HOW TO MAKE: A 3-TIERED FAT BUNNY BAKERY CUSTOM CAKE!

When people ask me “Why are your cakes so expensive – that’s WAY too much money for a cake- can you give me a discount?” – this process is what I would like to show them.

Every single one of my cakes are made by me and me alone, I spend hours and hours to plan and make your perfect cake and I love it. I take great pride in what I do and the art of cake making – because that’s what making cakes is to me – edible art!

This “I HEART BEIJING” cake took me three days to make – three days of sheer joy and fun mixed with some fist clenching and cursing as well. I love tired cakes but boy are they a lot of work! I will show you the results of this special, secret project come April Until then, enjoy!

This is the process of a large tiered cake like the one below:

First off, this cake is not a copied design (nothing wrong with getting inspired by other bakers though!). This cake only existed inside my head. Like anything else inside one’s head, it’s always a challenge to transfer it onto paper, let alone a cake Never-the-less, this cake turned out just the way I wanted it to, my vision was complete!

DAY 1: All the baking took place on the first day and chilled overnight. This cake consisted of nine dark chocolate cake layers in total, sandwiched with buttercream into 3 different sized cakes. All of the different shades and flavors of the marshmallow fondant were made as well on the first day as it has to set overnight in the fridge.

DAY 2: The cakes were filled, crumb coated, covered in fondant, doweled, stacked on top of each other and set to chill overnight. The cupcakes that accompanied and also topped the cake was made and decorated last thing on day 2.

DAY 3: All of the decorating, my favorite part, was made on day 3. Every little detail is hand cut, hand made and glued on with vodka or melted marshmallow fondant. The prettiest cupcake was placed on top as the crown jewel. Then we glittered and blinged the cake out with edible glitter in true Fat Bunny Bakery fashion and the cake was finally finished!

Bottom tier for 3-tiered cake project. Large 3-layer dark chocolate peanut butter cake.

Middle tier for 3-tiered cake project. Medium 3-layer dark chocolate mocha cake. 

Top tier for 3-tiered cake project. Medium-small 3-layer dark chocolate rum cake, here shown crumb coated.

Starting to cover all three cake tiers in homemade marshmallow fondant.

Inserting dowel rods (bubble straws in my case, they are my favorite) into the bottom and middle tier in order for them to hold the weight of the cake – this cake weighed a whopping 10 kg – that’s 10 kg of butter, sugar and awesomeness people!!

Stacked, the borders and gold pearls are on.

The hand cut chocolate marshmallow fondant Beijing skyline is attached after being properly chilled. 

Bunting lanterns are made and attached to bottom and top tier of cake, we are certainly getting there now!

The “I HEART BEIJING” was hand cut, stroke by stroke, and glued onto the cake using vodka.

Finally, the cupcake crown was placed on top of the cake as the crown jewel, some finishing touches were made and the cake process is finished! TA DAH!

 Below are some additional photos of the process/making/details/photo shoot of the “I HEART BEIJING” cake.