Shopkins Cake Tutorial
Since I don’t have any kids of my own or know many kids (it’s pretty much only my niece and nephew), I am very out of touch with the latest and greatest kids show, toys or games. I only know something has gotten trendy when I start seeing people creating cakes of it.
I don’t create a large amount of orders anymore, so I am lucky to have a very small handful of clients who have had the honour of introducing me to the latest and greatest kids stuff.
When one of my regular clients asked me to create a Shopkins cake I thought: “Finally! I know what Shopkins are!”
This was around the time that Coles (one of the big supermarket chains in Australia) launched their Coles mini collectable toys. There was great media hype about it, some people were angry because of all the plastic that is being produced, others could not get enough and were obsessed with collecting the set. So I was well aware how much of an obsession collecting little mini toys could be.
What I didn’t realise however was just how many DIFFERENT Shopkins toys there were. Each one cuter than the next. No wonder kids love them!
Luckily, the birthday girl had a favourite Shopkin so I didn’t have to choose which one to recreate. I’m still not sure if she has a name but her shape makes her quite easy to recreate out of cake. So if you are wondering how to make a Shopkins cake, here are some behind the scenes photos.
I raised the main cake on a smaller 1 inch tall styrofoam disc. This allows space for the feet and makes the cake look elevated. I attached the styrofoam disc to the cake board using hot glue.
Then I covered the side of the disc with fondant first so that I don’t have to worry about trying to do it once the cake is on there.
Then the cake is stacked and ganached on the styrofoam disc. First a crumb coat, which is a thin coat of ganache (or buttercream if that is what you are using). This keeps all the crumbs in and prevents the crumbs from mixing into the ganache.
Then a thicker layer of ganache is applied and I used my clear acrylic scrapers to scrape off the excess from the sides. This leaves me with a good straight edge on my cake.
Once the ganache is set (firm to touch), I covered it with fondant. I use Bakels Pettinice, it’s the only fondant brand I use.
If you find you have little air bubbles on the cake under the fondant, you can pop them out with a standard needle or use an acupuncture needle. I prefer to use the acupuncture needle because it is so fine that it does not leave a big needle hole in my fondant. Then I smooth the fondant using a flexible smoother or piece of acetate plastic.
The feet are then modeled with fondant and the eyes and nose are applied. I used modelling tools to mark the mouth and tongue.
If you don’t have modelling tools you can always gently use a skewer but just be gentle. They are not soft and pliable like modelling tools so they can create an uneven deep mark if you press too hard.
The top tier was a styrofoam dummy since the client did not require that much cake. If not, I would have inserted dowels and stacked the top cake like any other 2-tier cake. The crown was fondant mixed with a small amount of CMC/Dyocell (a natural hardening powder) to make sure it’s firm and stable. I rolled it thick so that it would stand on its own and then cut out the crown shape, marked the lines and then shaped it into the crown shape and allowed it to dry overnight.
Because of the Dyocell in the fondant, it makes it a little firmer to work with but it will dry out faster, so you need to work a little quicker than normal.
The arms were then attached to the cake using skewers. It’s important to remember here that the deeper the skewer goes into the cake, the more secure the arm will be.
And here she is! I hope you enjoyed a behind the scenes look of how she came together. Feel free to comment below if you have any questions.