Wedding Cake Pops Tutorial

Bride and Groom Wedding Cake Pops

Cake pops have without a doubt become one of the most popular sweet treat trends in years.  

While cake pops are certainly a fun treat to share and eat, they can be a challenge to create. I will start this tutorial with the recipes and method I used to make these Bride and Groom Cake Pops then I will expand the tutorial with a troubleshooting section that applies to all kinds of cake pops.

Cake Pops
Makes 20 pops

What you will need:

600g dark chocolate mudcake made from scratch or 600g of mudcake made from a box cake mix

115g cream cheese

160g sifted icing sugar

40g butter

0.5 tbsp milk

620g white candy melts

350g black candy melts

Lollipop sticks ( 7″ if possible )

Matching ribbon

1.   Make the frosting by mixing together the cream cheese, icing sugar, butter and milk.

2.   Crumble the cake into a large bowl or process in the food processor to fine crumbs then place in a large bowl and stir in half of the frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.  You just want enough to get the crumbs to stick together when you roll them into balls.  Do not add so much that the mixture becomes soft and mushy!

3.   Roll mixture into balls weighing 30g and place on a cookie sheet. Place in freezer for 15 minutes then allow them to almost return to room temperature.

4.   Meanwhile melt chocolate in the microwave at 70% for 1 minute then stir well. Return to microwave for 30 seconds and stir well. If the chocolate has still not melted then repeat in 30 second bursts until fully melted and smooth ( always stir well before returning the chocolate to the microwave to avoid overheating). Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the the top of the cake ball.  Insert a little more than halfway.

5.   Place in freezer again for 15 minutes then allow them to almost return to room temperature before dipping them. Pops will crack if the temperature difference between the cake and the coating is too great. Carefully dip the cake pop into the candy coating by holding the lollipop stick and submerging in the chocolate till fully covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off too.

You want the chocolate to come over the platform you created when inserting the chocolate-dipped stick, but you don’t have to cover it all the way to the stick.

Tap off the excess chocolate. 

Once half the cake pops are on sticks that have been dipped in chocolate, I then put them in my freezer for 15 minutes and by the time they are ready to come out the freezer the remaining cake pops will be ready to go in. Chilling them helps set the chocolate and make the stick, chocolate and cake all come together firmly.

6.   Melt the black chocolate as before and dip half of the cake pops to make the ‘Grooms’. Dip at an angle and rotate a little to create the jacket. Fit a no. 2 tip to a piping bag and fill with a little of the black chocolate. Pipe on the bow tie and buttons. If the chocolate hardens in the bag or tip just ‘neuk’ the piping bag in the microwave at 70% for 5 – 10 seconds.

7. Fill a similar bag with a little white chocolate and pipe the ‘Brides’ as per the picture.

Troubleshooting Cake Pops

Bride and Groom Wedding Cake Pops

Cake Pops Cracking

The challenge I find with chilling the cake pops is that there seems to be a fine line as to how long to chill them – as having them too cold often results in the chocolate cracking after dipping.   I try and make sure my chocolate isn’t too hot, and that my cake pop isn’t too cold – letting it warm up a bit after taking it out of the freezer, even just a few minutes.

Another way I deal with this issue is that I do a “first dip” into chocolate. I then redip them in a second layer of chocolate, and decorate.  Kind of like a crumb coat in frosting a cake.   This sort of seals the crack into the first layer, leaving the second and outer layer looking nice and pretty, and yay – more chocolate!   This is also an option if you make your cake pop and the chocolate hardens before you get the sprinkles on it.  Just dip it again!

Here are some other sites that you can check out for more tips and advice on the chocolate on the cake pop cracking issue…

 Prevent Cracks In Cake Pop Shells from Honeycomb Events & Design

Why Do Cake Pops Crack from Beki Cook’s Cake Blog

Cake Pops, Balls & Truffles: Troubleshooting & FAQ from Veronica’s Cornucopia

Tricks Of The Trade from The Cake Pop Connection

Chocolate Coating Cracking from Chocolate Candy Mall

Cake Pops Falling Off The Stick

Dipping my cake pop sticks into the chocolate, then putting them into the cake pops and letting the chocolate set should avoid these problems.   I do have a few other things that help with this issue.

