I hope everyone is enjoying their summer! We are in the midst of birthday season, and my youngest just turned 7 years old. I really can’t believe it, time is just flying by! We had a great time planning the birthday party, and of course, the cake. He wanted an Angry Birds theme on 2 different round layer cakes. We decided to make one cake Piggy Island and the other Bird Island, with the birds using the slingshot to save their eggs. It was fun planning and designing the cakes, and as always, a fun challenge for me. I hope you enjoy the cakes! Now, onto my daughter’s cake next month 😉
The cake is a homemade yellow butter cake, from Martha Stewart’s Baking Handbook. I just adore her cake recipes. I doubled the recipe to make 4 round cakes. I stacked them two high, with icing in the middle. The icing is also homemade, and it’s made with real butter (see recipe below). This type of buttercream is more difficult and temperamental to work with than the vegetable shortening variety, but I prefer it, and am willing to live with a few icing cracks.
When frosting a cake, frost the top first and then the sides. Place a large amount of icing on top of the cake (you can remove the excess later), to prevent crumbs from mixing with your icing. After icing the top and sides, smooth out with a cake spatula and then place the cake under a stove fan and light for about 20 minutes to slightly harden the icing. Smooth the cake by using a smooth paper towel (Viva works well). Place the paper towel on a section at a time, and gently smooth with your hand. Repeat, until the cake is where you want it. I also use the paper towel to smooth the edges, by placing the paper towel on the edge, and smoothing gently from the side to the top. At this point, the cake is ready to decorate. I use a disposable cake box to store the cake in, until it is ready to put the decorations on and time to put on display.
I mixed the icing with red and green gel color. The red, of course, took a lot of food color. The decorations are made out of fondant, gum paste, rice crispy treats, wafers, and graham crackers.
- The birds, pigs, and eggs are made out of fondant. I molded them and used food safe markers and color dust for the details.
- The slingshot was made out of rice crispy treats (which I made and then cut the shape out), covered in brown fondant. I used toothpicks for support. The band was made out of 1/2 brown gum paste and fondant to give it a little strength and flexibility.
- The pig stands/city were made out of a combination of rice crispy treats, wafers, and graham crackers. I built them on the cake the day of the party, and used icing for extra support.
- I used gum paste for the letters and color dust for color.
- We found these great dynamite and bomb birthday candles, which are in front of the pigs.
- I used a gum paste glue to adhere the decorations to each other and the cake (made with water and gum paste). I placed all the decorations on the cake a few hours before the party, but got everything ready the night before, including icing the cake
- 6 sticks unsalted butter (softened)
- 8 cups pure cane confectioners sugar
- 1 1/2 Tbsp real vanilla extract