This is the cake I made for my first cake show competition. It was for That Takes The Cake 2011 in Austin, TX. I've onyl been making cakes since August 2010 and this is still just a hobby for me until I get the funds to get everything I need to start up a business and I'm self-taught so I'm super happy that I even placed in the top 10 at the show. I came in 8th!
I had a lot of issues and mistakes but I learned a lot and am now planning and starting my next sculpted cake for a show at the end of April.
The theme for the Showcake category at That Takes The Cake was Super Heroes and Villains from comics, books, movies and TV. I chose to make Hellboy because I love Mike Mignola's work, as well as the movies and loved Ron Perlmann as Hellboy.
Depending on your artistic skill, this could be hard or easy. Towards the end of this cake I didn't get as many photos, as I was behind on time, but I hope this Instructable can at least give you the basics on how to make this!
The head and arms are rice cereal treats and the rest is Devil's Food cake (felt that was fitting for Hellboy) covered in fondant and then detailed and hand painted with gel food colors. One of my mistakes was hand painting the skin and base. I hadn't yet learned to use the airbrush I recently bought and was out of time so I hand painted it and it came out really splotchy, with brush marks and was way too wet and shiny for way too long. I would definitely recommend using an airbrush! Although the texture was great for the coat.
I also didn't build up the shoulders and I should have, as once the heavy fondant was on they shrunk in. Also didn't use enough support dowels and separators inbetween every few layers so his body started to settle and compress down with the weight of the cake (this is the biggest cake I've ever made, learned a lot!) but his head and top of shoulders were made out of the rice cereal treats and stayed up on the supports, so he eventually came apart, starting even before judging. The 4 hour drive to the show I think hurried the process along.
Here's a list of general supplies I used to make the cake:
• Cake pans for baking the cakes. I used a quarter sheet pan for all of the cake.
• General cake decorating supplies: Mixer, spatulas, turn-table, carving/clay/fondant/gumpaste tools, matt to roll fondant on, fondant rolling pin, gel food colors, knife, cake leveler, toothpicks, food-safe paintbrushes, small containers to mix food color "paints" in, tape, cake support dowels, etc.
• Ingredients to make cakes, buttercream icing, fondant and to mix food colors with (you will mix the food colorings with something like vodka or clear vanilla extract, not water.)
I had to make a wooden base to support such a heavy cake so I've shown that in this Instructable too. I used two 24" x 24" x 1/2" plywood pieces, and a larger wooden dowel and wood screw and then a pack of wooden cabinet knobs as the feet, so that it would be easier to get fingers under the heavy cake and board.
Here's the link to the alterations made to a box cake mix to make it a little stronger to better support sculpting. I altered this recipe a little, adding an extra egg and an extra half cup of flour.
Here's the link to how to make the marshmallow fondant, which is pretty yummy, although very sweet! Pre-made fondant can be bought if you do not want to make the marshmallow fondant but beware that some of the pre-made doesn't taste very appetizing. Two brands that do taste good are Satin Ice and Fondx. I've used the Wilton once before and it's not too great tasting.
Here's a simple recipe for the buttercream icing, a 2 lb batch. This uses shortening in place of butter. I'm in Texas and butter doesn't hold up as well. If you don't have a stand mixer or don't want to make your own icing you can buy some pre-made.
2 Cups Shortening
2 lb bag Powdered Cane Sugar (or approx. 8 Cups)
4 TBSP Meringue Powder
2 tsp Vanilla Extract (use clear vanilla if you want your icing to be white)
2 tsp Butter Flavor (use clear flavor if you want your icing to be white)
1 tsp Almond Extract
Sift together powdered sugar and meringue powder into large bowl. Set aside.
Mix the flavor extracts together in a measuring cup. Add enough water to the mixture to bring the amount to 1/2 a cup. Put this into a mixer bowl with the shortening.
Add about 1/4th of the sifted powdered sugar/meringue powder mixture to the shortening and flavors in the mixer bowl. Beat on a slow speed with the paddle beater and the slowly incorporate the rest of the powdered sugar mix into the mixer bowl as it's slowly mixing. Once it's all in there I usually turn it up a notch in speed for about 1 1/2 - 2 minutes. Then it's done!
Keep it covered until you are ready to use it, as it will "crust" over if you are not ready to use it and leave it uncovered to the air.