1.  Don’t make the cake pop too big. Keep cake pops on the smaller side between 27g – 32g as too much weight on that tiny stick has the potential to create problems.

2.   When dipping the cake pop into the chocolate, dip it in and get it out – don’t twirl it around. Twirling it in the chocolate increases the chances of the cake pop falling off the stick or chunks of the cake pop falling off.

3.  Never tap the stick on the side of the bowl too hard when trying to get the excess chocolate off.   Too hard of a tap and bam, cake pop in bowl. Do a very gentle tap or two on the side of my bowl, and then twirl cake pop, slowly and constantly, over the bowl to let the excess chocolate drip off.

4.  Holding on to the cake pop until the chocolate is close to set.   Once the chocolate sets, usually the cake pop and stick are pretty good friends then you can confidently set it down.

Here are some other sites you can check out with information about preventing your cake pops from falling off of the sticks…

Common Cake Pop Issues & Tutorials from Miss Candiquik

Cake Pop Tutorials and Q & A from Not Rachel Ray

How To Get The Sticks To Stay In The Cake Pops from Babycakes

FAQ from My Little Cupcake

 Cake Pops Tutorial from Mandy Walls Photography

Getting the Chocolate Smooth and the Sprinkles To Stick

Keep the cake pops moving, slowly twirling the cake pop until the chocolate sets.   It’s a bit of a balancing act to find when to add the sprinkles and when to put the cake pop down.   If you put the sprinkles on too soon, they can slide off and take the chocolate with them.   Wait too long and they won’t stick.   There is definitely  a sweet spot time wise to adding the crystals, and I think a lot of it just takes some practice and patience to find what works.

Stick to lighter sprinkles, the ones that weigh the least, such as sanding sugar, sugar crystals, jimmies and the like.   The sanding sugar and sugar crystals are the easiest.

Do not submerge my cake pops in sprinkles. Hold the cake pop over a bowl, and sprinkle over it, catching the excess sprinkles.

Bride and Groom Wedding Cake Pops

80s Theme Cake

This 80s Theme Cake was made for Jessica’s 30th Birthday Bash in Brisbane. It is made from white chocolate and dark chocolate marbled mudcake, filled with dark chocolate ganache and covered with sugarpaste. The Rubik’s Cube is a really delicious truffle.
The birthday girl wanted hot pink, turquoise and yellow as her colours but you could use whatever colours you wish. To celebrate her 1980s themed birthday the cake incorporates the MTV logo, Pacman arcade game, Rubik Cube, Boogie box, fluorescent colours and animal print fondant, not to mention the giant number ’30’.

Baking Diary
Colour sugar-paste. Hint – You can buy ready coloured black sugarpaste which saves a big mess. Also I used Wilton’s Rose edible gel colour for the hot pink.
Make ganache click here for detailed ganaching info

Bake cakes
Wrap cakes in foil and place in fridge overnight.
Cut finger nails. There is nothing worse than making a mark with your long nails on your completed cake.
Take cake out of fridge first thing in the morning and allow to come to room temp.
Torte and ganache cake then leave it to set. click here for detailed ganaching info
Once set cover with sugar-paste.
DAY 3 
Decorate and complete the job.
DAY 4 
‘Stuff up’ day. You never know what might happen when making a cake so always pencil in a ‘stuff up’ day (I had a day with my feet up when making this cake as I had a toenail removed, ouch!)
DAY 5  The day of the party
Marbled Mudcake
The three tiers are made up of a 7″ round, a 5″ round and a 4.5″ square. The rubik cube (1.25″ / 3 cm) is made from the cut offs from the Boogie box mixed with left over ganache formed into a large truffle cube and covered on all sides with a thin layer of ganache.Make the light and dark mudcake batter in separate bowls then pour the dark in first filling your pans to half the usual height then fill each with the white choc mud batter and gently stir round a little to mix and bake for 1.5 hrs at 150C
Dark Chocolate Mud Cake (Pam’s recipe)
187g butter
150g dk choc
1 tbsp coffee, powder or granules
1 cup water
1 cup SR flour
3/4 cup caster sugar
1/4 cup cocoa
2 eggs
1 tsp vanilla essence
Dark Chocolate Mud Cake Method
    1. Preheat the oven to 150C.
    2. Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.
    3. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
    4. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
    5. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
    6. Pour mixture into prepared pans stopping at half the height you normally fill to.
No need to be delicate with this one – just make sure that the chocolate mixture has cooled sufficiently so as to not create a thickening reaction when the flour is added.
White Chocolate Mud Cake (Planet Cake recipe)
185g butter
185g white chocolate
170ml water
95g SR flour
185g plain flour
250g caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence

White Chocolate Mud Cake Method
  1. Preheat the oven to 150C.
  2. Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.
  3. Combine chopped butter and water in a saucepan.
  4. Stir over low heat until butter is melted. Turn off heat, then add the chocolate and stir until it has melted and is well combined.
  5. Sift flours into a bowl. Add sugar, a pinch of salt and make a well in the centre.
  6. Pour chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
  7. Add the white batter to the already half full pans and fill to their normal height.

To create the marbling effect simply gently stir round a little to mix (Do not overdo) and bake for 1.5 hrs at 150C. Check the small cakes before their time is up.

 Dark Chocolate Ganache click here for detailed ganaching info
1600g dark chocolate, finely chopped
800ml pure cream
  1. Grind the chocolate to fine granules in a processor.
  2. Put the chocolate in a large bowl
  3. Put the cream in a saucepan and bring to boiling point. Pour the cream over the chopped chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  4. Allow to cool completely and then leave to set overnight.

Templates can be found on my Free Stuff page click here
I used a whole lot of edible glue on this cake. I even stuck the tiers together with glue as it wasn’t a big heavy cake and the glue would survive the 200km round trip delivery.

Edible Glue
Also called Gum Glue
Add 2 tablespoons of warm water to a quarter teaspoon of Tylose Powder and allow the Tylose powder to melt. Don’t worry if at this stage the glue appears not to be blending. Put a lid on the container and leave it in the refrigerator overnight and in the morning you will have a perfectly clear and ready to use glue.
The glue should be a dripping consistency. If it is too thick, just add a little more water and stir with a toothpick .
The edible glue should be stored in the refrigerator when not in use.
To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch.
The animal print is made up of thin strips of black sugarpaste.
Some sugarpaste shapes for the Boogie box, Rubik’s Cube and Pacman
Pattern pieces for the more complicated shapes can be found on my Free Stuff page. Flat pieces such as the ’30’ and the ‘MTV’ logo should be made early and left flat. Curved pieces such as Pacman should be stuck to the cake soonish so that they can mould themselves to the shape of the cake. Add Tylose powder to any parts that need to be very stiff such as the MTV logo. I added just a quarter of a tsp of Tylose to a lump of pink which I used for the ’30’ and the ‘MTV’. Knead the powder into the sugarpste till well combined.
To make the handle for the Boogie box use some plastic tubing with cocktail sticks pushed in at the ends. Stick the sugarpaste on with edible glue.
You will need 45 coloured squares in total (none on the bottom) and stick them on with edible glue. Each square is 1cm x 1cm. Secure to the cake using two short wooden skewers and edible glue.
I used this image in the background of my cake picture. I made the image a couple of years ago with camper vans and surf board, typical of the Gold Coast and reminiscent of the ’80s. I changed the colours to suit the colour scheme of the cake.

