Samhain Familiars - "Fall Friends", Cake Masters Magazine Tutorial - 10/01/19
Happy Samhain!! I am SO happy to be able to finally share these two cuties with you! This summer I was thrilled to be invited to create a special cake for Cake Masters October issue. I love Autumn, and especially Halloween, but I wanted to do something cuddly, sweet, and cozy. I envisioned two Familiars, a Cat, and Bat, meeting, realizing how cuddly the other was, how soft the bed of leaves, and how cozy the ancient stone basin.
Happy Samhain!! I am SO happy to be able to finally share these two cuties with you! This summer I was thrilled to be invited to create a special cake for Cake Masters October issue. I love Autumn, and especially Halloween, but I wanted to do something cuddly, sweet, and cozy. I envisioned two Familiars, a Cat, and Bat, meeting, realizing how cuddly the other was, how soft the bed of leaves, and how cozy the ancient stone basin.
This cake is not just two little furry familiars, it is also a complete TUTORIAL, "Fall Friends", appearing in the October 2019 issue of Cake Masters magazine!!! I walk you through the entire process. In this tutorial you will learn how to:
- Create the moss green grass and the coloured leaves
- Model the bodies and faces for the bat and cat
- Add facial details and dust with colour
- Carve and cover your cake
Order the Cake Masters October 2019 issue HERE>>>: https://bit.ly/342TSND
Made with loving care, along with Magic Colours Progels & Dusts, Magic Chocolate, and Caljava Fondx Fondant & Gumpaste
Scroll down for some extra freebies!!!
- Create the moss green grass and the coloured leaves
- Model the bodies and faces for the bat and cat
- Add facial details and dust with colour
- Carve and cover your cake
Order the Cake Masters October 2019 issue HERE>>>: https://bit.ly/342TSND
Made with loving care, along with Magic Colours Progels & Dusts, Magic Chocolate, and Caljava Fondx Fondant & Gumpaste
Scroll down for some extra freebies!!!
Full Size Pattern Printable at Home
Click the link below where you can download the accompanying PDF full-size template for this cake. This pattern has been tiled so you can print it on your home printer and tape it together for an exact pattern to size of the animals and stone cake. There are also some really cute public-domain photos of Bats and Cats for your sculpting reference.
Click the link below where you can download the accompanying PDF full-size template for this cake. This pattern has been tiled so you can print it on your home printer and tape it together for an exact pattern to size of the animals and stone cake. There are also some really cute public-domain photos of Bats and Cats for your sculpting reference.
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<<CLICK BELOW FOR THE FREE PDF DOWNLOAD!>>
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Fall Leaves Video
AND, yet another Freebie! Here is a link to my "Fall Leaves" Video, where you will find a video detailing the methods I use to make the Leaves
https://www.art2eatcakes.com/fun-with-fall-leaves.html
Pumpkin Spice Cake Recipe
Last Freebie for tdoay!! Here is my recipe for the Pumpkin Spice Cake I used
Pumpkin Spice Cake
4 oz Butter, room temp
8 oz white Sugar
2 oz brown Sugar
2 eggs, room temp
8 oz Pumpkin Puree
6 oz Milk, room temp
14 oz All Purpose Flour
1.5 Tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Ginger
0.5 tsp Salt
0.5 tsp Baking Soda
1 TBSP Baking Powder
Maple Cinnamon Frosting
1 batch of your favorite Vanilla Frosting
1/4 c Maple Syrup
1 TBSP Cinnamon
1 TBSP Ginger
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease or line 2 8'' cake tins.
Beat butter, white sugar, brown sugar in mixer until light and fluffy. The mixture should be noticeably
lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin. Mixture will appear soupy, blend. Sift the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Add to bowl gently, mixing until just incorporated.
Pour the batter into the prepared cups using large pastry bag and scale. Each cupcake should weigh about 2 ounces. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the frosting with the syrup, cinnamon, and ginger. Once the cupcakes are cool, frost and decorate with cookie crumbs, green sugar, and sugar leaves as demonstrated
Wishing you a cozy Samhain with Friends and Familiars! XOXO Heather
4 oz Butter, room temp
8 oz white Sugar
2 oz brown Sugar
2 eggs, room temp
8 oz Pumpkin Puree
6 oz Milk, room temp
14 oz All Purpose Flour
1.5 Tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Ginger
0.5 tsp Salt
0.5 tsp Baking Soda
1 TBSP Baking Powder
Maple Cinnamon Frosting
1 batch of your favorite Vanilla Frosting
1/4 c Maple Syrup
1 TBSP Cinnamon
1 TBSP Ginger
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease or line 2 8'' cake tins.
Beat butter, white sugar, brown sugar in mixer until light and fluffy. The mixture should be noticeably
lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin. Mixture will appear soupy, blend. Sift the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Add to bowl gently, mixing until just incorporated.
Pour the batter into the prepared cups using large pastry bag and scale. Each cupcake should weigh about 2 ounces. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the frosting with the syrup, cinnamon, and ginger. Once the cupcakes are cool, frost and decorate with cookie crumbs, green sugar, and sugar leaves as demonstrated
Wishing you a cozy Samhain with Friends and Familiars! XOXO Heather
<3 -- If you liked this Cake Art, please Check out some of my Journeybooks / Video Tutorials / Coloring Books -- <3
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