Animal stack cake
A real animal festival! You create this together with delicious fondant, sponge cake mix and your own creativity. Make this cake for a birthday and make it a real party!
What you need to make your animal stack cake:
- 800 g FunCakes Mix for Sponge Cake Deluxe
- 1700 g FunCakes Fondant White
- 250 g FunCakes Fondant Black
- 400 g FunCakes Mix for Buttercream
- 300 g FunCakes Mix for Enchanted Cream ®
- FunCakes flavor Paste White Choco
- FunColours Gel Holly Green
- FunColours Gel Yellow
- FunColours Gel Orange
- FunColours Gel Brown
- FunCakes Paste Food Colours Ivory
- FunCakes Edible Glue
- FunColours Metallic Food Paint Black
- FunColours Metallic Food Paint Dark Gold
- 840 ml water
- 500 g unsalted butter
- 13 eggs (approx. 650 g)
- FunCakes decorating bags
- FunCakes Cake Cards silver/gold round 15 cm
- FunCakes Cake Cards silver/gold round 20cm
- FunCakes Magic Roll-Out Powder
- FunCakes Bake Release Spray
- Wilton – Wide Glide – Rolling Pin 50cm
- Wilton – Perfect Height- Rolling Pin 22,5 cm
- Wilton Decorator Preferred® Deep Round Pan Ø 25x7,5cm
- Wilton Decorator Preferred® Deep Round Pan Ø 20x7,5cm
- Wilton Decorator Preferred® Deep Round pan Ø 15x7,5cm
- Wilton Cake leveler 25cm
- Wilton Comfort Grip Spatula Curved 22,5 cm
- Wilton Cooling grid
- Wilton Dowel Rods Plastic set/4
- Wilton Tip #1M Open Star
- Wilton Tip Set #012, #021
- Wilton Tip #032 Open Star
- Wilton Basic Turn Table
- PME Stainless Steel Cake Lifter 20cm
- PME Modelling tools Cutting Wheels
- JEM Smoother Tool Set/2
- FMM knife/scriber tool
- Dekofee Profi brush 1
- Dekofee Profi brush 5/0
Preheat the oven to 180 ° C (convection oven 160 ° C).
Prepare 400 g FunCakes Mix for Sponge Cake as indicated on the package. Grease the 25cm baking pan and divide the batter and bake the biscuit in about 30-35 minutes. Let the sponge cool down by using a cooling grid.
Now prepare the remaining FunCakes Mix for Sponge Cake as indicated on the packaging and divide it between the 20 cm and 15 cm baking pans. Bake the biscuit in about 25 to 35 minutes. Let the biscuits cool by using a cooling grid.
Tip! Isn’t your oven big enough to bake two sponge cakes at once? No problem, you’re perfectly fine baking one cake after the other. Just mix the batters for the two cakes separately as well. If you leave the sponge cake batter for too long before baking it, it will loose the air. And we don’t want that! For the quantities of the single cakes, check our quantity table.
Prepare the 400 g FunCakes Mix for Buttercream as indicated on the package. Flavor the buttercream with the white chocolate flavor paste. Fill a decorating bag with tip # 012 with buttercream.
Prepare 300 g FunCakes Mix for Enchanted Cream® as indicated on the package.
Place the biscuits on a cake board (cut off an edge if they come out from under your cake) and cut the biscuits twice with the cake leveler.
Spray buttercream dikes along the edge of your cake and fill the inside with Enchanted Cream® which you cover with pieces of fresh fruit. Cover the cakes with buttercream and let them set in the fridge.
Color 750 g fondant with the ivory color paste and color 400 g dark yellow with a combination of yellow and orange color gel. Line the 25 cm cake with the ivory fondant. Use the brown gel to color the fondant that you have left over to dark brown.
Cover the 15 cm cake with the dark yellow fondant. Roll out what you have left to a thickness of about 2 mm and cut it using the cutting wheel ears. Do the same with a piece of brown fondant but slightly smaller. Stick these two parts together, fold them slightly and let them dry curved. Make two cones on a skewer from a piece of dark brown fondant and let it dry.
Cover the 20 cm cake with 550 g white fondant. Color what you have left with the gel light green.
Roll out a piece of brown fondant thinly and cut spots for the giraffe using the cutting wheel. Roll an oval ball of brown fondant, press it flat and push two nostrils in with your finger. Stick this on the cake with edible glue.
Roll out the black fondant thinly and make stripes using the cuttingwheel for the zebra and the eyes for the giraffe. Stick all this on the cakes with edible glue.
Paint on the ivory biscuit leopard spots. For the gold spots use the thickest brush and with the other you make the edge around the spots with black paint. Stack the cakes using dowels and use a cake lifter to stack the cakes.
Color the buttercream what you have left with the brown and dark yellow color gels. Put the tips # 021, # 032 and the 2x 1M in a decorating bag and fill them with the colored buttercream. With a variety of tufts you give the giraffe a mohawk that runs behind the head. Gently insert the ears and horns into the tufts. Make two bows with ribbons from the light green fondant and stick this on the cake with edible glue.