Christening cake with bow and teddy bears

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I’ve always enjoyed baking, but the last year I’ve been pushing my self and doing more advanced stuff, like fondant cakes or cakes with marzipan.

This is completely new to me, so I’ve found it quite challenging. But it’s fun to learn, and actually see that I’m getting better (lol, you should have seen the first time I tried to cover a cake with fondant. Hello everything that could go wrong!).

The biggest challenge so far, has been a Christening cake a family member wanted me to make for her son.

I had to learn a whole bunch of new stuff, including how to colour the marzipan white!

The cake is a carrot cake, covered with white chocolate butter cream and with a marzipan lid and blue decorations to match the theme of the table decorations.

Christening cake with bow and teddy bears
Serves 25
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Ingredients
  1. 280 grams flour
  2. 2 tsp cinnamon
  3. 2 tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp salt
  6. 4 eggs (room temperature)
  7. 1 tsp vanilla sugar
  8. 2 dl neutral oil
  9. 230 grams sugar
  10. About 6 shredded carrots
White chocolate butter cream
  1. 200 grams butter (room temperature)
  2. About 750 grams confectioner's sugar
  3. 2 tsp vanilla sugar
  4. 2 eggs (room temperature)
  5. 200 grams white chocolate
Instructions
  1. Set the oven to 180 C, and cover your cake tin with baking paper and pam or something similar. I used a 22 centimeter tin, to make the cake a bit higher. You can use a 20 or 21 centimeter if you want, the batter doesn't fill the 22 completely.
  2. Mix all the dry ingredients in a kitchen machine.
  3. Add the eggs and oil, and blend well. Scrape down the sides and over the bottom with a spatula. Mix in the shredded carrots and blend well.
  4. Pour the batter into the tin and cook in the middle of the oven. How lond depends on the size of the tin and your oven, mine took about 1 hour and 5 minutes. Use a cake pin to see if it's done. Insert into the middle of the cake, and it should come out clean.
  5. Leave the cake to cool in the tin. Once cooled, remove from the tin and split it in two layers. I always use a cake leveler, it makes ut straight and does the job easy.
  6. Fill the layers with white chocolate butter cream, place the layer on top and frost the rest of the cake. Make sure you get it as even and smooth as possible, as any bumps and lumps will show through the lid.
White chocolate butter cream
  1. Melt the chocolate over a water bath. Stir, so it doesn't burn.
  2. Add 500 grams confectioner's sugar, vanilla sugar, eggs and butter in a bowl, and blend until creamy and brighter. Scrape down the bowl with a spatula to make sure everything is properly blended.
  3. Add the melted chocolate and stir. The last confectioner's sugar is needed to make the frosting the right consistency, but exactly how much you need will vary, so you need to try a bit at a time. Add more and stir until you are happy, it needs to be thick enough to sit well, but not so thick you will only get lumps.
  4. Frost the cake and leave it in the fridge for at least a couple of hours to set. Over night is fine.
Decoration
  1. Obviously how you want to decorate the cake is completely up to you and the event you're making it for, but the friend I made this for wanted blue for her son's Christening.
  2. The cake is covered with a lid of marzipan. You can either get a ready made lid bigh enough, or you can make your own. The important thing to consider, is how big you need to buy or roll out the lid. You need to measure the cake.
  3. Add the height of the cake, pluss the radius, and then again the height. So say the cake is 8 centimeters high. We know it's 22 cm across, because that's the tin we used, and then it's 8 centimeters down again on the other side. That equals 38. And then you need to add some centimeters to have some extra marzipan to go on, so make it like 45, for instance.
  4. You need a big space to roll out, and add some confectioners' sugar under the marzipan so it doesn't stick. Don't flip it while roling, but keep turning it so it doesn't stick, and is evenly rolled. Once big enough (45 centimeters), lift the lid carefully over the cake, making sure you have extra marzipan on all sides.
  5. Use a smoother to even out the top, and start working on the sides. A trick is to actually push the marzipan a bit up and towards the cake from the bottom. Keep using the smoother to even it out. Once you're done, use a pizza wheel to carefully cut away the exess marzipan, and push the bottom in against the cake.
  6. To hide the seam at the bottom, you can either use a band and make a bow or something else, like I did, or you can pipe a nice row with frosting around it. I created a band and a bow. You can find instructions on how to make the bow on my blog, search for fondant bow.
  7. I used fondant and silicone shapes to create the letters and teddybears. Then I painted the letters and bear with brown gel colour.
Notes
  1. Flip the top half over, so the straight side is up. It makes it easier to decorate nicely.
  2. I made this cake several times to practise, and I tried to cover it with both chocolate butter cream and regular butter cream, and the chocolate one was definitely better. It set harder, and made the cake easier to cover.
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Let me know what you think!