Yup still in my pj's and slippers, although that doesn't mean I haven't done a few loads of washing, cleaned the house and done all that other stuff that needs to be done every day around here.
I'm just being a bit relaxed about it, so to tie in with the relaxed theme I decided to make naked cake balls.
I had a whole stack of cake sitting around that I carved off'a my unicorn cake, so I just scrunched that up and with the ganache that was already layered in the cake I didn't need to add any extra frosting or ganache.
Then I grabbed some mini macarons I had left over, some raspberries, whipped up some chocolate ganache sauce and I had an instant dessert.
I made a video tutorial as well, yup sadly in my pajamas and I haven't combed my hair since yesterday morning, anyhoo I know you guys won't mind, just focus on the cake balls :)
To make naked cake balls you need a cake and some frosting. Any type you like it can be home made, packed mix or store bought. Like I said I used chocolate mud cake and chocolate ganache.
(these ones in the picture are the actual cake balls I made up in the you tube video and popped on the plate, I just added a couple of extra raspberries and some flowers)
Place the cake into a large bowl and scrunch it up with your hands until it's crumbly, then add the frosting about 1/4 cup at a time until the cake becomes moist and will hold together into a ball shape.Scrunch or roll the mixture into ball shapes.
You can serve immediately or store in an airtight container in the fridge. If the cake is fresh it should last for 3 days. Otherwise you can freeze the cake balls wrapped in plastic wrap and in an airtight container for a couple of months, just defrost in the fridge and then bring to room temperature before serving.
To make up chocolate ganache melt around 120 g with 60 g cream (or around 4oz chocolate to 2 oz cream) in a microwave on high for 1 minute.
If you like you can serve naked cake balls with peanut butter, nutella, cream, fruit and pretty much anything you like. They're kinda easy and kinda yummy and use up any extra cake you have sitting around
Linda Vandermeer is a blogger, baker, maker and author of the cookbook '
Sweets on a Stick': More than 150 kid friendly recipes for cakes,
candies, cookies and pies on the go!. Published in the US the book is
available at most online book stores:
Here is a quick sneak peek of the mounted unicorn head cake that Sweet had at her birthday party on the weekend.
Yes this is the cake,
and it's mounted on a wall and it's really kinda fabulous.
Watch this blog space ;) There are lots of ways to follow me on the right hand side.
I'll have all the pictures of the party which is even MORE fabulous and more about the cake here on the Bubble and Sweet blog when I get more photos.
Edit update 25/2/14 I have uploaded a you tube video of me making the cake
Edit update 2/9/13 we have had the party CLICK HERE for more pictures of the I believe in magic Unicorn Party
Mounted Unicorn Head Cake by Linda Vandermeer @ Bubble and Sweet
Photography by Terri Vandermeer
Special thanks to Andrew McCubbin
Linda Vandermeer is a blogger, baker, maker and author of the cookbook '
Sweets on a Stick': More than 150 kid friendly recipes for cakes,
candies, cookies and pies on the go!. Published in the US the book is
available at most online book stores:
Lilli's pretty pink and mint green ruffle rosette party table.
Sometimes I see awesome catchy titles like 'best budgeting tips ever, see how this person paid off their house in 3 years' and I have to click over. I'm always disappointed. One of the top tips is inevitably to stop buying coffee. I'm not sure they fully understand my goal is to magically save money so I can constantly do the types of frivolous things the post is advising against.
Which brings me to today's post, this year instead of trying to top all the previous year's party and be even more over the top I went the other way and did the party on a budget (disclaimer I acknowledge in advance sometimes my understanding of budget may not be the same as yours, or more relevantly Mr Sweet's, but there are some real and sensible cost saving tips scattered in the post).
And it still looked good. I pretty much decorated this party with 5 pieces of scrapbook paper, a few pieces of ribbon and twine and a piece of material I had left over from something else.
Ok I admit - there is lots of other stuff on the table but I already had those things and this is my magical budgeting fantasy. It's the story I told Mr Sweet and I'm sticking to it.
Of course I made all the cakes and treats myself as well, plus I was also the entertainment as the party was a cupcake decorating party. Oh my goodness it sounds like I'm a super mum, but we all know that is far from true, y'all have seen my most embarrassing ever messy creative space before shots.
