Hello again, it’s Dips from DipsDesigns.com
here. So, last week my lovely niece turned 4 years
old and she is absolutely mad about Paw Patrol. She’s been talking about having a Paw Patrol
birthday cake at her party for, well, almost a year. And for it to be absolutely paw-perfect,
it had to be of her favourite pup, which is Marshall! So, today’s step-by-step tutorial
is how I made this Marshall Paw Patrol dog shaped cake. If you follow me on my blog, you’ll know
that I love cake decorating and sugar craft as well as card making and papercrafts, so
please do subscribe to my channel for more video craft tutorials but for now, let’s
get started. Here are the individual cakes that I’m going
to use to build my 3D Paw Patrol cake. Unusually, I’ve baked two cakes in a couple of non-stick
pudding steamers, along with a small cake in a 10cm or 4” round cake pan, a deeper
cake in a 15cm or 6” round cake tin and this little rounded cake which I baked in
a half-filled 13cm or 5” hemisphere tin. I’ll put links in the description box below
on where you can find these but also I’ll explain alternatives to them as we go. I made
my Marshall all in Madeira cake using a 6-egg recipe as I wanted a large cake to feed quite
a crowd. However, if you don’t need as much cake, you could make the head and hat from
moulding rice crispy treats instead. I’ve also popped my Madeira cake recipe in the
description box below. Now I came up with these cake sizes and shapes
after printing off a picture of Marshall from the Internet. I resized the image so that
he’s about 30cm or 12” tall, so I’ve printed his head on one sheet and his body
on the other, with his collar included on both sheets. Next, I’ve got thin round cake
boards in the following sizes: 10cm or 4” which is about the size of his collar,
15cm/6” which is the about the size of the bottom of the cake
plus 18cm/7” which I’m going to use for his hat
and a larger thick 25cm/10” square board to display him on. not shown, I also have
some 30cm/12” and 20cm/8” cake dowelling rods.
Finally, I’m going to use white fondant icing along with ready coloured black and
red sugarpaste, plus some white modelling or flower paste. I’ll also use my sugarflair
colouring pastes to colour small quantities of the white sugar paste for details such
as the shields, collar and eyes. And I have this grey dusting powder for a
little bit of “titivating” towards the end and I also ended up using a silver metallic
food paint too, but that’s because I just can’t help myself from fiddling around!
I’ve divided the larger round cake and the two pudding basin cakes in half, spread them
lightly with jam and buttercream and sandwiched them back together. Then to start, I spread
a little bit of butter cream onto the medium round cake board, followed by the larger round
cake and I stacked one of the pudding basin cakes on top, widest section to the bottom
and flush to the back of the larger round cake, again using a thin layer of buttercream
to stick the cakes together. Then I pushed one of my longer cake dowels down through
the centre. This is going to be the body of Marshall.
I’m just going to cut to a shot of the head and body cakes stacked together, as I built
them all up on this central dowel first of all, but now I’ve divided them back up into
2 sections to make it easier to work with and also so you can see each section more
clearly. So this next section which is Marshall’s
neck and head, starts with the smallest cake board which I’ve pierced a hole right through
the centre so that it can thread onto the dowel and spread it with a little buttercream.
Onto this, I’ve stacked the smaller round cake, followed by the remaining pudding basin,
but this time with the widest section uppermost and slightly offset so that the head section
stands proud of the neck on one side, like this.
Finally, I’ve taken the largest round board and also pierced a hole right through the
centre and topped this with the rounded cake, again using a little buttercream to adhere
it to the board. So here again you can see the body, neck and
head cakes staked top to bottom, but once I’d assembled them like this on the central
dowel, I took them apart in the 3 sections and threaded them onto spare dowels to keep
them in place, like this. Ok, so I’m going to start carving my cake.
You can see now why I baked one of the body cakes in the pudding basin as once on the
larger round cake, it not only curves up perfectly for the back of Marshall but it also leaves
a rim from the back to the front for his back legs and front paws. So, I’m holding up
my print-out of the body and I’m starting by carving the gap between his two front legs.
