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Direction for baseball cap cake - Page 2

post #16 of 37
I just made a baseball-cap cake this evening for my husband's birthday tomorrow. I followed the directions from Confetti Cakes somewhat closely, and came out with something that I am really really pleased with! I used my husband's favorite cap, from his pre-college days as a pizza-delivery guy, as my 'model'.

I spent four hours on this cake today - the time went by really quickly, because I was having a total blast! I baked the cake yesterday (Dec 18th), from the chocolate cake recipe provided in Elisa Strauss's book (Confetti Cakes). I wrapped the cooled cake up in Saran wrap and put it into the fridge to chill overnight - it's a chocolate fudge cake; totally delicious, and most importantly, it has a really dense crumb and can withstand all the carving.

This is roughly how I did it:
This morning I made a batch of Swiss meringue buttercream to use for icing the cake (later). This afternoon, I put all my tools and equipment together and got to work on the real project - carving and sculpting this block of cake into a baseball cap. I had baked the cake batter in three pans (an 8-inch pan, a 7-inch pan, and a 6-inch pan), so when I stacked them all on top of each other, they were already somewhat 'curved' and I created far fewer cake scraps when carving the sides away into a broad oval-shape. I carved with a really sharp bread knife mostly, and a little paring knife for the details, working carefully to create those 'dents' along the top of the cap that are supposed to look like crumples in the fabric. Then I cut away the bits of cake-board that were still sticking out, and crumb-coated the cake with my Swiss meringue buttercream. The whole thing was chilled for ten minutes while I dyed the fondant denim blue (using blue, brown and black gel food coloring). I used maybe 1-1/2 pounds of fondant total, for the hat brim AND the cap itself. (By the way, I did not make the hat brim out of gumpaste, as Elisa recommends - I made it out of fondant, since I didn't want to bother trying to match the fondant and the gumpaste when dying them separately.) I rolled the fondant out; didn't use spacers, just eye-balled to get it to approx 1/4-inch thick. Then I covered the cake with it and moulded everything carefully by hand, smoothing the fondant into the 'dents' on the cake and paying particular attention to the deep indent at the back where the headstrap would go. Trimmed extra fondant away with a paring knife and lifted the whole cake up off the counter so I could go all around the bottom edge with my fingers, smoothing and tucking the fondant in so it'd look more natural.

I used my stitching wheel for the stitching effect, dividing the cap up into six sections (Confetti Cakes says eight sections, but my husband's cap has a slightly different design). I used my piping tips (#12 and #3) to create those little rivets along the top. I used some extra fondant to make the head strap and the brim (I used my husband's actual cap as a template - took a bit of parchment paper, held it along the brim of his cap and cut around it with scissors to make a template, then cut the fondant with an X-acto knife according to the parchment template). I 'glued' the brim onto the body of the cake with water only, carefully pressing it into place. I initially used a slightly-squished empty toilet roll underneath the brim, once attached, to help give it that natural curve. I used the stitching tool along the join to make it look like it was sewn on. The toilet roll wasn't giving it quite the right shape, so I propped the whole brim up with a shaped piece of cardboard, propped up with some pieces of bunched-up kitchen towel. Finally, I diluted some gel food coloring with vanilla extract (ran out of lemon extract!) and used a soft brush to paint the entire cake to make it darker and more denim-textured. I used a tiny brush and some diluted black food coloring gel on some of the details, like the rivets, to bring them out and make them match my husband's actual cap. I made an oval plaque out of sugarpaste and painted it burgundy and green with a tiny brush and some gel food color to make it look like the "Pagliacci" pizza logo, and glued it to the front of the cap with water. Used the stitching wheel on that, too. Then, it was done! I am so incredibly THRILLED with this cake! I think he is going to be astonished and delighted with it. I love that everything about it is completely edible (except the cake card, of course!).

This is the first sculpted cake I've ever made. I'm happy to help other newbies with their baseball-cap cake projects, in whatever way I can.

Cake-carving begins (note deep indentation for where the headstrap goes):

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Cap covered in fondant:

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Stitching details and rivets added:

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Finished cap (side view):

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Finished cap (from above):

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Finished cap (front view), with logo:

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post #17 of 37
wow, what a great cap icon_smile.gif
post #18 of 37
Great cake!!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #19 of 37
@Reichy....Great Job! icon_biggrin.gif ....thanks for the pics
post #20 of 37
I've been looking at this cake for a while now, and never made it because of the carving involved. Afraid of messing it up after all the baking, etc. all the work for nothing. But yours turned out fantastic, and you too have not carved a cake before. So one day I will try. Thanks for pics.
post #21 of 37
Thanks, everyone!

@ crumbcake: let me know when you've given it a try. I was a little nervous too, and not convinced that I would succeed with this. But the instructions in Confetti Cakes were pretty thorough, plus I figured it was for my husband (and not a paying customer) so it wouldn't matter TOO much if it wasn't 'perfect'. Besides, perfection is kinda unnecessary with a cap-cake... the fabric is supposed to look wrinkled and crumply anyway, so that makes my inexperience with fondant less significant. icon_smile.gif Good luck!

Oh, I am posting a couple new pics of the cake now that the extract has dried and it doesn't look so shiny any more. Also, we finally cut into it (broke my heart - but it was yummy!) so I figure it's worth showing a pic of the insides.

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post #22 of 37
GREAT PICS AND GREAT CAKES.....THANKS
post #23 of 37
I have a bride wanting me to make a NY Yankees hat cake for her groom. How would you get the exact NY logo onto the hat??? Please help! Thank you!
Happy Caking,
Jillian O'Bannon
"Life is like baking...it is not what we make...it is how we make it that matters...your choices...your ingredients...your outcome."
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Happy Caking,
Jillian O'Bannon
"Life is like baking...it is not what we make...it is how we make it that matters...your choices...your ingredients...your outcome."
Reply
post #24 of 37
@jlobannon,

I would find an image of the logo online, print it out onto cardstock, cut it out, and use it as a template. Then you can roll out a sheet of gumpaste (or fondant with tylose added) in the appropriate color and use an Xacto knife or scalpel to cut around your NY Yankees template. Let it dry a little to give it stability before you apply it to the cake - that way you avoid stretching or morphing your logo as you pick it up and handle it.
post #25 of 37
Thank You so much I love your pictures and instructions you did a great job. I love your cake.

Molly thumbs_up.gifthumbs_up.gif
Encourage Do Not Discourage
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Encourage Do Not Discourage
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post #26 of 37
Thanks for all the great tips & pics! I'll be making a baseball cap this week and was looking thru posts and found this, perfect!
Lyndi M.
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Lyndi M.
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post #27 of 37
Thanks for the tips! I can't wait to make one myself.
post #28 of 37
I want to try to do one of these!...
I will try this week..... icon_smile.gif
post #29 of 37
I have a baseball wedding shower this week! The MOB wants a cake for 50 and gave me the invitation because they want the cake to match! Well thank goodness for this thread ya'll cause I was stressing this one big time!

I am going to do a 12" base and add details to it then top it with the hat! I think with the 12" serving roughly 44 and the hat they should get more than 50 servings!

THANK you all for your tips and the photos and DETAILED intstructions! I LOVE CC!
"You have to stop the Q-Tip when there's resistance." Chandler Bing
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"You have to stop the Q-Tip when there's resistance." Chandler Bing
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post #30 of 37
awesome pics and this is soooo helpful!!! I have a grooms cake to do in October...Harley Davidson tanks with a Detroit ball cap on it!!!!! Thanks so much I wasn't sure on some of the details how to make it look real. Great Job!
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