JOJO SIWA INSPIRED CAKE
WHAT YOU'LL NEED:
- 'Fondtastic' Pink/white/tiffany blue Fondant
- 'Over the Top' Buttercream
- 2kg 'Roberts' Vanilla Mud Cake mix
- 2kg 'Roberts' Chocolate Mud Cake Mix
- White chocolate ganached
- 'Over the Top' edible confetti & Love hearts sprinkles
- 12" Round Masonite Cake board
- Round Cake board 8"
- Fondant glue
- Fondant smoothing tools
- Buttercream Scraper and spatulas
- 'Wilton' Treatology honeycomb flavour
- 'Chefmaster' colours soft pink and sky blue
- Cake Dowles
- Floristry wire
- Small paint brush & water
- Empty sauce bottles
- Wooden Skewers & toothpicks
2 X 10" & 2 X 8" CAKES
Step 1 - Line the base and sides of cake tin with baking paper.
Step 2 - Bake 2 x 10" cakes using Roberts Vanilla mud cake mix & 2 x 8" cakes using Roberts Chocolate mud cake mix. Refer to instructions on the back of the pack.
Step 3 - Allow to cool completely before continuing.
PREPARING YOUR DECORATIONS
Step 4 - Roll out some fondant in varying colours and cut to shape some small hearts as well as some stars.
Step 5 - With the stars insert them into the floristy wires you have at varying lengths. These will be inserted on top of the cake at a later stage.
Step 6 - Using Wilton piping tip #10, cut out some circles to be placed on the bow later.
PREPARING YOUR BOW
Step 7 - Roll out the tiffany blue fondant to about 2mm thick and cut into a rectangle, 20cm x 8cm.
Step 8 - Cut it equally into two pieces. Using a tissue, roll it up and place it on top of the fondant piece. Then fold the fondant over the tissue so that both ends join. Apply some glue on one end and gently pinch the two ends together to get that gathered look in a bow. Put aside to dry. Repeat this step with the other side of the bow.
Step 9 - Then apply some glue to the centre and join both sides of the bow together.
Step 10 - Cut a 8cm x 3cm rectangle piece of fondant and turn it over pinching the length of the piece to give it a gathered look. Then place it over the centre of your bow and glue the two ends at the back together cutting away any excess fondant.
Step 11 - Put your bow aside to dry ideally overnight or a few hours.
Step 12 - Prepare the buttercream by giving it a good mix.
Step 13 - Secure 10" cake on a cake board with some buttercream in the middle.
Step 14 - Then pipe the perimeter of the cake with buttercream using Wilton tip #2A.