Monday, 29 July 2013

Peppa Pig Birthday Cake

Well here it is, the Peppa Pig cake! I started it the day before Miss M's party and ended up staying up until 11pm doing most of the work (which is a very, very late night for me!!). I finished putting it together the next morning and decided two hours before people arrived to do the background! All in all I was pretty pleased with myself, not perfect of course but was happy with it and more importantly so was Miss M! I have to give credit to another blogger Just for Daisy as I read her version online and found a lot of her tips helpful.
I doubled my Chocolate Yoghurt Cake recipe and made a 23cm round cake and a 20cm square cake using the batter.

I made a template from a picture downloaded from the net and cut out the head, ears and dress.

I used my mortar and pestle to grind down the Natvia and made a Sugar-Free Cream Cheese icing (See recipe below) for the skirt. I used Pillar Box Red food colouring to give it its vibrant colour. I caved and used icing sugar to make a crumb coat for the head. (A crumb coat is used so that bits of cake don't come through when you ice the cake. I put the crumb coat on and put the cake in the fridge for an hour before putting the top layer of icing on). I mainly did this to cut costs, Natvia is so expensive and thought I would do it to keep costs down. I did make a Sugar-Free Buttercream icing for the top layer of the head, colouring it with a pink colouring gel. I also made a darker pink Sugar-Free Buttercream icing for the piping around the head etc. In hindsight I hardly used any Natvia to make the icing and probably would have used the Sugar-Free Cream Cheese icing for all layers of icing next time.

I hand made the appendages (arms, hands, tail, legs and feet) eyes, and cheek by hand colouring some white ready-made Royal Icing. Since I had a lot of it left over I decided the next morning to make the background. I hand coloured the sky, grass and muddy puddle and rolled it out onto the board, as you can see I didn't have quite enough to cover the whole board but I don't think anyone really noticed!
Finally I piped around the head and ears and made the smile with the darker pink Sugar-Free Buttercream icing and coloured the black pupils with a black icing pen. 

There you have it! I was surprised how stress-free it was, even husband questioned why there was none of the usual swearing coming from the kitchen ! Happy baking!
Sugar-Free Cream Cheese Icing (using Natvia)
100g cream cheese, softened
40g butter, softened
1 tbsp milk, room temperature
1/8 cup ground Natvia (I used a mortar and pestle to grind it down, you can also use a coffee bean grinder)
1. Beat butter and cream cheese by hand using spatula (push against side of bowl to ensure there are no lumps)
2. Using electric mixer add ground Natvia to butter/cream cheese mixture and beat together
3. Add milk and mix
4. Add food colouring until reaches desired colour
(Note: This will make enough icing to cover a 20cm square cake)

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