How sweet is this Lovely Llama Cake? Decorated with a crown of buttercream flowers and leaves, this adorable cake would be great for a birthday party or baby shower. Use fondant to make the ears and mouth of this cute cake, then add features and color using buttercream icing. Several of these features need to be made in advance, so plan ahead if making this cake for a party or celebration.
One day in advance, make ears. Using fondant roller with purple guide rings, roll out fondant. Use ½ teaspoon gum paste to harden fondant, if necessary.
Using Llama Pattern, cut out two ears from fondant. Let dry on cornstarch-dusted board overnight, or 8 to 10 hours. Reserve remaining fondant for later step.
Bake cake. Prepare cake batter following recipe instructions. Bake and cool two cake layers. Level both layers to 2½ in. high. Using creamy icing, fill and stack layers for 5 in. high cake. Ice smooth.
Tint icing. Divide one can decorator icing into four equal portions. Tint one portion each dark purple, dark pink, medium and light pink using color combinations provided. Combine Violet and Rose icing colors to get dark purple color shown. Combine Rose and Violet icing colors to get dark pink color shown. Combine Pink and Ivory icing colors to get medium and light pink colors shown.
Divide remaining can decorator icing into three equal portions. Using Moss Green icing color, tint one portion moss green. Using Juniper Green icing color, tint one portion juniper green. Using Black icing color, tint remaining portion black.
Pipe flowers. Prepare three bags with couplers. Fill one bag with mix of medium and light pink icing; fill second bag with mix of dark purple and dark pink icing; fill third bag with mix of dark purple, dark pink, medium and light pink icing. Fill a fourth bag with mix of moss green and juniper green icing. Set green bag aside for later step.
Using flower nail, flower squares and tips 101, 102 and 6, use pink and purple prepared bags to pipe 6 to 8 roses with tip 6 bases, 5 to 7 carnations with tip 6 bases, 9 to 12 apple blossoms, as well as various flower petals. Use tip 1 to pipe flower centers, if desired. Transfer flowers to cake board.
Prepare green icing bag with tip 102. Using flower nail and flower squares use petunia technique to pipe 35 to 40 leaves of various sizes. Transfer leaves to cake board.
Helpful Hint: Make extra flowers and leaves in case a few break!
Freeze flowers and leaves until set, about 2 to 3 hours. Reserve bag with medium and light pink icing for later step.
Make mouth. Using fondant roller with purple guide rings, roll out remaining fondant. Using pattern, cut out mouth.
Decorate ears and mouth. Combine small amounts Deep Pink and White Color Dust powders. Using decorating brush, dust mouth and inner ears.
Decorate cake. Arrange flowers and leaves around top edge of cake. Using reserved pink icing decorating bag and tip 102, pipe a few rosebuds to fill in any spaces.
Melt Bright White Candy Melts candy pouch according to package instructions. Using melted candy, attach lollipop stick to back of each ear. Chill until set, about 10 minutes.
Prepare decorating bag with tip 3 and black icing. Outline mouth, nose and ears.
Insert ears into top of cake. Attach mouth to front of cake, using icing to attach, if needed.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.