Created by Jacqui Kelly at Totally Sugar, this showstopper of a cake is fun to create as well as sure to make any party or celebration go off with a bang!
Guy Fox and his Bonfire Night Treats
Packed with surprises this beautiful model and delicious treat barrels will make you an instant success at any Bonfire Night party
Brought to you by Jack Monroe for Del Monte
Content continues after advertisements
You will need
Recipes for barrels: Millionaires shortbread ingredients
- 225g/8oz plain flour
- 175g/6oz unsalted butter, cold, cut into cubes
- 75g/2¾oz caster sugar
Recipes for barrels: For the topping
- 150g/5oz butter
- 1 x 379g can condensed milk
- 100g/3½oz golden syrup
- 350g/12oz dark chocolate, or a mixture of dark and milk, chopped into small pieces
Fudgy chocolate brownie ingredients
- 185g unsalted butter
- 185g quality dark chocolate
- 50g white chocolate or chocolate drops
- 50g milk chocolate or chocolate drops
- 85g plain flour
- 40g really good cocoa powder
- 3 large eggs
- 275g golden caster sugar
Butter cookie rounds ingredients
- 75g (3oz) butter, diced
- 1 small egg, beaten
- 275g (10oz) plain flour, sifted
- 30ml (2 tbsp) golden syrup
- 5ml (1 tsp) baking powder
- 100g (3½oz) caster sugar
- 2.5ml (½ tsp) vanilla extract
- 1 x packet of Rolos
- chocolate buttercream or ganache
- a mix of spare paste to coat the board
- 50/50 blend of marzipan and white flower/modelling paste (Renshaw)
- chocolate flavoured modelling paste (250g) (Renshaw)
- white sugarpaste (Renshaw)
- sugarpaste in purple and bottle green for boots, sash and hat band (Renshaw)
- small rectangle of sheet gelatine
- colours for airbrush: chestnut, orange, dark brown (Magic Colours)
- dusts: pumpkin, black and chocolate brown (Magic Colours)
- metallic paint in gold and silver (Magic Colours)
- sugar glue
- 25cm (10in) oval cake drum (can be a different size depending on how many barrels you will be making)
- wooden or plastic cake support dowel 18cm (7in)
- thin skewer
- bradawl to make a hole in the board
- hot glue gun
- round metal pastry cutter for hat brim and to cut out baked goods into barrels
- air brush
- cocktail sticks
- 1 x 22 wire and snips for arm support
- set of 3 small round cutters for the lantern and cuffs
- set of 2 tiny square cutters for the belt buckle or cut freehand
- tiny flower cutter to create the lantern top
- Dresden tool
- Ball tool
- veining tool (or use Orchard Products one as it can do all 3 in 1)
- small rolling pin
- small palette knife
- scalpel/craft knife
- stitch wheel
Refer to the template shapes for the correct sizes on all body parts
Create the body shape in chocolate flavoured sugarpaste with CMC/Tylose added (1 level teaspoon to 250g of sugarpaste). First roll a cylinder shape then flatten out the top of the chest with the heel of your hand.
Create the arms from the same mix by rolling two carrot shapes, it is best to do them both at the same time so that they match.
Roll an indent half way up the arm for the elbow with your Dresden tool then using the side of your little finger, knuckle towards the shoulder (it forms the perfect indent shape – upright one side and sloped the other), rock backward and forward to indent.
Using a 50/50 blend of Renshaw marzipan and white flower/modelling paste which makes a wonderful fur consistency due to the crushed almond flecks in the marzipan, the long drying time means you have more working time and the ‘blendability’ of marzipan is also amazing just like chocolate modelling paste and the way it tears open to look just like fur. Roll two large tapered carrot shapes for the legs and as with the arms, do them both at the same time so they match. As with the arms, roll your Dresden tool one hundred and eighty degrees over the back of the leg at the knee and then roll you finger across to keep the thigh side fuller and taper the knee down to the calf. Repeat but on the front of the leg for the next section and on the back for the final calf to foot section. Each time rolling indents into the legs using the side of your little finger following the template shapes, then pinch and press to form the correct leg shape for Mr Fox. Once they are both done, twist the dowel through and rearrange the shape to look correct, this will be his supporting leg (left). Twist a thin skewer through his other leg (right) and snip off excess above his thigh. Using fine scissors and keeping them shallow, snip into his legs to create fur and then stroke though with the Dresden tool in the direction of the fur. Lay them on a soft foam pad, turning occasionally while they firm up.
