Today is day 4 of our 12 cakes of Christmas! Today we're showing you our Christmas jumper cake. We originally made this for a Lakeland competition but we thought we would show you how we created this! This will look spectacular on the Christmas table as a brilliant dessert or centre piece, plus you can be creative and design this anyway you want. We used a jumper shaped mould to bake the cake in and used different coloured fondant icing to create the moulds. We covered the cake in white fondant and filled the sleeves in with green fondant. The trims were rolled out and cut to size for the neck and sleeves.
For the snowflakes:
We used a snowflake icing cutter set to create the different sizes. the cutter works best on about 1/2cm thick fondant!
For the leaves and berries:
We used red fondant for the berries rolled into small balls. For the leaves, we cut out a holly leaf shape using a knife, then used this as an outline for the rest of the leaves out of the green fondant.
For the Christmas trees:
We used green fondant and cut out the Christmas trees with a sharp knife, with the middle tree slightly bigger than the outer two trees.
For the candy canes:
We rolled out some white and red fondant into 2 even sausage shapes, then placed side by side and rolled together to create the candy cane pattern. We then bent the top over to create the cane shape.
For the Penguin:
This is very simple to create. We used a triangle of black fondant, an oval of white fondant and some orange coloured fondant. Press the white oval into the black penguin oval, making sure to leave room at the top to bend over the white oval. Pop two tiny black oval shapes into the oval for the penguins eyes and then roll some of the orange into a small triangle for the penguins nose. Bend the top of the triangle over the oval. Roll two orange balls and then squish and press onto the bottom of the penguin to act like feet!
Happy Baking!
xoxox
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