Cake Rescue: Fairy Cake, Blank Space Cake, Pinata Ruffle Cake -...

Cake Rescue:

Fairy Cake

You will need:
three cake boards, one 10″ thicker board to put the whole cake on, one 6″ and one little 4″ for the mushroom
cake support sticks, these come in paper or plastic
Fondant letter plunger cutter set or see alternatives without equipment here
something with a flat edge for smoothing cakes, preferably metal. I use a stainless steel dough scraper

Helpful but not essential a 6″ and 4″ round cutter, you could find a plate or cup this measurement and cut around it with a knife. A cake turntable and an offset spatula
You can use real flowers to decorate this cake with water tubes available at cake decorating stores or if making fondant flowers these things will be helpful:
peony cutter set

rose cutter set

balling tool
fondant balling tool
foam mat for thinning petal edges on with the balling tool
small flower plunger cutters

2.4 kg (5.29 pounds) white fondant
300g (10.58 ounces) milk compound chocolate for the bottom layer decoration (you can use real chocolate if you know how to temper it)
gel food colouring in red, blue, yellow, purple, brown and green
marshmallows (enough to fill the bowl you’ve chosen for the mushroom top).
rice krispies or rice bubbles (enough to fill the bowl you’ve chosen plus a little extra so you can pack it in tightly.
Four quantities of my chocolate cake recipe baked in 3 trays and three 8″ cakes tins. My trays are 15″ x 10″ and only take 15-20 minutes to bake. Use these tray cakes to cut out three 6″ circles for the second layer of cake and five 4″ circ les for the mushroom stem.
6 quantities of buttercream frosting Note if you watch the video you can see that I did rescue this cake and took some frosting off – so you may not need all of this, perhaps make in batches.
optional: fruit for between the layers, I like using defrosted frozen raspberries mixed with the buttercream that is between the layers. I would advise this on the larger bottom cake only.