Now, planning and constructing a cake of such enormity was no easy task - fondant is a tricky material to work with, and an oddly-shaped cake often calls for a more cautious approach and tedious execution. Yet despite the challenging nature of the project, it was still one of the most fun and unique challenges that I have ever undertaken. Witnessing the client's reaction of surprise and delight upon receiving it was definitely the most rewarding part of the experience.
The structural design of this entirely-edible marsupial was roughly modeled after the character "Roo", from Winnie the Pooh, as it was intended to have more of a whimsical, animation-inspired appearance.
The core of the body and tail consisted of tapered layers of moist pumpkin cake, sandwiching and coating with our signature cream cheese frosting before being covered with various types of fondant.
The head and limbs were sculpted from Rice Krispie Treats before receiving the fondant treatment as well.
Here is a mini tutorial for our "Roo" inspired Kangaroo:
I baked two half sheet pumpkin cakes. The cake will serve about 20 adults after the carving process. Make different circle cake templates from parchment paper. I used the tail from the cake scrap.
Mold the kangaroo face using rice krispies, cover it with chocolate fondant and don't forget to add dowel in the middle for support.
Finally, I added some fondant facial features, silver crown, and girlie accents at the request of the customer, and voila! The kangaroo was ready to (carefully) hop on over to the party! Happy Birthday Angie!