Bumblebee Transformer Cake

Dark Chocolate Mud Cake (from Planet Cake Cookbook)
Ingredients for 7″ cake
135 g  butter
135 g  dark choc
15 g  coffee
100 ml  water
75 g  SR
75 g  plain
30 g  cocoa
1/4 tsp  bicarb
300 g  caster
3  eggs
5  tsp oil
60 ml  buttermilk
Dark Chocolate Ganache 
735 g dark chocolate, finely chopped
365 ml pure cream
BLACK: 800g sugar-paste to cover entire cake

YELLOW: 300g Mask and number plate
To find out how to make the mud-cake and ganache filling please visit my Ben Ten Cake blogTo Decorate your Transformer Cake

Download the shape below from here and resize to fit your cake if necessary and print it out.

Cut out all the separate pieces of the mask and use them as templates to cut out the pieces of yellow sugar-paste.

Attach each piece to the top of the cake making sure that the pieces are in the right place.

To make the plaque and the number 4, simply cut out a square of yellow and attach it with some Royal Icing, edible glue or water to the front of the cake.
Cut out a number 4 in yellow and another in black with a cutter and attach, first the yellow and then the black.

If you would like to find out how to make this 5.5″  Red Transformer Cake Click Here.

Black and White Tiffany Wedding Cake

I made this cake for a wedding on the Gold Coast yesterday!
The top tier is a 10″ Hummingbird Cake filled with Cream Cheese Frosting and some Decorator’s Buttercream to go directly under the sugarpaste.
The bottom tier is a 12″ Dark Chocolate Jaffa Mud Cake filled and coated with Dark Chocolate Ganache and covered in sugarpaste.
Making and using black sugarpaste can be a nightmare and so for this special cake I purchased ‘Satin Ice’ Ready Made black sugarpaste. The white sugarpaste is Bakel’s.
Quantities of Sugarpaste
5 Kg white sugarpaste
1.3 Kg black sugarpaste
Three of the sketches used in the design stages.
Ingredients for the 12” square dark chocolate Jaffa mud cake 
500g butter
500g dk choc
55g coffee
360ml water (replace some of this with the juice of 2 oranges)
280g SR
280g plain
110g cocoa
1.5 tsp bicarb
1080g caster
9 eggs
Zest of 4 oranges
16 tsp oil
225ml buttermilk
2700g dark chocolate
1350ml pure cream
Method for the dark chocolate Jaffa mud cake 
Preheat the oven to 160C (Fan Forced). Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin.
Put the butter, chocolate, coffee, water and fresh orange juice in a saucepan and stir over low heat until melted, then remove from the heat.
Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, orange zest, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
Pour the mixture into the tin and bake for 2 hours or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky.
Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools.
Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.

Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.
Method for dark chocolate ganache
  • Find out how to make ganache and fill / cover your cake with it Click Here

Ingredients for 10″ square Hummingbird Cake 

A 250ml measuring cup was used for this recipes.
440g can crushed pineapple in juice or syrup [or 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) well-drained crushed pineapple]

300g (2 cup) self-raising flour
150g (1 cup) plain flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
6 large eggs (we use eggs with a minimum weight of 59g)
250ml (1 cup) oil (we use peanut oil, but any mild-flavored oil could be used)
780g (3 cup) mashed very ripe banana
450g (2 cups, firmly packed) brown sugar
170g (1 1/3 cup) pecan nuts, broken or chopped into pieces
Cream Cheese Frosting (to fill the cake)
245g (1 3/4 cups) icing sugar
40g butter
80g cream cheese
2 1/2 teaspoons (12.5ml) lemon juiceDecorator’s Buttercream (a nice firm buttercream to spread on the sides and top of cake)

(Very stable in very hot weather which we get in the summer here on the Gold Coast, Australia. Probably the best buttercream for covering the outside of cakes as it firms up nicely and forms a crust)

250g Lurpak butter
250g copha or solite
1 tbsp lemon juice
around 750g Pure icing sugar (just keep adding till you are happy with the consistency)
one and a half tablespoons of ‘Pavlova Magic’.
1/4 cup of water (don’t freak out if the icing seems to curdle, it comes together fine.)
Method for Hummingbird Cake

If using a can of crushed pineapple, empty the contents into a strainer over a medium bowl. Set aside to drain.

