You may remember that back when I made the ‘Zelda Cake’, I promised to document it photographically and produce a pictorial. Here’s a reminder of the finished cake……
And I shall now attempt to get all the pictures in the right order! Here goes…
I made 2 cakes separately as I only have one 9″ Cake pan! So you’ll need to double the ingredients if you want a taller cake 🍰
In a stand mixer fitted with a paddle attachment, beat the butter for 3-5 minutes until smooth and pale in colour. Add the sifted icing sugar in 3 or 4 additions, scraping the bowl down frequently. Add the vanilla and beat for a further 5 minutes on low to medium setting.I found a template for the emblem on google images and used it to cut it out of yellow fondant, rolled to about 3mm. I also found pictures of various items associated with Zelda, and just copied them the best that I could. I made the sword, stone, chest and winged ball thingy (it has a name but I’ve forgotten it 🙁) by adding some tylose powder to coloured fondant. This makes it dry harder and quicker. I added guide holes with cocktail sticks where needed while it was still soft. Once the main pieces of the sword and chest were dry, I added the extra decorations to them with normal fondant. I rolled out green fondant to cover the 12″ drum, and top of the cake, and used a marbled grey round the sides. I rolled this a bit thicker, about 5mm, so that I could use a PME cobblestone impression mat to create the ‘wall’ effect. I used Renshaw’s premium Coverpaste coloured with Wilton gel colours throughout.
A large ‘Z’ on the front, and a few more additions, and the requested ‘Dungeon Master’ reference, and the cake was finished!
I also made a little video. Now go easy on me, I’m not the most technology minded person in the world!
I hope you liked this tutorial, if you did, let me know and I’ll do some more 😀 I mean, I can only get better at it, right?
Until next time
Stay safe and healthy
See below for more in-depth tips on preparing and covering a cake 😀
How to Crumb coat a cake
How to cover a cake with sugarpaste (fondant)