how to make guinea pig cake
Like 3 Dislike 0 Published on 2 Sep 2016
This easy and fun recipe please kids and grown ups.
Ingredients:
1. Sponge cake (or any of your choice) baked in 20cm (8 inch) square baking pan
2. 1.5kg (3 lb 6 oz) chocolate buttercream
3. 2 packs of long chocolate fingers (or similar chocolate biscuits)
4. 350g (12 oz) black fondant
5. 450g (1 lb) brown fondant
6. 550g (1 lb 4 oz) white fondant
7. 30g (1 oz) pink fondant
8. 60g (2 oz) orange fondant
9. 30g (1 oz) green fondant
10. Use oats to represent sawdust
11. Sugar syrup, or sugar glue, or water, for sticking
Method:
1. Once square sponge cake is baked, let cool completely. Then level with serrated knife so it flat. Slice the cake diagonally in half to make two triangles. Cut one of the triangles in half again. Slice the tip off two diagonally opposite corners and discard two pointed cake ends.
2. Stand the largest section of the cake upright. The longest edge of the triangle should form the base. Stand it diagonally on the board. Place the two remaining sections in place against it. It should look like a cross when viewed from above. Level and neaten the top platform to make it flat.
3. Spread buttercream over the outside of the cake - to stop crumbs from getting everywhere, spread thin coat of soft buttercream over the outside of the cake. Place in the refrigerator for about 20 minutes or until buttercream has hardened. Remove from the refrigerator and spread a thick coating over the cake. Press the chocolate fingers biscuits into the icing to make ramps.
4. To make a tunnel, flatten a 20g (3/4 oz) ball of black fondant, roll it flat and cut out two circles using 6.5cm (2 1/2 inch) round cutter. Trim with small knife to make one side flat and press into the side of the cake.
5. Construct two guinea pigs at a time. Make two 30g (1 oz) fondant oval shapes, one white and one black.
6. Slice both ovals into three and remove the two middle strips. Reassemble the ovals with the white middle strip in the center of the two black ends and the black strip in the middle of the white. Use dabs of sugar syrup to stick the fondant together.
7. Pinch a small tail into the rear of each guinea pig and make a mouth by holding your knife upright and pressing a small line into the front of the face.
8. Thinly roll out a little pink and black fondant for the ears. Cut out using either a small circle cutter, piping nozzle or lid. Dab a little sugar syrup on the black and place the pink on top. Cut both discs in half and, with the pink on the inside, use a paintbrush as a small rolling pin to form an ear. Stick one ear on either side of the head.
9. Make two tiny pink fondant balls for noses and stick one on each guinea pig.
10. Place a little black gel food coloring in a dish and dip the tip of a toothpick into it. Give each guinea pig face two dots for eyes. Repeat, making as many guinea pigs as you need and arrange them on cake and on the board. Dab a little sugar syrup on the base of the guinea pigs climbing up the ramps to hold them on place. Just make heads and bodies for the guinea pigs coming out of the tunnels.
11. If you like make standing up guinea pig, decorations like carrot, lettuce.
12. Arrange oats around cake. Put the remaining guinea pigs and carrots in place on the cake.