Grease a deep 10” square cake pan and line the base and sides with baking paper.
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the centre of the cake will be in the centre of the oven.
Stir or whisk self-raising flour, plain flour, bicarbonate of soda and cinnamon together in a large bowl until combined.
Measure 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) pineapple flesh.
Place eggs, oil, banana, brown sugar, pecan nuts, crushed pineapple and pineapple juice in a large bowl. Stir the ingredients together until well combined.
Add banana mixture to flour mixture and stir until combined.
Pour batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.
Bake cake for about 1 hour and 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out without any batter attached.
Allow cake to cool in pan on a wire rack. Remove from pan.When cool cut in half and fill with Cream Cheese Frosting.

Cream Cheese Frosting

 Place icing sugar in a mixer and mix on high speed for a few seconds to remove any lumps. Add butter, cream cheese and lemon juice to the food processor. Process on medium speed for about 30 seconds. Stop the machine and use a spatula to scrape down the side of the bowl. Process for a further 15 seconds, or until the frosting is smooth and creamy. Make a dam of Decorator’s Buttercream around the edge of the cake and fill in the middle with the frosting.
Decorator’s Buttercream
Melt/soften the copha (make sure soft all the way through, or just melt) (Solite is already soft, so just add straight to the bowl).
Add copha/solite and softened butter to mixer, start mixing, add lemon juice.
Add the icing sugar a cup at a time, once combined add pav magic, and water. Leave to mix for about 10 minutes.
Smooth over the sides and top of the cake and leave till firm.
Covering the cake with sugarpaste
Knead some white icing to a pliable dough and roll it out to 3 mm (1/8 in) thick, using a large rolling pin.
Cover both cakes with white sugarpaste.Making the strips
Cut out 3.5 cm wide strips of black and white sugarpaste the height of the cake. You will need 20 black strips and 16 white strips plus 4 white corner strips which you can custom cut to fit once all the other strips are in place. Start off each side by marking the midpoint and sticking the first black strip right in the middle.

Making the lids

Let the cakes sit for a couple of hours to allow the icing to dry before you make the lids. Brush the top of the cakes with a little water (or syrup) and run the brush around the top inch of the side of the cakes. Knead 700g of the white icing for the top box lid and 900g for the the bottom box lid.Once the dough is pliable, roll out each piece till they are at least 8 in larger than the width of each box. Roll the icing over your rolling pin, lift it up and roll it over the cake. Smooth the top and sides with a flexi-scraper. Use a ruler to mark the edge of the lid on all 4 sides. Trim the lid with a sharp knife.
Making the ribbon

Knead 500g of the black sugarpaste to a pliable dough and roll out. Measure length of ribbon needed. Cut out 4 strips of the required length by  3.5 cm wide. Trim one end of each ribbon into a point to help fit the ribbons together on top of the cake. Stick to the cake with water or edible glue and trim excess ends with a knife.

To make the bow simply follow this video.
Once the bow is completely dry use edible glue to stick it to your cake.

I hope you enjoy making the cake as much as I did.

Hand painted Wedding Cake Tutorial

Materials needed

7″ and 9″ round card for the base of each tier.
Doweling for support
Bottle Green satin ribbon – 6mm wide by 2m
Bottle Green satin ribbon – 2 inches wide by 2m
Black satin ribbon 1 inch wide by 2m
Diamontes buckle
13″ diameter cake board 4mm or 6mm thick
Hand painted Wedding Cake Tutorial
7” Dark Chocolate Mud Cake round

135g butter
135g dk choc
15g coffee
100ml water
75g SR
75g plain
30g cocoa
.3 tsp bicarb
295g caster
2.5 eggs
4.5 tsp oil
60ml buttermilk


