Skip to main content

Big Hero 6 Two Tier Cake

Because of the heat wave we are having I am worried about this cake falling apart.  I even contemplated about making 50/50 butter/shortening icing instead of my 100% all butter buttercream icing.  I bake only chiffon on sponge type cakes so it makes it even susceptible to breakage because chiffon cakes are soft and light.  No matter, I just inserted lots of straws in the cake to prevent the top tier from caving into to the bottom tier.  I kept the cake in the fridge until the client picked it up.  In 30+ weather butter is like thick stew.

Partially decorate each tier seperately.  Cover bottom tier with red fondant.  I used parchment paper to determine the size of bayamax's face.  First I measured the height of the cake.  Since the cake is 4" tall I made Bayamax's face to be 3" tall.  The diameter of Bayamax's face is approximately 1/3 of the total circumference of the cake.  I made a template out of regular white paper.  I folded my paper in half and draw half of bayamax's face.  While folded I cut along the outline.  Fold a parchment sheet in half, insert in between the paper bayamax face, and cut along the line.  Place parchment paper template over the rolled out fondant and cut along the template.  Apply a bit of piping gel on the back end of the bayamax face, and place it on the cake.

Two tier.  8" round at the bottom and 6" round top tier

Red Armoured Bayamax (bottom tier) - After the cake is covered in red fondant
The size of Bayamax's face .Draw Bayamax's face on piece of paper.






Making bayamax is easy.  What is hard is to keep bayamax intact.  To prevent Bayamax's 
torso to cave into his legs I placed an oval cardstock on top of his legs.  Cardstock has to be a bit
smaller than the base of Bayamax's torso.  I inserted bamboo skewers through its legs so that 
Bayamax legs keeps its form.  The skewers are as tall as Bayamax's legs.  Lastly I inserted a long 
bamboo skewer through his head, between his legs, and 2 inches into the top tier cake.  




Comments

Popular posts from this blog

Minion Cupcake Cake

This is how I made my Ube (purple yam) Minion cupcake..  Enjoy! Come see how I made it in this youtube video.  Don't forget to subscribe for more updates! Used Wilton tip 1M to create the rose pattern on the cupcake.  Start pipping from middle cupcake and out. To create the eyes...  You will need 3 different sizes of round cookie cutter (3", 2.5, 1 inches, white fondant, grey fondant (goggle frame), light brown fondant (iris), and black fondant, large ball tool, and piping gel.  Cut out a 3" circle out of grey and white fondant.  Set aside in large ziplock bag.  Cut out a 2.5" circle in the middle of the grey circle.  This will be the frames for the minions goggles. With a small brush apply a small amount of water along the perimeter of the white circle.  Lay down the grey frames on top of the white circle.  Using a ball tool (See pic bellow) make an indent on the bottom centre of the white circle.  Place the brown 1" circle in the di

Hello Kitty Cupcake Cake

 This is my favourite.  I put together 37 cupcakes to create this cute hello Kitty cake. Buttercream Recipe: 1 cup butter at room temperature 4 cups sifted icing sugar 1 tablespoon vanilla extract 3 tablespoon milk The amount of icing sugar, vanilla extract, and milk can be modified to suit your taste.  Beat the butter until smooth then add the rest of the ingredients beat everything on medium speed on electric beater until smooth.  Enjoy! Hello Kitty in her turtle.  Baby its cold out here. -31 with -40 windchill. Pipped roses on individual cupcakes using Wilton tip #1M.  Cover gaps with more icing. This is how I arranged the ube cupcakes.  31 all together.

Pilipit - Filipino Twisted No Yeasts Donut

Pilipit is a Filipino style donut.  It has a crunchy outer shell and a soft inside.  It is similar to bannock or elephant ears.  These are similar to donuts and leavened with baking powder.  Traditionally coated with sugar or glazed I coated mine with powder sugar kind of like their elephant ears counter part.  But you know what they are perfect on their own without sugar.  The dough is sweet enough to hold on its own.   The ones that I made are for some reason soft on the inside.  I'm certain it's because I rested my dough for more than 30 minutes instead of the usual 15 minutes.  If you guys want more crunch in your pilipit just proof it (resting stage) for 15 minutes or less. Pilipit Ingredients: 2 eggs 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 tablespoon Vegetable oil 2 cups all purpose flour ( add a bit more if the mixture sticks to your hand) 3 tablespoon of milk ( add more if final mixture is dr