A Step-by-Step Guide to Creating Enchanting Novelty Cakes

A novelty cake is an unusual cake, because of either how it is shaped or the designs placed on the cake. Fondant is often used for novelty cakes because it can be formed into an icing-like layer or shaped into 3-D designs. You can also use other decorating techniques, such as piping on designs with buttercream icing, to make a novelty cake look beautiful and professional. Take your time while decorating for a more professional look. Don't get frustrated if you cannot achieve the look you want right away. It can take several years of practice before a cake looks professionally made.

Freeze the cakes for 2 hours in the cake pans. Remove the cakes from the pans, and cut off any part that sticks up from the main body of the cake. Stack the cakes on the cake plate, using buttercream icing between the layers.

Freeze the cake again for 2 hours. Sculpt the cake into any desired design using a serrated knife, or leave it in the basic cake shape. You can also use cereal treats to add decorative sculpting to the cake, such as 3-D designs. Cover the cake and any cereal treats with buttercream icing.

Roll some fondant to a thickness of about ΒΌ inch. Lay the fondant over the cake, and smooth it. Cut off any excess fondant.

Use fondant to make designs for the cake. Use rolled fondant to make flat shapes, such as bows, letters, flowers and anything else you can think of. Sculpt fondant into 3-D shapes, working the dough just like clay. Press texture into the fondant pieces using a texturing mat. Allow the designs to harden overnight before placing them on the cake.

Place any decorations or sculptures on the cake. Add additional details with extra fondant, gum paste or by piping on designs with a pastry bag and decorating tip. Use buttercream icing as a glue for other objects.

Use an airbrush and edible paint to spray textures and designs over the cake.

Store the cake in an airtight container until ready to serve.

Things You'll Need

  • Several cake tiers
  • ¼-inch dowel rods
  • Cake plate
  • Buttercream icing
  • Spatula
  • Serrated knife
  • Fondant
  • Rolling pin
  • Gum paste
  • Texturing mat
  • Pastry bag
  • Decorating tips
  • Airbrush
  • Edible paint
  • Large airtight container
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About the Author

Brenda Priddy has more than 10 years of crafting and design experience, as well as more than six years of professional writing experience. Her work appears in online publications such as Donna Rae at Home, Five Minutes for Going Green and Daily Mayo. Priddy also writes for Archstone Business Solutions and holds an Associate of Arts in English from McLennan Community College.