It was my eldest nephew's 5th birthday last Sunday and his mum and I decided to make a Wall-e cake to celebrate.
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Not just any old Wall-e cake...... but one with a massive rainbow inside!
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This cake was massive and took some strategic planning. 11 eggs were used in total and over 1kg of fondant icing! It's the largest cake I've ever created.
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Not just any old Wall-e cake...... but one with a massive rainbow inside!
This cake was massive and took some strategic planning. 11 eggs were used in total and over 1kg of fondant icing! It's the largest cake I've ever created.
The cake was a bit wonky and my fondant icing technique leaves a lot to be desired, but Wall-e is meant to look a bit battered so I got away with my rustic approach! It was also late by the time I painted on the decoration (using liquid food colouring) so it could have been a lot neater, but the main thing is that the cake had character and charm. And it tasted GOOD!
Rainbow cake
x2 7" square sandwich tins
x3 Victoria sponge mixtures (equal weight margarine, caster sugar, self-raising flour and eggs) I used 3 large eggs per batch.
6 food gel colours (good quality)
Double batch vanilla buttercream
strawberry jam
1kg fondant icing
Bake one batch of victoria sponge at a time, gently stirring in the gel colouring before pouring the batter into the tins. I would recommend buying good quality gel colours as I bought own brand supermarket ones which weren't vibrant enough and I had to add extra liquid food colouring. Bake each batch for approx. 25 minutes in a preheated oven at 180C/Gas 4.
If making a Wall-e, make an extra single sponge to cut in half and stack for his eyes.
Once all the sponges are baked and cooled, trim each layer level. Sandwich together and stack with a double batch of Hummingbird Bakery vanilla buttercream and strawberry jam. I had just enough buttercream to cover the outside as a crumb coat too.
Rainbow cake
x2 7" square sandwich tins
x3 Victoria sponge mixtures (equal weight margarine, caster sugar, self-raising flour and eggs) I used 3 large eggs per batch.
6 food gel colours (good quality)
Double batch vanilla buttercream
strawberry jam
1kg fondant icing
Bake one batch of victoria sponge at a time, gently stirring in the gel colouring before pouring the batter into the tins. I would recommend buying good quality gel colours as I bought own brand supermarket ones which weren't vibrant enough and I had to add extra liquid food colouring. Bake each batch for approx. 25 minutes in a preheated oven at 180C/Gas 4.
If making a Wall-e, make an extra single sponge to cut in half and stack for his eyes.
Once all the sponges are baked and cooled, trim each layer level. Sandwich together and stack with a double batch of Hummingbird Bakery vanilla buttercream and strawberry jam. I had just enough buttercream to cover the outside as a crumb coat too.
For the icing, roll out a long strip of fondant icing the depth of the cake to stick round the sides and then cut out a square to stick on top. Annoyingly I had to open an extra block of icing to cover Wall-e's eyes so definitely buy two blocks of fondant if you're making a Wall-e.