Anyhoo as well as doing all the stuff for the party I managed to whip up a couple of you tube video's to show how I made the decorations. Most of it is pretty easy stuff, but feel free to click through and check me out crafting to save money because it's too much fun not to ;) umm craft that is not watch me on youtube....
See me make DIY Easy cheap Paper Bunting you tube video:
Super cute rag ribbon bunting cake topper tutorial:
Make your own Paper rosette's:
Decorating the party table on a Budget
My brief to myself for this party was to use what I already had, thus the pink and green colour scheme, as I seems to already have a lot of stuff in those colours sitting around.
Drinking Jars - I used recycled jars that my friend gave me after one of her parties, which makes them re-recycled. Cute huh! They are decorated with some washi tape I had sitting around and the paper rosette's (see the you tube tutorial link) that I pretty much stuck on everything.
Straw flags - I already had these pink and white polkadot straws left over from a previous party, I added a little bit of green and pink shabby chic floral washi tape from Greengate to the tops and popped them in another tall re-recycled jar decorated the same as the drinking jars.
Bunting - I had been thinking of doing a pretty rag ribbon bunting behind the table but then I would have had to buy fabric - and I was budgeting remember. So I made this paper bunting myself from Tilda and Martha Stewart scrapbook paper I already had sitting around, it was easy, it was cheap, it was really fast to make and it gave the effect I was looking for. It used 3 pieces of scrapbook paper and I saved the offcuts for mini bunting and rosette's. I stuck it to the wall over a piece of ribbon using double sided tape.I did a quick video tutorial on how I made it/
Risers - (these are to give height to the table mostly for visual purposes) this is a bathroom storage box from the dollar store, it was about $9. I painted it pink (with paint I already had sitting around), and then added Tilda scrapbooking paper offcuts saved from the wall bunting above. I used double sided tape to stick on some pink and white twine, added the mini bunting using more double sided tape and finished off with a couple of those paper rosette's. Then in a complete turn around from the famous style tip to finish something and take one thing away - I added a paper doily, adhering it with a little double sided tape. When your decorating with me - 'More is more'.
Tablecloth - this was a piece of Tilda fabric off cut left over from other decorating in my house, it has big chunks cut out the back - but you can't see behind the table so I didn't care - remember I'm on a budget. I cut another strip off (behind the table) to use on the cake bunting. If your fancy you could no doubt finish off the edges with some pretty trim, I'm not that fancy and I always try to avoid sewing. Seriously there was a drink dispenser and candy/ lollies, like the kids were checking out if my tablecloth was finished.
Rag fabric bunting cake topper - Using more of the pink and white twine I tied strips of the tablecloth fabric and a little bit of excess lace trimmed from the bottom of the lace I used on the cake. Note - ok you guys are thinking at this stage I am going overboard using little scraps of left over lace, but there is a method to this madness. By using the little offcuts I am ensuring consistency, it simply matches better. (Link to you tube tutorial)
Hanging lamp frames - Hmmm what can I say, I saw a picture of a naked lamp HERE that I loved and PINNED it inspired these lamps. But remember I was on a budget, I tried checking out some of the second hand stores to find lamps to use but when I had no luck I took my old bedside lamp that I hadn't used for years and made what you see in the picture above. I loved the look but needed another......and I stole Mr Sweet's which unfortunately he still uses. I've been wanting to get overhead wall lamps for a while now so I guess it will be happening soon, and he wasn't upset at all, well not too upset ;)
Pink floral 2 tiered stands - I already had one of these that I had picked up a while back at the dollar store for around $14. When I went back there was only 1 left and it was wonky, they sold it to me for $11 and I bent it back into shape. I was using the other one to hand sugar flowers off each layer to dry so it is totally multi functional and worth it - *double bargin *.
Drink dispenser - I already had the drink dispenser, although it did take me many hours to find it, you may wonder how something that large can get lost, and I would agree with you. Anyhoo I decorated it with paper rosette's to continue my theme. See reverse styling note above, when in doubt add an extra paper doily - it works for me.
Cake Plates and Jars - I already had all of these sitting around. Beg, borrow or failing that hire some. Discount stores also have these types of things available for quite reasonable prices at the moment, but remember you will have to store them afterwards.
Party Food
Pink Lemonade - The kids made up the pink lemonade the day before the party, they thought it was awesome fun of course, were super proud of themselves and I only had to help out a little. It was win win. Plus there is no artificial colour in this baby - it's hand strained (frozen) raspberry :) Note according to the kids - drink dispensers rock. It was the biggest hit of the party after the cupcake decorating.
Ruffle Rosette Cake - The cake was pink and green layers with piped buttercream. Raspberry layer cake and a new pineapple flavour I was trying out - verdict. We won't be trying out that pineapple cake again, but the raspberry layer was delicious. The buttercream was Italian Meringue Buttercream flavoured with real raspberry so once again no food colour. I'm hoping to share how I made this one on the blog soon. Continuing on with my rosette theme I popped a few fondant rosette's all over the cake. The bottom layer was fake styrofoam covered in fondant - we really didn't need that much cake but I liked the extra height.
Macarons - green french almond macaron shells with raspberry white chocolate ganache to tie in with the colour theme.
Cake Pops - White candy chocolate dipped decorated with fondant rosettes in pink and green.
Decorated Cookies - Ruffled buttercream with fondant rosette, still carrying through that rosette theme. And fondant and royal icing decorated sugar cookies.
Candy / Lolly Green apple bon bons, white milk bottle and 'teeth' mix and pink/white swirl marshmallow.
We also had pass the parcel as that is the party girl's favorite party game. The prizes were mostly baking related ie. fondant plungers and cookie cutter sets.
Party favor's consisted of a pink and white bag from the discount store ($2 pack of 10) filled with some cupcake decorating treats like pretty cupcake cases, sugar pearls and a fondant flower or butterfly plunger plus a box of Betty Crocker vanilla cupcake mix.
Where to get stuff or make your own
How to make a paper bunting How to make rag ribbon cake topper How to make paper rosette's
Apple Bon Bon's - The Professor'
Other candy - Big W discount department store
Photography by Terri Vandermeer any especially blurry shot's might be by me :)
Fabric for Tablecloth and rag ribbon bunting - Tilda Rosalie Pink
Scrap paper - Tilda I picked mine up at Sewco in Brisbane
All cakes, cookies and macarons - Bubble and Sweet How to Host a Cupcake Party Blog
Cupcakes at cupcake party and packet mix used for party favours - Betty Crocker
Cake stand's, plates and drink dispenser's bought minimum of one year ago so stockist details are probably out of date sorry. The Cake Stand is Clara French, the Drink dispenser was from Sharnel Dollar Designs (no longer sells to public now party styling services and commercial styling), the white flat plates from Freedom Furniture, the
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:
This post is not sponsored. Affiliate links may result in earnings, however will not cost you any more :)
I have some exciting news and a fun behind the scenes story to share.
So y'all know I love to bake, plus I'm all for making stuff simple and having fun in the kitchen.
A little while back I agreed to film a little spot on Channel 7's The Morning Show (which aired this morning) to help showcase the Betty Crocker range that's now out on shelves. Betty Crocker's range now has new packaging, some reformulated mixes, extra ready to spread frosting in the packets and a new range of premium desserts called Irresistibles they want to share.
True story - even though I am a pretty good baker one of my favourite stand by desserts is packet mix brownie served with ice-cream. Because let's face it we all need a little help in the kitchen sometimes.
Glenn, me and Lisa on the set
So because I actually use and buy Betty Crocker for real I was happy to be involved. It was all a bit fun, I flew down to Sydney for the day, had my hair and make up done (y'know big tv hair) met some of the food stylists and team from Betty Crocker, who by the way were super nice and then totally aced my first ever tv appearance.
DON'T BLINK. The makeup artist was very calming and friendly.
Yeah, OK, that last bit isn't quite true, I kinda forgot everything I wanted to say but in the end I think I got across that I like to bake and that when I decorate with my kids I like to make it easy and fun.
This was my tip - when decorating with kids make the design messy on purpose.
These Betty Crocker cupcakes use the ready to spread frosting that comes in every pack.
Luckily I was helped along by food stylist Lisa from Betty Crocker Australia and The Morning Show's Glenn Wheeler who were way more experienced with the fast paced, witty dialogue required on morning tv.
Anyhoo I ended my fun day of TV recording excitement getting a little
lost on the way back to the airport and making check in
with 2 minutes to spare. As I rushed through the security scanners I
must have looked a little disheveled and put out so they pulled me aside
for a random explosives check.
Phew, told you it was exciting.
