Side Pannel
Peacock Cake
Ingredients List
- Cake batter:
- 3 cups all purpose flour
- 1/8 tsp salt
- 1 3/4 cups sugar (If you like a sweeter cake, you can add 2 cups sugar)
- 3/4 cup butter
- 3 tbsp vanilla extract
- 3 large eggs
- 1/2 cup milk
- 1 1/2 cups sour cream
- 1/2 tsp coffee dissolved in 3 tbsp boiling water
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- Cake filling:
- 3/4 cups brown sugar
- 2 tbsp chopped almonds
- 2 tbsp chopped cashews
- 1/2 tsp cinnamon
- 1/4 tsp coffee granules
Directions
Add sugar, eggs and butter in a deep bowl and mix until everything is well-blended.
Now, add vanilla extract, flour, diluted coffee, milk, baking powder, baking soda, salt and sour cream. Mix everything once again.
This batter will be pretty thick.
Pour some of this batter in a cake pan (cake pan should be filled up one third).
In a separate bowl, add brown sugar, almonds, cashews, cinnamon and coffee granules. Mix everything with a spoon.
Sprinkle some of this filling on top of the batter.
Then, pour some more cake batter.
Do the same thing again with the remaining batter and filling.
Bake this cake at 350 degrees for about 1 hour or until an inserted toothpick comes out clean.
Time to decorate and transform this yummy coffee cake into a peacock!
Just follow these steps:
Allow this cake to cool and then level off the dome so it”™s flat from the top. Then, frost it in buttercream icing and cover it in purple marshmallow fondant using my recipe HERE.
Tip: Before applying fondant, it”™s always good to place your cake in the refrigerator so the icing is not as sticky and this makes applying fondant easier.
Roll out purple fondant and cut out hearts using a heart- shaped cookie cutter.
Use a knife to cut this heart in half.
Cut out the jagged ends with a knife.
And use the sides of the knife to smooth out the ends. These will be the feathers of your peacock.
Press the knife gently onto these feathers to create a pattern.
Use a knife to cut off the pointy ends of these feathers.
Now, mix some golden lustre dust with a few drops of vodka (or if you are like me and don”™t use any alcohol in cooking/ baking, mix it in some water). Use a paintbrush to paint only the centers of these feathers. Start painting in the center and then paint outwards”¦
Note: If you used water instead of vodka to paint, your painting will take almost a day to dry. If you used vodka, your painting will dry within a few minutes.
Use a small oval cutter to cut out blue fondant ovals and stick them in the center of the feathers. I used water to stick them. You can use corn syrup or royal icing to stick them too.
Brush some water on top of the blue ovals and sprinkle some blue sanding sugar. Once the sanding sugar sticks to the blue ovals, brush away all the excess sugar.
Making the face and body of the peacock was the hardest part for me. I used 50/50 (gumpaste- fondant combination). There is no easy way to do this. You would have to mold it with your hands as if you are playing with play-doh.
Next time, I am going to make the shape out of rice krispie treats and then cover it in fondant”¦ that might be easier or so I think.
Stick two feathers on either sides to create wings.
Stick a cluster of golden stamens on top of the head (peacocks have this odd thing on their head but I don”™t know what it”™s called).
Mold some white fondant into a beak and stick it in position.
Paint the beak golden.
Allow this body to dry completely. It took for 4 ”“5 days for me.
Now, stick the feathers on top of the fondant-covered cake sing really watery royal icing.
Place the cake on a large cake board.
Stick the body on the side of the cake using royal icing.
Roll out a long purple “snake” and wrap it around the base of the cake to give it a nice, refined look.
Stick some golden edible pearls on the feathers and around the base of the cake.
Prepare some more golden paint and paint lightly along the sides of the cake as well as the body. This gives the entire cake a nice shine.
Stick some daisies randomly on the cake board using melted chocolate.
Now, add vanilla extract, flour, diluted coffee, milk, baking powder, baking soda, salt and sour cream. Mix everything once again.
This batter will be pretty thick.
Pour some of this batter in a cake pan (cake pan should be filled up one third).
In a separate bowl, add brown sugar, almonds, cashews, cinnamon and coffee granules. Mix everything with a spoon.
Sprinkle some of this filling on top of the batter.
Then, pour some more cake batter.
Do the same thing again with the remaining batter and filling.
Bake this cake at 350 degrees for about 1 hour or until an inserted toothpick comes out clean.
Time to decorate and transform this yummy coffee cake into a peacock!
Just follow these steps:
Allow this cake to cool and then level off the dome so it”™s flat from the top. Then, frost it in buttercream icing and cover it in purple marshmallow fondant using my recipe HERE.
Tip: Before applying fondant, it”™s always good to place your cake in the refrigerator so the icing is not as sticky and this makes applying fondant easier.
Roll out purple fondant and cut out hearts using a heart- shaped cookie cutter.
Use a knife to cut this heart in half.
Cut out the jagged ends with a knife.
And use the sides of the knife to smooth out the ends. These will be the feathers of your peacock.
Press the knife gently onto these feathers to create a pattern.
Use a knife to cut off the pointy ends of these feathers.
Now, mix some golden lustre dust with a few drops of vodka (or if you are like me and don”™t use any alcohol in cooking/ baking, mix it in some water). Use a paintbrush to paint only the centers of these feathers. Start painting in the center and then paint outwards”¦
Note: If you used water instead of vodka to paint, your painting will take almost a day to dry. If you used vodka, your painting will dry within a few minutes.
Use a small oval cutter to cut out blue fondant ovals and stick them in the center of the feathers. I used water to stick them. You can use corn syrup or royal icing to stick them too.
Brush some water on top of the blue ovals and sprinkle some blue sanding sugar. Once the sanding sugar sticks to the blue ovals, brush away all the excess sugar.
Making the face and body of the peacock was the hardest part for me. I used 50/50 (gumpaste- fondant combination). There is no easy way to do this. You would have to mold it with your hands as if you are playing with play-doh.
Next time, I am going to make the shape out of rice krispie treats and then cover it in fondant”¦ that might be easier or so I think.
Stick two feathers on either sides to create wings.
Stick a cluster of golden stamens on top of the head (peacocks have this odd thing on their head but I don”™t know what it”™s called).
Mold some white fondant into a beak and stick it in position.
Paint the beak golden.
Allow this body to dry completely. It took for 4 ”“5 days for me.
Now, stick the feathers on top of the fondant-covered cake sing really watery royal icing.
Place the cake on a large cake board.
Stick the body on the side of the cake using royal icing.
Roll out a long purple “snake” and wrap it around the base of the cake to give it a nice, refined look.
Stick some golden edible pearls on the feathers and around the base of the cake.
Prepare some more golden paint and paint lightly along the sides of the cake as well as the body. This gives the entire cake a nice shine.
Stick some daisies randomly on the cake board using melted chocolate.
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