Glitzy Angry Birds Birthday Cake by Mom De Cuisine
Five years ago, before our oldest was born, my husband and I had all kinds of notions about parenthood-all the things we would or wouldn’t do with our daughter. For example:
We will always make sure her faces, clothes and hair are clean and presentable
We will never let her eat fast food
We will always engage her in meaningful and educational activities
We will never allow her to sleep in our bed.
We will always make sure she says please and thank you
We will never allow her to watch TV or play video games
And the list went on.
But then we actually became parents and that whole list of absolutes went out the window pretty quickly. We learned that parenthood, good intentions and all, is about survival and adaptability.
So when we were getting ready for our big move fromFloridatoBahrain, I had many sleepless nights worrying about our survival on the 36 hour trek across the globe-I don’t mean worrying about the plane crashing. I was worried about how we were going to manage two preschoolers on the plane without being those people with annoying, screaming kids.
I spent weeks planning what to bring: games, coloring books, DVD’s, toys. However, what occupied my daughter though most of the trip was sitting with my husband, playing Angry Birds.
And we still continue to use Angry Birds as a means of survival of parenthood. When she is up at 4:30 on a Saturday morning, we invite her into our bed to try to go back to sleep and when that doesn’t work, we hand her the tablet to play Angry Birds if she promises to play quietly until a decent hour.
And thus, when my lovely asked for and Angry Birds cake for her fourth birthday, I had to oblige; after all, it’s what has gotten us through a 36 hour plane ride and the last year of excruciatingly early mornings.
So, a very happy birthday to my sweet girl! There was one rule my husband and I made before she was born that we have and always will stick to: to always love her to the moon and back!
Glitzy Angry Birds Birthday Cake Recipe
Recipe type Dessert
Prep time 2 hours
Cook time 45 mins
Total time 2 hours 45 mins
Rich chocolate cake with Raspberry Buttercream. covered in glittery fondant
- Chocolate Cake:
- 1/2 cups unsweetened cocoa powder
- 3 cups all-purpose flour
- 3 cups sugar
- 1 tablespoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 3 large eggs
- 1/2 cups Laban or buttermilk
- 3/4 cup apple sauce
- 1/2 teaspoons pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Raspberry Buttercream:
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar
- 1/4 cup seedless raspberry preserves
- 1 teaspoon fresh lemon juice
- 116 ounces white mini marshmallows
- 2-5 tablespoons water
- 8 cups sifted confectioners’ sugar
- 1/2 cup solid vegetable shortening
- Wilton ball cake pan
- Cooking spray for cake pans
- powdered sugar for dusting surfaces
- Disco dust
- For the cake:
- Preheat oven to 350 degrees and over cake pans with cooking spray.
- Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
- Add the chocolate chips and stir one additional minute.
- Pour batter 2/3 way up into each pan and bake 30=45 minutes, or until a toothpick comes out clean. Cool cakes on a wire rack.
- To make the Butter cream Icing:
- Combine shortening and butter and beat with an electric mixer until light and fluffy. Add vanilla and beat one minute
- Add powdered sugar, one cup at a time, beating well after each addition.
- Add preserves and lemon juice and beat until evenly combined.
- To make the fondant:
- Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving at 30-second intervals until marshmallows have melted (about 2 minutes.)
- Place 3/4 of the sugar on top of the marshmallows and fold in. Use shortening to grease hands and countertops. Fold the remaining sugar in and knead until the dough is smooth and elastic. Add water if the dough becomes too dry.
- Cover the fondant in a thin layer of shortening and wrap in plastic wrap. Refrigerate over night.
- To assemble the cake:
- Using a cake leveler, or a serrated knife, cut off the flat part of each of the ball halves, to make it level. Additionally cut off about a half inch from the top of one of the ball halves, to allow the cake to sit level on a cake plate.
- Frost the flat surface of the half that will sit on the bottom. Put the other half of the ball on top. Frost the outside of the entire ball, starting at the top.
- Smooth the frosting and then put the cake in the freezer for the frosting to harden.
- While the cake is in the freezer, color the fondant. I used three colors: yellow, red, and blue. Dye 3/4 of the fondant with red gel dye to make it pink. Pull off a small section and add a little more of the dye, for the details of the bird. Split the rest in thirds, leaving 1/3 white, color 1/3 with blue gel dye and 1/3 with yellow.
- Use the yellow to shape a tear drop for the beak. Allow it to dry overnight.
Roll out the pink fondant to 1 cm thick. Cover the cake and smooth it over with a fondant smoother.
- Cut out shapes for the eyes and other bird details.
- Add disco dust to the fondant by dipping a pastry brush in water, then in the dust and “paint” the fondant. To apply the bird’s detail’s, brush the back of the fondant with water and apply to the cake. Use a wooden dowel to keep the beak in place.
- Keep the cake refrigerated until ready to serve.
- I free-handed all of the details, but if you have cookie cutters, those work well too.
- When I served the cake to the kids, I peeled off the fondant, because the disco dust, while non-toxic, is not edible
- You will have a lot of batter, frosting, and fondant left over. You can either bake a second cake, or make cupcakes.
Cake recipe adapted slightly from Martha Stewart’s One Bowl Chocolate Cake
Raspberry Buttercream recipe adapted slightly from Wilton’s Raspberry Buttercream
Fontant recipe from Wilton’s Rolled Marshmallow Fondant
Additionally, wilton.com is a great resource for ideas and tips for working with fondant.