Inside Picachu is a chocolate syrup drenched mocha chiffon cake. I frosted and filled it with luscious and creamy mocha buttercream.
|Chocolate streaks are from the chocolate soaking|
Chiffon cakes are pillowy soft and are not ideal for sculpted cakes. To stop it from falling apart I inserted 4 bubble tea straws close to the edge of the first bottom three layers of the cake. You will have to fill each layer first and then insert your bubble tea straws. After the straws are in place a 6" cake pad on top of the 3 layer cake. The straws and cake pad will act as pillars and base to hold up the remaining top two layers of the Picachu cake.
Picachu's ears and arms are made with fondant. The ears are supported by BBQ skewers and an arm is supported by 3 cocktail toothpicks.
How to make Picachu's electric tail.
|Not including his ears Picachu is 9" tall|
|Used a 12" cake pad and cut out this shape. |
Warning! Make your cutout smaller than your
desired tail size. Applying fondant will add
1/8 " to each side.
|Wrap floral tape around the horizontal supports.|
I made the support too long so I cut both supports down
to 1" long instead.
With a paring knife make a 2 deep incision at the back of picachu. Match up the incisions with the tail supports. Carefully insert the tail. You may have to hold on to the side of the cake board for
|Tada! Its a bit wrinkly coz I forgot to add|
pipping gel to the card board template. Whoops!