Roll out the purple paste into to rectangles fold down the top edge. Add some detailing with a stitch wheel and glue in place as the top to the boots. Roll two small balls and form the foot/front to his boots and using your Dresden mark on a sole line and some creases to the top to give them a little movement
Using the same mix of marzipan and flower/modelling paste create two paws following the visual instructions. They should be the approx size of your little finger nail. Dust with a little chocolate brown and black mixed and dust in the opposite direction to the fur. Top Tip: A little Trex on your scalpel or scissors will make cutting in between the fingers and snipping the fur much easier as the paste will not stick to them as much
Again using the 50/50 mix, create and roll a perfectly smooth ball and then follow the visual steps, pushing in with ball tool to form eye sockets and pulling out with fingertips to extend the nose.
Holding him gently upside down, add a small triangle of white sugarpaste under his nose and across his mouth and with your Dresden tool create a soft fur effect by stroking firmly to almost cut through the white sugarpaste.
Next mix a little white and the marzipan mix together and create big furry eyebrows. Remember that when shaping the eyebrows they hold a lot of expression so position them carefully depending on the character you wish to portray.
Roll two small dark brown eyeballs and insert them into the eye sockets, then rolling four small carrots add the upper and lower lids on each eye and texture/blend into place. Add orange iris’s using a no. 4 piping tip and dust with a little pumpkin dust around the inner eye socket. Stroke in his mouth and darken with a little chocolate brown colour – remember he is all about the character and attitude! Add a small ball of chocolate paste for his nose (upside down triangle shape) and push in for his nostrils.
Using the chocolate flavoured sugar paste with CMC added to stiffen it, roll and cut out the hat brim and roll a sausage for the top of the hat.
Thin the edge of the brim by pinching it between your fingers, add a little movement to the hat – it should look lived in.
Roll a purple hat band and add some texture with your Dresden tool, then pinch around the top edge of the hat to give a sharp edge and with the hat upright on the board, stroke downwards to give the bottom edge its sharp edge and slightly wider shape than the top. Stick it all together.
Constructing and dressing the figure
Twist the body gently onto the dowel – the twisting motion will prevent the shape from distorting. Roll out and cut the bottom section to his doublet (see image), this will conceal the join between the tops of his legs and the body and put him in the correct historical outfit. Add some detailing with a stitch wheel as these would normally have been heavily stitched leather jackets.
Glue it in place wrapping around from the centre front to the back and cut away any excess. Next roll out a little green paste for the sash.
Trim it to size and cut the ends at an angle so they drape nicely, then texture with some lines so that you can crumple and pleat it to size.
Mix a pinch of the brown chocolate paste into a little of the marzipan and lightly marble together. Roll out and trim to size to create the belt across his body. Add some stitch detailing along either side.
Cut out a small buckle for his belt either free hand or using two small square cutters. Shape it and add tiny holes in each corner.
To create his cuffs, roll out a little white paste thinly and then using the largest of the three circle cutters cut out two cuffs. Vein or frill the edges and then using a no. 2 piping tip cut out some broderie anglaise trim detailing.
Add a little sugar glue and mix it to the paste with your finger, you will feel the consistency change from slippy to sticky – this is the ideal point to attach the arms.
Bend the two arm support wires into shape and slot them into the arm sockets (because we have used chocolate paste it stays soft for a long time so needs a little help).
Now you can attach the arms by threading them up the wires and sticking them firmly into the shoulder sockets. Use items to support them in the correct position as they dry. Finally roll two croissant shapes for the shoulders from chocolate paste and glue into place. Add detailing with the stitch wheel across them.
Roll a strip of white paste thinly and cut out three triangles, trim the point off one and just like the cuffs create a broderie anglaise trim effect.
