4 9x13 cake
layers, each layer 1/2 of a box mix
(I prefer
Duncan Hines, with an extra egg and a small box of instant pudding added
to mix.) buttercream icing
small amount
of rolled fondant
(store remainder
in freezer for future use..it keeps well) 4 j - O
paste food
colors 5 (~ Y small artists' brushes, food use only
pastry brush
~N J vodka or lemon extract
gumpaste tool
or nut pick
foil-covered
wooden cake board, approx. 14x18
(I use wood
because these cakes can be quite heavy and most cardboard won't hold up.)
icing bags and tubes (1, 7, 16, 17, 18)
clean dishcloth
serrated knife
Elizabeth put the price at around $80.00.
SCULPTURED PIG CAKE
CAKES ARE:
Four 11
x 15-inch sheet cakes stacked with divider between two
One doll
pan cake
One 7-inch
round layer
“Apple” - one petite
doll pan cake
Several royal
icing daisies, tip 101
Cake
board covered with plastic table cloth then plastic wrap over it.
Pigs ears - flattened marshmallows
Tail is stiffened buttercream icing..add
more conf. sugar so you can mold it to shape
SETUP:
BODY: Stack two 11 x 15-inch sheet
cakes with icing between. Place straws for support of the two other sheet
cakes. Place the top two 11 x 15-inch sheet cakes on a foil-covered cardboard.
Place a sheet of plastic wrap over the bottom cakes that have the straws
inserted. Set in place the top cakes.
NECK: Place the 7-inch cake on its
side against the sheet cakes with icing between.
HEAD: Place the Wonder mold cake
on-side against the 7-inch cake with icing between.
Carve the cake into a pig shape as
best you can. (Icing will add to the shape also).
Ice the cake thickly and rough.
Add icing a little thicker for the shoulders. (Smoothing comes next).
Let the icing crust for about 10 minutes. Using a smooth paper towel, dress
interfacing or a Kleenex tissue, smooth the icing and form ‘wrinkles’ in
the pig’s skin.
Airbrush brown, yellow and black so that the pig looks nice and roasted.
APPLE: Ice the apple red, then with red piping gel and set in place. A green stem would be nice.
