Coolest Mushroom Cake 28

This Mushroom cake was for my daughter’s first birthday – a real labor of love! It’s a chocolate cake (with a box of dark chocolate Lindt balls mixed in for extra flavor!) and the top layer has white chocolate cream and raspberry filling.

I used marshmallow fondant, which was a breeze to make and color. I bought the flowers and butterflies – no time to make – but made all the other decorations. The top cake was a bit of a nightmare to cover in fondant because I should have put a plain layer on first to hold everything in place before I put on the red layer, but the spots and butterflies hide a multitude of flaws.

Everyone loved it!

Homemade Mushroom Cake

Homemade Mushroom Cake

Homemade Mushroom Cake


6 thoughts on “Coolest Mushroom Cake 28”

  1. I used a large pyrex mixing bowl for the top (although I would have used less cake mixture because it ended up being massive with the fillings!) & a small pudding basin for the bottom. Because the cake was so dense, I lowered the oven temperature by 25 degrees celcius for both cakes and baked for a lot longer.

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  2. I’m making this cake using a WASC cake recipe but I was wondering how much fondant icing you used to cover the cake? Also how tall in cm was the cake that you made, approximately?

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  3. For the green grass I coloured desiccated coconut with drops of blue and yellow until I had the correct “grass green” colour. Then just used normal royal icing & scattered on top. For the longer bits of vine on the cake I put the fondant through a garlic press.

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