Barnyard Birthday Cake

Directions

1. 1. Split and fill both cakes with butter cream icing
2. 2. Put cakes back together and crumb coat with buttercream
3. 3. Color 1 1/4 pounds of fondant blue
4. 4. Color 1 pound of fondant orange
5. 5. Color .5 pound fondant light blue
6. 6. Leave the balance of the white for white dots
7. 7. Roll out blue to fit over 10" cake Should be about 1/8 inch thickness
8. 8. Cover 10" cake with fondant. Gently pressing to bring down over side.
9. 9. Trim the excess fondant after you have it completely covered.
10. 10. With the blue fondant make a large number for the top of the cake. With a thin wooden dowel , spike the number with the dowel and let dry.
11. 11. Roll out orange fondant to fit over 6" cake. Should be about 1/8 inch thickness
12. 12. Trim excess fondant after you have it completely covered
13. 13. Re roll out the balance of the orange fondant and make about 14 various size dots.
14. 14. Roll out the white fondant and make about 14 white dots. various sizes
15. 15. Place the 6" cake on top/center of 10" cake.
16. 16. Measure the approximate height of the cake now that it is together and instert the dowel through the top center of the 6" cake and push down through both cakes till it at the board. If you have a rubber mallet you can use this gently to make sure the dowel is in the board.
17. 17. Roll out the light blue fondant into a rectangle and cut into strips. Place at various places around the 10" cake. Hold in place with dabs of Glycerin
18. 18. Make a blue oval from fondant and place on blue cake with glycerin
19. 19. With black butter cream icing write the name of the recipient of the cake
20. 20. With orange icing make large icing balls around base of cake
21. 21. With blue icing make large icing balls around base of cake
22. 22. Roll out a strip of blue icing for Happy Birthday Banner.
23. 23. Place on cake. Write Happy Birthday in black icing
24. 24. With a dot of glycerin place the white dots on the orange cake
25. Now start making the animals.
26. * PIG:With a large round tip #12 pipe the body directly onto the cake. Mounding the icing up into a large ball.
27. * Then on top of the body add the head with the same pressure to form a smaller ball.
28. * Add two ears.
29. * Add the snout, still using the #12 tip,
30. * Pipe out the legs and the arms.
31. * With black icing add the eyes, dots in the snout and feet
32. LAMB: #12, #27 , #3
33. * Pipe oval shape directly onto cake for body
34. * Pipe ball on one side of oval for head
35. * pipe back leg laying flat on cake
36. * pipe two front legs also laying flat from far side of body wiphich is now the front of the lamb.
37. * Pipe the face with black icing with #12 round tip...in this sequence : three dots side by side, two dots under the first row, on dot under the second row.
38. * Pipe fur with #27 star tip, all around body and head. Do not do legs.
39. * Pipe black feet at end of legs
40. * Pipe blue eyes in the first row of black dots
41. * Pipe a pink dot for the snout
42. CHICKEN #12#, #3, #7
43. *
44. Pipe an oval shape directly onto cake
45. * Pipe a ball on the oval to the left side for head
46. * Pipe the wing using the #12 tip also and placing the tip against the body squeezing the bag and pulling to towards the back of the body allowing the icing to peek at the end like a feather.
47. * Pipe two peaks at the back of the body for tail feathers, side by side
48. * Pipe a couple of little bits on top of the head
49. * Pipe eye with #3 and black icing
50. * Pipe bill with orange icing by placing the tip on the face of the chicken and squeezing and releasing to form a point.
51. After the number for the top has dried firm, insert it into the top of the cake.
52. Do not refrigerate.
53. Keep at room temperature or cooler til ready to deliver or use