Thong cake (Flip-flop cake)

Blue and Yellow Thong cake

This lovely cake can be baked for many different special occasions. I even made one for a Christening!!

Materials

900g Pale blue sugar paste, coloured with Wilton Royal blue and Americolor Royal Purple (for cake, straps, plaque and flower centres)

200g Dark blue sugar paste, coloured with Wilton Royal blue and Americolor Royal Purple (for flowers)

300g yellow sugar paste (for top layer)

1 hollow plastic dowel

pale blue Royal icing for piping

clear A4 sheet of plastic acetate

Make the Dark Chocolate Mud Cake

Use an 8″ square pan but fill it with more batter than usual following the quantities below
500g unsalted butter
400g dark chocolate
10g (2 tablespoon) instant coffee
2-2/3 cups warm water
380g (2 cup) caster sugar
520g (3 cups) self raising flour
60g (1/2 cup) cocoa
4 eggs
2 teaspoon vanilla
1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150C for 1 hour 45 mins. Test with skewer. Cool cake in pan.

Make the Dark Chocolate Ganache

1.2 kg (2lb 10oz) dark chocolate, finely chopped

500ml (17.5 fl oz) pure cream

Method: Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

Making the templates

Draw around a thong and enlarge the line drawing in a photocopier to around 14.5 inches long (my AUS size 10 thong needed to be enlarged by 140%). You may have to enlarge in two steps if your copier is only A4 size. If your copier does not enlarge images, you will have to draw an enlargement by hand.

This is a right hand thong so make sure you don’t accidentally flip your templates and end up with left hand pieces that won’t fit your cake!!!

Copy this shape twice onto thick card. One will be covered in foil to make the set up board and the other will eventually be covered in cling film to make a top board to help with ganaching the sides of your cake.

Your paper template will later be reduced by 1/4″ all round and used to cut out the thong shape from the cake slab.

Making the templates
Making the templates
Make the cake board (rectangular) and the set up board (thong shape)
As it is next to impossible to purchase rectangular cake boards exactly to the size you need, it is best to make your own from 6 or 9 mm MDF covered in foil. Below is a picture of my efforts in making a rectangular board and a thong set up board at the same time. I use PVA glue spread by my fingers to do the job and it works well. Please note that I used the rectangular board with the yellow / orange thong cake at the very bottom of this blog. N.B. (another method I use is to cut the thong set up board out of a large square of gold or silver set up board. This way you won’t need to cover the board.)Glue on the metallic foil
Glue on the metallic foil
Glue and overlap the edges neatly
Glue and overlap the edges neatly
Ready for action
Ready for action

Slice the cake into 3 layers

Place your 8″ square cake on a turntable and cut the dome from the top (if necessary) of the cake to get a levelled surface. Place one hand on top of the cake. Hold a long serrated knife in the other hand, making sure to keep the knife level, then slice the cake twice horizontally to make three even layers. Spread each layer with syrup (whisk 100g of apricot jam with 100ml boiling water until smooth) as this will reduce the amount of crumbs when ganaching, help the ganache to stick to the cake and keep your cake moist. Then cut one layer in half to 8 x 4 in.
Cutting the cake into 3 layers
Cutting the cake into 3 layers
Brushing each layer with apricot syrup
Brushing each layer with apricot syrup

Make and fill a rectangle

Take one of the half layers and sandwich it on to the end of one normal layer with ganache. Put the other normal and half layer on top and sandwich with ganache. You should now have an 8″ x 12″ rectangular cake.

Assembling the layers
Assembling the layers

Build up the cake

Take your initial paper thong template and make it slightly smaller by cutting off 1/4″ – 1/8″ all round (this space will be filled with ganache later on). Place the template on top of your cake (the template will be too long for the cake but don’t worry) and using a sharp knife held at right angles, cut around it. Build up the shape of the thong with the cut offs using ganache as glue. Using some ganache to stick the shaped cake on the set up board. Brush the sides with the syrup.

