I’ve been thinking about pizza all week. Specifically, deep-dish pineapple pepperoni pizza! This is the follow post up to a very special cake – Pizza Cake: Part I. In this post, I’m going to describe some of the tips and techniques that went into the making of the sculpted pizza cake:
The Pizza Base
Let’s start with some notes on the sculpted pizza base cake shape:
The Pizza Base:
I started with 2 round layers of cake, less than 1″ high. This time, it was moist chocolate cake with vanilla icing. (Remember to make an icing dam – I love swiss meringue buttercream for the dam – then fill with the desired filling.) The second layer of cake was placed ontop.
The “crust” of the pizza was built up by piping a ring of swiss meringue around the edge. The entire cake was crumb coated, making it as smooth as possible
Cake covered in fondant. Texture, lumps and bumps were added for realism.
The cake was coloured. In this case, the cake was airbrushed with edible food colour using a combination of brown, orange and yellow. (This can be done using powdered colours too.) A very thin layer of icing was spread ontop, to represent the sauce. The icing was coloured using a combination of red, brown and orange for a more natural saucy colour.
Next came preparing the decorations. AKA, the toppings!
The Fondant Pepperoni:
The fondant was mixed into a “hot doggy” colour. Red, peach and brown. It was then rolled out as thin as possible, cut out circles, then edges were curled using a ball tool. The circles were let to dry.
Then the pepperoni was painted with a layer of thinned red, peach, brown. For added texture, they were then dabbed with clean paper towel. After, the edges were airbrushed using brown food colouring. Lastly, shine was added using a thin layer of vegetable oil.
The Fondant Pineapple:
A light yellow fondant was mixed. The colour was only partially mixed in for a slight marbling effect.
A pineapple “log” was hand-shaped and then put into the freezer, just long enough to harden.
After the fondant log had hardened in the freezer, uniform pineapple pieces were cut.
Realistic texture added using a paring knife.
The Fondant Cheese:
A chunk of off-white fondant was frozen until hard. Cheese was grated on a cheese grater then immediately spread over the cake in a thin layer.
Fondant cheese was melted slightly using a blowtorch.
I recently got a great email question regarding how to make the Manolo Sedarby D’orsay gumpaste shoe:
To make the template, I found a real shoe at home that had the same shape used it to make the template. I exaggerated the shape to look curvier. Here are photos of the actual shoe templates made (click for full size):
To make the form that the shoe sits on, I hand-sculpted a form out of modeling clay and covered it in saran wrap. This way, I got a nice exaggerated curve. I was particular about the curve of the form… if you look closely, you can see how it gradually curves out at the bottom. You can use anything for a form, but this is just what I had on hand. (Update Oct 17/2011: I’ve made a better shoe form out of foam core.See my new gumpaste shoe form here.)
To make the stitching, the Wilton Gumpaste tool kit has a great stitching tool.
To shape the top of the shoe, I used a ball of saran wrap lightly pressed into the shape that I needed. Similar to the shape of that wad of tissue you sometimes get in a pair of new shoes.
For the the brooch, I used circle cutters to make a flat wheel shape out of grey coloured gumpaste. I bent the wheel shape a bit to make an oval, brushed on some clear piping gel and stuck small silver beads on. It was hard to get the beads to look even, and had to use tweezers in some spots.
For the silver colour, I airbrushed it using edible silver food colouring. You can get the same effect by painting in thin layers using a mixture of edible silver lustre powder and alcohol.
The heel is done using the method shown in the video. See the 4:45 mark for details.
His expression at about the 1:22 mark is priceless!
Quote Ben: “This is like driving a glass car.”
For me, the fear of a cake disaster is a common one. Have you every seen a cake fall over or had a cake disaster happen yourself? For more examples, just check out the painful Cake Disasters photo album and comments at CakeCentral.com for not-so-sweet images of mishap cakes…
In this article I will share some tips I have learned about preventing cake disasters: