Wednesday, March 3, 2010

Monkey Cake

  This cake I made for my sister’s birthday. I used the Wilton Teddy Bear (Stand Up) Pan to make the basic shape of the cake. Since this cake needed to be transported, the cake was secured to the base using wooden dowels. The base was wrapped with food-safe foil and the wooden dowels were pushed through the foil and inserted into holes in the base prior to the cake being added.

  Once the cake was supported, the ‘Teddy Bear’ ears were cut off, moved down, and reattached using toothpicks to get the monkey ears. A small portion of the face was removed to sculpt the shape of the monkey’s face.

  Buttercream Icing was tinted with Americolor Chocolate Brown Soft Gel Paste Dye (#104) to make the dark brown and light brown icing used for the monkey’s body. Americolor Deep Pink Gel Paste Dye (#114) was used for the tinted icing for the bow and flower petals. Small amounts of Buttercream Icing were tinted with Americolor Super Black Soft Gel Paste Dye (#101) and Americolor Electric Purple Soft Gel Paste Dye (part of the #EGPA set of Gel Paste Dyes) and were used for the monkey’s pupils and the flower center, respectively.

  Tip #16 (#402-16) was used to add the stars, Tip #12 (#402-12) was used to add the whites of the eyes, the pupils, and the flower center, and Tip #6 (#402-06) was used for the outlining and to fill in the tongue. The whites of the eyes, pupils, flower center, and tongue were smoothed using a 4 1/2” Off-Set Spatula (#1305).

  The tail and nose were made using Tootsie Rolls. Several Tootsie Rolls were microwaved briefly and kneaded together and shaped into a tail and a nose. Both the tail and the nose were secured in place using toothpicks.

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