Reducing the size of the 'cutting template' to leave room for the ganache

Reducing the size of the ‘cutting template’ to leave room for the ganache
Placing the template on the cake
Placing the template on the cake

Apply ganache to the sides and top

Quickly cover the sides and top of the cake with a thin crumb coat of ganache. This will seal the cake and make it easy to add the next layer of ganache and achieve a perfect smooth finnish. Place the cake in the fridge till the outside is nice and firm to the touch.
Before applying the second layer of ganache, cover the remaining thong shaped piece of card with cling film and place on top of cake. Using the top and bottom card shapes as a guide add the ganache and smooth it off with a straight edge such as a ruler or set square. Pop the cake back in the fridge to firm up then remove the card and cling film and smooth some extra ganache over the top of the cake to fill any gaps.
Using a top board and set square to smooth the sides
Ready for the sugar paste
Ready for the sugar paste

Cover with sugar-paste

Knead 900g of pale blue sugar-paste to a pliable dough and roll to 1/8″ thick. Brush the top and sides of the cake with a little water as this will help the sugar-paste to glide onto the cake and also help it stick. Smooth the top of the cake first with a smoother. Next smooth the sides by gently pulling the sugar-paste away from the side before smoothing down with your hands and then the smoother. Roughly cut away the overhanging sugar-paste with scissors, knife or a pizza cutter. Carefully trim the sugar-paste around the base with a small knife. Now stick your cake to the display board with some syrup, Royal icing or edible glue.

Using the cake smoother
Using the cake smoother

Apply the top layer

Roll out yellow sugar-paste to about 1/8 in thick. Place the thong template on top and cut around it with a small knife or pizza cutter. Brush the top of the cake with syrup. Gently lift the sugar-paste and place it on top of the cake. Manipulate the sugar-paste till you get a good fit. Use a smoother to smooth it off and help stretch it if needed.

Using the template
Using the template
Using the pizza cutter
Using the pizza cutter
Applying the top layer
Applying the top layer

Prepare the toe area

Insert the hollow plastic dowel into the correct spot in the toe area using the template as a guide. Leave 4 cm (1 1/2″) of the dowel above the cake. Clip off any excess with scissors. Roll out some yellow sugar paste to 1/8″ thick. cut out a strip 5 x 2 cm (2 x 3/4″ ). Wrap the strip around the skewer and secure with a dab of water or edible glue. Because my dowel was made from yellow plastic and it matched the colour of the thong, I didn’t bother covering it in sugar paste. Fill the hollow dowel with yellow sugar paste as best you can and insert a cocktail stick as in the image below. The cocktail stick will help to anchor the straps and central flower. Mark the position of the straps (towards the back of the thong) with a sharp knife using the template as a guide. Cut out two acetate strips 2.5 cm wide and longer than needed (cut off any excess later). Join the strips at right angles and secure with sticky tape. Make a small hole in the centre with a pin and slip over the end of the cocktail stick. Cut the end off the cocktail stick now but leave a little bit sticking up to help secure the flowers. Decide how long your acetate straps need to be and cut off any extra at an angle while leaving enough to be inserted into the cake as an anchor.

Cut out two pale blue sugar paste straps to fit and attach with edible glue.

To make edible 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 acetate straps

The acetate straps
Adding the sugar paste straps
Adding the sugar paste straps

Make the flower decorations

Roll out the dark blue and the remaining pale blue sugar paste to 3 mm (1/8″) thick. Using a small flower cutter, cut out up to 30 flowers and a similar number of flower centres in the pale blue. You will also need one large dark blue flower and a circular pale blue plaque to write your birthday message on. You can stick the flowers onto the thong in a random pattern but I have measured mine so that they are spaced 6.5 cm apart.

I used a piping bag with a size 00 nozzle. The RI was make up of 10g of real egg white, 70g sifted icing sugar, 3 drops acetic acid and water added a few drops at a time. Mix all ingredients together with a hand held electric mixer and a few drops of water. Add edible colouring and a few more drops of water until your RI (Royal Icing) reaches the required consistancy: it should take 7 seconds for stirred RI to flatten out. If your RI is too stiff add some more water and test again. If it is too soft,add more sifted icing sugar and test again.

Cutting out the flowers
Cutting out the flowers

Blue and Yellow Thong cake

Blue and yellow thong cake

Blue thong_080313_7874 1mb
Thong cake

Black and White Thong Cake

Another variation to match the party invitations.
Another variation to match the party invitations.
Stripe Thong Cake with Matching cupcakes and surf board toppers
Stripe Thong Cake with matching cupcakes and surf board toppers
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Retro Birthday Cake

This stunning 8″ round cake is a Vanilla Buttermilk Cake layered with Swiss Lemon Meringue Buttercream and covered in sugar-paste.
One thing I really like about this particular buttermilk cake is that it is essentially a one bowl cake, not following the regular cake pattern of creamed butter and sugar, eggs added one by one and then alternating dry and wet ingredients. That’s the good part. The bad part is that it is imperative that you scrape down the bowl often, all the way to the bottom, overdoing it even. Otherwise, little deposits of unmixed butter or flour will sneak up on you.
Otherwise, the cake is really quite simple.
Vanilla Buttermilk Cake 8’ round / 7’ square cake
Ingredients
700 ml cake flour
 (replace 6 tbsp plain flour with corn flour) explained below
470 ml sugar
4.5 teaspoons baking powder
0.4 teaspoon salt
230 g unsalted butter, at room temperature
245 ml plus 60ml buttermilk
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
 
