Thursday, June 10, 2010

Rock n' Roll Guitar Cake

I love the design of this cake. My little niece asked for a chocolate cake and a pink guitar standing up and her mom asked for a small, 6" cake and she would bake the cupcakes.

Here are some pictures I used for inspiration: Rock and Roll and girly, lots of pink and black, a guitar with some swirls of hearts and butterflies.  I also found these adorable cupcake toppers that I wanted to try replicating (check out, Cakes by Steph, she also made the cake in the picture).

I designed a template over Photoshop using all the cool brushes and fonts.

 I have not had much practice with piping aside from some writing and very little decorations over a cake. The guitars for the cupcakes were made using Wilton Color Flow Mix since I read it dries harder than with royal icing. The colors were all made the night before so the black could have a chance to mature completely – the black was more of a murky gray the day I made it but turned perfectly black by the time I needed to use it.

I printed out a template and taped some parchment paper over it on a cutting board. These little guys took me 3 hours to get done…30 guitars, 3 hours, not very efficient but what a learning experience! The 1st 2 hours alone was spent trying to get the right consistency. I tried to outline the guitars 1st then fill with a softer icing but it was so messy and looked just awful as you can see in the picture.

The ones on the left were outlined first then filled; the ones on the right were just filled in without an outline…so much better! I pitched the outline method and went straight to filling these in.


All the black, pink and light pink was done in one night and the white details added the following day...30 guitars for 30 cupcakes! Phew!


The cake was chocolate filled with chocolate mousse, coated in milk chocolate Ganache and then covered in hot pink marshmallow fondant. The background was painted with pink and red gel colors mixed with almond extract. I had made the black cutout decorations 2 days earlier.

A trick I learned while at a 3C’s meeting in January was to wrap the fondant cutouts and store in the freezer until you need them: The freezer keeps them soft and pliable. I pulled them out of the freezer and used them right away…they were perfectly soft and bendable like the day they were made and not hard at all….lovely tip! The photo here is of the cutouts sitting on parchment paper inside a freezer bag.  All the details was hand-cut (stars, 7, guitar, leaves), no Cricut here but it would have been so easy to have had a Cricut to make these. Silver dragees were added in the middle of the stars and to make out the name.


The guitar standing on the top was hand-cut out of marshmallow fondant mixed with Tylose (to help it dry harder). I don’t like using toothpicks in cakes and instead, use dry spaghetti as you can see here.

Kayla loved her cake and her big sister has already put in her request for her cake, baseball’s and bats - ideas are spinning in my head.

08/24/10 Update - The big sister changed her mind and wanted the Alice In Wonderland Eat Me Petits Fours...I surprised her with a Mad Hatter Hat Cake


Anonymous said...

This is incredibly cute!! Thanks for the tips!!

Lisa said...

What an amazing cake! I love all the little guitars. Your niece has a very talented (and devoted) aunt.

Anonymous said...

Love the cake, you are an amazing cake decorator. Thanks for sharing your tips!!!

Anonymous said...

Hi, I love your cakes. I am new to cake decorating and would like ro make a guitar like the one you have on top of this cake. What is the reason you chose fondant for the guitar on top of the cake vs color flow mix for the ones on cupcakes. Which method is easier? I am going to make just 1 and I'd like to use easier method as this will be my first time.


SugarSweet said...

Thanks Ha. I had only been making cakes for a year when I made this and was not very comfortable with making 3D things yet and thought Color Flow/Royal Icing toppers would be easier than cutting out each guitar out of fondant. I knew the fondant will be hard and stable to stand up on the cake vs doing it in Royal Icing. It was just a preference with no real reason behind it. I say, do what you're most comfortable with. If I were to recreate this today, I would make everything (cupcake toppers and cake topper) in Fondant - most because pipping is not my forte =D and I'm more confident with working with fondant.

cakegirl said...

Angela, thank you so mush for your wonderful tutorials! I've learned a lot! You are very talented and generous. Wish you and your family all the best!

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