Well where do I start? I am currently living in a small town called Yumbel, in Chile. I am Canadian and my hubby is Chilean, we have two boys and have been serving in a local church as pastors for the past five years. I don’t know if you needed to know that, just thought I would give a little background info.
With all that said, I have a LOVE for decorating cakes. I never really had the desire to learn much about cooking or baking while growing up but after having our first son and attempting to make a “Veggie Tales ” cake for his first birthday, I was hooked! Ever since then I try to make every birthday cake better than the last and often find myself biting off more than I can chew *sigh* but that always seems to make me push myself to do better and learn more.
For the past year and a half I began making cakes for other people, randomly, as I started an album on my FB page of all of my cakes and people began asking for me to make them for birthdays and other events. Keep in mind, I have never taken any type of cake baking class or cooking class, so everything that I have learned, I have learned on the internet! I love to watch videos of how to ice cakes in certain ways, use ganache and also decorate with fondant.
This particular cake that I am posting is the last cake that I made, an “Angry Birds” cake. I was asked to make a birthday cake for a lady in my church who’s little boy was turning four. To be honest, I had kind of stopped taking orders for a while as the cakes were becoming too expensive for me to make and I was basically losing money in making them. OK, to be honest, my hubby had me on a kind of “time-out “, lol, no cakes, for a while anyways. BUT when this lady asked me to make a cake and mentioned that her little boy LOVES Angry Birds, I just couldn’t contain myself!! I have ALWAYS thought it would be super fun to make an Angry Birds cake, so after a little sweet talking to my hubby (hee hee), he gave me permission.
This cake was made with a 10 inch round cake pan, I made two cakes, one vanilla and one chocolate (I use my Mum’s delicious cake recipe!), then I sliced them in half length wise and filled the cake with raspberry jam and cream filling, alternating the vanilla and chocolate layers. I then covered the cake with American butter cream icing and then began my work with fondant.
I invited a friend of mine, Nataly, who is a young girl from my church and is actually studying in culinary school right now and enjoys helping me out with decorations etc. We basically just get together and have fun decorating cakes and learning new things together. Once we started with the fondant everything went pretty smoothly with this cake. The wood chips and sling shot were made out of gum paste, which I have a love-hate relationship with. The part I LOVE about it is that it gets hard like a rock once you’ve made something, but it dries so fast that if you don’t hurry and it starts to dry out, you basically have no hope of making your object. At least, this is the gum paste I can find here in the stores, there may be another kind somewhere that is better, if there is, I haven’t found it yet.
Either way, the rest of the decorations, birds, pigs, nest, eggs etc, were all made with regular fondant. I had SUCH a blast making these characters!! Just so happens my boys have an Angry Birds game and all the peices were close to the size that we wanted for the cake, so I was able to use them as my reference for details etc.
The two brown rocks that the pigs are on were made with leftover cake that I just smooshed and molded together, then covered them also with butter cream and then the fondant balls, made to look like rocks.
Finally the cake sat on a Styrofoam base that I just covered with some pretty paper and decorated. The cake took us about 3 1/2 hours or so to decorate, pretty normal timing for me, but it was definitely worth every detail! I was very happy with the final result!
The family was very excited and the expression on the birthday boy’s face was worth all the work. I cant describe in words how much I enjoy cake making….so here’s to bigger and better cakes every year!