Directions
1. Preheat the oven to 160C / 325°F. Butter an 8-inch round cake tin. Line the bottom of the pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 245 ml of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 60 ml buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition.
4. Bake for 2 hours, or until a wooden toothpick inserted in the center comes out clean.
5. Turn the cake out onto a wire rack by placing a rack on top of the pan, inverting it, and lifting off the pan. Peel off the paper liner and let cool completely. When cool, place a cardboard cake board on top of the cake, invert again, and lift off the rack. Wrap the cake on its board completely in plastic, so it doesn’t dry out, and refrigerate.
What is Cake Flour?
Replace 2 Tablespoons per cup (per 240ml) of all purpose flour (plain flour) with cornstarch (corn flour) to reduce the gluten content without sacrificing volume.
Recipes that call specifically for cake flour should have liquid volumes calibrated accordingly, so the won’t turn out dry, as long as you don’t ADD the corn flour, but incorporate it, so that the dry volume is the same.
Commercial cake flour is also finer than regular flour. Sifting a few times through with the cornstarch or zipping through a food processor can really help when you’re trying for a lighter-textured cake. “All-purpose flour” seems to be labeled “plain flour” in Australia.

Swiss Lemon Meringue Buttercream

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
The recipe makes enough to fill a 3 layered 8″ cake or for 24 (or 18 if piping a tall topping)  cupcakes.

Ingredients

4 large egg whites
250g Caster Sugar
pinch of salt
250g Unsalted butter/ softened
1.5 lemons, zest only

Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in lemon zest and a little yellow food colouring gel (optional). Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes

Once the cake is layered with the buttercream it needs a crumb coat. Swiss Meringue Buttercream is not much use for this as it is quite soft. On this occassion I have added a very thin coating of white chocolate ganache but could have used a crusting decorators buttercream instead.
This nice firm crumb coat will make it easy to get a nice finnish on the sugar paste covering.

Brush the cake with a thin layer of water (boiled and cooled) this will help the sugar paste stick to the cake.
I used just under 1 kilo of white sugar paste to cover the cake and coloured a further 200g pink, 200g orange and 200g yellow.
I used a pizza cutter to cut out Paisley pattern teardrops, triangles, long ovals, circles and flowers then randomly placed them all over the cake. I stuck them down with some edible glue but a little water would have worked just as well.
Back view
Side view

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

Ganache

735g dark chocolate
365ml pure cream

Fondant

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

Ganache

1200g dark chocolate
600ml pure cream

Fondant

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.

How to make Ganache and cover your cake with it

I love using ganache to cover cakes and wedding cakes as it tastes incredibly delicious and it’s so much easier to get nice, straight sides and edges compared to buttercream. Ganache is also wonderful to use under sugar-paste for the same reasons. Living as I do on the Gold Coast, Australia, ganache is the obvious choice as it withstands most of our really hot weather MUCH better than buttercream.
Chocolate and cream are the only two ingredients in ganache and are used in a 2:1 ratio for dark and semi-sweet chocolate and the 3:1 ratio for milk chocolate. The wedding cake in the picture above was covered in white chocolate ganache using the ratio 3:1 i.e. 3 parts white chocolate to 1 part cream.
In extremely warm weather it is sometimes necessary to increase the amount of chocolate in the mixture to prevent it melting.
To torte and cover a 9″ round cake with dark chocolate ganache
Ingredients:
1.2 kg dark chocolate
600ml pure cream
To torte and cover a 9″ round cake with white chocolate ganache
Ingredients:
1.3 kg
450ml pure cream
If you prefer a really soft filling for your cakes then just whip ½ cup cream and add 2 tbsp of the Ganache and whip a little more. This makes a delicious and easy chocolate mousse.
Step 1Make the Ganache: (Same method for white and dark chocolate ganache). Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool. 
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
Proccess the chocolate to the size of coffee granules
Proccess the chocolate to the size of coffee granules
 Ganache nice and smooth