I want this to be exactly opposite the centre of his back, so I’m just turning the cake
to make certain I’m 100% sure where the centre back is then I use the print-out as
a template to mark where to start cutting out the gap between his front legs, which
is about ¾ of the way up his body. I use a sharp serrated knife to make a cut from
that point to the bottom, then cut a small wedge out from both sides of this.
If I hadn’t been able to back the cake in the pudding basin, then I would have cooked
two 13cm or 5” round cakes instead, but I would have more carving to shape his curved
back. Then I use the template again as a guide to
where to start to shape one of the front paws, and having cut this piece out, I also use
it along the with template to help me cut the other front paw to a roughly similar size.
If I seem a bit hesitant with these first cuts, it’s because I was quite nervous!
I’d never made a carved character before and worried about messing it up, so I hope
this gives you some confidence to try this yourself even if it’s your first attempt
too. Next, on one side, I’m cutting out another
wedge that’s the gap between his front and back legs and again I’m using this piece
as a size guide to do the other side, then I turn the cake to look to see if both sides
are roughly the same, cutting away just a little more. Although I have chilled my cake,
it is still a bit crumbly, so I’m just being careful as I work and I will clean away all
the crumbs once I’ve finished. Keep referring back to your template and start
to shape his back haunches. And I’ll admit I made a much better job on this side than
the other side, but I’m going to show you how to fix this later, so if you do accidently
cut a bit too much off, don’t panic, it can be fixed!
Finally, I’m going to apply a thin crumb coat of buttercream. So, I’ve buttercreamed all over his body
and legs and now I’m using my spatula to remove any excess and to get it quite smooth,
but I will be applying a thicker coat of white chocolate ganache later so this is going to
go back into the fridge whilst I work on Marshall’s neck and head.
So, just a quick recap. I’ve made these from Madeira cake as I wanted a substantial
cake but you could make this head section by moulding rice crispy treats instead. If
I’d done that, I would have layered the cake neck straight onto the previous body
section and only worked on the rice crispy head once the neck and body were covered in
the chocolate ganache layer. Hope I’ve not confused you with this!
Back to my cake-based neck and head. The back of Marshall’s head is flush and the front
is the section protruding out. I start by carving out two eye sockets. So, I have a
set of small circle fondant cutters and looking at my template this one is just the right
size to act as a guide for marking the eyes. Once again, I make sure that I know where
the centre back of the head is, then press in the circle cutter to mark a circle.
Luckily for me, the next smallest circle cutter in my set is the perfect size for me to use
as a spacer to measure the gap between the eyes before stamping in the other eye socket,
but if I didn’t have either of these cutters, I would just have used my template to guide
me in marking where the eyes go. Next use your knife to cut out the eyes. Ok,
now he’s beginning to look more like something for a Halloween party rather than Paw Patrol,
but it all will come good in the end. Referring back to my template, I going to
trim a little bit off his forehead and also make the sides of his face a little squarer
as Marshall does have a sort of rectangular-shaped face.
Now cover this section with buttercream too. Here’s how I did the eye sockets. Rather
than trying to carefully spread the buttercream around the inner of the holes, instead I completely
filled them with buttercream and I’ll use a spoon to clear out the eyes when I remove
the excess buttercream, like this. And finally – the hat section. I apologise
but I obviously didn’t hit record, so I’ve already popped the small rounded cake onto
a small cake board just whilst I work on it, and I cut off this small section to the front
and then covered it in buttercream. Again, you could have made this section in rice crispy
treats instead of cake if you preferred. So that’s now all three sections carved,
crumb-coated and popped back into the fridge to chill, next we’re onto the white chocolate
ganache smooth coating. Start with the body section, spread over a
thick, even layer of ganache but don’t worry too much at this stage about it being ultra
smooth. I’m using a chocolate ganache rather than a second layer of buttercream as it provides
a stronger base for the fondant icing and I’m using white rather than dark chocolate
so that I don’t have any problems when I cover it with white sugarpaste. I’ll pop
my recipe in the detail box below. Once completely covered with ganache, use
an offset palette knife, dipped in hot water then dried, to smooth out the ganache, removing
any excess, until the cake surface is smooth and even like this.
Next, insert the three extra 20cm or 8” dowels spaced evenly around the central dowel.
