Published On: Wed, Aug 9th, 2017

Tutti Frutti Cake

Tap in to the ever popular Japanese trend of Kawaii with this summery cake by Zoe Burmester from Darcey Oliver Cake Couture

You will need

For the cake

  • 12.5cm (5in) deep x 10cm (4in) round, filled, ganached sponge cake
  • 10cm (4in) deep x 15cm (6in) round, filled, ganached sponge cake

To Decorate:

  • 10cm (4in) cake card
  • 15cm (6in) cake card
  • 1.2kg (2lbs 6oz) The Sugar Paste™: white
  • Magic Colours Pro Gels: Lemon Yellow, Neon Yellow, Garden Green, Fuchsia, Red, Neon Orange
  • vegetable fat (eg. Trex)
  • SugarFlair Paste Colour: Liquorice
  • SugarFlair Food Grade Rejuvenator Spirit Isopropyl Alcohol
  • Magic Colours Sparkle Dust: Pink
  • 2-3 green edible wafer paper sheets
  • Magic Colours Edible Black Jumbo & Skinny Marker
  • SK Essentials: Piping Gel
  • Magic Colours Edible Glue
  • Magic Colours Airbrush Colours: Green, Yellow, Pink
  • 100g (3½oz) SK Modelling Cocoform: White

Equipment:

  • 1 x round cake drum 25cm (10in)
  • length of cerise pink ribbon (or similar) for above board
  • scalpel
  • cake smoother
  • SK Bellissimo Flexi Smoother: medium
  • smooth rolling pin
  • self healing mat
  • mini triangle cutter
  • blade tool
  • artist’s palette
  • assorted brushes (food use only)
  • small circle cutter (or large piping nozzle)
  • mini circle cutter (or regular nozzle)
  • scissors
  • cake steamer (or kettle)
  • airbrush machine
  • cake turntable (optional)
  • disposable gloves
  • ruler
  • pointed tip chisel tool & tri tip chisel tool
  • 22 gauge florist wire
  • nile green florist tape
  • small piece kitchen foil
  • cocktail stick

Preparing the cakes and board:

  1. Take 900g (2lb) white sugarpaste and add a drop of lemon yellow gel to create a very pale lemon cream colour. Take the prepared cakes and, one at a time, cover in the lemon cream sugarpaste, using a cake smoother and/or flexi smoother to polish and create sharp smooth edges. Brush the 25cm (10in) cake drum with a little boiled, cooled water. Roll out 300g (10½oz) cream sugarpaste to a 5mm (¼in) thickness and lay it over the drum. Smooth the surface with a cake smoother, then trim away any excess sugarpaste using a scalpel or sharp knife. Set the covered board aside for at least 24 hours to firm up. Once firm, wrap the pink ribbon around the edge of the cake drum and attach using double-sided tape.
  2. Take the remaining 100g (3½oz) white sugarpaste and colour it a vivid yellow using the neon yellow gel. Roll out to a thickness of 5mm (¼in) and using a large 10cm (4in) circle cutter, cut a circle topper. Leave to firm up for about 10 minutes.
  3. Brush the top of the 10cm (4in) cake lightly with cooled boiled water. Gently place the neon yellow circle on top of the cake and use a smoother to press into place.
  4. Roll out the excess neon yellow sugar paste as thinly as possible and cut out approximately 40 triangles using the mini triangle cutter. Set to one side to dry slightly.
  5. Rub a little Trex on the back of one triangle and place it at the top of the cake with the top point touching just below the top rim. Now repeat with the other triangles and work your way around the top layer of the cake. You should use approximately 10 triangles around this first layer.Tip: By using Trex to stick the triangles to the cake, you will be able to slide and move them around in position. If you use water you will not have the flexibility to move the triangles should you need to.
  6. Now move to the second layer and place one triangle underneath and in between two triangles that are above it. As you move around this second layer the alternated triangles will naturally create cream triangles in relief. Make sure that your horizontal lines are level as you move around the cake.
  7. Continue this process, working your way down the cake. The fourth line should be the bottom one. If you find the triangles are too long to finish neatly around the bottom edge of the cake, use a scalpel to trim the excess neatly away. Leave the cake to settle and dry out slightly before moving to the next stage.
  8. Use a blade tool to lightly mark out and position the eye and mouth curves.
  9. Use a tape measure to make sure the eyes are evenly spaced and at equal heights.
  10. Mix the liquorice black gel paste with a few drops of alcohol to create a paint. With a very fine brush, paint over your premarked lines to draw the curved eye. Then paint on five smaller upward curves to create eyelashes. Repeat on the other eye.
  11. Finally paint the upturned smile and leave to dry.
  12. Take approximately 20g (¾oz) sugarpaste and colour pale pink with a tiny drop of fuchsia gel. Roll it out and cut two small circles – using either a circle cutter or the wide edge of a large piping nozzle.
  13. Brush both cheek circles with the pink sparkle lustre dust.
  14. Dab a little water to the back of the cheeks and place in position.
  15. Now for the pineapple leaves. Use pre-coloured green wafer paper, or alternatively lightly airbrush some white wafer paper with green airbrush colour.
  16. Use an edible black marker to draw out three different sized elongated leaf shapes. The small should be approximately 8cm (3in) high, the medium 10cm (4in) high and the large leaf 14cm (5½in). Use your templates as a guide and cut the wafer paper into rectangles. You are aiming for at least 6 of each size (so 18 leaves minimum in total). Stack the rectangles behind each leaf template and use scissors to cut the leaves out. You should be able to cut one stack at a time, rather than individually.
  17. Once the leaves are all cut out, snip a little incision about a quarter of the way up the leaf from the base. Repeat with all leaves.
  18. Slide one side of the cut base of the leaf over to the other side and use a dab of water to secure in place.
  19. This will create a curve in the base of the leaf. Neaten and trim any overhanging paper where necessary. Repeat with all the leaves.
  20. Take 100g (3½oz) white sugarpaste and colour it green with garden green gel. Take a small ball and flatten to a flat disc approximately 5cm (2in) in diameter. Wrap the rest of the green sugarpaste and leave to one side for later use. Brush a tiny dab of piping gel on the underside of a small leaf and place it as far out to the edge of the disc as possible. Press in place.
  21. Repeat with the other 5 small leaves until you have gone around the disc. You are creating the pineapple top from the outer leaves in, so be mindful of leaving enough space.
  22. Now take the medium-sized leaves and repeat the process, and finally the longest large leaves which are to be placed in a tight coil in the centre of the pineapple top. Leave for about 20 minutes until it is dry and firm.Tip: You only need the tiniest amount of piping gel to stick the wafer paper. Use too much and the paper will disintegrate.
  23. Use a steamer and gently waft it over the leaves to create movement. As the steam passes over the paper it will make the leaves curl inwards and outwards. If you don’t have a steamer you can use a kettle.
  24. Brush the underside of the pineapple top with a little edible glue and place in the centre of the pineapple cake. Leave to one side.

Making the watermelon tier

  1. Take the 15cm (6in) cream covered cake and place it on a turntable. Mix a little green and yellow airbrush colours in a  little pot to create a lime colour, then place in the airbrush. While turning the table slowly, lightly and evenly colour the bottom fifth of the cake.
  2. Once dry, take some pink colour and as before, lightly and evenly spray the top third of the cake. Be sure to leave some cream showing between the pink and lime green layer.Tip: If new to airbrushing, make sure you always wear gloves to avoid transferring colour accidentally to your cake. Always wash the machine out in between colours, and test your colours on a sheet of scrap paper before you spray the cake.
  3. Once this layer is dry, go over with more pink, making sure you concentrate the colour at the top of the cake. You want to achieve an ombre effect with the top of the cake being the darkest pink and then graduating down to a pale pink into the cream. Build this up in layers, making sure you allow drying time in between.
  4. Take the pre-coloured green sugarpaste, knead well and roll out into a long skinny strip. Use a ruler and scalpel to cut a thin strip 1cm (½in) wide by approximately 50cm (20in) long. The strip needs to wrap around the circumference of the cake. Brush the base of the cake with a little water and place the thin strip of green around the base to form the rind of the watermelon.
  5. Take a small ball of sugarpaste and colour it black using the black gel. Roll it out thinly and use a mini circle cutter or piping nozzle to cut out two eye circles.
  6. Place the eyes about a third of the way down the cake and secure in place with a dab of water. As before, use a blade tool to mark where the smile will be on the face. Mix up the black gel with alcohol to create a paint and paint the smile in place over your guideline. Then draw a small curved line from under the eye and add in a couple of eyelashes. Repeat with the other eye. Leave to dry.
  7. Take the excess black sugarpaste and roll into tiny balls. Use your fingers to squash into elongated teardrops to create the watermelon seeds.
  8. Attach the seeds at intervals all around the cake using a small brush moistened with water.

