Sloth cake

Materials:

  • 250 gram of FunCakes Mix for Sponge Cake Deluxe
  • 200 gram of FunCakes Mix for Buttercream
  • FunCakes Flavour Paste – Hazelnut
  • 750 gram FunCakes Rolfondant – Bright White
  • 100 gram FunCakes Rolfondant – Forest Green
  • Small piece of FunCakes Fondant – Raven Black
  • 300 gram FunCakes Marzipan – Natural
  • FunColours Gel – Brown
  • FunColours Gel – Peach
  • FunColours Dust – Black
  • FunColours Dust – Milk Chocolate
  • FunColours Dust – Dark Chocolate
  • FunColours Brush Food pen – Black
  • FunCakes Magic Roll-Out Powder
  • 225 ml of water
  • 4 eggs
  • 250 gram of soft unsalted butter
  • Cornstarch in a dusting pouch
  • FunCakes Bake Release Spray
  • FunCakes Edible glue
  • Wilton spatula
  • Wilton decorating brush set / 5
  • Wilton -Wide Glide- rolling pin
  • Wilton cake leveler
  • Wilton cooling grid
  • PME deep round baking pan Ø20 cm
  • PME cutting wheels
  • PME tool flower/leaf
  • Karen Davies silicone mold – Rustic Woodland Bark
  • PME Rose leaf plunger cutter medium & large
  • FMM Impression Mat tree grain
  • Crisco
  • 2 copies of a sloth (via Google)
  • Plastic insert case
  • Paper towel

Preparation:
Color almost all of the marzipan brown. Put 1 of the 2 sloth images in a plastic cover and make a puzzle of the other image. Cut out all parts of this puzzle. Lubricate all paper parts at the back with Crisco to prevent them from sticking. Roll out the marzipan very thinly on a with Magic Roll-Out Powder covered work surface, place the Crisco lubricated parts on top and cut them out with the cutting wheel. Put this on top of the example in the plastic cover. For the nose, color a small piece of marzipan with the peach coloured FunColours Gel. Use natural marzipan for the beard and the nails and make the eyes out of a little black ball from fondant. Accentuate the eyes a bit more with the black food pen. For the tree trunk roll out some brown marzipan thinly and create the right texture by pressing in the tree grain mat.

Preheat the oven to 180°C (convection oven 160°C) and grease the baking pan. Prepare the Mix for Sponge Cake and the Mix for Buttercream as indicated on the package or in the basic recipes for sponge cake and buttercream. Bake the sponge cake for 30-35 minutes and let it cool down on a cooling grid afterwards. Add to taste the hazelnut flavour paste to the buttercream.
Cut the sponge cake in half twice with the cake leveler and cover with the hazelnut buttercream. Leave to set in the refrigerator. Color the fondant brown. Cover only the top of the cake with a disc of fondant and clean the edges neatly with a sharp knife. Powder the mold with cornstarch, tap out the excess and push fondant into it. Lay the rag with tree grain structure on a piece of kitchen towel and dust it as you like with the two brown dusts and the black dust. Make sure you have enough to go around the entire cake and put it against it. The buttercream will make sure it sticks. Make some notches on top with the flower/leaf-tool and create rings with the cutting wheel. Dust these notches and rings again with the three colours of dusts. Roll out the green fondant thinly and cut out leaves. Carefully place the sloth puzzle on the cake, use glue here and there to fix it and add the leaves with glue as well.

Create a complete sloth sweet table! Combine this sloth cake with our sloth cupcakes! Click here for the recipe.