Behind the Scenes @ Sweet & Saucy Shop: Pororo Cake How-to

Hey there, welcome to a new series we’re starting up, where our cake decorators share with you the ins and outs of one of their favorite cakes of the week. We’re really excited to show you what goes on behind the scenes!

This post, Kaytee shares with you the makings of a cute little cake featuring Pororo the Little Penguin, a South Korean cartoon character. She chose to feature this cake because we Sweet & Saucy decorators love cute animal toppers (especially when they’re wearing aviator caps! What?! Ahh!), and any excuse to highlight them is definitely welcome. So here goes. Enjoy!

Here’s the final product:

Pororo (6)

Now let’s see how we get there!

To begin, here’s a trade secret: when we make those toppers you folks love, a lot of the time, they’re made of Rice Krispie squares. Fondant is really quite heavy, so this allows us to have elaborate toppers without damaging the cake supporting them. So first, we mash the squares into the shape we want:

Pororo (7)

Then, we cover the shape with melted white chocolate:

Pororo (8)

After this, we’ll shave off the extra bumps. Sometimes – if we’re feeling particular about the shape being very smooth – we’ll cover it in modelling chocolate.

Pororo (9)

 

Then I cover the ball in red modelling chocolate. I choose modeling chocolate for this particular topper because of its flexibility and ability to cover seams using your own body heat through your fingers.

Pororo (10)

Then I do the same with the remaining shapes.

Pororo (11)

Pororo (1)

You’ll notice that there is a skewer going through all the parts in the picture above; this ensures that the topper is secure. The skewer also goes through the styrofoam, much like it will in the cake, in order to hold the topper up, in its place.

Then, I add the details, using water to adhere them to each other.

Pororo 7

Pororo (3)

 

Another neat thing about modeling chocolate is that it hardens when cold. So I make the wings out of modeling chocolate, then freeze spray them to keep them in the desired position. I use chocolate brown petal dust to fill in the creases on the cap.

Then for the rainbow, I roll out pretty thin red fondant. Since it’s the top of the rainbow color, I want to use it as the base. I roll out thicker bands of each color, then cut them uniformly, using a metal pasta strip cutter that has been a lifesaver back here. Each band is adhered to the base using water.

Pororo (4)

Pororo (5)

 

Once the cake has been buttercreamed and is sufficiently hardened, it’s time to put the decorations on, and voila! You now have a Pororo cake! Look at that cute little guy!

Pororo (6)

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2 Responses to “Behind the Scenes @ Sweet & Saucy Shop: Pororo Cake How-to”

  1. Traci says:

    Awesome new series! Thanks for sharing and keep them coming ;)

  2. Dien Thach says:

    I love it! Can’t wait to see more post :)

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