This Happy Cat Cake is Al­most Too Cute to Eat!

Cre­ate an adorable cat-themed cake for your next fête. Here’s the how-to.

Modern Cat - - Pet Project - By Jane Mundy Pho­tog­ra­phy by Tif­fany Bag­well

Ma­te­ri­als

Your favourite 8” round cake—store­bought or home­made, no judge­ment But­ter­cream Ic­ing (recipe below) Pip­ing Bag with 1M star dec­o­rat­ing tip 3 oz choco­late, melted or black licorice strings Parch­ment pa­per for choco­late (skip this if us­ing licorice) Small re-seal­able plas­tic bag for choco­late (skip this if us­ing licorice) 1 pink jelly­bean for nose 2 pink card­board tri­an­gles

The Dec­o­rat­ing How-to

Spread about 3/4 cup but­ter­cream ic­ing onto your cake un­til the cake is com­pletely coated in a thin layer. Scoop the re­main­ing ic­ing into a pip­ing bag fit­ted with the star tip. Work­ing in rings, pipe small star shapes around the top, fol­lowed by the edge and sides of the cake un­til all you can see are stars. If us­ing choco­late to form the face, lay a sheet of parch­ment pa­per on a bak­ing sheet or chop­ping board. Spoon melted choco­late into a small re-seal­able bag and snip a cor­ner. Pipe shapes for two eye­brows, six whiskers, and mouth. Place in freezer for about 10 min­utes, or un­til firm. With a long and thin metal spat­ula or blunt knife, lift choco­late shapes and place on side of cake to form the happy cat face. Al­ter­na­tively (and easier), cut licorice strips into shapes to form the cat face. Add the jelly­bean for nose and nes­tle card­board tri­an­gles into frost­ing on top of the cake to cre­ate the ears. In­vite your cat-lov­ing friends over to en­joy a slice!

But­ter­cream Ic­ing Recipe

1 cup but­ter, room tem­per­a­ture 4 cups ic­ing sugar, sifted 2-3 Tbsp milk, to thin the ic­ing 2 Tsp vanilla

Beat but­ter in an elec­tric mixer with pad­dle at­tach­ment (or use a wooden spoon) un­til smooth. Add 3 cups ic­ing sugar, one cup at a time, and mix un­til it has a smooth and vel­vety con­sis­tency. If ic­ing is too thin, slowly add re­main­ing cup of sugar. If the ic­ing is too thick, add milk by the ta­ble­spoon un­til the mix­ture is easy to pipe.

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