Bake Someone Happy and Win with Betty Crocker Australia
Wan't to join in the excitement? Sunrise is giving away $10K every day this week for Betty Crocker's Bake Someone Happy week!
Plus they have a fun new #BakeSomeoneHappy competition on facebook and instagram where home bakers like you can upload pictures of your own cake made using Betty Crocker for the chance to be featured in their next promotional campaign.
You'll need to watch Sunrise for details on how to win the daily cash prize or pop over to Betty Crocker Australia's Facebook to share your photo's for the Bake Someone Happy campaign or find them on Instagram and use the hash tag #BakeSomeoneHappy and get your photos up for us all to enjoy!
Disclosure: the words and opinions in this post are my own however this post and the appearance detailed above were sponsored by General Mills.
So as it turns out I am not a fun mum. My kids do not get pinata's at their parties.
The girls have been able to live with it begrudgingly but The Destroyer since he has been able to utter his first words has been asking for a pinata.
OK lets look at his pet name 'The Destroyer', seriously I am not knowingly letting him lose around a bunch of kids with a big stick.
Plus my kids have the unfortunate habit of running in straight away as soon as the pinata gets whacked open, yes that's right while the thing is still getting the sweets knocked out of it. A number of times other parents and myself have had to dive in to save them, while they obliviously clutch handfuls of candy.
So I came up with a solution that we would all be happy with, the pinata smash cake.
Yup it's cake. Yup it's filled with candy. Yup it's all edible (well apart from some support sticks and the cake board) and yup it's super fun.
The kids did declare this the Best. Cake. Ever!
Phew, now I am not the totally least fun mum in the universe......for this week anyway.
Edit update - I found this blurry video I took on my phone of the cake getting smashed:
I mentioned in my previous post that I was inspired by the Cinco de Mayo cookies over at She Knows. This cake would obviously be fabulous for a Cinco de mayo or Fiesta party.
To get the rainbow colored cakes I baked 4 lots of the Quick and Easy Vanilla Cake from page 9 of my cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! and colored them with Wilton Gel food colors. Of course you can pretty much use any cake recipe you like that is moderately stable enough to hold up to the decorating (ie sponge not suitable, butter cake is ok.)
Ultimate smash pinata rainbow ruffle cake
I am not going really going to go into serious cake construction here, I'm assuming you have made a decorated cake before and worked with fondant. Measurements and weights are approximate.
Very strong thick cardboard, silver cake board paper, sharp craft knife and non toxic glue
4 cake layers in rainbow colors (mine were yellow, aqua, pink and purple)
Cake dowels (wooden sticks for support)
500g (17.6oz) white chocolate
Colorful candy
plastic food safe mold in a U shape around 15cm wide and 15cm high (6" x 6")
rice bubbles/ rice krispies
small round cake board 10cm (4")
white chocolate ganache (I used around 1.2 kg white chocolate mixed with 350g cream)
fondant in white and rainbow colors (I used yellow, aqua, pink, purple, teal and terracotta)
large knife
small knife
large rolling pin
small rolling pin
ruffle/ frilling tool * a toothpick can be used instead
non stick foam pad
edible glue and brush
round cutters 3cm (1 1/4") and 2cm (3/4")
Optional pasta machine
Some of the tools required, others shown in close up pictures below.
A few days before decorating
Make up the cake board by using a sharpe craft knife to cut out an oval/oblong shape in the size you want. Mine was around 33cm x 15cm (13" X 6")
Cover the cardboard with the silver cake board paper using the non toxic glue. Around the edges you need to snip every 0.5cm (1/4 ") or so.
Allow to dry well.
Day before decorating
Roll out some white fondant
and cover the middle section of the oval cake board, that is the area where the chocolate smash section will sit. Allow to dry.
Cut up a cake dowel to make 4 supports for the legs, mine were around 6.5cm (2 1/2") high. I have a clean pair of garden cutters that have only ever been used for cake purposes.
Mix up white chocolate and and rice bubbles/ krispies, I used around 300g (10.6 oz) chocolate and add enough rice bubbles/krispies until the chocolate is coating the rice bubbles/krispies well . On a tray lined with parchment paper surround the supports with rice bubble/krispie mixture to make 4 leg supports. It can help if you grease your hands a little. Shape them into the height you would like them but a little bit thinner than you want the finished legs to look at the ruffles will add quite a bit of width.