I’m using a food icing pen to mark these 3 shorter dowels, using my dedicated food
pliers to pull each one back out, trim it to length and reinsert it to be flush to the
surface of the cake. However, it’s really important to make sure that you do not trim
down the taller central dowel. And you’ll see why that is now. Add some
ganache on the top of the body which is going to act as a glue between the body and the
head. Carefully lift up the head and neck still with the temporary dowel in it, and
which if you remember is on a cake board that crucially has a hole pierced in the middle.
Then I’m simply going to thread the head and neck onto the body using the central dowel
to guide it into place. Just be gentle as you do this, then step back and make sure
that the face is centralised to the body. Don’t worry if there is a little gap where
the two sections meet, the ganache and fondant will cover that up.
So now that the neck and head are attached to body, repeat the exercise of roughly covering
with the ganache but not worrying about the eyes at this point.
So here it is once it’s covered in ganache and now this is what it looks like once I’ve
smoothed it over with a hot palette knife and a used a warm spoon to cover the insides
of the eye sockets. And yes, I am aware that my cake now looks
like ET, but please keep the faith! And finally for the ganache, I’ve coated
and smoothed the small rounded cake too. Right, that’s all the hard work out of the
way, now we’re onto the fun stuff. First of all, I’ve covered the remaining
18cm or 7” thin round cake board on one side in red fondant. I use a dowel to pierce
through the central hole that was already in the board.
Let me show you that I’ve also covered the square thick cake board in white sugarpaste,
into which I stamped a pretty decorative boarder and adhere a fun black and white polka dot
ribbon around the outer edge. I’m setting both of these aside to dry overnight,
and this is where I got to at the end of my first day putting this cake together.
Hello again, it’s a new day and today I’m turning my extraterrestrial stroke Halloween
monster cake into a Paw Patrol Pup! The next step is to add some detailing and features
before I cover the cake with suagrpaste, and I’m starting with Marshall’s face.
For this, I have some white flower or modelling paste, along with this half ball mould, which
is part of a set of three. These are really inexpensive to buy, I’ll pop a link below
and you’ll see that it helps make the job a lot easier along with my Dresden modelling
tool. I also have to hand some dried spaghetti, a brush and some thinned Royal icing, which
I prefer to use rather than edible glue, but you use whatever you like to work with. You’ll
also see me use a little dusting bag filled with some corn flour or corn starch and a
sharp kitchen knife. I’m going to start by making Marshall’s
chubby cheeks by using the half ball mold. Start by dusting the mold with a little corn
flour then roll a piece of modelling paste roughly into a ball and push it in. Don’t
worry at this point, as it should be a little or a lot larger than the mold, just press
it in, then trim off the excess paste. Again, don’t worry that this now looks messy, all
I’ve done so far is make sure that I have the right amount of paste to work with. I
take it out of the mold, re-work the paste until it’s smooth then press if back into
the mold where it’s now a perfect fit, then I use my Dresden tool to release it from the
mold and I now have a perfect half-ball. For this purpose though, it’s a little too perfect,
so I pat it down very slightly. Then I repeat this for the other cheek.
Next, I’m going to make his snout and mouth. I roll some more of the modelling paste into
a round about the size of a golf-ball. Now, I’m just going to mold this a bit, first
of all by making the back flatter, then squaring off the sides slightly. Then I press in lightly
on each side at the top, I’m sorry that you can’t see very clearly what I’m doing,
I will work on that for next time. Now my piece is more of an egg shape with 2 dimples.
I use my Dresden tool to press in to create his open mouth and you can see on my template
that his lower jaw is set back from his upper jaw. For those of you who are old enough to
remember, this now looks a bit like PacMan. Can you see that I’ve pressed the mouth
much more open than the template, this is because I need to allow for the thickness
of the sugarpaste that will cover this. So before I attach anything, I just check
the pieces that I’ve made against the cake, in case any need adjusting, and I can see
that I need to trim a little bit off the back of the snout but the cheeks look pretty spot
on. Yep, that’s now much better, so I’m going
to go ahead and attach these pieces to the head. To do this, I use a combination of dried
spaghetti and my royal icing glue and the way I do it is to sink three pieces of spaghetti
half way into the cake where the snout will sit. Then I lightly press the snout on the
spaghetti to mark where it needs to go, I’m not trying to push it on, just mark the back.
