Laura Loukaides is a self-taught, multi-gold award-winning Cake Artist from Hertfordshire, UK. She made her first cake in 2012 for her 19th birthday and hasn’t looked back since!
Laura’s realistically sculpted cakes and tutorials have been featured in many international newspapers, magazines and blogs, including Cake Masters Magazine, Cake Style and The Daily Mail Online.
In association with Renshaw.
- 2x 6” round cakes (3” deep each)
- 2x 5.5” half sphere cakes (Laura used two 5.5” pyrex bowls)
- 1 x 10” square cake (3” deep)
- 12” square cake drum
- 5” cake card
- 3.5 – 4” cake card
- 7 dowels, plus one long centre dowel
- x3 Renshaw Vanilla frosting
- 2kg Renshaw teddy bear brown fondant
- 1kg Renshaw pastel green fondant
- 250g Renshaw poppy red fondant
- 1.5kg Renshaw white fondant
- 250g Renshaw chocolate fondant
- 250g Renshaw jade green fondant
- Gel food colours: Yellow and ivory
- Edible lustre dusts: pearl and gold
- Petal dusts: black, brown and yellow
- Black airbrush paint (not required if using dust)
- Edible glue
- Dresden tool/stitching tool
- Craft/x-acto knife
- Various sized paint brushes
- Fondant smoother
- Palette knife
- Carving knife
- Ball tool
- 9MM piping tip
- 233 piping tip
Add a small amount of ivory gel colour into some white fondant, knead well until all colour has been mixed. Brush your cake drum with some water and begin rolling out your fondant on a dusted surface, either with cornflour or icing sugar. Lift the fondant with your rolling pin and place on top of the cake drum and trim away the excess.
To create a woodgrain effect, mark uneven lines with a Dresden tool or cocktail stick. Mix some brown and yellow dusting colour together on a separate dish to create a light brown colour. Using a dry paintbrush, highlight the edges of the woodgrain. Don’t worry too much about the centre of the board as this will be covered.
Fill and crumb coat a 10” square cake and cover in a layer of Pastel Green Fondant. Use fondant smoothers for a clean finish. Carefully place the cake on the finished cake drum, slightly towards the back. Roll out another square of fondant, but this time, it needs to be about 1.5-2” bigger than the top of the cake (you can adjust this size if you want the box to appear to have a deeper lid) Carefully lift the fondant and place on top of the box. Roll out two long bands of white fondant, and stick to the cake with a small amount of water. Set aside.
You will need to put your 6” cakes on a cake card which is slightly smaller than the cake you are using for the body. I have used a 6” cake card, which I cut down to just over 5” round. Place your cakes on top of the cake card, and begin layering and filling your cake. The cake card will also make it easier to move the cake later on.
Mark a circle in the centre in the top of the cake and begin carving down at an angle, making sure to keep the bottom half of the body quite round. At the bottom edge of the cake, carve inwards at an angle until you see the edges of your cake card. Try not to carve too deep or the cake could become unstable. Crumb coat your cake and set aside.
You will need to place your two half sphere cakes on a 3.5” cake card with a hole in the centre. The hole in the centre of the cake card will need to be big enough for the central dowel to fit through. Cut a small slice off the bottom of one half sphere cake and place on the small cake card. Fill your cakes. Crumb coat your cake and set aside.
Cover the body of the bear with Teddy Bear Brown Fondant and mark a line where the t-shirt will sit. Using a 9MM icing tip, twist into the fondant to create a fur effect. Make sure not to go over the line. If you texture underneath where the t-shirt will sit, the t-shirt will appear bumpy.
Push four dowels into your gift box towards the back of the cake. If you place the body in the centre of the box, there will not be enough room for the feet. Spread a small amount of frosting in between the dowels. Carefully transfer the body of the bear onto the gift box cake.
Push three dowels into the body of the cake.
Roll out a circle of Poppy Red Fondant which is large enough to cover half of the bears body to create the t-shirt. Carefully cut away a circle of the Poppy Red Fondant from the top of the cake.
Create a line of stitching using a stitching tool around the bottom edge of the t-shirt.
Take your sphere cake and cover in a layer of Teddy Bear Brown Fondant. Form a flat oval shape of Teddy Bear Brown Fondant and apply to the front of the head using some water. Create a fur effect again using the 9MM Icing tip, but not on the nose and mouth area.
Using a 233-piping tip, create a lighter fur effect by twisting into the fondant.
Carefully move the head on to the body of the bear as shown. Take a long food safe dowel and push through the centre of the head all the way through to the bottom of the bears body. You may need to carefully move the dowel around on the inside of the cake until you find the hole you made underneath the bears head.
Using a small amount of Chocolate Fondant, form a flat rounded triangle for the nose. Apply the nose to the face with some water. Make a smile using a dresden tool. If you’re not happy with your first attempt, use the 233-piping tip to re-texture the fondant, and start again. Brush the eye area with a little bit of water. Using a ball tool, create two eye sockets. If the ball tool is not gliding smoothly, brush the fondant with more water.
Form two flat circles for the eyes using Jet Black Fondant. Place into the eye sockets. Form four tiny white dots from white fondant and place on the eyes.
To make the ears, begin with a ball of Teddy Bear Brown Fondant. Next, flatten into a thick circle, then cut in half and check the size against the head. Using the 9MM piping tip, create a fur effect on the top edges and the back of the ears. Use water to attach the ears to the head.
To make the legs, take a portion of Teddy Bear Brown fondant and shape into a long cone. Push up the thicker end of the cone to form the foot. Cut away the excess fondant at an angle.
Texture both legs with the 9MM icing tip and apply to the body of the cake. To make the arms, form two long rounded shapes as shown and flatten slightly. Make sure they’re not too thick or they will not hold on the cake.
Apply one arm at a time. Brush some edible glue on to the inside of the top half of the arm and carefully hold in place for one minute. Repeat with the second arm. If any of the texture gets squashed use the 9MM piping tip to ‘re-fluff’ again. Cut a thick circle of Poppy Red Fondant and cut in half to form the sleeves for the t-shirt. The rounded part of the semi-circle should sit closest to the neck. Mark a stitch line with the stitching tool and add texture with the dresden tool.
Make the paw prints using Chocolate fondant. Form one large circle and three smaller circles for each foot. Finish with a stitch line around each circle.
Make a small bow tie. Begin with a long rectangle of yellow fondant, making sure to leave a small band at the end. Next, lift up one side of the rectangle and fold into the middle, repeat for the other half. Pinch together. Then, wrap the small band around the centre and pinch together again.
Apply a small amount of edible glue to the back of the bow tie and hold against the cake in place for about a minute.
To make the party hat, form a cone of white fondant with your hands or cake smoother. Roll out a long strip of Poppy Red Fondant and wrap around the cone. Form a ball and a rope from yellow fondant and texture using the 9MM icing tip, the same way as the fur for the bear. Place the cone on top of the head, between the ears. Then, wrap the rope of yellow fondant around the base and place the ball on top of the hat.
Make another larger bow using the same method as the bow tie and apply to the cake board against the cake. Add shading using either an airbrush with black airbrush paint or, if you do not have an airbrush, use a dry paintbrush and shade lightly with black dusting colour.
Add some pearl lustre to the white fondant bow and white bands on the gift box. Add more pearl lustre to the party hat and add some gold lustre to the yellow details.
For more details on Laura and her cakes, visit: www.facebook.com/LauraLoukaidesCakes