With the remaining mixture pile up to make a head leaving a little to make 2 ears - see picture for example. My head was around 10cm (4") high.
Not seeing a head yet? Don't worry it's there...
Chill the rice krispies.
Melt around around 200 grams (7oz)white chocolate, line the mold with plastic wrap (I also used foil) and spread the chocolate inside to make the pinata's smash portion.
Mix up the chocolate ganache so it is ready to use the next day. Cover with plastic wrap and leave on counter to set.
Bake the cakes ready for decorating, I used 4 lots of the Quick and Easy Vanilla Cake from page 9 of my cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! and colored them with Wilton Gel food colors, but you can use what ever recipe makes you happy as long as it can hold up to a bit of decorating. Make sure to grease, flour and line the cake tin.
Day of decorating
Pop the molded white chocolate into the freezer to set hard.
Trim the brown top, bottom and edge off each cake layer, cut cake in half to make 2 half circles.
If necessary trim cake to size. For example I measured up my chocolate middle and worked out each layer needed to be just over 2.5cm (1 inch) high when I took into account 4 layers plus ganach on each layer.
Work out how you would like the colors to look then stack the cake with a layer of ganache in between each layer. When I am doing a rainbow cake I am pretty specific about the colors but with the pinata a little clashing looks good. I stacked my cake on a cake board covered with some parchment paper so I could easily transfer it to the larger oval board when I was ready. I chilled each layer before continuing on to ensure it was set. Once I had stacked all the layers I covered the flat inside of each cake stack spatula (i.e. where the 2 halves of cake would meet if I placed the stacks together) with a smooth layer of ganache using an offset spatula.
Take the molded white chocolate out of the freezer and then remove it from the mold ensuring to remove the plastic wrap and any foil if you have used it.
Place the oval cake board on your workbench and cover each side with a thin layer of ganache (to stick the cake on). Pop the molded white chocolate smash portion over the middle and place one cake half on one side.
Fill the hole inside the mold with as much candy as you like and then cover the other half of the board with the remaining cake.Use a little white chocolate ganache to stick the white chocolate mold into place.
Using a knife cut off any cake overhang from the board and make it into as smooth an oval shape as you can, I tapered it at the top just a little, remember it's trying to look like a piñata not a real animal :) Cover with ganache, I find with buttercake set ganache can make the cake crumble so I heated a small portion of the ganache just a little until it was spreadable to cover with a thin crumb coat. Before you cover up the layers too much make sure to take a piece of paper and note where the colors need to change so that when the cake is fully covered in fondant you know.
Once the crumb coat was set I was able to cover with more ganache as required to make a smooth looking cake. You may need to smooth some ganache or melted white chocolate over the middle mold at this smoothing stage to get a neat finish.
Dust a clean workbench with a little cornflour, roll out some white fondant and cover the cake with the fondant. I did this in 2 sections and joined it in the middle, as they cake will be covered with ruffles you do not need to get too uptight about perfect seams.
Work out which side will be the head and pop in 3 cake dowels as support. To do this push the dowel straight down into the cake
from the top until it hits the cake board/stand. Mark where the dowel
needs to be cut, the dowels should hold the next layer just on top of
the covered fondant cake below. Pull the dowel out, cut with the clean
cutters and push back in place, repeat for the other 2 dowels.
Trim the rice krispie legs, head and ears into the shape you prefer using a small sharp knife, make sure the tops and bottoms of the legs are very even and flat.
I stuck the ears in place using extra melted white chocolate. Smooth some white chocolate ganache over the legs and head to make a smooth shape and then cover the head and legs with fondant.
Stick the legs into place using a little melted chocolate or the ganache and do the same with the head ensuring you place it on the side of the cake body which you have placed the wooden dowel supports.
*I did not use a cake board but stuck my pinata
straight onto the cake stand, at this stage you may wish to use a large
very sturdy cake board in place of the cake stand.
Pop the head onto the body, where you have put the supporting dowels, I stuck mine into place with a some ganache, you can use royal icing if you would like it to be more secure.
Take that piece of paper from before where you marked the colors and
using a knife make a little indent so you will know where each color
ends/starts.
Now time to start making the ruffles.
**Remember
fondant dries our really quickly so keep it in an airtight container or
zip lock bag while you are not using it.
To Make the fondant ruffles dust the workbench with cornflour
(cornstarch), take a piece of fondant about 1 1/2 tsp and shape it into a
rectangle, using the small rolling pin roll in out into a long strip.