Then I take out each piece of spaghetti and push it into the corresponding mark on the
snout, double check that they are in the right place, that looks fine. Then I paint a little
royal icing on the back too. Now this could be belt and braces, as I’ve said earlier,
I’ve not made a cake like this before, so I’d rather be ultra-cautious that these
details are firmly in place rather than risk having them move around when I’m covering
the head in sugarpaste. Then I’m going to repeat these steps to
attach the cheeks, but can you see that I’ve slightly flattened the side of the cheek that
sits next to the snout. I only need to use 2 pieces of spaghetti for each cheek but I’m
sticking with my belt and braces approach of a liberal brush of royal icing too. Whilst
you shouldn’t need to push too hard to attach these, you can see that I am gently supporting
the back of the head as I attach my pieces. Now let’s move onto Marshall’s paws and
you can see here that I’ve also moved the cake directly onto its display board. This
is actually the most trial and error section of the work that I did, so I’ll explain
what I’m doing here but also what I would have done differently with the benefit of
hindsight. I start by hand-rolling 3 short thin sausages
of modelling paste which I adhere to one of the front paws with a bit of royal icing.
Next I decide I need to trim off the bottoms, so I take them off, trim them and reattach
them. And then I repeat that for the other front paw and also the two back paws. However,
you will see later that when I come to cover the cake, I have to take these bits off the
back paws again whilst I cover the front paws, then reattach them, so if I was starting from
scratch, I’d only do these back paws once I’d completely finished the front legs and
paws. Then finally, do you remember me saying that
I’d trimmed a bit too much off one of the back haunches? You can see here where I’ve
used some modelling paste to correct that, proving that even if you have got a bit trigger-happy
with your carving knife, it’s nothing that can’t be fixed! At long last, I’m going to start to cover
the cake in sugarpaste. I’ve rolled out some of the white sugar paste, and first of
all I’ve cut 3 narrow strips of fondant. I’m going to push one into the gap between
the two front legs and then another each side between the front and back legs. I use a either
the rounded end of my Dresden tool or my bone tool to push the strips into place.
Once I’ve got those in place, you can see me removing the modelling paste details from
the both back paws. Next I take a rectangle of white sugarpaste
and wrap this around one of the front paws. I just lightly use my fingers and bone tool
to gently ease the paste around the legs and trim off any excess as I go.
Once I’m happy that I have the leg fully wrapped in the fondant, I use my bone tool
to pick out the detail of the paw and my Dresden tool to tuck any straggly edges under the
paw. I brush away any crumbs and repeat for the
other front leg and paw. Now can you see, it’s not looking so good
at the back between the front legs, so I’m just going to roll another quite thin strip
of fondant and push that into the back there. That’s better.
So, I’m going to cover his back legs and hind with one piece of white fondant which
I’ve rolled out into a long rectangle. And I’ve reattached the little modelling paste
sausages to both of the back paws. Starting at his centre back, I drape this
around, at this stage just lightly smoothing it into place and then using a knife to trim
away the excess at the front on both sides. If the fondant didn’t quite grab, I used
a little diluted royal icing to create a bond between the cake and the paste. Then I gently
used my modelling tool and fingers to work the paste around the back legs on both sides,
trimming away any excess paste with my knife. If any cracks appear in the paste, I just
use dthe warmth of my fingers to smooth them out, but I’ve also got a tip for a little
later if you still end up with some imperfections. I just took my time with this and once I had
the fondant tucked over both back legs, I made sure that all was smooth around the back
then trimmed away the excess at the base. Then I used my modelling tools mold the paste
around the pads of back paws and emphasise the hind legs.
I used my knife to cut away any excess sugarpaste from the top where his red jacket will go
along with my Dresden tool to tuck the rough edge under the base.
A circle cutter helps to give me a good curve at the top of each front leg and then I use
my fondant blade to trim away the excess. And these tweezers help to get any straggly
bits, but I’m not worried about smoothing out this edge completely and it will become
clearer later why this is. Ok, so I’m going to move up to Marshall’s
head now as I want to finish working with the white fondant before I move onto the coloured.
