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Bluey-inspired cake recipe
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Prep Time:
600 minutes
Cook Time:
Total Time:
600 minutes
Almost as good as Bandit's famous "Duck cake," this Bluey-inspired cake is a special treat for any fan, making birthdays extra memorable.
Ingredients:
  • 500g icing sugar mixture, plus extra to dust
  • 250g ready to roll icing
  • Royal blue concentrated food gel, to tint (see note)
  • Egg yellow concentrated food gel, to tint (see note)
  • Pink concentrated food gel, to tint (see note)
  • White concentrated food gel, to tint (see note)
  • Sky blue concentrated food gel, to tint (see note)
  • Black concentrated food gel, to tint (see note)
  • 250g pkt unsalted butter, at room temperature
  • Pinch salt
  • 4.40 gm vanilla extract
  • 60ml (1/4 cup) milk, at room temperature
  • 3 x 600g pkt ready-made mud cakes
Instructions:
  • Sprinkle icing sugar over a flat surface. Work a small portion of the icing, mix in a touch of royal blue food gel until evenly colored (for ears and eyes). Form two ear-shaped triangles. Set aside the rest of the blue icing. Clear the surface. Repeat with some of the leftover icing, blend in colorful gels to create a pinkish-yellow shade. Shape two smaller triangles to fit inside the blue ears. Store any extra pinkish-yellow icing for later.
  • Take the pinkish-yellow triangles and gently brush the back with a touch of water, then attach them to the larger blue icing triangles to create the ears. Allow them to set overnight to firm up and stand up firmly on the cake.
  • Beat butter in a bowl until very pale and creamy using electric beaters. Add icing sugar, salt, and vanilla, beat until smooth and fluffy. Gradually add milk, beating until well combined. Tint buttercream with white food gel and beat to lighten. Add sky blue food gel and beat until well combined.
  • Smooth a layer of blue buttercream in the center of a cake board or flat serving plate. Place a cake with the icing side up on top (to secure the cakes to the board). Add the remaining cakes, placing the top cake with the icing side down (for a flat surface for decorating).
  • Smooth a layer of buttercream over the top and sides of the cake to cover completely and seal in any loose crumbs. Use a large cake scraper or a clean ruler to create a perfectly smooth finish. Chill in the fridge for 30 minutes.
  • Beat the buttercream gently to eliminate air bubbles. Smoothly spread it over the top and sides of the cake. Chill in the fridge for 1 hour to firm up.
  • Sprinkle icing sugar on a flat surface. Take a small portion of the white icing and knead it. Color it with sky blue food gel and mold it into eyebrows. Set aside. Repeat the process with a small amount of the remaining white icing, coloring it black for the eyes and nose. Shape the pinkish-yellow icing into a muzzle and the royal blue icing into the oval area behind the eyes. With the leftover white icing, form large oval shapes for the eyes and nose tip.
  • Moisten the back of the white icing eyes and attach them to the royal blue oval shapes. Apply water to the back of the black eyes and place them on the white circles. Use some leftover buttercream to fasten the eye pieces onto the cake.
  • Dampen the back of the black nose and attach it to the muzzle. Affix a small piece of white icing to create the nose tip, then attach it to the black nose. Score a mouth under the black nose with a flat-bladed knife. Secure the muzzle to the cake with buttercream. Attach the eyebrows and ears to the cake with a small amount of buttercream. Serve.

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