Time: 3 hours
Equipment: Mixing bowl, two sandwich tins, a cake board
I have been so busy recently with uni deadlines, travelling to and from Cardiff and this week getting an ear infection I have neglected this blog a little. I have still been eating and cooking a lot, I have plans to post a few of the things I have made in the last few weeks I just haven’t had the time. I have had this post almost ready for a while and have finally got round to finishing it off!
One of my lovely friends is expecting a baby very soon so we decided to pay her a visit and hold a mini baby shower. We bought lots of useful and cute gifts for the baby and I also made this baby boy cake to celebrate the occasion.
We had a lovely evening that consisted of a lot of amazing food, made by the mum-to-be who just so happens to be a fabulous cook (and was 8 months pregnant at the time-impressive!) as well as a lot of laughter and catching up.
I had never really made a cake like this before. I normally favour taste over looks and am not a fan of fondant icing, but I just had to take on the challenge and create something cute.
I used a picture from the internet and a lot of guess work but it turned out pretty good. It did take a long time to decorate but I enjoyed every minute, even when it got a bit stressful and time was running out!
225g self-raising flour
225g butter, at room temperature
1 tsp baking powder
1. Make two sponges. I make plain sponge but any flavour would do. You could even add food colouring to match the sex of a baby. This could be done for a gender reveal party. I made one sponge slightly smaller than the other, so the ‘head’ would be smaller than the ‘body.’ I used the all one one method and then baked at 180C for 20 minutes. Set them aside to cool while you prepare the icing.
2. Knead 1 pack of fondant icing until soft. Add a few drops of pink food colouring and a few of yellow. Knead until an even colour is achieved. Add more of one colour or the other until desired colour is achieved. I also added almond essence to make a cherry bakewell kind of taste.
3. Roll out the skin coloured icing on a surface dusted with icing sugar until about 1cm thick and slightly larger than the cake you are covering.
4. Once the cakes are cooled warm some smooth jam (or warm then sieve some normal jam) and spread over the whole of the sponge.
5. Carefully lift the rolled out icing with a rolling pin over the cake. Smooth down, cut of excess and tuck underneath the sponge. Repeat steps 3-6 again for the other sponge.
6. As I had excess icing in the skin colour I created the arms from just icing. If I made it again I would suggest taking the time to make them out of cake then covering as the body was covered.
7. Next create the ears, nose and feet out of the same fondant icing. I found the best way was to always start with a ball, rolled in the palms of your hands, then style to the correct shape from there. Put these to one side.
8. With half a block of fondant icing repeat step 2. You could add pink icing for a girl, blue for a boy, yellow if they don’t know, or just leave it white. Roll into a circle slightly smaller than the ‘body’ cake. Cut in half with a sharp knife. This creates the nappy. Apply on the bottom 1/3 of the ‘body’ cake. Use a little bit of water to help it stick. Smooth over, cut off the excess and tuck under. I cut some hearts for decoration from the excess.
9. Last but not least create the eyes, mouth and little strands of hair. For this I added black food colouring to the left over blue icing. I rolled to circles for the eyes then rolled them into ovals using a rolling pin. For the mouth I made a long thin strand of black fondant icing. I attached these using a little bit of water. I then placed on the arms, ears, feet and nose. Last but not least use the end of a spoon to poke a little belly button into the icing. There you have it, a cute baby cake!
Do you have any tips on icing cakes with fondant icing?
Until next time,