735g dark chocolate
365ml pure cream


740g sugar-paste
9” Dark Chocolate Mud Cake round
220g butter
220g dk choc
25g coffee
160ml water
125g SR
125g plain
50g cocoa
.5 tsp bicarb
480g caster
4 eggs
7 tsp oil
100ml buttermilk


1200g dark chocolate
600ml pure cream


1.2kg sugar-paste
Click here to learn how to make dark chocolate mud cake and dark chocolate ganache.
Click here to learn how to torte and cover your cake with ganache.
Click here to learn how to cover your cake with sugar paste.

The pattern on the top tier of the cake was inspired by Crewel Embroidery and I looked at many examples on the net for inspiration.
Sample of Crewel Embroidered fabric

I wanted to use simplified elements of the original designs to create a new and unique black and white design.  
First of all I made a template for the top of the cake and the sides from some greaseproof paper…
….and then drew on my design with an HB pencil. 
I turned the paper around and traced the design on the back, again using an HB pencil (do not use a softer pencil as it will smudge onto your pure white icing and really make a mess). Pencils are made from graphite not lead and are non toxic.
I transfered my design onto the cake using a sharp HB pencil, securing the template with sticky tape around the sides and holding the top down lightly with my fingertips.

 I scanned my greaseproof paper templates for you to enlarge in your photocopier to fit the exact size of your cake. Once you have the outline transferred to the cake you can paint the motifs larger going over the lines a little covering up all the pencil marks as I have allowed for this by drawing the outlines smaller than i require for the finished work.
The bottom of each stem is covered by the green ribbon and the top of each stem I ended in an RI dot or two. Choose one of the central stems and line it up with the stem on the top of the cake.
I used Cake Art black edible colour on top but it was a little shiny so used Wilton on the sides and was happier with the finish. I used two round Taklon brushes a No 5/0 to outline and a No 4 to fill in.
If your colour is too thick, use a little Vodka to thin it down. I didn’t need to use any on this occasion.
Sorry that the video is so boring and has TV noise in the background but it is my first YouTube clip and I hope to improve. It also shows how slow I am at painting on cake. it took me 4 hours to complete! My brush was rubbish with hairs sticking out at right angles which I cut off making the brush almost impossible to use as there were only about 12 hairs left LOL! I have since replaced it.
Another tip! Use a brush with very long hairs as this helps with lines. Lay most of the brush on the cake and pull it along as this reduces hand wobble.
To make my design zing I wanted to add piped Royal Icing dots but decided to wait until the cake was fully assembled.
To assemble the cake I firstly placed the bottom tier on its base using some Royal Icing as glue. I then covered the bare edges of the board using a roll of sugar-paste which I unrolled like you would a carpet around the cake. Join at the back by first overlapping the sugar-paste and cutting with a knife through both layers, removing the excess and joining with a little Royal Icing.
Ali (my partner) marks the length of dowel to be cut while I take the picture.
I needed 4 dowels to support the top tier for this cake and one double height piece for the central dowel (this stops the top tier from sliding about while being transported).
Ali pushes in the first dowel
Ali carefully taps in the central dowel.
The central dowel cuts right through the middle of my design but it is easy to cover this up with a small black sugar-paste cut out, topped with a smaller white round piece of sugar-paste and crowned with a large dot of black royal icing.
Can you see the added dots!
I stuck the black ribbon onto the middle of the green ribbon using 12mm wide double sided tape but left the ends of the bow unstuck so that they could be hanging loosely from the bow as they would look too rigid otherwise.
I didn’t cut the ribbon in any way to form the bow. I just made it look good while holding it in my hand then slipped it through the diamonte buckle trying not to lose any of the nice shape I had.