I apply a very thin coating of diluted royal icing with a brush to the modelling paste
snout and cheeks, to make sure that the sugarpaste adheres when I cover these. You can see I
take care to include his mouth, under his chin and all around the cheeks.
So, this is a real nuisance as I obviously didn’t hit record properly when I covered
the head. Let me explain what I did. I rolled out a circle of white fondant and carefully
centred it over the head and supported it from underneath as I feed it down over the
central dowel. Then I gently smoothed the paste over the face but just enough so that
I could trim away any excess to reduce the weight. Then I went back over, carefully smoothing
the paste over all the details, indenting the eye sockets with my thumbs and using my
Dresden tool to press the paste into the mouth. It’s very difficult when, like me, you film
on your own, but that’s no excuse and I am so sorry to have no footage of this section.
Now I just use a ball tool to emphasise where his neck starts.
For the tip of Marshall’s nose, I use my half-ball molds again but this time the medium-sized
one and I’ve used the same process that I showed you earlier to create a half-ball
of black fondant. But as you can see from the template, although his nose is domed,
it’s also more triangular in shape, so I just gently press the sides to recreate that.
And because I’m me, the dried spaghetti has made another appearance as I’m paranoid
about bits dropping off! However, before I pop the nose on, you can now see the face
in closer detail and I just want to point out some embossing that I marked onto his
face with my modelling tools. Once I’d covered his head with fondant,
I pressed in a line down the centre of his snout from where his nose tip sits towards
his mouth and I also used a half-straw tool to mark a little dimple at the bottom of this
line as well as on each side of his sweet smile.
So, I’ve painted the bottom of his nose with a little royal icing glue and I carefully
pop it into place. Next, onto his eyes and I’m going to start
by using this Shadow Grey dusting powder around his eye sockets. You can also see where I
used my thumbs to gently ease the sugarpaste into the eye sockets when I covered Marshall’s
head. Use a soft dry brush to swirl the grey all
around the sockets. It’s a subtle effect but it really helps give the face some shade
and light, rather than a uniformly flat finish. So to that end, I swap to a flat brush and
use this to create a shadow in the lines I’ve marked on the snout too.
As I have the black fondant out to make the tip of the nose, next I’m going to move
on to adding his Dalmatian spots. If you look at the template, you can see that
Marshall’s black markings on not simple circles but rather these asymmetrical shapes.
So I’ve gathered together a selection of small floral petal cutters that I have in
my collection and I’m going to use these. However, if you don’t have any cutters like
this, just use a circle cutter or even the bottoms of piping nozzles to create the black
markings. I’ve rolled my black paste quite thin for
these, and I stamp out a shape, and place it onto the face. The great thing is you want
these shapes to look natural, so it really doesn’t matter if they go on a bit wonky.
Black fondant is quite tacky, so you may not need to do this, but you can always brush
a little water on the back of the shapes to help them stick to the cake.
I did use the template to give me a guide as to where to place the black spots especially
on Marshall’s face and front paws, but I also used my artistic license, especially
as these dots are a great way to disguise any imperfections from when covering the cake.
Also, I’ve deliberately done the black markings before adding his jacket and hat, as I want
some of them to appear to continue under these. I just kept going until I was happy with the
overall effect. So, let’s get his jacket on. I’ve rolled
a length of red fondant long enough to wrap around the cake and I’ve trimmed the bottom
into a very slight curve. I’ve also lightly brushed the ganache with diluted royal icing
to very slightly dampen it, or water would be fine instead. I start at the centre back
and lay on the red sugar paste. Can you see, I’m trying to lay it so that around the
back, it butts up to the trimmed white base but I’m not worried about the top around
the neck at this point. Once I get to the front section, I wrap the
two ends around, one on top of the other, then use a knife to trim away the overlap
where they meet. I press the paste around the top of his front legs and use my Dresden
tool to emboss where they join and to remove the excess.
I use the warmth of my fingers to work the seams together and the same from cupping my
hands around the body to smooth the paste into place. Then I cut away the excess paste
around his neck too, before smoothing down the edge.
