Use any picture or template of your choice to make edible images. In this project, I have made a 2-D puppy silhouette from a template I created. A silhouette is the outline of a person, animal or object filled in with a single color as a solid shape.
Silhouettes are often used in crafts such as scrapbooking or card making and are cut out of photographs or card stock. In this project, the dark silhouette is typically used against a light background that I have stamped with food coloring to add interest to the image.
Learn how to create an edible silhouette image on a sheet cake in this detailed how-to tutorial!
Photos via Katriens Cakes
- 9″ x 13″ (22.5 cm x 32.5 cm) Sheet cake
- Thick cardboard or a cake card of 9 1/4″ x 13 1/4″ (23 cm x 33 cm)
- A covered rectangular cake board of about 13″ x 17″ (32.5 cm x 42.5 cm)
- 2 cups (500 ml / 1 pound 3 1/2 ounces ) buttercream icing for filling
- 4 1/4 cups (1.06 Liter or 2 pounds 10 3/4 ounces) White chocolate ganache, colored yellow
- Smooth apricot jam, sugar syrup or piping gel to attach puppy, paws and ball to the cake
- 7 ounces (200 grams) Dark chocolate modeling chocolate, colored black or black gum paste if preferred, for the puppy silhouette and paw prints
- 3/4 ounces (20 grams) Dark chocolate modeling chocolate, colored black or gum paste, for the ball
- Use any colored modeling chocolate or gum paste left over from one of your cake projects, as you will need such a small amount. I used 1/6 ounces (5 grams) each of blue, yellow and red paste, for the ball
- One A4-sized sheet of paper
- Cutting mat
- Shortening (white margarine)
- X-acto knife, craft knife or scalpel
- Palette knife
- Small non-stick rolling pin
- Red and orange liquid food coloring
- Clingfilm (plastic wrap)
Covering the cake
Fill the sheet cake with buttercream icing. Place the cake on a cake card or cardboard and then place it on a large piece of greaseproof paper to prevent your work surface from being stained by food coloring.
Coat the cake with yellow ganache using a palette knife. When the whole cake is coated, dip the palette knife into hot water and wipe it off on a clean cloth. Smooth the ganache with the hot palette knife.
Either leave the cake overnight for the ganache to firm up or place in the refrigerator for 15-30 minutes or until the ganache feels firm to the touch.
Pour a few drops of red food coloring and a few drops of orange food coloring into two separate bowls or plastic containers.
Dip a scrunched-up ball of clingfilm (plastic wrap) into the red food coloring and dab it onto the top half of the cake.
Dip a scrunched-up ball of clingfilm (plastic wrap) into the orange food coloring and dab it onto the bottom half of the cake. Lightly dab over the red food coloring to blend the colors in the center of the cake.
Puppy silhouette and paw prints:
Enlarge the puppy design to fit a standard A4-size page, copy it onto paper and cut out the puppy with scissors. Set aside the ball template to use later.
Use 7 ounces (200 grams) of black modeling chocolate (or black gum paste).
Copy the paw print design onto paper and cut out the separate parts with scissors.
Spread your cutting mat with a small amount of shortening (white margarine) and put some greaseproof paper on the mat.
Knead the modeling chocolate until it is soft enough to roll out and then roll it on the greaseproof paper using spacers or rulers to roll it to an even thickness. If the roller sticks to the modeling chocolate, place another piece of greaseproof paper on it before rolling.
Spread a small amount of shortening (white margarine) on the back of the puppy silhouette template and place it on the modeling chocolate. Rub over the template so that it sticks slightly to the modeling chocolate.
Cut out the puppy silhouette with a craft knife, X-acto knife or a scalpel.
Place the separate pieces of the paw template on any open areas of modeling chocolate and cut them out with a scalpel or craft knife.
Re-roll the leftover modeling chocolate to make more paw prints, making eight to ten paws to use on the sides of the cake.
Remove any excess modeling chocolate, rub the sharp edges of the puppy silhouette and paw pieces with the tip of your finger to smooth them.
Lift the silhouette and paws, still on the greaseproof paper so that they do not bend out of shape. Place it on a baking sheet and place in the refrigerator for 10 minutes to firm up or leave overnight to dry.
The puppy silhouette and paw prints can be made up to two weeks ahead and stored on greaseproof paper in an airtight container in a cupboard.
Wrap any leftover modeling chocolate in clingfilm (plastic wrap) and freeze until needed.
Use the ball template you cut out previously.
Use 3/4 ounces (20 grams) of black modeling chocolate and 1/6 ounces (5 grams) each of blue, yellow and red modeling chocolate or gum paste.
Roll the black modeling chocolate on greaseproof paper using spacers or rulers to roll the paste to an even thickness, as explained above.
Spread a small amount of shortening (white margarine) on the back of the ball template and place it on the modeling chocolate. Rub over the template so that it sticks slightly to the paste.
Cut out the ball with a craft knife or scalpel. Remove any excess modeling chocolate. Lift the ball, still on the greaseproof paper so that it does not bend out of shape, on a baking sheet. Place it in the refrigerator for 10 minutes to firm up or leave overnight to dry.
Cut the ball template into separate panels following the lines on the design.
Roll out the yellow, red and blue modeling chocolate or gum paste between two pieces of greaseproof paper until very thin.
Place the separate template pieces on the modeling chocolate or paste, cut the top and bottom panels of the ball from yellow paste, the outside panels from red paste and the center panel from blue paste.
Brush the back of each piece with apricot jam, piping gel or sugar syrup and attach them to the ball.
The ball can be made up to two weeks ahead and stored on greaseproof paper in an airtight container in a cupboard.
Decorating the cake:
Brush apricot jam, sugar syrup or piping gel on the back of the paw prints and place them on the sides of the cake.
Attach the puppy silhouette and ball to your cake with apricot jam, piping gel or sugar syrup to finish your edible cake image.
Remove the decorated cake from the greaseproof paper and either serve the cake on the cake card or cardboard or place the cake on top of a decorated cake board or serving tray.
Mini loaf cakes:
Coat mini loaf cakes with yellow chocolate ganache. Dab the ganache with green food coloring as described above. Place paw silhouettes on each cake to resemble paw prints on grass.
I love using different craft techniques to create images on my cakes, which crafts do you like to recreate on your cakes?
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