Toucan Cake

READY IN: 2hrs 30mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sure to prepare all of your ingredients in advance! This includes five 6” vanilla cakes colored pink, a 2.5” round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
  • Create your sugar cookie toppings:
  • You’ll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.
  • Fill, crumb coat and frost the cake:
  • Prep four of your cakes by cutting out a hole in the center with the 2.5” round cookie cutter. Stack by frosting with buttercream in between each layer.
  • Once you’ve stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.
  • Close the cake with the final layer and then crumb coat and frost your cake.
  • Prepare your toucan:
  • Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.
  • Decorate the cake:
  • Refrigerate the cake. Pro tip: you’ll want a very, very cold cake for this step.
  • Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.
  • Place your wafer paper toucan on the cake:
  • Pro tip: place the toucan on last as warmth and too much moisture can make it curl.
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