Ganache nice and smooth
Cutting cake into layers. Keep original layer of greaseproof paper on as long as possible to keep cake intact add a board or metal base to the top of the cake when cutting as you may accidentally put pressure on the top of the cake when cutting and dent your nice flat top.
Cut out a circle of non slip matting
This will stop your cake moving about on top of the turntable
Step 2Torte and level the 9″ cake: Place cake upside down on the cake board on a layer of ganache to act as a glue and to even out any irregularities. Add a mound of ganache in the middle of the board if your cake sunk or add a ring of ganache round the edge if you cake was high in the centre. If you are using the soft filling then pipe a ½” snake of Ganache around the outside edge of the cake to create a dam, pop the cake into the fridge for the dam to harden (about 5 min) remove from fridge, then fill with the filling. If using regular ganache to fill then apply with a cranked handled palette knife if you have one.
Top with the next layer of cake and repeat if needed. 
 
Step 3Crumb coat: (optional) Cover sides and top of cake quickly with a thin coat of ganache to stop crumbs getting into your final coat of ganache. This is useful especially if your cake is more crumbly than normal. Put in fridge for an hour or so to harden before continuing. 

Applying a quick crumb coat
A set square helps me get perpendicular sides
Crumb coat complete
Step 4Cover the top of the cake with Ganache: I like using the ‘double board’ method to get the top edge of the cake perfectly smooth. Top the cake with a 1/2” layer of Ganache, smooth it out then place a 9″ board on top which has been completely covered on both sides with cling film to keep the board clean and reusable and secured with sticky tape. Check with a small spirit level to see if it’s leveled, if not, gently press down around the cake until it is.
 
Step 5Cover the sides of the cake with Ganache: You want to always add more ganache than you need at the beginning because it is so much easier to just scrape off the excess and be done rather than to keep adding then scraping then adding then scraping…etc. As the 9” cake board is slightly larger than the cake (9” cake shrinks a little after cooling). I use the edge of the two boards as a guide to the thickness of the Ganache. Once you have added the Ganache along the sides, use a metal scraper or similar tool, to scrape the excess off a little at a time, layer by layer as you turn the turntable.
Step 6: Place the cake into the fridge for at least a ½ hour, remove, then carefully undo the cling and lift off the board then carefully peel the cling film from the top of the cake. You may need to smooth away the little imperfections or fill any air holes with a little bit of Ganache.
I went straight ahead and covered these 4 cakes with sugar-paste but I could have used a hot palette knife to smooth out any remaining imperfections if the cakes were not being covered,

Step 7: Let the cake sit overnight at room temperature for the Ganache to completely set. If you live in a hot climate like I do then best to put it in the fridge overnight. A wine fridge is best (as it is not so cold as your normal fridge in the kitchen) and has a built in humidifier. The cake will get quite hard and cold overnight and it is important that the cake gets back to room temp before covering with sugar-paste.( If you do not allow your cake to reach room temp, all the way through, the cake will sweat through your sugar-paste!) Before covering you can either brush or spray the cake with a little bit of water or vodka (it evaporates away anyways) or some type of syrup (apricot jam diluted with water). 

 
The above recipes make more ganache than is needed so that there is enough to allow for mistakes and for putting on extra and then scraping back off the excess. I also freeze any untouched ganache for my next cake.


Use these steps to make a gorgeous Pink Tiffany Wedding Cake

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Hannah Montana Cake

  1. I used the Planet Cake recipe for dark chocolate Mud Cake then torted and covered it in dark chocolate ganache also from Planet Cake. Click here for Planet Cake Recipe for dark chocolate mud cake.
  2. I covered the cake in white sugar paste from Bakels and covered the board with it in one go i.e. I cut out a circle of sugar paste that would cover the cake and the board then just shaped it all to fit with my hands. and made the bow using a tutorial on YouTube.
  3. I found an image of Hannah Montana on Google images and also the Hannah Montana logo. Using Photoshop I put the two images together and used ‘Stroke’ to make 3 pink outlines around her to match the colours in the cake. Click here to find those images.
  4. For ‘Lexi’ I picked a font on Photoshop and curved it then printed it out. Next I traced the letters onto tracing paper and used a pin to transfer the outline onto the cake. I piped the outline in pink Royal Icing using a No 1 nozzle and flooded the centres using a larger nozzle.
  5. Flowers and stars were made from sugar paste using small metal cutters and piped on top with white Royal Icing dots. The covered wires were inserted into the flowers and stars before they dried.
  6. Finally I trimmed the edge of the cake board with matching pink satin ribbon attaching it all the way round with very thin double sided sticky tape used by scrap-bookers.

This cake was 7″ diameter and looked really cute and girl