Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.
What a fun cake this is, as well as a baby shower cake, with a few changes to the accessories, it would be fun for any age.
Tools and Ingredients
12" cake drum or board
two 8" x 4" 2-layer cakes
cake card boards
plastic dowels
white scored columns and parts
super glue
white rolled fondant
ivory rolled fondant
pearl luster dust
mop brush
white sixlet candies
piping gel
pastry brush
wooden dowels
pastry wheel
flexible poly blade
sharp knife or small hand saw
buttercream icing
Roll white fondant 1/8" thick. Lay woodgrain texture on top of fondant and roll with heavy pressure. Cut two pieces measuring 8" x 3 1/4" tall and two pieces measuring 4 1/4" x 3 1/4" tall.
Use a sharp cutting tool to detail with scallops in the middle of the pieces leaving 1 1/4" on each end of each piece to make the corners. These pieces will be the bottom of the dresser and will be used to cover the scored columns.
Allow pieces to dry overnite.
Roll ivory fondant to desired thickness. Lay woodgrain texture on top of fondant and roll. Using pastry wheel or sharp knife, cut 3 1/2" x 3/4" strips from the woodgrain fondant.
Brush cake drum or board with piping gel and apply pieces to board row by row, staggering the rows. Trim excess fondant using flexible poly blade. Cut two cardboards to measure 8" x 4".
Cut four white scored columns to measure 3" each.
Glue the post rings/collars to the bottom of one cardboard on each of the four corners. Once glue is dry, insert 3" columns.
Assemble cake by placing one of the 2-layer cakes on top of the cardboard, then place another cardboard followed by the second 2-layer cake; using buttercream icing to secure layers on to boards. Sharpen one end of four dowel rods and insert into all four corners being sure to go through the center of the white scored column and the cake drum or board to secure cake.
Ice cake with buttercream icing. Roll white fondant 1/8" thick. Lay woodgrain texture on top of fondant and roll with heavy pressure. Cut two 8" x 8" pieces using the pastry wheel.
Brush front and back of cake with piping gel and attach pieces using flexible poly blade to trim excess fondant. Cut two 4" x 8" pieces of fondant. Brush the two sides of cake with piping gel and attach pieces using flexible poly blade to trim excess fondant. Carefully seam all four corners together.
Cut the 4' x 8" piece and attach to the top of the cake with piping gel being sure that the wood grains are going in the same direction as the front and back pieces.
Attach dried fondant pieces to the bottom of the dresser using piping gel and secure seams with piped royal icing.
Cut three 7" x 3 1/4" pieces of woodgrain fondant and apply to front of dresser for the drawers. Using mop brush, brush entire cake with pearl dust.
Mould trim work by using rope ribbon cutter and attach to the dresser using piping gel. Pipe a small round tip icing string on top of the rope. Attach Sixlets to the drawers for handles using piping gel. Hand mould teddy bear, rabbit, duck, towel, and shoes to add personal touches. Frame is made using the rope ribbon cutter and the picture is an edible image.
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