I actually had it in mind to make this for Petit Man’s birthday last year, but I wasn’t quite sure how to go about it and didn’t think I would have enough time. As it happens, I’m glad I waited to get another year’s experience before trying it as I feel I wouldn’t have done nearly as good a job back then. In the event, doing this cake for Petit Man was easy and fun. I feel the effectiveness of the end result is positively out of proportion to the effort involved.
The cake was a single layer firm carrot cake, frosted with fresh orange Italian meringue buttercream, covered with fondant and decorated with hand made toppings.
To make the olives I cut slices from some of those soft, short and stubby, liquorice sticks you get in bags in the supermarket (do you know the ones I mean?!), then used a metal skewer to poke the ‘pitting’ holes in them.
Trying to get the colours and ‘fall’ of the pepperoni right took a bit of experimenting but I’m pleased with the end result, made using a mix of modelling chocolate and fondant.
For the mushrooms, I used scissors to cut shapes from white marshmallows, then painted them with edible food colouring. (Fear not, the pink marshmallows did not go to waste; they were used as a my-mouth-filler. Excellent for purpose, albeit temporarily.)
Finally, I used yellow Belgian chocolate curls for the grated cheese.
I loved how this turned out, but more importantly, so did Petit Man.