Life's better with cake and a sprinkle of fairy dust
Sugarpaste Angry Birds. I may never have played this game, but aren’t these little figures just darling? Each one was about the size of a “tangyuan” dumpling so I used a clean plastic “tangyuan” packaging to hold them in shape while they dried for a couple of days.
Then I set about assembling the cake for 50 guests at a 3-year-old girl’s birthday bash. The parents requested for a buttercream cake, which made my job twice as hard, since thick layers of fondant, as favoured by most cake decorators, is so much more stable and easier to work with, though most of it would be eventually scraped off the cake due to its somewhat unpleasant taste and texture. They wanted something that looked good but also tasted good for their guests.
So I baked 4 layers of a 12×16 inch chocolate sponge, sandwiched them with chocolate ganache and iced with chocolate buttercream. To make the sides look like cobblestone walls of the evil pigs’ fortress. I pressed in little “xiaomantou”, which are miniature light airy biscuits. The top tier was plain sponge sandwiched with vanilla buttercream and slices of peach, iced with green buttercream. The “fortress” was made of unwrapped Mars bars pushed into the top tier.
Then I added the “dirt”, which was crushed oreo cookies and piped in the “grass” with a grass tip and green buttercream.
The finishing touches were added and there you have it – my first Angry Bird birthday cake.