An Island cake (part 2)

The ingredients are all listed in part 1. There are several steps to decorating this cake, it will take a while, but they are all very simple. You will want to start with readying your decorations.

Grass: Put the coconut in a ziplock baggie. Add about 3 drops of green food coloring. Seal the baggie. Shake the baggie. (this is a great task to hand the child at your feet asking to help) If the coconut isn’t a medium green throughout, add additional drops of green, shaking the baggie well in between adding the coloring. Now you have grass! You can store this baggie as is in the fridge till you need it and if there are leftovers  you can even freeze it.

Sand: Place about 1/4 of the Nilla wafers into a baggie. Seal the baggie. Smush the wafers, you need to eliminate all large pieces, don’t crush till powder throughout, it will just get mushy on you in the frosting and won’t look right. (this is another great task for that kid whose done making grass)

Ocean: In a medium sized bowl fold (with spatula, NOT a hand mixer) small amounts of the Cornflower blue paste color into the cream cheese frosting. You want the color to be somewhat blended, not smooth color throughout. Leave some portions white and some too dark blue.

Thatch: Take the triscuts and break them length wise into a bowl. You will want the random shreds and the longer pieces.

Plan your cake: Do you have a side of the cake (other than the center) that is slightly higher than the others? That’s where your hut should go. The opposite side will be the ocean, next a strip of beach, the grass up to and around your hut. If there are any natural curves in the surface use those as best you can it will help the separated sections look better.

First frost your land. Use the Lemon frosting all the way to the line for the ocean. This layer should be just as thick as the top frosting layer on a regular cake. Now place one of the small round cakes upside down (so it is perfectly flat on the side facing up) where the hut will go. Frost about 1/2 inch of chocolate across the small cake’s surface. Place the other small round cake right side up on top of the chocolate frosting. Place 4 wooden skewers through all 3 cake layers in the “corners” of the circle, make sure that the skewers are about 1 inch in from the outer edge of the small round cake. Gently cut the skewers level with the top layer of cake. (don’t forget these are here later when you cut the cake!)

Now you will fill in the ocean, fill from the edge you made with the lemon frosting to the end of the pan. Smooth as little as possible, which will make the blue ocean look more like waves and varying water colors.

Next up is sand, use your hand to shield the ocean as best you can. Pour small hand fulls of sand onto the beach at a time until you cannot see the lemon any longer and the beach area is filled out.

Now frost the hut with chocolate. Try to get the entire hut covered as best you can without getting too much chocolate in the lemon. Small errors will get covered by the grass. You want about 1/2 inch of chocolate all around the two small cakes, including the top.

Now the “bamboo poles” that make up the exterior of your hut! Place the  Pirouette cookie wafers one at a time, side by side all the way around the exterior of the small circle cakes. You will want to gently push each wafer all the way through the lemon frosting and the orange cake until you hit the bottom of the pan. Make sure you are pushing them down the sides of the small circle cakes, through the layer of chocolate frosting. (this will help both the cakes to not slide and the “bamboo” to stay straight) The tops of the wafers will stick up above the top of the cake layers. Take 1 cupcake and place it in the center of the hut. Frost all around the top of the hut with chocolate. Use the larger pieces of triscuts to bridge from the center out to the wafers. Sprinkle the shreds into bald spots, completely covering the chocolate with “thatch”.

Now fill in around the hut and all the way to the sand with the coconut grass.

With dry palms, gently press grass and sand slightly into the lemon frosting. (this will help it stay put better). Fill in any bald spots you might have accidentally created.

Place your umbrella in the sand at an inviting angle and admire your handy work!

*Note: the remaining cupcakes are good with or without frosting to hand to little ones who feel they might die if they don’t have a piece of the cake they have been staring at for 3 or 4 days.*

*Also, do not wrap this cake in saran wrap or anything else! Store in open cool dry air. Otherwise you will have a soggy mess with droopy bamboo and all.*

Visit the Luau party page for all the recipes and posts involved in this party!


One thought on “An Island cake (part 2)

  1. Pingback: An Island Cake (part 1) « mamaskitchentable

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