Wednesday, February 24, 2010
Tinker Bell Cake
I made this cake for my daughter’s Tinker Bell themed, third birthday. It was a 12” x 18” chocolate cake with Buttercream Icing. Overall it was a very easy cake to make.
The path was made of Buttercream Icing topped with crushed graham crackers. (Brown sugar could also be used.) This step was done first to help control placement of the crushed graham crackers.
For the grass, AmeriColor Leaf Green Soft Gel Past Dye (#111) was used. AmeriColor Mint Green Soft Gel Past Dye was used for the tinted icing on the sides of cake. (If you cannot find Mint Green Soft Gel Paste Dye, Leaf Green (#111) could be used.) A small amount of Buttercream Icing was tinted with Lemon Yellow Soft Gel Paste Dye (#107) and was used for the lettering. Tip #233 (#402-233) was used to make the grass, Royal Icing and Tip #131 (#F402-131) were used to make the small flowers, and Tip #3 (#402-03) was used for the lettering.
The large flowers were molded chocolates. The Rosebud Sucker Mold (#90-13123) along with several other miscellaneous flower molds and Merckens Pink (#70-1252), Yellow (#70-1352), Orange (#70-1702), Holiday Green (#70-1352), and Red (#70-1552) Candy Wafers, and Nestle Westchester (#71-1100) and White (#71-1200) Candy Wafers were used. 6 ½” Lollipop Sticks (#88-60A) and 8” Lollipop Sticks (#88-50A) were used to make the chocolate flower suckers.
The Tinker Bell, Silvermist, Rosetta, Fawn, and Iridessa figurines were purchased online from the Disney Store.