This Clown Cake is a chocolate layered cake filled with whipped peanut butter and iced with a homemade chocolate butter cream using 1/2 butter & 1/2 shortening. It’s important to ice your cake using thin consistency icing.
To make your base smooth – ice your cake and smooth it with your spatula. Let the cake sit 10-15 minutes (do not let it sit longer) to harden just a little. Take Viva brand paper towels (no patterns) and lay it on top of the cake. Rub gently with your hand, and you’ll get a smooth base.
To decorate use medium consistency icing colored in whatever color you want. I used Wilton’s golden yellow mixed with lemon yellow, no-taste red, royal blue mixed with very little black. The key with the red and blue is that I almost had to use quite a bit to get the color I wanted. Also let it sit overnight, because the color will get darker.
Use the #21 tip to make the clown. You have to use quite a bit of icing to do this. Hold your bag straight up and press hard. Make the ruffle about a quarter shape and just keep squeezing hard consistently until you get the height you want. Use the same tip to make legs and arms. I used the #3 tip to make the feet, hands and buttons.
The clown heads are inserts that Wilton makes. I used tiny party hat and star cookie cutters to make the shapes. I used the #3 tip to outline those shapes and fill in the designs. The border is a shell border using the #21 tip.