SLUMBER PARTY CAKE

Instructions

Fondant Decorations

1. On a LOYAL A5 Self-Healing Mat, roll out approx. 250g of White Fondant, dusting with cornflour periodically to avoid sticking.
2. Once rolled out nice and thin, cut out a crescent moon shape using the round cutter from the LOYAL Cookie Cutter 6-Pack. Cut a circle and then use the round cutter again to create a crescent shape.
3. Use the star cutters to cut out 3 x large, 3 x medium and 7 x small stars.
4. Gently insert floral wire into the side of the moon and decorate with assorted size craters using the fondant balling tools.
5. Gently insert floral wire into the sides of 3 x medium stars and 3 x small stars.
6. Use Colour Mill Baby Blue Oil Blend from the Pastel Pack to colour another 250g of fondant. Tip: Start slow with colour, adding only 2 drops and kneading to blend, continuing to add colour until your desired shade is reached. If the colour is too dark, add in some more white fondant to lighten.
7. Roll out the Baby Blue fondant until nice and thin. Use a pairing or craft knife to cut two small strips approximately 1cm wide. Cut one edge flat and cut the other edge into angled edges.
8. Fold the remainder of the Baby Blue fondant in half and use the round cutter, slightly offset the edge of the fondant to cut out the sleeping mask shape. Unfold and smooth out.
9. Roll out approx. 200g of fondant and use the flower-shaped cutter from the LOYAL Cookie Cutter 6-Pack to cut out 5 clouds, using the edge of the fondant to create a flat edge at the bottom of some of the clouds.
10. With a dry, food-safe brush, dust silver edible lustre onto the moon.
11. Wet your brush with decorator's alcohol and dip into the gold edible glitter to paint onto the stars, repeating until the coverage is full.

Cake Preparation

1. Scoop approximately 1/4 of the tub of Colour Mill Gloss Frost 2L into a separate mixing bowl. Colour the remainder of the tub with Colour Mill Baby Pink Oil Blend from the Pastel Pack.
2. Place the cake board on top of your turntable. Use the LOYAL Angled Spatula to swipe a small amount of Gloss Frost onto the centre of the cake board.
3. Use a serrated edge knife to cut off the rounded top of your cake layers.
4. Place your first cake layer on the board and press to secure.
5. Use the angled spatula to scoop a generous amount of Gloss Frost onto the top of your cake layer and smooth out until it's flat and even.
6. Place your second cake layer on top, upside down, pressing softly to secure.
7. Use the angled spatula to smooth out the buttercream edges sitting in the middle of the cake.
8. Use the angled spatula to apply and smooth a crumb coat (a thin layer of buttercream to trap crumbs) onto the entire exterior and top of the cake. Once fully coated use the Colour Mill Serial Scraper to smooth further. Refrigerate for 5 to 10 minutes.
9. Use the angled spatula to apply and smooth a thicker, final layer of buttercream onto the exterior and top of the cake, ensuring you can see no bits of cake underneath. Once the cake is fully covered, use the Serial Scraper to smooth further.
10. Use the angled spatula to smooth the top edges of the cake.

Cake Decoration

1. Assemble your piping bags. Drop each piping tip into the bag and trim the tip off, approximately halfway up the piping tip.
2. Fill the piping bag with the 1A tip with half of the icing in the mixing bowl.
3. Colour the remainder of the Gloss Frost with Colour Mill Lemon Oil Blend from the Pastel Pack and fill the piping bag with the 2F tip with this buttercream.
4. Starting with the 1A piping tip, randomly pipe blobs around the top of the cake. Place the tip at a 90-degree angle to the top of the cake, squeeze while lifting, stop squeezing and lift to create a blob.
5. Repeat the same with the 2F piping tip until the top of the cake is fully covered.
6. Stick the fondant sleeping mask shape onto the front of the cake.
7. Use edible paint or a food-safe pen to draw the eyes onto the cake. Tip: If you're working with edible paint, use the edge of the round cookie cutter to create consistent eyes. Draw or paint on the eyelashes.
8. Stick the two sleeping mask straps to the sides of the cake.
9. Decorate the top of the cake with your fondant moons, clouds and stars. Inserting the floral wires and using the buttercream to adhere the clouds and stars.
10. Decorate the base of the cake with sprinkles, using the angled spatula to stick the sprinkles into the buttercream.

Enjoy!