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Hay Day Peacock Cake

May 28, 2019
In Recipes 0 comment
Collection--novelty-cake-recipes, Fondant, Fun, Vanilla
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Hay Day Peacock Cake

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  • Ingredients
  • Tools
  • Instructions

Baking The Cake:

13lbs Yo's Ultimate Vanilla Cake

½ recipe Sculpting Rice Krispies

Icing The Cake:

2 x Yo's Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:

5lbs blue fondant

1lb purple fondant

2lbs 12oz green fondant

½lb yellow fondant

Yellow food colouring

Green food colouring

Black food colouring

Yellow lustre dust

Green lustre dust

Blue lustre dust

Clear food grade alcohol

Piping gel

Turquoise lustre dust 

Item Name: Availability:
2x 6” Round Cake pans View On Parsel
2x 7” round cake pans View On Parsel
2x 8" round cake pans View On Parsel
Simple Syrup Bottle Add to Cart -
Ruler Add to Cart -

Bake Your Cakes

Prepare all 13lbs of your Ultimate Vanilla Cake. Divide in half (6.5lbs of batter) and dye one half using green food colouring and the other with yellow food colouring. Then, place 1.5lbs of green batter in the 6” cake pan, 2lbs in the 7” cake pan and 3lbs in the 8” cake pan. Repeat the same measurements for the yellow cake batter. This will yield one cake in each color of each size. Bake your 6” round cakes at 350 degrees fahrenheit for 1 hour and 5 minutes, 7” round cakes at 350 degrees fahrenheit for 1 hour and 10 minutes and lastly your 8” round cakes at 350 degrees fahrenheit for 1 hour and 15 minutes. Let cakes cool in pan.


Level and Decaramelize!

Level your cakes and remove the caramelization from the bottom of each cake.


Layer It Up!

Cut each of the 6 cakes in half to create layers, creating a total of 12 cake layers.


Keep It Simple!

Use Sir Squeeze-A-Lot and two batches of your Simple Syrup to soak onto all your cake layers.


Fill + Stack

Fill and stack your cake layers, one size at a time with 4 cakes per tower alternating colors as your stack.


Carve Your Peacock's Body

Using an 8” round as a guide, place on top of your 8” cake layer tower and carve the caramelization from one side of your cake. Using the same 8” round, place on ⅓ of your 6” cake and carve to create a domed layer to place on the outside of the 8” cake. Then place your 7” cake tower on top of the 8”.

Tip: Place your cake layers in the fridge if you need a bit of a break!


Dowel Your Cakes

Once you’re satisfied with the shape of your Peacock’s body, place a bit of IMBC on top of a teardrop shaped cake board and place the main body on the cake board. Apply dowels to stabilize the main part of the body and apply IMBC on top. Place another cake board on top of the dowels, place a dollop of IMBC on top of the cake board and place the neck of the peacock on top. Then add the final back end piece of the peacock sandwiched with IMBC.


Crumb Coat & Chill!

Crumb coat the cake with IMBC. Then place back into the fridge for another 20 minutes or until firm.


Ice, Ice, Cakey!

After you’ve removed your cake from the fridge, apply another layer of IMBC onto the cake and chill again for 20 minutes or until firm. Smooth all sides of the buttercream using an acetate card.


Shape The Peacock Head

Using a ½ recipe of Sculpting Rice Krispies, knead the mixture until it’s compact and sculpt a peacock head. You can use a small hemisphere to help guide you. To ensure the peacock neck fits the existing cake, take measurements of your cake and cut away or add any Rice Krispies mixture as necessary. Add a bit of a point to the front of the head to help support where the beak will go.


Crumb Coat & Chill (Again)

To crumb coat the peacock head, make a pilot hole into the head using a sharpened dowel at the bottom of the neck. Then cut a small cake board that covers the peacock’s neck and create a hole in the center large enough for the dowel to poke through. Apply IMBC to the small cake board and place the head on top then use a dowel to support the head using a larger cake board. Crumb coat the head with IMBC, then place back into the fridge for another 20 minutes or until firm. After 20 minutes, remove from the fridge and apply another layer of IMBC onto the cake and chill again for 20 minutes or until firm. Smooth all sides of the buttercream using an acetate card.


Fondant Fun!

Measure your cake using a fabric tape measure and roll out your blue fondant large enough to be able to cover the body of your peacock with the seam running along the backside. As quickly as possible, wrap the fondant around the cake and smooth the fondant using your hands and a fondant smoother. As you go, cut away the excess using a small paring knife and trim the sides once complete.


