The coolest cake on the block!
What’s cooler than a pineapple cake? One that’s filled with candy of course!
Materials
• 6 1/2″ x 9″ (17cm x 23cm) rectangle cake – 3 layers 3/4-1″ high each
• 14oz (400g) Sweet Buttercream
• 760g (1lb 11oz) Modelling chocolate – 450g (1lb) Egg Yellow – Americolor Egg Yellow
– 200g (7oz) Green (3 partsAmericolor Leaf Green and 2 part Americolor Forest Green)
– 80g (2.8oz) Pink (3 parts Americolor Electric Pink and 2 parts Wilton Rose)
– 30g (1oz) – Black (Americolor Super Black)
• Large spatula
• Turntable (optional)
• 9″ or larger square cake plate
• 12″ x 14″ Rectangular cake board – covered in 500g (1lb 1oz) Blue Fondant with tylose (Americolor Sky Blue) – see us cover a board here
• Pineapple candy/ lollies
• Musk sticks
• Small Bread Knife
• Small rolling pin
• Cornflour/ Cornstarch
• Small paintbrush
• Exacto knife
• Pizza cutter
• Toothpick or scribe tool
• 2″ and 1 3/4″ heart cookie cutters
• Parchment paper
Hey Vanessa, I’ve never worked with fondant before, although I plan to in the near future. I’ve noticed that many cakers will use paint brushes for gluing as you did here and also for painting on fondant. My question is, what type/brand paint brushes are best to use for this purpose. My concern is that the paint brush bristles will come off onto the cake. Thanks!
I buy artist brushes from an art supply store, as those don’t lose their brushes.
Thanks!