Gluten Free Character Cake covered in edible chocolate clay. #bygracecakes #charactercake #glutenfree
It was my mom and dad’s 36th wedding anniversary the other day, so I decided to try out the methods that my new cake decorating classes taught me on their cake. Those methods include: the Lambeth Method (a detailed piping method using royal icing) and wrapping a cake in modeling chocolate vs. fondant or buttercream. For a first try, it wasn’t half bad. I would definitely clean up my piping and cake wrapping a bit, but there is always room for improvement.
The cake is split into two flavors: Lemon Sponge Cake and Pineapple Upside Down Cake (both gluten free).
Here is the Lemon Sponge Cake (click for recipe)
and here is the Pineapple Upside Down Cake (all gluten free of course).
I dirty iced the layers with Swiss Meringue Buttercream
and then covered it in modeling chocolate.
I made a homemade lemon custard to fill the lemon sponge cake that tasted awesome! I found the recipes in my Grandma Mickey’s old cookbook. The good ones are the old ones:)
This cake was made out of 5 six inch layers. The sponge cake came out thinner, that’s why I used three to match the width of the pineapple upside down cake, instead of two.
I picked up some PME daisy cutters and made some modeling chocolate daisies. Then, I made a separate color of modeling chocolate for the middle of the daisy, and attached it with a little royal icing. I detailed the daisy petals with royal icing and wrapped a wooden skewers with light green modeling chocolate. That is oversimplifying things terribly, but a lot of it was trial and error. The idea was to mix the traditional Lambeth Method piping with some chunky looking, fun daisies. My mom had daisies in her bridal bouquet, hence the incorporation of the daisies.
Can’t wait to here your questions!
We know, as believers, that Jesus Christ is man’s best friend. But in earthly sayings, man’s best friend is our pooch. Our dog loves us all the time, greets us when we get home and is happy as long as he can be with us. I know that my dog Jericho would rather wait in the car while I am shopping, then be at home by himself. Please pray for him as he has hip problems and he is only 5 yrs old. But on a happier note, the reason for this post is that I made my first ever modeling chocolate creations. I took a Craftsy course and it was very insightful on how you can use modeling chocolate instead of fondant for almost everything. I know that many people hate the taste of fondant, so modeling chocolate is a great solution. It tastes just like a solid chocolate Easter bunny.
One of my husband’s co-workers was having a party at work, so my husband found out that she had a goldendoodle. After much prayer, and help from the Lord, here is my goodlendoodle modeling chocolate creation.
He is 100% gluten free and 100% modeling chocolate. Modeling chocolate is made out of corn syrup and chocolate. He is sitting on some modeling chocolate grass. There is chocolate buttercream underneath the “grass”. The cupcake is a, from scratch, Rich Golden Cake from my grandma’s 1950’s Betty Crocker cookbook, filled with a homemade almond custard.
These cupcakes are pretty labor intensive. It took me a little over two days to do 12 dogs. They are all a little different, just like real goldendoodles.
If you have any questions, please post below. Or if you would like to order your favorite dog, go to the Order page for more information.