by Bobbie and Sarah Whelan
(Waxhaw, NC, USA)
Just the cake, feet, and head before the icing!
1. Prepare your favorite cake mix and bake it in a dome pan. The size of your pan will determine how big your turtle will be. Let it cool and flip the cake so the dome shape is facing up.
2. Make or buy your fondant and butter cream icing. There are many recipes online for fondant and butter cream icing you should choose which one you like best. Also for beginners I suggest buying your fondant as it will be easier for you to handle. You will need 2 shades of green fondant, and yellow fondant for this exact cake.
3. Next make rice crispy treats but do not add the butter. Let them cool for 5-10 minutes and then you can begin to mold the feet and head. The head you just roll into a ball then form a little neck by carving it with a knife. For the feet, mold out a small palm shape and make 3 toe shapes at the end. You can take a knife and cut in between the toes for more defined toes- but this is optional.
4. Ice just the cake with butter cream icing, this is what your fondant is going to stick to. Don’t ice the rice crispy treats yet. The smoother the icing the better your fondant will look so take your time and try to make everything even.
5. Next take your lighter green fondant and knead it out then roll it out as the directions in your recipe or box tell you to. The rule is if the fondant is sticky add a little powdered sugar and if it’s dry add a small amount of vegetable shortening.
6. Carefully pick up your fondant to place it on the cake. There are a few ways to do this but I like to slide my hands/ lower arm underneath it to place it on the cake. Next I find the center of the fondant and line it up with the center of the cake, gently place the fondant on top of the cake and use a fondant smoother to lightly press the fondant and icing together. You may also use your hands but this may leave fingerprint impressions. You can now trim off all the excess fondant at the bottom of your cake with a knife.
7. Now you can ice the feet and head- also try to get these as smooth as possible.
8. Now roll out your darker green fondant.
9. Place the feet (one at a time) under your rolled fondant gently mold the fondant around the foot then take your knife and trim around bottom edge of the foot. You now have a cut out foot repeat this for all of the feet and for the head. To make the toes more defined, gently take the edge of a spoon and press it into the slits where the toes are cut apart. Make sure you don’t press too hard and tear your fondant! You can also mold a tail by rolling the fondant into a cone shape!
10. Take tooth picks and insert 1 into each of the feet, the tail, and the head then attach it to the cake where you see fit that they go.
11. Next it’s time to decorate the turtle shell and body. I rolled out yellow fondant and simply cut strips that I made as my hole for the feet, tail, and head. Next I cut out different shaped circles to place on the shell. It’s best if you find 3 different sized circles to cut out the fondant with that way the circles look uniform.
12. Make royal icing I like the one with just 2 whipped egg whites and 3 cups confectioners’ sugar. This will act as your glue for the fondant. This can harden pretty fast so I would make it after you cut out your shapes and before you make your hat.
13. To make the hat you must cut a square piece of green fondant and roll it into a cone, you might need to smooth the seam of the hat with a knife. Cut circles from yellow fondant and place on hat with royal icing then thinly roll yellow fondant to wrap around the bottom of the hat with the royal icing too. Finally roll a green ball and place on the top of the hat. You might need to hold the hat up with a toothpick so it doesn’t tip over.
14. For the face; use white butter cream icing for the white part of the eyes, dye a small amount of butter cream icing brown to make the pupil and a nice smile.
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