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Mia Fingerlings Cake

December 18, 2017

In Recipes 0 comment

This Vanilla Cake is Worth Holding Onto!

Mia Fingerlings Cake

This Vanilla Cake is Worth Holding Onto!

Since good friends are worth HOLDING onto, I wanted to make a cake that celebrates all of the great friends in my life! That’s why, I made a Mia Fingerlings Cake. Fingerlings are all about monkey business (a.k.a hanging out and having fun). So on your next hangout sesh, pull your BESTIE into the kitchen and cake this one together!

To make my Mia Fingerlings cake, I baked 10 lbs of my Ultimate Vanilla Cake, iced each layer with chocolate ganache and decorated it with Italian Meringue Buttercream, Rice Krispie treats and SWEET purple and beige fondant. This cake recipe is truly worth HOLDING onto!

Watch me cake a Mia Fingerlings Cake in my latest Youtube video here!

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Baking the Cake:
10 lbs Yo’s Ultimate Vanilla Cake
1.5 Cups of Purple Sprinkles

Icing The Cake:
Simple Syrup
Dark Chocolate Ganache
Italian Meringue Buttercream

Covering The Cake:
5.5 lbs Purple Fondant
1.5 1lbs Flesh Fondant

Mia’s Arms and Legs:
1 x Modelling Rice Krispie Mixture

Decorating the Cake:
Purple Fondant
Flesh Colour Fondant
Black Fondant
Gum paste
White Cotton Candy
Royal Icing
Piping Gel
Ivory Food Coloring
White Compound Chocolate

Item Name:	Availability:
Rubber Spatula
3 x 6” Round Cake Pans, lined with parchment paper
3x 5” Round Cake Pans, lined with parchment paper
Serrated Knife
Fabric Measuring Tape
Sir Squeeze-A-Lot
Small Icing Spatula
Small Offset Spatula
Small Fondant Rolling Pin
Rolling Pin
Fondant Smoother
Circle Cutters
Lazy Susan
Paint Brush

Prepare Vanilla Cake Batter

Preheat oven to 350 degrees, and prepare 10lbs of Yo’s Ultimate Vanilla Cake batter. Fold in purple sprinkles. Prepare your pans with parchment. Pour 1.5 lbs of batter into three 6” round pan and 1.5 lbs into three 5” round pans. Bake your 6” round cakes for 60 minutes and your 5” round cake for 45 minutes or until a toothpick comes out clean. Set aside to cool completely in their pans on a wire rack.

Level Cakes

Remove the cooled cakes from their pans and level them with a serrated knife.

Simple Syrup

Give all of the cakes a simple syrup shower with Sir Squeeze, and allow to fully soak in before moving on to the next step.

Stack Cakes

Stack three of the 6”cakes to create the bottom of Mia’s body. Spread a layer of chocolate ganache between each layer.

Stack three of the 5” cakes to create the top of Mia’s body. Spread a layer of chocolate ganache between each layer.

Chill

Place your cakes in the fridge for 10 minutes to allow the ganache to set.

Carve Cake

Once chilled, carve the 6” round cake to match the bottom of Mia’s body. Carve the 5” round cake to match the top of Mia’s body.

Note: If you’d like to see how I carved Mia’s body, you can check it out in my YouTube video here!

Secure the Cakes Together

Use chocolate ganache, wooden dowels and boards to secure the bottom and top cakes together. Place one large dowel down the centre of the entire cake.

Crumb Coat & Chill

Crumb coat the cake with Italian Meringue Buttercream, and return to the fridge to chill.

Ice & Chill

Retrieve the cake from the fridge after 20 minutes, and give it another layer of Italian Meringue Buttercream. Give the cake another chill for 20 minutes.

Rice Krispie Sculplting Mixture

We’re going to make Mia’s head, arms and legs out of modeling Rice Krispie mixture. Prepare your rice krispie mixture using the ingredient quantities above.

Build Mia’s Head

Pour out enough of the rice krispie mixture and begin to sculpt Mia’s head. Press enough of the rice krispies mixture to create 1 quarter of the the head in an oval shaped bowl. Repeat this three more times. Let the Rice Krispies shapes harden and then use a serrated knife to shape them as desired. Use melted white compound chocolate to secure the pieces to create the front and back half of Mia’s head and refrigerate.

Note: To see how I created Mia’s head, just click here!

Create Mia’s Arms and Legs

Sculpt Mia’s arms and legs out of the Rice Krispies mixture. Use a serrated knife to perfect the shape.

Crumb, Coat and Chill the Rice Krispies Structures

Apply a crumb coat to the two oval shaped halves of Mia’s head, her arms and her legs. Repeat the process a second time. Chill for 20 minutes in the fridge.

Apply Fondant to the Body

Roll out purple fondant into a sheet large enough to cover Mia’s body. Wrap the fondant around the cake. Cut away the excess fondant and cut a clean seam in the fondant down the back of the cake.

Note: For more help with applying fondant to your cake, check out my YouTube video here!

Apply Fondant to the Head and Limbs

Drape purple fondant onto the two oval rice krispies structures that will make up Mia’s head. Leave a little bit of excess fondant on one half to smooth over the two pieces later. Drape fondant onto Mia’s limbs.

Note: If you would like to see how I did this see the video here.

Make It 50/50

Create my 50/50 mixture by mixing 1 part fondant to 1 part gumpaste. Add ivory food colouring to get the flesh colour. This mixture is sturdier than fondant and will be used for Mia’s hands and feet.

Create A Template For The Mia’s Ears

Use a piece of cardboard to create a template of the shape of Mia’s ears.

Note: You can see how I did this here!

Create Mia’s Ears

Apply a round layer of the 50/50 mixture to the template of the ears and use a bowl to create texture. Trim away the excess.

Think About the Presentation

Place the cake on a presentation board and consider using a kitchen utensil like a rolling pin to wrap Mia’s legs around.

Create Mia’s Belly

Roll a thin layer of the 50/50 mixture and cut out an oval shape for Mia’s belly. Use a bowl to add texture and then attach it to the torso using clear piping gel.

Secure the Limbs

Use ⅛” dowels and royal icing to help secure the arms and legs to the body.

Note: To see how I did this watch the video here.

Create Mia’s Hands and Feet

Use the 50/50 mixture to create hands and feet. Use a knife to shape fingers and toes. Sculpt to desired shape by hand.

Attach Mia’s Hands and Feet

Attach the hands and feet using royal icing and toothpicks as small dowels.

Create Mia’s Face

Create a paper template of the shape of Mia’s face. Roll out a thick layer of the flesh coloured 50/50 mixture. Cut it using the template and remove the excess. Use a circle cutter to create Mia’s eye sockets.

Create Mia’s Nose

Use the flesh coloured 50/50 mixture to create an oval-shaped dome to create Mia’s nose. Use an oval cutter to create a perfect oval and adjust the shape to your liking with a rolling pin. use oval cutters and a pointed sculpting tool to create the indentation of Mia’s nose, nostrils and smile.

Create Mia’s Eyes

To create Mia’s eyes. Press black fondant into a small round bowl and cool in the refrigerator.

Assemble Mia’s Head Part 1

Place the back half of the head on a sponge so that it doesn’t get flattened out on the table. To ensure that the ears fit snug, cut away a portion of the 50/50 on either side of the cardboard template. Use melted white compound chocolate to attached the ears to the head.

Assemble Mia’s Head Part 2

Before attaching both halves of the head together, create a hole for the dowel that will secure the head to the body.

Assemble Mia’s Head Part 3

Cut away the excess fondant where the ears will be.

Assemble Mia’s Head Part 4

Once the white compound chocolate has set and the ears are in place, place the two oval halves of the head together.

Build Up Mia’s Face

Place Mia’s face on the front of the head with clear piping gel.

Create Mia’s Eyelids

Create eyelids by rolling out 2 thin rectangular shaped pieces of the flesh 50/50 mixture and place them on the top of the black dome shaped eyes with clear piping gel. Use a circle cutter to cut away the excess.

Place Mia’s Eyes

Place the eyes on Mia’s face with clear piping gel

Secure Mia’s Nose

Secure Mia’s nose to the face using clear piping gel and toothpicks as dowels.

Secure Mia’s Head onto the Body

Place the head on the body by lining up the pre-made hole in the bottom of the head with the dowel coming out of the torso.

Note: To see how I did this watch the video here.

Close the Seams

Use a clay extruder to create a cord with some of the purple fondant. Use this cord to cover the seam where the 2 halves of the head meet.

Create a Tail

Create a tail by rolling out a thick cord of purple fondant and rounding out the ends. Attach the tail to the back of the body in a curled manner as desired using clear piping gel and toothpicks as small dowels.

Note: To see how I did this watch the video here.

Create Hair

Use white cotton candy to create hair and place it on top of head as desired using clear piping gel. (Be sure to only place the cotton candy just before serving, as cotton candy tends to dissolve in the fridge!) And there you have, a Mia Fingerlings cake worth holding onto!

Congratulations!

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Mia Fingerlings Cake

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Prepare Vanilla Cake Batter

Level Cakes

Simple Syrup

Stack Cakes

Chill

Carve Cake

Secure the Cakes Together

Crumb Coat & Chill

Ice & Chill

Rice Krispie Sculplting Mixture

Build Mia’s Head

Create Mia’s Arms and Legs

Crumb, Coat and Chill the Rice Krispies Structures

Apply Fondant to the Body

Apply Fondant to the Head and Limbs

Make It 50/50

Create A Template For The Mia’s Ears

Create Mia’s Ears

Think About the Presentation

Create Mia’s Belly

Secure the Limbs

Create Mia’s Hands and Feet

Attach Mia’s Hands and Feet

Create Mia’s Face

Create Mia’s Nose

Create Mia’s Eyes

Assemble Mia’s Head Part 1

Assemble Mia’s Head Part 2

Assemble Mia’s Head Part 3

Assemble Mia’s Head Part 4

Build Up Mia’s Face

Create Mia’s Eyelids

Place Mia’s Eyes

Secure Mia’s Nose

Secure Mia’s Head onto the Body

Close the Seams

Create a Tail

Create Hair

Congratulations!