At this point, you’re probably thinking, well that looks a bit rough around the edges.
You’re quite right. However, the reason that I wasn’t worried will now become clear.
I have cut a strip of red paste long enough to go around the bottom of the jacket. I paint
on a little diluted royal icing to help it stick, then lay this over the where the white
and red join, trying not to pull and stretch the paste as I work.
Then I use my wheeler tool to emboss two lines of stitch effect round the trim.
I used a very slightly wider length of paste to trim around the top of the legs. I just
use my scissors to the cut the trim roughly to length and my modelling tool to press the
trim into place between the front legs. Then I cut off where the trims joined and used
my wheel tool to add the stitch detail to this too. Finally, I added black gel paste
to colour some white fondant grey, and I’ve attached a strip of this to the front of his
jacket to mimic a zipper, again embossed with my stitch tool.
Next, I did his floppy ears as I wanted them to set up quite a bit before I started working
on Marshall’s helmet. However, again with the benefit of hindsight, it would have been
better to have added his collar before adding his ears. Anyhow, you can see that I’ve
already stamped out some black markings and I’ve mixed together about 1/3 modelling
paste with 2/3 white fondant so that the ears will have some strength to them when they
dry out. I’ve also cut out his ear from the template to act as a size guide but I
want the edge that’s going to be attached to his head to be slightly larger, and I also
flipped the template over so that I have a left and right ear.
Again, referring to the template, I position the black markings on then I use my modelling
tool to carefully press these in so that they don’t sit proud of the white base. Then
I turned the ears over, folded over the longer edge of one ear and spread a little royal
icing along it. I pressed it into place on one side of the head. I checked to make sure
that no icing was showing at the back of the ear and trimmed off any excess on the top
of his head, and I just gently supported the ear until I was sure that the icing has set
enough for the hold to be good. I repeated this process on the other side then to make
sure that his ears don’t droop whilst they dry, I just carefully tucked a little rolled
up bubble wrap into the ears and also between the ears and the body to help keep them in
shape whilst they dry. For his eyes, I’ve coloured some sugarpaste
to a lovely royal blue and rolled it out. Then I took a small bit of cling film and
placed it over the paste and used a circle cutter to stamp out two shapes. When I remove
the waste, you can see that this gives the circles a lovely rounded, slightly domed effect.
I’ve used the same technique with some black paste and a smaller cutter. Then I’ve cut
out the eyes from my template, and I use these as a reference to layer up the blue, followed
by the black, brushed with a little water to stick it. I rolled a tiny ball of white
fondant, and with this it was easier to use the tip of the paint brush to wet where I
want the white to go, then I placed it on the black and used my modelling tool to flatten
it down. Next, I brushed a little diluted royal icing
into the eye socket and I hand-rolled a small disc of white fondant which I popped in. This
was a bit too large, so I reduced the depth before popping it back in and sticking on
the rest of the eye, making sure I was happy with the way he was looking once I had both
eyes in place. I also rolled 6 dots of grey fondant and applied
3 to each side of his snout, using my modelling tool to lightly flatten them. He’s really
starting to come together now, isn’t he? So, you can see that I’ve rolled and cut
a strip of yellow fondant and placed that around his neck as a collar. You can see now
why it would have been better to do this before doing his ears. However, I’m not worried
that the join on his collar isn’t neat, as I’m just about to hide it.
So, I dabbed the join with a dot of royal icing, then added a little rounded rectangle
of grey fondant, which is the top of Marshall’s fire shield tag.
And it’s this shield that I worked on next. Separately from my template, I also printed
out these images, one of the Paw Patrol shield and 3 copies of Marshall’s fire shield.
I cut these out so I had the outline, the red centre and the flame detail and you can
see that I also have matching coloured fondant for each element.
Then I rolled out the grey and placed the outline image to use as a size guide combined
with a circle cutter to help achieve evenly rounded sides. So I lined the cutter up to
one edge of the outline and cut away the excess, then repeated the process for the other side
then the top. And this small circle cutter helped me cut away the corners at the top.