Modelling the cherries:

  1. Colour approximately 30g (1oz) white sugarpaste with both fuchsia and red gel pro colours to produce a deep cherry colour. Take about half and roll into a cherry-sized ball. Use the end of the pointed chisel tool to create a hole for the stalk, then use the side of the tool to create an indentation at the top of the cherry. Repeat with the other cherry and leave to dry on a curved former.
  2. Cut two short lengths of 22 gauge wire and wrap both of them in nile green florist tape.
  3. Place the two wrapped wires together at one end and press tightly.
  4. Take an extra piece of florist tape and bind the top of the two wires together to form the top of the cherry stalks.
  5. Dip the ends into edible glue, push into the cherries and leave to dry.

Modelling the orange slice:

  1. Take the modelling chocolate and knead in a drop of neon orange to create a pale creamy orange colour. Now take out 20g (1oz) from this and add in more neon orange gel to create an intense orange colour.
  2. Roll the 80g (2¾oz) ball of orange cream modelling chocolate into a ball, then squash down one end.
  3. Use your fingers to smooth down to create a wedge shape. Make sure the orange slice is curved at the base and that the wedge on both sides comes into a narrow flat edge. Trim with a scalpel if required.
  4. Roll out the orange modelling chocolate as thinly as possible and drape it over one side of the slice. Cut a curve at the thick edge of the wedge following the natural curved line.
  5. With your fingers, pull back the unwanted orange paste at the thick base end of the slice.
  6. Place on a soft base and use the tri-tip chisel tool (or blade tool) to mark out the segments of the orange slice. Once happy with this, use the tool to further texture the segments. Place the orange slice in the fridge for 5 minutes to harden slightly, then repeat Steps 4-6 on the other side of the orange slice.
  7. Allow the orange slice to dry and harden for an hour or so on a curved surface. Roll out another piece of orange modelling chocolate and drape it over the back of the slice to form the outer peel.
  8. Trim with a scalpel.
  9. Take a small piece of foil, scrunch it up and press it into the back of the orange to create a peel texture.
  10. Roll four tiny balls of creamy orange modelling chocolate and shape them into teardrop pips. Brush with a little edible glue and place on one side of the orange slice. Now leave the entire piece to dry (preferably overnight but at least 4 hours). I place it inside a bowl to keep the curved shape of
    the segment.

Tip: The orange segment can be made from flower paste instead of modelling chocolate.

Assembling the cake:

  1. Take the 15cm (6in) watermelon cake and secure onto the prepared board with a little royal icing. Now place the pineapple cake on top, centrally and lining up the faces and smiles before you secure in place with royal icing. As these are pretty small cakes it is not necessary to dowel in between layers.Tip: If you increase the size of the tiers to make a larger cake, you may need to dowel the tiers for support.
  2. Take the orange slice, and insert a cocktail stick dipped into a little edible glue. Place the orange on the stick into the cake at an angle, and attach with a little glue at the base. Place a little rolled up kitchen towel behind to support it while it dries in place, if necessary. Place the cherries on the board to the opposite side of the orange, securing in place with a little edible glue.
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