Hey there! This post, we’ll be discussing this cute pirate themed cake. It’s a pretty simple design, with some semi-complicated accents, that altogether give a totally fun and professional look!
So here’s how we do it!
As you might remember from our previous posts, we like to make our decorations beforehand, so as to allow them time to dry.
Kaytee starts with the treasure chest: she uses Rice Krispies and white chocolate. She doesn’t worry about it being perfectly straight or flat, as it is supposed to be an ancient chest, after all.
Then, she takes the brown fondant and rolls it over the wood grain impression mat, then places it on the rice krispie, adhering it with shortening. She takes gold colored fondant and attaches it to the brown fondant using water.
Then to make the coins, she uses the back of a piping tip to make the shape, then impresses them with the inside of a big piping tip. She then paints them with copper color.
The finishing touches are to add the coins to the chest, and the top of the chest, using white chocolate and freeze spray. She props up the top using toothpicks.
For the skull, she cuts white fondant out in the desired shape, adheres black fondant to it, then wraps it and puts it in the fridge, so that it will still be malleable a few days later, when the cake will be assembled.
The final decoration is the map. She rolls out tan colored fondant, curls up the edges, then paints on it using gel colors. This also gets put in the fridge to await assembly day. However, in order not to have saran wrap glued to the sticky surface, this gets put inside a cake pan, then wrapped.
We’re going to go through the buttercreaming process as well. Emily is our buttercreamer for this cake, and she shows us how we buttercream our cakes here at Sweet & Saucy. We fill our cakes, using Swiss meringue buttercream as a dam around the edges. Then when the cake is filled and set up, we use piping bags to frost. We fill the bag with Swiss, cut the tip, then hold it in place while squeezing out the buttercream and turning the cake on her turntable. Once the cake is covered, she uses her offset spatula to flatten the top, then uses a flat edged scraper to smooth the side. Once the sides are smooth, the tops will require pushing in with her offset again.
Then the cake gets put in the fridge, allowing it to set, usually overnight.
Kasey takes over the next steps. She rolls out red fondant super thin, as they will become stripes on the bottom tier. She uses the metal pasta strip cutter to get even stripes.
Then she attaches the remaining decorations to the cake, using water and white chocolate with freeze spray as adherents.