by Sharon Wee

Earlier this year I got asked for a last minute cake by a good friend of mine for her niece. She’s also a decorator but just happens to not be in the same country. On top of that she’s pretty easy going and told me that I could do whatever I wanted to the cake as long as it was green (her niece’s favourite colour) and had a monkey on top (their nickname for her) – my favourite kind of cake to make 🙂

Since it was a pretty small celebration and last minute, I didn’t have time to do anything complicated so I opted for buttercream.

Check out the tutorial in full below and feel free to leave me a comment to tell me what you think or share with me your cheeky monkey cakes!

Some tips and answers to some frequently asked questions:

  • I used Bakels Pettinice fondant for the cake topper.
  • The styrofoam ball shape is about 50mm and the egg shape is about 50mm from the top to bottom.
  • I use swiss meringue buttercream. I prefer the taste of it and I have included the video on how to make it below.
  • Use gel pastes to colour your buttercream and if you find the colour is not mixing it well, simply warm up the buttercream over a pot of simmering water. The softer buttercream will take the colour better.

Swiss Meringue Buttercream Recipe

Some of Sharon's favourite tools

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