I repeated the process to create the red inner piece, but before I cut away the corners,
I laid the red onto the grey to match up the corners. As the red fondant is also quite
soft, this way also meant that the red shape didn’t distort when I transferred it onto
the grey layer. Now this bit’s definitely on the fiddly
side of things. I used the flame template and my mini-scribe tool to cut out a flame
shape from the orange paste. Then I used my small circle cutters to create
a small yellow flame for the centre. And here’s the finished shield all layered
up. I attached it to the cake with a good blob of royal icing and held it in place for
a minute or so until it stuck firmly. You may remember that the day before, I’d
covered the underneath of my largest round cake board with red sugarpaste and I’ve
now also done the same to the top, trimming the paste so that none of the edge of the
board shows through. I spread a generous layer of royal icing on
the top of Marshall’s head, then I threaded on the board, using a smoother to lightly
press down to make sure that I didn’t leave any finger marks.
Next I threaded on the last piece of cake, making sure its flat front aligned with the
front of the cake. I rolled a circle of red icing and smoothed
this over the cake and trimmed away the excess. I trimmed around
the edge with a strip of the same yellow fondant that I’d used for the collar.
Next, I hand-rolled a slightly tapered sausage of red paste and then used my smoother to
square the sides. Once I’d placed it on the helmet, I used my fingers to shape the
end, using my template as a guide. I don’t know what this part of a fireman’s
helmet is called but you can see that I’ve printed out a copy of it onto paper and then
I cut it out and traced around it onto a piece of food-safe cardboard, which I cut out and
it looks like this. I then covered this element on both sides with red sugar paste too and
I stuck it to the helmet with my trusty royal icing.
I followed the same steps as before to create another shield but this time I had four small
balls of white fondant, one slightly larger than the other three. Using a small dab of
water, I stuck the balls onto the shield in a paw pattern, lightly flattening the balls
as I attached them and that’s the second shield finished. I stuck this to the front
of the helmet slightly raised off the base so I used a little more bubble wrap to support
it until the icing had dried. I also decided to add eyebrows made from very
thinly rolled black fondant and I’m really pleased that I did.
Finally, before I finished for the night, I wanted to make Marshall’s torch, so that
it could firm up overnight. This is a clear mint sweet and I used this
for the glass at the front of the torch. I’ve rolled a strip of black fondant and trimmed
one edge straight and I’ve made the handle of the torch from a thick sausage of black
fondant. I rolled the mint in the strip of black fondant, using a knife to keep the edge
straight. Then I slotted this onto the torch handle.
As black fondant is so soft, I decided to reinforce the handle with some dried spaghetti
so that it wouldn’t buckle as it dried. I wrapped a strip of yellow around the handle
and left the torch upright with the sweet facing down to dry out overnight.
But that wasn’t quite finally, as I realised I’d not done his tail and what would a pup
be without a tail to wag? So, I rolled a tapered sausage of white fondant, bent it to fit onto
the display board and added some black Dalmatian spots. Then I attached the tail using a piece
of dried spaghetti and then I really did call it a night!
So, it’s the day of the party and all I had left to do was some final titivations.
I used this edible silver paint and a fine paint brush to add a metallic sheen to Marhsall’s
tag, shield and zipper. Then I took the blue gel colouring that I
used for the eyes and diluted a small amount in distilled alcohol. I very carefully painted
this around the outer edge of each eye. And here’s Marshall completely finished.
You can see I’ve attached his torch to his helmet and he’s all ready for the Paw Patrol
birthday party. I don’t want to toot my own horn, but I was thrilled with how this
turned out, especially when I saw my niece’s face when she spotted him.
It was well worth the 20 odd hours it took to make him! Joking aside, this did take just
over 2 days to make, but I think two things made it slower than it could have been. Obviously,
I’ve filmed doing this too and that definitely adds quite a bit of time to the process. Plus,
this was my first attempt at any sort of a character cake, and some things took longer
as I figured out how to do them. If you’ve enjoyed this video, please do
give it a thumbs up and please subscribe. You also might like to watch more of my crafting
videos, like these. I’m also absolutely thrilled when you take the time to comment
as to what you think and ask questions. Is there any other of type of decorated cake
that you’d really like to see as a step-by-step how-to video on?
Thank you for spending your precious time with me and bye for now!