As you roll you may need to press the sides in carefully with the
sides/heels of you hands to stop it from getting too wide. (or if you
find that is not working you can always use a sharp knife to trim it
back to size) Keep rolling until the strip is quite thin. I like to pick
the strip up after each roll to ensure it is not sticking to the bench
and when necessary dust underneath again.
#Alternately you can use a pasta machine to achieve the long strips of fondant and then proceed to ruffle them as per the next step.
When you have rolled out as thin as you can on the workbench, pick up
the strip of fondant and place onto a nonstick foam and use the pointed edge of the frilling tool rolling back and forth
along one edge of the stripto make one side a little ruffly.
Attach this strip of fondant to your cake starting at the bottom. I covered the legs first. Before I started I decided that I would make each leg half yellow and half pink. Brush on a
very small amount of water to the cake a little bit above the bottom and press the
fondant strip onto the cake. I tried to gather the strip to make it
appear more ruffly (see picture). When you have finished attaching one
strip make another and attach it to the cake starting where the last
strip finished. Go back and press the lumpy tops of the ruffles (where they meet the cake) down
as you finish attaching each strip.
These legs always make me think of the movie
Priscilla Queen of the Desert for some reason
Once the legs are finished you may like to adhere the pinata body onto the cake by topping each leg with some white chocolate and popping the body in place.
Now you can continue making strips of fondant and attaching them to the bottom of the cake working your way up the cake until you reach the indent that
indicated you should start with the next color (mine took 2 rows of each color). Follow this process for
all the remaining colors until the cake is completely covered with
ruffles around the sides.
Next I divided the back into 3 areas and starting at the tail end applied the fondant strips across the back I decided to use completely different colors than the body (terracotta and teal) so as not to distract from the head, and also so I could use those colors for the ears.
Before the back set hard I worked out where I wanted the tail to sit and stuck in a length of wooden cake dowel.
Make a black nose and fondant eyes. To make the nose roll a piece of black fondant until smooth and then press it into the desired shape (look at picture for example).
To make fondant eyes, dust the workbench with cornflour and roll out white and teal or blue fondant. Using round cutters the size you would like the eyes cut out a couple of white rounds and then some smaller sized blue/teal rounds. Cut out black smaller rounds for pupils, or if you do not have cutters that small just press out black fondant into the shape you would like. Press the shapes together (as per picture 4) using a tiny amount of water or edible glue if required) I then used the back of a knife to shape the eyes so they were not so round (step 5 right eye). If you like you can take a little pinch extra of white and add a couple of extra dots like in the example below.
I then covered the pinanta face area by applying ruffles around the neck area and working my way up. After the first color (aqua in my example). I started working on the nose area and applied 3 short layers of yellow then stuck the nose into place with edible glue. I added a couple of very short ruffles on each side and then a final ruffle on top of the nose.
For the eye area I worked out where I wanted to pop the eye and marked it on the head, then I continued on from the blue ruffles (I used pink) from the bottom until I had just covered the area where I wanted to put the eye. Then I stuck the eyes in place, I worked up the next layer of ruffles and when I got to the eye area I was careful to arrange the ruffles around so as not to cover the eye.
I continued to work up to the top of the head, switching over to another color at the top of the eyes until I reached the ears, and then switched fondant ruffle colors again.
Work up each ear separately and ensure the top ruffle is finished neatly.
Oh my goodness - look at this I ran out of purple and needed to mix up another batch
...doh I was so close :)
While I was making the head ruffles I used off cut pieces to make the tail by cutting thin strips of fondant, holding onto each end and twisting in separate directions and then using a little edible glue to stick the fondant to the cake dowel I popped into the tail area a few steps back. Just pop the colors in randomly to give a festive rainbow effect.
To cover up the stick I made up a fondant bow and popped on a couple of fondant blossoms.
Allow the fondant to set a little prior to serving so that it will break when smashed.
I joined in the fun and added my Pinata Smash Cake over at I'm Lovin' It @ TIDY MUM
and strut your stuff on SIX SISTERS STUFF
Linda Vandermeer is a blogger, baker, maker and author of the cookbook '
Sweets on a Stick': More than 150 kid friendly recipes for cakes,
candies, cookies and pies on the go!. Published in the US the book is
available at most online book stores:
