This cake was so much fun!
Every year, I bake a cake for my nephew’s birthday. He’s turning five this year, so he’s actually having two parties – one for family, and one for his friends. Usually my sister-in-law and I will tackle baking the cake together, but since we needed to cakes, I handled the one for family, and she did took care of the one for his friends.
This year’s theme was Paw Patrol, and just like last year, he requested Funfetti cake with lemon icing! Killer combo! 🙂
Since it was a family-only party, I decided to go with a 6″ round cake pans, which made just the right amount of cake for a smaller party. I also kept it relatively simple – I knew that while he would be thrilled with an elaborate fondant display, using toys that he could keep would be way more exciting in the long run.
That’s not to say I didn’t spend hours on fondant work! The Paw Patrol logo was cut in several layers based on a logo drawing grabbed from a drawing site. To minimize the amount of cutting and printing I’d need to do, I worked from the outside in, and managed to only print the full logo twice. On one copy, I cut out the outer shield shape, then the inner shield. On the other print-out, I cut out the PAW letters and the bone shape. I found that the best method was to roll the fondant thin using a pasta machine, lay it flat on a cutting board, and use an exacto knife to cut out the shape. Once cut, I placed each layer on the side of a fondant bucket so that it was slightly rounded when it dried. I followed the same process for the number 5 on the top of the cake, except I let it dry flat. For pieces that were layered on top of each other (each color of the shield, letters, paw print, etc.) I used a very small amount of vodka as glue.
Once the fondant work was done I whipped up the icing and covered the cake, then tinted the remaining icing a sunny yellow for the border. The logo was attached with icing, and the number five was held up with wooden skewers. To finish it all off I added a few Paw Patrol toys and sprinkled some colorful sprinkles along the piped border. Easy peasy!
- 1 and 2/3 cup ultragrain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1/4 cup sour cream
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 1/2 cup sprinkles
- 1 1/2 c salted butter
- 1 dash salt
- 1 1/2 tbsp lemon juice
- 1 tsp lemon extract
- 2 lb powdered sugar
- 2 tbsp milk of your choice
Preheat oven to 350. Line the bottoms of two 6"x3" round pans with parchment paper, then grease bottom and sides. Set aside. Combine dry ingredients and set aside. Melt butter, then whisk together with sugars. Add egg, sour cream, milk, and vanilla and mix until combined. Slowly add dry ingredients and mix until no lumps remain. Add sprinkles, stir gently, being careful not to overmix. Pour evenly into prepared pans. Bake for 25-30 minutes or until cakes test done with a toothpick. Cool completely.
Using a stand mixer with paddle attachment, mix together butter, salt, lemon juice, and extract until well blended. Gradually add powdered sugar one cup at a time and whip vigorously. Gradually add milk until desired texture is reached.