved ends for eyelids and attach to the white circles. Take the same cutter you used for the middle of the goggles, cut out two white circles for the eyes and two yellow circles for the eyelids. Roll a piece of fondant to create two large baked bean-shaped pieces and score them across the middle to make the goggle fasteners.Īdd a touch of metallic shimmer by dusting them with edible silver lustre dust if you have any. Next, cut out the middle with the smaller cutter. Using the larger cutter, cut out two circles and allow them to dry for about 10 minutes to help them keep their shape if you’ve got the time. I’ve used a cookie cutter and a nozzle for this. Take two round cutters about 3cm and 2½cm in diameter. Mix a small amount of black fondant with some white to make grey (I always have white fondant to hand to make up my own colours or so I can make my shop-bought colours go a bit further!). Roll a sausage of black fondant, then thin it down on one end and trim it off. I have used a flower cutter to cut out two shapes and then removed three petals, but if you haven’t got one you can either make a cardboard template or mould them by hand. Stick the heels, using edible glue to the oval shapes at the bottom to create a boot shape and set aside on a piece of greaseproof paper to dry. ![]() Roll out some black fondant on a non-stick surface, dusted lightly with corn flour if necessary.Ĭut out three ovals – two for the boots and with third one cut off both curved ends to make the heels. ![]() You can make them before then – just make sure you store them in a cardboard cake box rather than an airtight container so they don’t sweat. The gloves, boots, goggles, eyes and hair will need to be made at least 24 hours before you want to attach them to the cake as they need to dry and hold their shape. ![]()
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