NEW! See the video for this tutorial here:
These babies are right behind Paw Patrol in terms of popularity. Shopkins have definitely become a must have item in most homes with kids, so I wasn’t surprised when I received my first Shopkins cake order.
This cutie of a cake was super fun to make! I picked some random Shopkins characters to go around the bottom and the birthday gal requested the cake Shopkins for the top. To make the cake tilt I simply put a wedge of fondant beneath the cake board. I cut out a wedge shaped piece of board to go beneath the wedge and secured that to the bottom tier using chocolate. Then I used some multicolored fondant balls to fill in the spaces!
The most difficult part was definitely the candles. To achieve the “swirl” look, I rolled out three snakes of fondant, one of each color. I placed them side by side and then began to twist them. Keep twisting them into a rope and eventually, once they are tight enough, roll the entire thing together to better adhere them to each other. For the flame part, I simply mushed together red, orange and yellow fondant until I was happy with the look. Pull off a piece, shape into a tear drop and Voila!
There you have it, super adorable and will make your little birthday guy/girl very happy!
See also: How to make a D’lish Donut cake topper!
Video Tutorial Here:
Chocolate Mud Cake recipe:
Preheat oven to 325 degrees.
In a large saucepan add:
250g salted butter
Bring to a rolling boil. Remove from heat and add:
250g dark melting chocolate.
Whisk together until chocolate is melted and set aside to cool.
In a large bowl add:
150g all purpose flour
150g self raising flour
60g unsweetened cocoa
1tsp baking soda
500g caster sugar
Whisk together until well incorporated. To the dry ingredients add:
5 large eggs (room temp is best)
1/2 cup buttermilk (room temp is best)
70ml vegetable oil
Mix together with a wooden spoon. At this point you can add in your cooled chocolate mixture until everything is well incorporated. This recipe makes enough for a 9′ round or a tall 8′ round. Grease and line your pans with parchment. Bake on the middle rack for 55 minutes or until an inserted skewer comes out clean.Let cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.
Swiss Meringue Buttercream:
In a stand mixing bowl or heat resistant bowl add:
1 cup sugar
1/2 cup egg whites
Whisk together and place bowl over a double boiler. Whisk constantly until mixture reached 140 degrees Celsius. Remove from the double boiler and mix on high using your stand mixer or hand mixer until the outside of the bowl reaches room temperature.Add:
1 1/4 cup salted butter
Whip until light and fluffy. Mixture may look curled/lumpy at first, just keep whipping and it will come together eventually. To this add:
1tsp vanilla (pure vanilla, don’t use the fake stuff)
Troubleshooting: Ensure your mixing bowl is clean. If it isnt clean your egg whites will not whip properly. You can take the extra step of wiping your bowl with some lemon juice before you add your ingredients.
In a small sauce pan add:
1 cup water
1 cup sugar
Bring to a boil and ensure all of the sugar has dissolved. Remove from heat and let cool before brushing on your cake.
Cookie Dough Buttercream:
I use Sally’s Baking Addictions recipe, see here: http://sallysbakingaddiction.com/2013/03/27/chocolate-chip-cookie-dough-cupcakes/