First, you need an idea.
I came up with this crude little sketch at work, about 4 am.
This clown cake was to be chocoalte. I recommend Duncan Hines Chocolate Fudge. (If anyone has a nice dense chocolate cake recipe, I would love to have it! Until then, Duncan Hines has the best cake mixes on the market.)
Now it's time to select pans and bake. Since I make wedding cakes, I have "petal pans." I chose the 15" petal pan for the face...
a 1/2 sheet for the hat...
and a 6" petal for decoration on the hat. I had some left-over batter, so I made 2 - 6" squares.
This is kind of hard to see, but I traced the pans and made cutting templates. I trimmed the top of the large petal flat, so the hat would butt up against it. Then I scooped out two of the bottom scallops to make a chin.
The 1/2 sheet was cut into a hobo-type hat. I actually made the hat taller and used the small squares for the bowtie. The small round cut-out was for the nose and the other for the center of the bowtie.
I bought an icing tip and an 18" decorating bag before my last wedding cake and it is an awesome time-saving combination. Also, true RED (and black) icing takes an insane amount of gel food coloring.
This clown cake was to be chocoalte. I recommend Duncan Hines Chocolate Fudge. (If anyone has a nice dense chocolate cake recipe, I would love to have it! Until then, Duncan Hines has the best cake mixes on the market.)Now it's time to select pans and bake. Since I make wedding cakes, I have "petal pans." I chose the 15" petal pan for the face...
a 1/2 sheet for the hat...and a 6" petal for decoration on the hat. I had some left-over batter, so I made 2 - 6" squares.
This is kind of hard to see, but I traced the pans and made cutting templates. I trimmed the top of the large petal flat, so the hat would butt up against it. Then I scooped out two of the bottom scallops to make a chin. The 1/2 sheet was cut into a hobo-type hat. I actually made the hat taller and used the small squares for the bowtie. The small round cut-out was for the nose and the other for the center of the bowtie.I cut everything out and froze the shapes overnight to make them easier to handle.
Then, made up a heap of icing and
TaDa!!!
I bought an icing tip and an 18" decorating bag before my last wedding cake and it is an awesome time-saving combination. Also, true RED (and black) icing takes an insane amount of gel food coloring. I used a new icing recipe this time and I really like it. It is easy to make and use and it tastes better than most "white" icings. It makes up a bunch, but stores for 3 months in the refrigerator (or so the recipe says). It comes from The Taste of Home Baking Book.
Bakery Frosting
2 cups shortening
1/2 cup nondairy creamer (like powdered CoffeeMate)
1 tsp clear vanilla or almond extract
1 package (32 ounces) powdered sugar
1/2 to 3/4 c water
Beat shortening, creamer, and extract. Gradually beat in powdered sugar. Add enough water for desired consistency. (Less water for piping/decorating; more water to spread easily) Store in refrigerator for up to 3 months. Bring to room temp. before spreading.
No comments:
Post a Comment