Makka Pakka by Stacie

Aubree's Birthday Party 157

We made a simple vanilla butter cake from the Women’s Weekly “Mix” book substituting for failsafe and dairy-free ingredients where applicable (Nuttlex, rice milk, Queens vanilla).
We made two cakes then googled a picture of Makka Pakka, printed it and enlarged it to the size we wanted then cut the cakes from this outline and sandwiched together with icing.
We iced it with a simple buttercream (using nuttlex and pure icing sugar) with about 14g of carob powder mixed in.
For the head we used bought (not failsafe) fondant from Woolworths and coloured with carob powder.
For the lightest colour we kneaded a little carob powder into the fondant. For the second darkest colour we just rolled the fondant ball in carob powder and for the darkest we rolled a ball in a little wet carob powder and also did the same with the shape for his mouth.
All balls set in the fridge before we skewered to the cake.
For the eyes we used flattened balls and then put a little craft eye on each.
The little sponge was also made with the bought fondant and food colouring.

Building Site by Karissa

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“The recipe is the carob cake on Cooking for Oscar website. The toys were $5 at Big W.
I made two cakes and sandwiched them with buttercream and crumbled one side of cake, covering the remainder with buttercream, toys and honeycomb.”

Also on this site: Building Site Bulldozer Cake by Tash

Princess by Kristy

doll

I just used the Fete Cake (from the Fed Up Cookbook), in a pudding tin, double mixture. For the icing it was from Cooking For Oscar – Maple Icing. Then to decorate, just piped the icing on and then decorated with plastic jewels and flowers (“snowflakes”!) from spotlight. Before I piped the flowers on, I did a light crumb coat of icing.”

Lightning McQueen by Chanel

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Don’t freak out!  Don’t be scared off by this one.  The bar has not been raised too high.  Chanel was inspired by a cake by Luna Cakes by Design and has used FABRIC and SCULPTING CLAY for the detail.  Clever! Here are Chanel’s instructions:
“This is two cakes,  joined with butter cream.  I used fabric for the black and white check and red ribbon round the bottom. Then I used modelling clay for the badge. I figured we wouldn’t need to eat that anyway, so this way he could keep it.  It wasn’t too tricky. I just secured the ends of the ribbon and fabric with pins (remove before eating!!) I made the logo name out of Sculpy Modelling Clay. I baked it on the outside of the empty cake tin standing up in the oven so that it would have the same curve as the cake. I used scrunched up foil to make sure the tin didn’t roll in the oven. I secured it with double-sided tape onto the fabric and a couple of pins at the bottom to support the weight.

I used Domestic Diva’s Marshmallow Fondant recipe. (I didn’t have time to follow the extra link she’d posted for extra tips on working with marshmallow fondant and found out after I’d struggled with it that you can knead water into it if it’s a bit dry. Lucky I was covering the sides of the cake in fabric!)”

Avengers by Sandra

Avengers

 

“The cake is baked in a bundt (or ring) tin and decorated with marshmallow fondant and butter cream icing.  The grey colouring is made from charcoal tablets. A false centre is created and topped with butter cream icing coloured using Hoppers Cherry Red natural food colouring and Hoppers Gold Crush 100s and 1000s – as the centre is false this doesn’t have to be eaten.  A few favourite super heroes complete the scene.

Full details can be found here:  Cooking For Oscar  ”

 

 

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Car… from a Rocket… by Jenny

This is a story of disaster and resurrection.  Phoenix from the ashes sort of stuff.  One minute you’re holding a handful of rocket crumbs and the next you’re singing “happy birthday” with a very presentable little blue car.

Jenny tells us the story of the rocket that wouldn’t…  “Well, we put two cakes together standing up and cut two wedges to put between them, then we skewered them together. Then we put two triangle shaped pieces on top, back to back and skewered them in too.  However, I think the thing was just too tall. After the icing went on we noticed it starting to tilt forward, so after a lot of laughing about how we were going to stop the cake from crashing before take off, we skewered it some more and then put it in the fridge hoping that would help stabilise it.

I then jumped on the phone to my mum for some help – she suggested putting a wedge underneath to support it. When I opened the fridge to insert the wedge it was just in time to catch a rocket tumbling into thousands of crumbs!!

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After the laughing subsided, (this was all we could do at 10:30pm) I tried to work out what I could do with the leftovers…”

Here are the instruction for the car.

“The cake was a butter cake recipe from the Additive Free Parties book.

In all, I made 3 cakes in loaf tins and put 2 of them side by side and the third on top to make the shape of the car.

Because of the broken bits of cake I used quite a few skewers to hold it all together but you may not need them .

I used our Hopper blue colour with a butter cream icing. When icing the cake I did one layer first because it was very crumby, then I put it in the fridge for a while til it set a bit and then did another layer of icing to finish it off.

The smarties are Nestle – I had planned to use the Little Gems as I did on the rocket but I used them all up on the rocket! The rest of the additions are Eskal Marshmellows, Sweet William choc buds and short bread biscuits for wheels.”