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You are here: Recipes > Sindy The Sloth Cake

Sindy The Sloth Cake

This is a fabulous teenage birthday cake idea, made for my fourteen old, she loved it so much she named it Sindy.

Recipe by Emma Louise Fuller.

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Time to make

Skill Level



40 people

Baking ingredients

  • 250 g Butter/margerine
  • 550 g Caster Sugar
  • 400 g Self raising flour
  • 100 g Cocoa powder
  • 4 large eggs
  • 320 ml Water
  • 2 tsp Vanilla extract
  • 500 g Butter
  • 1 kg Icing Sugar
  • 3 tbsp Salted caramel sauce

Decorating ingredients

  • 180 g Renshaws White Sugar Paste
  • 500 g Renshaws Teddy Bear Brown Paste
  • 500 g Renshaws Chocolate Sugar Paste
  • 180 g Renshaws Pink Sugar Paste
  • 180 g Renshaws Black Sugar Paste


Step 1

Line 3 cake tins and make 3 x 6” round cakes, using the "All in one recipe. Bake at 160°C fan. Allow to cool.

Step 2

Split the cakes, then using 3 layers for each tier (body and head), fill with butter cream, chill cakes for 20 minutes.

Step 3

When chilled, place the body on a cake board and carve the top edge to create the shoulders. Place the base of the head on a 5” card and carve the bottom edge to create the neck.

Step 4

Tip - To make the round head, using some cake, make a fine crumb mixed with a little soft butter cream, line a basin in cling film, fill the base with some cake and chill until firm. Tip out and layer on top of the head to create a round head.

Step 5

Dowel the base cake, I used 3 straws cut to size and stack the top tier on. When you are happy with the shape (Tip-think of a Russian Doll) cover in a layer of butter cream and chill. Go over again to make sure all the cake is covered in butter cream. Tip- Use a plastic cake smoother to get a really smooth finish before sugar paste.

Step 6

Knead and roll out the teddy bear brown paste, start by covering the head, finishing at the neck.

Step 7

Roll out the chocolate paste and roll out a strip of brown and wrap around the body, finishing at the back. Tip- use very little icing sugar to prevent drying out and marking of the paste.

Step 8

Make a face template out of greaseproof and cut out of the white sugar paste. Attach with some water.

Step 9

Roll out 2 strips of brown with a round edge meeting in the middle and finishing at the edge of the face. Add on 2 balls of black sugar paste for eyes with 2 smaller white balls for the pupils. Model a larger heart shape for the nose with 2 nostrils. Mark in a smiley mouth with a knife. I also dusted on some rosy cheeks.

Step 10

To make the paws, I used chocolate paste rolled into 4 large sausage shapes, thinning at one end, stick on with edible glue around the body and make 3 ball tool holes at the end of each paw to take the claws.

Step 11

The claws are white sugar paste rolled into a ball, thinned at one edge to create a cone shape. Once holding their shape, fix into place. You will need 12 claws.

Step 12

Finally the pink bow was modelled out of 2 tear drop shapes with 2 lines marked in, and a sausage shape over the join. Glue into place using edible glue.