Yesterday was our neighbors’ other son’s birthday, so once again I made an Angry Birds cake. She wanted a simpler one this time, so I ditched the FBCT technique for good old-fashioned buttercream decorating.
First, I baked and frosted a chocolate cake. I used extra cake batter in my takoyaki maker to make small cake balls. Word to the wise – cake batter really rises a lot. Don’t fill up those takoyaki molds unless you want cake batter EVERYWHERE. No more than half to two-thirds of the way!! I then made buttercream for the colors, and here I am dying the colors I’ll need.
To put the base color on the birds and piggies, I didn’t even pipe the icing – I used a spoon. You can also see the cake I used for inspiration. It looks like they used fondant, but I prefer buttercream.
Here are the birds and piggies with base colors applied. I stuck them to the cake with toothpicks.
I piped the eyes and white parts on next.
Then, I added ears and noses to the piggies.
Time for beaks and nostrils!
Finished with the details!
I then wrote on the cake with white icing.
After that, I added towers around the piggies using wafer cookies. The bottom, vertical cookies are stuck in with toothpicks, while the horizontal cookies are pasted on top with buttercream. 🙂
Seth seemed to like his cake!
Seth with his chocolate face and his birthday gift.
Well, that’s all for this weekend. We’re having a dinner party this weekend, so we should have more pictures soon!