Leave the collar to firm just a little and then glue the two front sections in place. Wrap the back section around and glue so that it stands upright across the back of the neck.
Trim the dowel to size. It is fine to have it all the way through the head and into the hat for additional support. Trim the neck and gently twist the head into place using the sides of his face. Now using the small scissor (with a little added Trex on them) snip into his cheeks and create tufts that you can pinch out with your fingers.
Next perform a craniotomy on him…. sorry but you need to cut off the top of his head otherwise his hat looks extremely silly perched on the top of his head. Cut horizontally across but at a slight backward angle.
Now the fun really starts…
Time to hit the kitchen and get baking. I used fudgy chocolate brownies, Millionaires shortbread and butter cookies plus some Rolos for the tiny barrels but you can create them from almost anything in the centre.
Preheat your oven to 150°C/130°C/Gas mark 2.
Line a tray bake tin/Swiss roll tin approximately 20 x 33cm.
Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, you can rub the butter in by hand.
Add in the caster sugar and pulse again until combined.
Tip out the mixture into the lined tin and press down to compact it and fill the corners, prick the base with a fork.
Bake the shortbread base for thirty minutes or until very light golden brown. Set aside to cool.
To make the topping heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
Turn the heat up and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden brown. VERY HOT do not stick your finger in to taste! Set aside to cool slightly then pour onto the baked shortbread base. Allow to cool completely.
Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally or in a microwave being careful to not let it burn. Pour the melted chocolate over the caramel and shortbread and set aside until the chocolate has cooled completely.
Using the round metal pastry cutter cut through all the layers to create rounds of millionaire’s shortbread and stack them into barrel shapes of different heights. Fill each layer with melted chocolate, buttercream, jam or ganache. The trimmings are wonderful served with some vanilla ice cream as a treat.
Fudgy Chocolate Brownies – a moist recipe that will cut easily into rounds
Turn the oven on to fan 180°C/160°C fan/gas mark 4.
Cube 185g unsalted butter into smallish blocks and place into a medium bowl.
Break-up 185g quality dark chocolate into small pieces and add into the bowl.
Fill a small saucepan a quarter full with hot water then place the bowl on top so it rests on the edge of the pan, without touching the water. This makes a bain-marie.
Place over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan.
Alternatively, loosely cover the bowl with cling film and put in the microwave for approximately two minutes on high.
Leave the melted mixture to cool to room temperature.
While waiting, line a tray bake or Swiss roll tin approximately 20cm x 23cm.
Next sieve 85g plain flour and 40g really good cocoa powder together over a medium bowl to combine and remove any lumps.
Dice 50g white chocolate and 50g milk chocolate into small chunks on a chopping board – or use chocolate drops/buttons.
Break 3 large eggs into a large bowl and add 275g golden caster sugar.
Using a mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy – it will become very pale and double in size.
Now pour the cooled chocolate mixture over the sugar and egg mix and gently fold together in a figure of eight motion until combined fully but without losing too much volume.
Very gently resift the flour and coco powder mix into this bowl and again fold in gently – keep going until it looks very fudgy and sticky. Try not to over-mix.
And finally, add in the white and milk chocolate chunks/drops/buttons until they’re dotted throughout. Mix gently to disburse through the batter.
Scrape the mixture into your lined tin and spread evenly.
Place on the middle shelf of your preheated oven and bake for approximately 25minutes, pull the tin out and give it a wiggle – you don’t want any wobbling! It should look shiny and flaky and the sides should just begin to come away from the tin. Remove from the oven and place tin and contents on a wire cooling tray until cool.
Using your round metal cutter remove and stack small rounds of brownie to form barrels.
Sandwich the rounds together with melted chocolate, buttercream or ganache.
Make the butter cookies
Preheat the oven to 170°C/ 150°C fan/ gas mark 3.
Put all the dry ingredients into a mixing bowl.
Add the butter cubes and rub together with your fingertips until the mixture resembles fine breadcrumbs. Or pulse in a food processor.
Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract.
Mix together well until all the ingredients combine to a ball of dough.
