Amy Chapman is a award-winning cake artist from Australia and the owner of Inspired Cakes — by Amy.She participates in meticulously sculpted 3D and novelty cakes
And is mainly self-taught using a organic sculptural skill and keen eye for detail. Amy enjoys sharing her knowledge with other cake artists within her tutorials, workshops and private courses. Within this tutorial, she shows us how to carve and decorate this enjoyable Christmas novelty cake!
• Cakes: 7” round x 4” high, 5” round x
• 11” white MDF round cake board
• 2 4” cardboard rounds, glued together
for strength (or one MDF board)
• 6mm thick x 20cm long dowel
• 3 6mm thick x 10cm long dowels
• 3mm thick x 35cm long armature wire
• Florist tape
• Wood glue
• Dark chocolate ganache
• Sugar glue/piping gel
• Edible lacquer
• Fondant: grey, white, red, black, pink,
dark green, light green, blue, orange,yellow
• Small offset spatula
• Flexible smoothers
• Fondant smoother
• 6mm drill bit
• Modelling tools
• Ball tool
• Small carving knife
• Pliers/wire cutters
• Scrubbing brush
• Craft knife
• Small rolling pin
Find the centre of the boards and drill a hole all the way through each.
To create a centre dowel, glue the 20cm dowel into the hole of the 11” MDF base board and leave to set.
Attach the armature wire to the centre dowel. Twist one end around one of the 10cm dowels before transferring the
coiled wire to the structure. This will avoid putting too much pressure on the centre dowel when bending the wire,which could potentially break the glue.
Slide the coil off the 10cm dowel and transfer to the centre dowel.
Secure the armature wire to the centre dowel squeezing in place with pliers.
Wrap the centre dowel and wire with florist tape.
Stack the 7” layers filling with ganache between each until the height reaches 4”. Insert the 10cm dowels evenly spaced.
Thread the 4” board onto the centre dowel to rest on the supporting dowels.
Stack the 5” layers filling with ganache between each until the height reaches 4”.
Begin shaping the cake by rounding off the top edges of each tier with the knife.
Steps 8a & b.
Leaving two legs, carve away the cake between them to round the tummy. Carve a little either side of the legs to add definition. Carve the lower part of the 5” cake to define the neck and the head.
Cover with chocolate ganache.
Smooth using a flexible smoother.
Apply sugar glue to the surface of the cake before rolling fondant. Roll enough 4mm thick grey fondant to cover the cake. Starting from the back, smooth the fondant over the cake bringing together at the front. Ignore the seams. Define the arms with modelling tools and smooth the fondant with a flexible smoother.
Using the pointed end of a modelling tool, mark and then cut away the fondant on the chest with the craft knife. Remove the fondant on the face where the cheeks and nose will be.
Push into the fondant to create indents for the eyes and define the eyebrows.
Use a template to mark where the eyes will go and cut away fondant. The eyes measure 2.5×1.8cm at their widest points.
Roll a piece of white fondant 4mm thick and replace the bib section.
To create the nose and cheeks, roll a small ball of white fondant, flatten one end to 4mm thick and use the template to mirror the shape previously cut away.
Place into the removed portion on the face. Use modelling tools to define the cheeks and chin and join the white/grey seams.
Roll a little white fondant to 3mm thick and add to the eye space. Use a modelling tool to smooth and join the eyes then draw the mouth as shown.
Create the tail. Roll a sausage of grey fondant a little longer than the armature wire with one end thinner than the other. Ensure the wire is bent to the desired shape and covered in sugar glue then push the tail over. Smooth in place.
Roll and shape two thighs approximately 6x5cm. Position and attach on either side.
Model two 7cm long feet, 3.5cm wide at the toes and 2cm wide at the heel. Create a slight depression in the middle of each to create the arch. Using the ball tool, indent for the toe/foot pads.
Attach the feet to the cake and thighs. You may need to prop them up a little with paper towel to keep in place until dry. Use a modelling tool to mark claws.
For the ear, add tylose to a bit of 3mm thick grey fondant and cut into an ear shape approximately 5x5cm. Roll a thinner piece of white fondant and cut to the same shape only smaller and adhere to the inside of the grey piece.
Curve the ear with the white on the inside.
Attach to the head with sugar glue.
Roll two balls of green fondant and press onto the whites of the eyes reaching approximately 1.5cm in diameter.
Use a little black fondant for the pupils.
Model a triangular nose with black fondant and glue. Roll a sausage of black fondant for the mouth. Add whiskers.
Roll a thin piece of black fondant to neatly frame the eyes.
Stick a small white dot on each eye. Place a little pink fondant into each toe pad.
Model a little red fondant into the hat shape 10cm wide by 5cm high and place on the head opposite the ear. Flatten and apply sugar glue to the lower edge.
For the white part, roll white fondant into a sausage and flatten to 2.5cm wide. Use a scrubbing brush to add texture. Place onto the base of the hat.
Roll a ball of white fondant mixed with tylose and use the scrubbing brush to add texture. Stick in place by inserting a
toothpick and add sugar glue to adhere to the side of the head under the hat.
Roll long strings of dark green fondant 2mm in diameter and twist two together loosely. Wrap around the cat!
Make lights in orange, blue, yellow, light green and red. Roll different coloured balls of fondant and shape into 2x1cm teardrops. Roll balls of dark green fondant to place between the light and string.
Place each light onto the cake around the dark green cord adhering with piping gel or a small dot of sticky fondant. Paint the bulbs with edible lacquer to create a shine.