Hide Those Seams!

Using a bit of leftover fondant and clear food grade alcohol, to create a fondant paste and use a small offset spatula to hide the the seams on your cake.


Keep Your Head Up!

In order to create a longer neck for the peacock, use a small 1” cylindrical cup to extend the bottom of your peacock’s head. Knead and roll out your blue fondant to drape over the peacock’s head and create a bit of ruching at the bottom. Trim away a bit of the excess using manicure scissors to create a fringe and create texture using your Fondant Tools.


Let's Wing It!

To create the peacock’s wings, use some tracing paper to lay against one side of your cake to measure out your wings and freehand a wing shape similar to a curved teardrop. Then, trace onto a piece of paper, fold in half and cut out two wings.

Knead and roll out some more blue fondant and use your paper template (one right-side up and the other upside down to create two different directions) and cut out two wings using a sharp paring knife, then lay flat on a cake board.


Textured Wings

To fill out the wing, use a teardrop cutter and cut out shapes from the large piece of blue fondant. Then glue onto your wings using piping gel starting at the curved part of the wing and layer smaller teardrop sizes as you work your way to the tip of the wing.

Tip: work on both at the same time so that you remember the pattern you placed them in!


Painting Time

Using some turquoise lustre dust, mix a bit of clear food grade alcohol to create a liquid and paint both wings entirely using a paintbrush. Put aside to dry completely.


Put Your Neck Out

Place two dowels into the neck of the peacock cake and sharpen both sides of a third full dowel to place in the center and place fondant paste around the dowel. Then insert the peacock head onto the dowel ensuring the dowel is in the pilot hole.

Note: the cake board under the cake for the neck piece will help stabilize the dowel so the peacock’s neck won’t droop.


Apply Your Wings

Without turning the wings over, apply piping gel to the bottom of the wings as well as everywhere that will touch the cake (the untextured side) and adhere to the side of the cake. Repeat for the other side of the cake and adhere the tips of the wings together if they meet at the back. Touch up any parts of the wing using some extra paint if needed.


Peacock Neck

In order to have continuity and create similar texture to the wings, cut off the fringe portion of the neck using a sharp paring knife. Then, recreate the same texture from the wings using the same teardrop shape cutter around the neck. Use smaller sized teardrops and then use piping gel to glue around the neck in a pattern.


Peacock Tail

To create the peacock’s tail, use a round foam board and from the middle of the board, use a protractor and mark out a fan pattern. Then, use a ruler to extend these lines. Then use a circle cutter to trace a rounded edge at the end of each point of the fan. Once satisfied, use an exacto knife to cut out the edges.


Green Fondant Fun!

Knead and roll out some green fondant larger than the foam board then paint the edges and the sides of the board using clear piping gel so that the fondant would stick. Then, use a French Rolling Pin to lay the fondant onto the board, smooth out the edges and trim. Then carefully turn the board over and cut away the excess fondant so that it’s flush to the board.


Creating The Flowing Tail

Making sure you made a note of the middle of the board from Step 21, trace out the same pattern onto the fondant using a sharp paring knife and alternate and paint each one of the feather patterns using piping gel. Knead and roll out another layer of green fondant and cut using the same fan pattern. As you cut, peel off the alternating layers of fondant that aren’t stuck on by piping gel.

Using your trusty teardrop cutter again, knead and roll out your yellow fondant and cut teardrops to 3 different sizes. Then using your circle cutter, knead and roll out your purple fondant and cut out circles all in sizes that would be able to fit in each corresponding teardrop. Knead and roll out your blue fondant and cut half moon shapes using your half moon cutter and for the smallest half moon shapes, use a round piping tip and cut off half to create a crescent.

Mix yellow lustre dust with some food grade alcohol and apply using a paintbrush to your teardrop shapes. Mix blue lustre dust and food grade alcohol and then apply using a paintbrush to your half moon shapes.


Making The Tail

To create the pattern in your tail, use the teardrop cutter to create a template on the tip of the tail and measure out the center of each tail ensuring it’s also equal distance away from the top. You may need to change sizes of your teardrop cutter as you get to the bottom of the tail. Once the center has been determined, create an indent, cut into the board and remove the teardrop.


Assembling The Tail

Paint the inside of the chamber with clear piping gel and insert the teardrop shapes onto the board. For the raised layers of the tail, insert two teardrops. Apply clear piping gel onto the blue half moons and adhere to the purple circles and then glue the combination to the middle of the largest part of the teardrop.


Congratulations!

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