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.
After a day’s recovery after a rather busy week I thought I’d post about my 1400 cupcake marathon! Wolfson College’s choice of vanilla, chocolate, strawberry, mocha, ginger, banana, red velvet, chocolate & hazelnut, Oreo cookie, lemon, orange, coffee & walnut and carrot cake cupcakes went down a storm. It was a pleasure working with the committee, and President Tamara on the order and I got to use both of my acrylic stands and mini board signs for the first time.
Despite many, many, many hours of baking, frosting and decorating I thoroughly enjoyed the experience and am very grateful to the guests for all of the wonderful comments and cake compliments I received throughout the night of the ball 🙂
Sadly there wasn’t time to take many photos but I managed to quickly snap my cakes on their beautiful stands… if anybody reading this was at the ball and took photos of the stands/cakes, it would be great to see them – email me!
Happy Valentines Day one and all xx
What better cupcake to celebrate the day of lurve than Red Velvet?! I took this receipe from ‘The Cupcake Bible’ which I bought in the States. Starting with a bowl of salt and flour, a bowl of cocoa powder and red colouring, a bowl of butter and caster sugar and another bowl of buttermilk and vanilla (phew! I’d almost run out of bowls!), finally a fizzing science lesson-like reaction between the bicard of soda and white vinegar and everything comes together in a stunning blood-bath of rouge batter.
20 mins at 180 c (15 mins in a fan oven) later, and there are a bunch of 18 ruby red beauties staring back at me. I decorated these red velvet cupcakes with cream cheese frosting – I added extra icing sugar to make the frosting stiff enough to pipe, red edible glitter and chocolate shavings.