How to make a Gruffalo cake with chocolate flavour ready to roll fondant icing.
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Time to make
- 225 g self-raising flour
- 225 g caster sugar
- 255 g softened butter
- 6 large eggs
- 250 g Renshaw Teddy Bear Brown Ready to Roll Icing
- 250 g Renshaw Pastel Green Ready to Roll Icing
- 500 g Renshaw Chocolate Flavour Ready to Roll Icing
- 10 g Renshaw Deep Purple Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Grey Ready to Roll Icing
- 50 g Renshaw Tiger Orange Ready to Roll Icing
Renshaw products used
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I made the hand and mouse the day before making the cake. The hand was made by rolling a patty shape using Renshaw chocolate flavour fondant icing, simply cutting in finger shapes and folding over. The mouse was made using Renshaw Teddy Bear Brown fondant. Both were left to dry over night.
Picture: Top view of mouse.
I made 4 chocolate sponge cakes, layered with salted caramel butter cream and set aside in the freezer for an hour before carving the head shape required. Once carved, I covered the cake in a crumb coat of buttercream and put in the fridge for 30 minutes before applying a second coat, and finally the chocolate fondant. I cut out a rectangular shape and slightly rolled back the upper edge to create a lip before sticking to the cake using water.
The teeth were made using Renshaw Grey fondant, rolled into shape and applied using water. The same process applied for the nose/eyes/eyebrows. I then took a pair of scissors and began snipping little v shapes out of the fondant to create the furry texture, along with some scraping using a scraping tool.
Add the cake, hand and mouse to a board covered with pastel green icing.