COATING THE CAKE

Step 1

Fill and stack your 3 layers of 6-inch round sponge cake, however do not overfill as then the filling will ooze out of the sides, which will make it harder to create a smooth topping.

Step 2

Coat your cake with a thin layer of Renshaw Vanilla Frosting, aiming for a smooth and even surface both on the sides as well as across the top of the cake, for the icing to cover later on. If you spread the frosting in one direction, this will help reduce crumbs being mixed in. Wipe your knife/palette knife regularly too to remove excess frosting or crumbs. You can leave the coated cake in the fridge for a few hours or overnight.

COVERING THE CAKE

Step 3

To cover a 6-inch round cake, knead two packs of Yellow icing together until smooth and pliable.

Step 4

Shape it into a smooth ball and then after lightly dusting the work surface and rolling pin with icing sugar, roll the icing out. Rotate the icing after each roll to prevent sticking.

Step 5

Once the icing is rolled out into a large enough circle to cover the cake, smooth the icing surface down using a smoother, then use your rolling pin to lift the icing and then drape it over your coated cake.

Step 6

Gently smooth the icing on to the top of the cake and on the edges with the palms of your hands. Start to gently smooth down the icing on the sides of the cake, lifting out pleats as you go and smoothing these over again.

Step 7

Add pad markings to each foot, use the large end of the ball tool for the central one and the small end for the toe pads. Fill each one with small balls of Pink Extra Fondant Icing. Attach the feet with the Rainbow Dust Edible Glue Brush.

CREATING SHARP EDGE – BEGINNERS METHOD

Step 8

To start creating the sharp-edged effect, place a flat-edged smoother vertically at the side of the cake and a rounded smoother horizontally on top, smooth around the edges of the cake whilst smoothing the top paste out, so that both smoothers meet.

Step 9

After that, change to an acetate smoother on top of the paste to start gently sharpening the edge of the icing, while still using the flat edged smoother vertically at the side of the cake at the same time.To start creating the sharp-edged effect, place a flat-edged smoother vertically at the side of the cake and a rounded smoother horizontally on top, smooth around the edges of the cake whilst smoothing the top paste out, so that both smoothers meet.

Step 10

Continue to smooth the edges and top of the cake towards each other using the smoothers. Use a pin or cocktail stick to remove air bubbles, then smooth these over.

Step 11

Use a second acetate smoother around the edge and continue to smooth the top and sides towards each other at the edge. Using thin smoothers will help to shape the icing into a sharp edge. Once you have created the sharp edges, put the cake to one side.

DECORATING THE CAKE

Step 12

Knead and shape the Tiger Orange icing into a rounded triangle for the beak, then apply a little edible to attach the beak to the front of the cake.

Step 13

Knead and roll Jet Black icing into two small and equal, slightly flattened oval shapes for the eyes, place the eyes on the front of the cake using edible glue.

Step 14

Knead and roll two equal balls of Yellow icing and shape and flatten them into ovals for the wings, thinning the outer edges out slightly more. Attach these to the sides of the cake using edible glue.

Step 15

Knead and roll out three teardrop shapes from the remaining Yellow icing, and stick together with edible glue. Bend the thinner end of these backwards, and place on top of the cake as feathers.

Step 16

Knead two small balls of White icing and attach to the eyes with a little glue.

Step 17

Shape two balls of Tiger Orange icing into triangle shapes, cut two triangles from the wider end and thin out the other end to create feet.

Step 18

To attach your cake to a pre-covered cake board, mix your Vanilla Frosting and spread over a small area for your cake to sit over. Use a knife (such as a palette knife) to gently lift your cake and place it on the board.

Step 19

Attach the feet using edible and finish off the board with a ribbon.