Backpackers cake paradise! This rucksack cake and travel-themed cupcakes were made for a young man embarking on a 7 month adventure around Asia. The backpack cake is modelled on the Osprey Farpoint 70, the exact bag the traveller would be using.
I baked 4 x 30cm square vanilla sponges which were then stacked and shaped, it was important to make sure all corners and edges were rounded like a real backpack. I then coloured the fondant to match the green Osprey bag by using Sugarflair’s Holly Green and ChestnutBrown with a little of Melon (yellow) to achieve the olive green. The most challenging task was covering the cake with the fondant – due to the height of the bulging pockets, the fondant had to be well rolled!
I added a bit of Wilton’s Jet Black colouring to a small portion of the olive green fondant for the strap and flap details. Buckles were shaped out of white and painted with edible silver paint. The map and passport
were handcut and decorated (passport coat of arms was hand-piped – don’t think I’ll be forging these any time soon!).
Accompanying red velvet cupcakes were decorated with fondant discs resembling globes, this was achieved by
rolling country shapes of green fondant onto blue (place cling film over the fondant when rolling to avoid it sticking the to pin). I cheated slightly by buying a mould for the aeroplane, fondant was pressed firmly into the mould, then placed in the freezer for approx. 30 minutes. These were sprayed with Dr Oetker silver spray to give them a metal-like sheen. The passports and maps were again hand cut and decorated freehand.
Very envious of such an exciting adventure! But I enjoyed the challenge of this cake and all of it’s little details.