Ducking Cake Recipe
I realize that this isn’t for everyone, but I hope some people will appreciate this recipe 🙂
I love baking and I love to see the reactions I get from family and friends.Please give feedback. What could I improve on? I always want to improve my skills.
Ingredients
For the Cake Base:
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Unsalted butter: 1 cup (softened)
- Eggs: 4 large
- Baking powder: 2 tsp
- Vanilla extract: 2 tsp
- Milk: 1 cup
- Salt: 1/2 tsp
For the Pastel Teal Icing:
- Unsalted butter: 1 cup (softened)
- Powdered sugar: 4 cups (sifted)
- Heavy cream or milk: 3-4 tbsp
- Vanilla extract: 1 tsp
- Teal food coloring: a few drops (adjust to desired shade)
For the Blue Gelatin Pond:
- Blue gelatin or jelly mix: 1 packet (size might vary depending on the brand; follow package instructions)
- Water: as per gelatin packet instructions
For the Sugar Ducklings:
- Yellow fondant: 200 grams
- Orange fondant: 50 grams (for the beaks and feet)
- Black edible gel or food coloring: for the eyes
For the Edible Pebbles:
- Brown fondant: 50 grams
- White fondant: 50 grams
- Gray fondant: 50 grams
- Blue fondant: 50 grams
- Edible luster dust (optional): for a shiny finish on selected pebbles
For the Sugar Water Lily:
- White fondant: 30 grams
- Yellow fondant: 10 grams
Additional Materials:
- Circular wooden tray: to place the cake on
- Fondant sculpting tools: for shaping the ducks, pebbles, and water lily
- Edible glue or a small amount of water: to attach fondant parts
Instructions
Cake Base:
- Preparation: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easier removal.
- Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. This ensures there are no lumps and the ingredients are well combined.
- Wet Ingredients: In a separate bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This might take about 3-5 minutes using an electric mixer. Then, one by one, beat in the eggs, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Combining: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, taking care not to overmix.
- Baking: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Pastel Teal Icing:
- In a large mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the sifted powdered sugar, beating on low speed to incorporate. As the mixture thickens, drizzle in the heavy cream or milk, a tablespoon at a time, until you achieve a smooth, spreadable consistency.
- Stir in the vanilla extract.
- Add a few drops of teal food coloring. Mix thoroughly until you achieve a uniform pastel teal color. Adjust the coloring as needed to get the desired shade.
Blue Gelatin Pond:
- Prepare the blue gelatin or jelly mix following the package instructions. Typically, this involves boiling water, dissolving the gelatin mix in it, and then adding cold water.
- Once mixed, let it cool slightly but do not let it set. You want it to be pourable when adding to the cake.
Sugar Ducklings:
- From the yellow fondant, shape small, oval bodies to represent the ducklings. Ensure they are proportionate to the cake size.
- Pinch a small amount of orange fondant to shape tiny beaks and feet. Attach these to the ducklings using edible glue or a dab of water.
- Use a dotting tool or a toothpick dipped in black edible gel or food coloring to create the eyes for each duckling.
Edible Pebbles:
- Pinch small amounts from the brown, white, gray, and blue fondants and shape them into pebble-like structures of varying sizes.
- Optionally, brush some of the pebbles with edible luster dust for a shiny finish.
Sugar Water Lily:
- Flatten a small portion of white fondant and cut out a flower shape using a cookie cutter or craft it by hand. Create indents or texture with a knife or fondant tool to represent petals.
- Shape a tiny amount of yellow fondant into a ball and place it in the center of the flower.
Assembly:
- Place one cake layer on the circular wooden tray. Spread a generous amount of the pastel teal icing on top. Then, place the second cake layer on top.
- Use a spatula to apply the icing all over the sides and the top of the cake. Aim for a smooth finish.
- Before the gelatin sets completely, pour it carefully onto the center of the cake to form the pond. Ensure it doesn’t overflow to the sides.
- While the gelatin is still slightly tacky, place the sugar ducklings gently on the surface, positioning them as if they’re swimming.
- Around the pond, place the edible pebbles, ensuring they form a natural-looking barrier. Intersperse the water lily among the pebbles, making sure it’s close to the gelatin pond.
Your duck pond cake is now complete! Allow the cake to set for a few hours, especially if you’re in a warm climate, to ensure the gelatin pond and decorations are stable before serving.
Hope you enjoyed 🙂