Place the dough in a plastic bag and chill in the fridge for thirty minutes.
Roll out your dough on a lightly floured surface to approximately 7mm thick and cut out the biscuit rounds, using a small round cutter. You want fat happy little rounds.
Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets a little distance apart although there is not much spread as you have chilled the mix.
Bake for ten to twelve minutes until the colour begins to show - firm but not crisp. Leave on the baking tray for five minutes before moving to a wire rack to cool completely.
Stack the rounds together using melted chocolate, buttercream or ganache. (baked photo) Refer to recipes and instructions. Fill and stack your baked items into barrel shapes and coat with buttercream or ganache, ready to dress in sugarpaste.
Mix together any remaining marzipan and flower paste mix with some white sugar paste and roll out thickly. Wrap the paste thickly around each barrel and smooth out any air bubbles.
Fold under any excess and smooth out the overlaps with your fingers. This will allow excess paste at the top and bottom, which you can pinch and press to form a rim on the top of the barrel. Remember to make the barrels slope in at the top and bottom if possible.
Texture in some wooden plank lines and a little wood grain effect (you could use a texture mat or a Dresden tool). You needn’t worry about the line where the paste overlaps at the back, simply turn it into the edge of a plank. Draw in the metal barrel hoops top and bottom
Place them on a turntable for ease and airbrush, gently building up layer of colour and allowing drying time in between each layer. Use chestnut or a mix of orange and dark brown for the body of the barrel.
Next, get in closer with your airbrush and add dark brown to highlight the plank groves and around the metal hoops top and bottom. Once dry, add a strip of paste to show the metals hoops on each barrel. I used the end of my Dresden tool to push in a couple of little ’nail holes’ at intervals in the hops. Add in some little plugs to help join them all together with the fuse wire and finally paint the hops and the plugs with metallic gold/silver paint.
Board: To coat the board, this is a great opportunity to use up any left over colours of sugar paste you have.
To create the marbled finish, knead your paste to warm it up and then roll into sausage shapes of approximately the same length (it doesn’t mater if some are thicker than others – you are aiming for random). Squeeze the sausages together and then roll all together but maintaining that sausage shape.
Fold into three sections, twist the shortened sausage and then roll back into the original sausage shape then repeat: fold, twist and roll, fold, twist and roll until you are happy with the colour blends you have created. I always stop before I am completely happy as it will blend further when you roll it out to cover the board. Coat your board with a thin layer of Trex (this means you can reposition it easily and also as it’s just being used as a display board so you can easily remove the coating once your event is over and reuse the board).
Using a bradawl create a small hole to one side of the board just large enough to insert the dowel. (see image 45) also create a smaller hole for the skewer to sit into (I always double check the size of the hole I make with a spare dowel). Stick the dowel with model into place with a hot glue gun (if he is still drying I would advise you keep your arm supports in place once complete).
To create his sword, coat a cocktail stick in flower/modelling paste almost to the top and follow the visual steps. Leave it to dry completely.
To create the lantern, follow the steps in the photograph. The back of the lantern is dried over a pen which has a little Trex rubbed on and the front of the lantern is created from a small rectangle of sheet gelatine coloured orange. I steamed it and curled it over the same pen to form its shape. Glue all the sections together and let it dry completely.
Now you can paint the sword and the lantern with metallic silver paint and also the plugs on the barrels. Remove the clingfilm and insert his sword and glue the lantern in place in his left hand. Stick the little Rolo coated barrel under his right arm and use support in place until everything dries.
Putting it all together
Don’t forget to paint the buckle on his cross belt with gold metallic paint and it’s your choice to add a goatee and moustache to make him more Guy Foxy. I loved the mouth so I only added a goatee. Position your barrels around your model and as an option royal ice or gunge them lightly into position. Add some twists of chocolate paste to fuse wire them all together around the barrel plugs and for fun you could dress the board with some popping candy for that extra special explosion. You could arrange the extra barrels around him or you could put him on a two or three tier wedding cake stand and have additional boards of stacked barrels. Remember, remember - if you store him correctly you could use him time and time again each 5th of November.
Last updated 2 days ago