Happy Friday everyone! As promised from my
Tuesday blog post, this is the follow-up of the Classic Pooh Bear cake. I remembered to take some photos along the way with my iPhone.
Step 1: The Cake: The cake was 4 layers of 6" round chocolate sour cream and vanilla bean cake. I placed these on a cardboard cakeboard in the shape of the bottom and legs, so I can transfer it onto the bottom fondant covered cake tier.
Step 2: Carve while looking at your inspiration. Usually I have photos on the wall showing all angles of my inspiration, but this one was a little easier with the bear.
Step 3: Use leftover large cake pieces to fill in the head. I actually had 2 nice pieces from the mid-body that I was able to use.
Step 4: Ice with thin layer of buttercream. I used a thin coat of chocolate swiss meringue buttercream and put in the fridge for about an hour. Not the exact shade of bear, but tasty!
Step 5: Add thicker coat of buttercream. Then I added in a thicker layer all around and just used the palette knife to make it look like fur. I also made sugarpaste ears which I then iced with buttercream. I used a a lighter shade of buttercream (less cocoa) for the feet and ears. The eyes, nose, paws and ear details were made out of fondant.
Once it was done, I transferred it onto fondant covered bottom tier