Enjoy this free character tutorial, specially for #NationalHandwritingDay! (23.01.2019)
This fun birthday design from Laura Dodimead wowed everyone in the CD&S office, it’s just so cute! Make it your own by playing with colours, pattern, animation, expression and flavours!
Download your Kawaii outlines here
Difficulty: intermediate
Techniques: cake frame, cake carving
Leeanne (editor): I want to try a disco donut!
Gravity Defying Donut
You will need
Edibles:
sandwich layers of Victoria sponge cake
white chocolate ganache
strawberry jam
2kg sugarpaste food colour paste: pink, yellow, blue, green, purple, black and orange (QFC)
food colour paste: chestnut (Squires Kitchen)
wafer paper
food colour liquid: chestnut (Squires Kitchen)
airbrush colour: pink and blue (Magic Colours)
rice crispy treats x 4
royal icing
buttercream
edible glue
EQUIPMENT:
Cake Frame minion kit
rolling pin
drill
custom cut rectangle drum (14.5cm)
2cm drill piece
pizza wheel
carving knife
palette knife
craft knife
Bellisimo smoothers
5-6cm plastic cylinder
airbrush
dowels
rainbow pastel ribbon 15mm
hand saw
foil
scissors
wire
double-sided tape
METHOD
1 Assemble your cake frame, minion set. Take a 15cm square cake board and measure out a mark to the size of 14.5cm, cut down with a hand saw. Measure the gap between the cake frame leg stands and mark out evenly on your custom-made board. Drill two 2cm holes where you have marked your board, then cover in foil. Roll out 250g of white sugarpaste and lay it over the board, securing with a little water.
2 Sit the custom board onto the leg supports of the cake frame ensuring its a tight fit.
3 Mould together all 4 rice crispy treats into a semi-circle and attach with royal icing to the underside of the custom board (you may need to cut out a section to fit the cake frame legs) and allow to set.
4 Take each layer of cake and begin to stack, filling with jam and buttercream as you go.
5 Sterilise the plastic cylinder in boiling water and dry, then insert into the centre of the cakes (use a knife if you need to).
6 Take the carving knife and begin to carve the stacked cakes into a circle, trimming off any sharp edges so that it resembles a doughnut shape.
7 Apply a thick layer of white chocolate ganache, including the centre of the acrylic cylinder and allow to set in the fridge for an hour.
8 While the cake is setting, colour 10g of sugarpaste pastel yellow, pastel green, pastel purple, pastel orange and black (using a tiny amount of the food colour paste to achieve the pastel shade) and colour 10g of hot pink (using more food colour paste to achieve the darker shade). Colour 50g of sugarpaste pastel blue. Colour 250g of sugarpaste pastel pink. Finally, colour 1kg of white sugarpaste with a small amount of chestnut paste.
9 Roll out coloured chestnut sugarpaste to 2mm thick and very gently lay over the back half of the doughnut. Gently push paste into the cylinder to cover the edges, without ripping. Cover acrylic supporting legs with the excess chestnut sugarpaste and blend in at the top. Smooth around to the front and trim off any unevenness to the front of the cake.
10 Roll out the pastel pink sugarpaste to a thickness of 2mm. Take the pizza wheel and cut a curvy outline,
11 Gently lift the paste and attach to the front of the doughnut cake for the icing. Gently push pink paste into centre of the cylinder and smooth down and smooth over with flexi smoothers for a flawless finish.
12 Take two small balls of black sugarpaste and attach to the cake above the hole for the eyes.
13 Roll some tapered sausage shapes of black sugarpaste for the eyelashes, and another long thin sausage shape for the mouth and secure with edible glue.
14 Add two tiny dots of white sugarpaste to the eyes for eye shine.
15 Roll out tiny, thin sausage shapes with all the pastel colour pastes, to create the sprinkles and attach with a little edible glue. Disperse randomly over pink sugarpaste (icing), as well as scattering a few over the board.
16 To make the arms, heat up two dowels over a naked flame and bend into desired position. Run under cold water to re-set. Wrap in the chestnut sugarpaste and insert into side of the cake, using a little edible glue to support.
17 Divide leftover pastel blue sugarpaste into two, and roll into an oval. Cut a small line half way in, open up and wrap around bottom of the leg to create shoes and blend together at the back.
18 Roll two thick white sausage shapes and flatten, wrap around the base of the shoe. Then roll thinner sausage shapes and place on the top of the shoe for laces.
19 Take a piece of wafer paper and fold into a cone, trim excess to create a flat base. Fill the airbrush cap with the pink airbrush colour and spray stripes from the top to the bottom of the cone and set aside to dry.
20 Twist wire around a paintbrush to make a spiral, and repeat to make a second. Push both spirals into the top of the cone.
21 Secure the party hat on the top of the doughnut cake at a slight angle with a small amount of edible glue.
22 Lastly, use some double-sided tape to secure the ribbon onto the side of the board.
Add a little Kawaii...
"Whether you love to make cupcakes, cake pops, iced cookies, pastries or celebration cakes; you can always add an extra layer of character fun with these Kawaii expressions. Trace on paper then imprint onto your chosen cake using a Dresden tool or sterilized pin, then add your Kawaii character with royal icing, melted chocolate, sugarpaste or edible paints.”
For more amazing recipes, decorating inspiration and more, pick up your copy of Cake Decoration & Sugarcraft today!
