ROD RECIPES 6/9/2007 Donald Duck Day Donald Cake Recipe
It's... Donald Duck Day
Donald's full name is Donald Fauntleroy Duck. He debuted in the cartoon "The
Wise Little Hen" on June 9, 1934, so... today is his birthday. Donald lives in
Duckburg with his three nephews; Huey, Dewey and Louie. He is the son of Uncle
$crooge's older sister Hortense and her husband, Quackmore, but he and his twin
sister, Della, were raised by Grandma Duck. He has a cousin, Gladstone, a pet
St. Bernard named Bolivar and a long-term girlfriend, Daisy.
Happy Birthday, Donald!
Donald Cake Recipe
Donald Cake Recipe is fairly simple but it requires a little patience
(especially his beak). You can simplify things if you wish by covering the cake
sides with butter icing and cutting the fondant shapes just to fit the top.
Make three or four ribbon run-outs in case of disaster - the icing cracks when
the greaseproof backing is pulled off.
Ingredients
1 12in x 10 in (30cm x 25cm) cake
apricot glaze
2 lb fondant: 6oz (170g) white; 8oz (225g) blue;
14oz (400g) yellow; 2 oz (60g) orange; 2 oz (60g) black
2 oz (60g) marzipan
small quantity - about 3 tsp (15ml) - royal icing (later on this page)
food-coloring pastes: blue, yellow, orange, black, dark blue/violet
black food-coloring pen
Method
You will need two templates of Donald's head. From one cut the cake to shape,
and brush it all over with apricot glaze. Cut the second into pieces
representing the white face, yellow beak and blue hat.
Roll out white fondant and place the face template in center. Cut out the two
longest sides, but leave about 2 1/2 in (6cm) strips attached to the ends to
cover the sides of the cake (Pic. 1). Lift on to cake, smooth down the sides,
and trim.
Roll out blue fondant. Place hat template in center. Cut round bottom edge of
hat where it joins the face, but leave a good border to cover sides of cake
(Pic. 2). Lift on to cake, smooth, and trim.
Knead together pieces of surplus blue fondant and roll out again. Cut out a
slightly smaller hat shape traced from your original drawing and stick it on
top of the first hat (Pic. 3).
Cut a small slit at the side of the hat to take the royal-icing ribbon later.
Cut out a template of the basic beak shape and place in center of rolled-out
yellow fondant. Cut round top edge but again leave a border for the sides of
the cake (Pic. 4). Lift carefully over a rolling pin and place in position on
cake. Press down sides and trim.
With a small sharp knife cut out a mouth shape on the yellow fondant and
carefully peel it off the cake (Pic. 5).
Knead some lumps of marzipan into small balls and put them aside.
Lift up the end of the beak with the back of a spoon and gently fold the end
under. Try to mould the curved corners of the beak as you go. Hold the beak
open and quickly press two or three lumps of marzipan under the beak to support
it. Let go of the beak and let it rest on top of the marzipan.
Knead surplus yellow fondant and roll out again. Using the original template,
trace and cut out the shape of the top beak only (Pic. 6).
Place it on fondant and cut round it. Brush the back of it with a little
water and gently press it on top of the first, rolled-back, beak. Mould the two
together to give a rounded appearance and curve the lower edge under to give a
neat finish. This is quite tricky, but use the photograph as a guide.
Roll out the orange fondant. Trace a rough mouth shape from the original
drawing. Place it over the fondant and cut out (Pic. 7). It is a good idea to
test all your fondant shapes first by using rough tracing-paper shapes placed
in position on the cake. Then you can adjust the sizes if necessary. Lift the
mouth piece into position on the cake, making sure it fits well under the beak.
Make two small dents on top of the beak and fill them with two tiny balls of
orange fondant.
Take a small piece of white fondant and shape it into an eyebrow. Brush it with
water on the underside and position on the face.
Roll out black fondant and, using templates, cut out the eye shapes. Brush with
water and position on cake. Then draw round the eyes with a black food coloring
pen.
To complete Donald's head, you need to make the ribbon. First of all, mix up
some food coloring to give a dark blue. I used blue and violet together to get
a good strong colour. Using a small paintbrush, paint a little strip of blue
directly on to the blue fondant at the base of the hat. Mix the royal icing
with the food coloring. Make the ribbon run-out by tracing the shape (Pic. 8)
on to a piece of greaseproof paper and using the method described on page
Fondant Icing. Leave to dry for at least 24 hours and very gently push into the
slot at the side of the hat.
Royal Icing:
1 lb icing sugar
2 egg whites
Method
Finely sift the icing sugar. Whisk the egg whites until frothy and add the
icing sugar 1 tablespoon at a time, beating thoroughly between each addition.
Continue this beating until the mixture will stand in peaks. Add flavoring and
color if wished. Keep the bowl covered with a damp cloth when piping
Illustrations
GOD Bless, Marla
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