This Upsy Daisy Birthday Cake is an 8″ vanilla sponge cake filled with vanilla butter cream and strawberry preserve. The cake was coated with vanilla butter cream and iced with vanilla flavoured fondant. I now make my own fondant and fondant gum paste but had to try several different recipes before I found one that worked.
The recipe is 1 sachet of gelatin sprinkled onto 8 teaspoons of cold water, add 2 good teaspoons of white vegetable fat such as Crisco or Trex and 2 good teaspoons of liquid glucose. Dissolve these ingredients over a pan of simmering water and add to 500grms of icing sugar with one teaspoon of vanilla extract and one teaspoon of glycerin to which you add 1 heaped teaspoon of Tylose if making gum paste.
Beat these ingredients together for a few minutes (I use my Kenwood Chef to do it). Wrap the mixture in clingfilm and leave for a couple of hours to set before kneading until smooth and store well wrapped in clingfilm and put into an airtight container. If you are making coloured icing put the colouring into the gelatin mixture before adding to the icing sugar.
I made Upsy Daisy’s playbed by cutting out an oval shape and leaving it to dry for an hour or so. I then cut a strip of gum paste with one edge having a wavy finish, long enough to go around the outside of the oval and stuck them together using edible glue (a very small amount of Tylose mixed with water). Upsy Daisy is modeled from gum paste and was a little tricky when doing the hair. I used coloured fondant for the grass and daisy accents surrounding the cake.
Thank you for looking.