Transformers Cake Tutorial

This was a small 5.5″ diameter cake to feed 10 children.
Dark Chocolate Mud Cake (from Planet Cake Cookbook)
Ingredients for 5.5″ cake
80g  butter
80g  dark choc
10g  coffee
60ml  water
50g  SR
50g  plain
20g  cocoa
1/4 tsp  bicarb
180g  caster
1.5  eggs
3  tsp oil
40ml  buttermilk
Dark Chocolate Ganache 
450g dark chocolate, finely chopped
225ml pure cream
RED: 600g sugar-paste to cover entire cake

GREY: 200g Background for mask and number plate
BLACK: 200g Mask and number
To find out how to make the mud-cake and ganache filling please visit my Ben Ten Cake blogTo Decorate your Transformer Cake

Download the shape below from here and resize to fit your cake if necessary and print it out. Then cut out the basic outline. Use this as a template to cut out a slightly larger (2 cms) shape which you will use to cut out the blank grey sugar-paste background for the mask.

Attach the grey shape to the cake using a little Royal Icing to stick it down.

Next, cut out all the separate pieces of the mask and use them as templates to cut out the pieces of black sugar-paste.

Attach each piece to the grey background making sure that the pieces are in the right place.

To make the plaque and the number 5, simply cut out a square of grey and attach it with some Royal Icing to the front of the cake.
Make an indent at each corner of the plaque with the end of a small paint brush (or similar) roll 4 small balls of grey sugar-paste and place in the holes with a tiny drop of water painted on as glue. Cut out a number 5 in black with a cutter and attach.

To transfer the letters onto the board just stick your printed word onto the board with sticky tape and trace round each letter with a pointed metal tip pressing quite heavily. You will see the imprint of the lettering on the board if you look closely.

Pipe the letters with some Royal Icing
I designed this image with a maori influence for a  T-shirt printer in Burieigh.
Who would have thought I would be making a TF cake not long after!

Butterfly Cookies Step by Step Tutorial

These cookies are iced using the ‘Outlining and Flooding’ technique which is simple to learn. The outline works as a dam or wall to hold the runny icing which you use to fill in the main parts of the cookie.

Buttery Sugar Cookies Recipe click here
Cookie Leveller click here

Royal Icing Recipe click here
Traditionally a thicker consistancy icing is used to outline the cookie shape and then a thinner one to fill in. I have come to prefer using the same icing to outline and flood my cookies because it saves time preparing and filling icing bags twice for each colour.
Outline your cookies first and leave at least 15 minutes before you flood the inside of the ‘dam’ (outline). If the outline is a dark colour as here, it is best to wait 24 hours so that the colours don’t bleed into each other.


To outline the cookie hold the bag at 45 degrees and position the tip on your cookie. Put enough pressure on the bag so that the icing comes out and you can start moving in the direction that you want your icing to go. Start lifting the pipping bag till it is a few centimetres above your cookie and the icing just falls in a continuous line onto the cookie below. Come back closer to the cookie at corners and when finishing also reduce or stop pressure on the bag to go more slowly or to stop.

Use a number 3,4 or 5 sized piping tip depending on the size of your cookie. Fill in one area at a time quickly zig zagging back and forth. Don’t worry if you haven’t filled in every spot: speed is more important at this point. To fill in these little missed bits just use your piping tip, toothpick or small paintbrush (used only for food), to push the icing into your missed bits.

To colour the wings by ‘melding’ several colours into each other then you must do it straight away. The base layer starts to dry quickly so you need to add your next colours as fast as possible.


Add two black lines of icing with a contracting colour in-between then drag through the lines with a cocktail stick or a pin. Have a look at some pictures of real butterflies to get an idea of what it is that you want to achieve.

The ‘eye’ of the butterfly is then made by layering a few coloured dots on top of each other, with the black as the final coloured dot.

Let the cookies dry for 24 hours before you package them.
Store in an airtight container in a cool dry place out of the sun (sunlight can fade the colours). The cookies can keep for up to 3 months but I prefer to use them up within a month.

I would like to thank Sweetopia for the original idea and for 3 images.