This Mushroom cake was for my daughter’s first birthday – a real labor of love! It’s a chocolate cake (with a box of dark chocolate Lindt balls mixed in for extra flavor!) and the top layer has white chocolate cream and raspberry filling.
I used marshmallow fondant, which was a breeze to make and color. I bought the flowers and butterflies – no time to make – but made all the other decorations. The top cake was a bit of a nightmare to cover in fondant because I should have put a plain layer on first to hold everything in place before I put on the red layer, but the spots and butterflies hide a multitude of flaws.
Everyone loved it!
What baking bowls did you use to bake the cake?
I used a large pyrex mixing bowl for the top (although I would have used less cake mixture because it ended up being massive with the fillings!) & a small pudding basin for the bottom. Because the cake was so dense, I lowered the oven temperature by 25 degrees celcius for both cakes and baked for a lot longer.
Pyrex bowl for top (large) and pudding bowl for the bottom!
I’m making this cake using a WASC cake recipe but I was wondering how much fondant icing you used to cover the cake? Also how tall in cm was the cake that you made, approximately?
Hi! How did you do the green grass on the cake board?
For the green grass I coloured desiccated coconut with drops of blue and yellow until I had the correct “grass green” colour. Then just used normal royal icing & scattered on top. For the longer bits of vine on the cake I put the fondant through a garlic press.