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.