Download spring zebra - Sharon Wee Creations

SPRING
ZEBRA
45
Materials
Tools
• 2 x 6 inch round cake
(2/3 of a cake will be leftover)
• 0.8 mixes of ganache
• 150g total of various shades of pink and peach
fondant (flowers)
• 50g total of dark and light avocado fondant
(leaves)
• Tiny amount of yellow fondant (berries)
• 150g of light grey fondant (zebra)
• 100g of dark grey fondant (zebra)
• 900g of white fondant (cake and zebra)
• Tiny amount of black fondant (eyes)
• White pearl balls
• Crisco
• Piping gel or Crisco
• Small amount of royal icing
• 2 x 6 inch round cake board (for ganaching)
• 1 x 12 inch MDF board or cake drum
• 1 x 1 inch high x 4 inch round Styrofoam dummy
• Extended metal scraper or thick plastic set square
• Various sized small blossom cutters
• Medium blossom cutter
• Small sharp knife
• Small brush and water
• Large circle cutter
• Small scissors
• Small balling tool
• Frilling tool or skewer
• Xacto knife
• 2 x egg shaped Styrofoam (about 4 inches tall)
• Hot glue gun
• Thick wooden dowel
• Wooden skewers
I am in love with flower
garlands and monograms so that
inspired
this
design.
The
oversized zebra adds a touch of
wow factor and whimsy to the
cake but if you prefer a
completely edible version, you
can always model a smaller one
out of gum paste instead.
1
1
Ganache, cover and stack the cake as per the
instructions in ‘The Basics’ section (pg. 9). This
cake will need four layers and to be set up and
covered on a separate board. Use royal icing to
attach the Styrofoam spacer to the MDF cake
board.
46
2
2a
2b
Then cover the whole piece in a thin layer of fondant and trim off the excess around the edges.
Attach the cake to the middle of the spacer with royal icing.
3
4a
3
4c
4
4b
Spring Flowers
Get three small blossom cutters in different sizes or
shapes, and cut around 10-15 blossoms with each
cutter. Cup each blossom in your hand, place the
balling tool in the middle of the blossom and press
gently in a circular motion to make the petals
stand up.
With the medium sized blossom, hold the middle section between your fingers and scrunch the petals
together. Cut off the bottom tip so it can stick to the cake better. You’ll need about 5 to 7 of these.
47
Leaves, Vines and Berries
5
5
To make leaves, roll and flatten teardrop pieces.
Make a few different sizes so you have variety
when arranging the wreath. Roll a long rope
and taper each end for the vine, prepare these
only when you are ready to use them. Twist them
when applying on the cake.
6
Roll tiny yellow balls for berries. Make all the
blossoms, leaves and berries before starting to
arrange the wreath.
6
7
Monogram
Apply Crisco to an acetate sheet and place the
rolled fondant on top.
8
8a
8b
Print out your monogram in the size and font you
require. Be sure to flip the image before you
print. Place the printout on the fondant and
trace over it with a frilling tool or skewer. Remove
the paper and cut around the outline with an
Xacto knife. Apply water to the monogram and
lift the acetate and use it to place the letter
against the cake, then peel it off.
8c
48
9a
9b
10a
The Flower Wreath
9
With a circle cutter that is larger than the
monogram, gently press against the cake to
mark a guide for the wreath.
10
10b
Start sticking the flowers and leaves along the
line in small groups. Fill in the spaces with the
vines and berries.
Baby Zebra
11
Cut a little off the end of one of the egg shapes
and the same size from the side of the other egg
shape. Insert a small skewer into both shapes
where they join to hold them together. Apply
hot glue to each side of the skewer (one at a
time) and insert it into the Styrofoam piece.
Insert a thick wooden dowel into the bottom of
the zebra and half way up into the Styrofoam,
leaving enough sticking out to reach the bottom
of the cake. Secure it in place with hot glue.
11
12
49
12
Make a fondant rope that is long enough to fit around the
neck of the zebra. Dip your fingers in water and wet the
fondant rope. Drape it around the neck and press it in
place to fill in the gap. Use your fingers to blend the fondant
into the Styrofoam to smooth out the join.
13a
13
Brush piping gel all over the Styrofoam and wrap the
fondant around it, keeping the seam at the back. Cut the
excess off with scissors and blend in the seam with the palm
of your hand.
14
13b
Cut a large circle shape for the mouth and attach it to the
front of the face. Use the knife to trim off any uneven
sections. With a small balling tool, mark the nostrils. Use a
circle cutter to indent the smile and press your thumb into
the edge to create dimples.
13c
14c
14a
14b
14d
50
15b
15c
15
15a
15d
Insert the zebra towards the back of the cake. Gather four equal sized balls for the feet and shape
them into a long teardrop shape. Cut off the rounded end and attach the blossom for the hooves.
Attach the legs to the body.
16
Roll thin, long teardrop shapes of dark grey fondant for the stripes. Place them on the body and
flatten.
16a
51
16b
Make two ropes and twist the dark grey and
light grey fondant together, then flatten the
shape. Cut one end flat and cut slits along the
other side. Attach the flat end to the zebra as his
mane.
16c
17
For the ears, roll two small balls of fondant into a
teardrop shape and use the frilling tool to press an
indentation. Cut the rounded end off, fold in the
sides and pinch. Attach to the head and use the
small balling tool to mark the eye sockets. Roll two
small black oval pieces for the eyes.
16d
16e
16f
17b
17a
17c
52
18
Attach a long tear drop shape for the
tail and a small teardrop piece for the
hair at the end.
18
19
19a
19b
53
The Scalloped Edges
Cut out circle pieces of fondant and cut them
again in half. Attach these to the bottom edge
of the cake. Start from the back in case it does
not meet exactly at the end. Pipe a little royal
icing at the joins and attach an edible pearl ball
to finish.
19c