Llama Cake Recipe and Instructions

I am very much still a cake-baking novice.

I've only frosted a couple other cakes before this one, and don't have a wealth of knowledge to give you, but what I do know I will share with you. I will break down for you all the steps you need to bake this cake - or any cake with a similar look.

We are going to take things one step at a time.

The Cookies

Tools:

Llama and cactus cookie cutters (If you're in Europe, you can also find these on amazon.co.uk)

Rolling pin

Baking paper

Cookie tin or large Tupperware-type container

Offset spatula

Stand mixer

Paddle attachment 

Ingredients:

3/4 cup (170 grams) unsalted butter (softened at room temperature - approx 2 hours)

3/4 (150 gr) cup sugar

1 egg

2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (256 grams) all-purpose flour

Directions:

1. Cream together butter and sugar on medium setting for about 20-30 seconds.

2. While mixer is going add egg and vanilla extract.

3. On a low speed add in baking powder and salt.

4. Still on the low speed, add the flour 1/2 cup at a time.

5. Mix until flour just combined.

6. Pour onto a slightly floured surface. Kneed into a ball for about 10 seconds, then flatten into a disc shape.

7. Using your (lightly floured) rolling pin with thickness gauges, roll dough to 1/4 inch thickness.

8. Get out your cookie tin or Tupperware out, as well as sheets of baking paper that fit inside.

9. Dip your cookie cutter in flour, then cut the desired shape out of the dough. Use an offset spatula to lift them into your cookie tin or Tupperware. Make sure the cookies do not touch each other. When you have filled one layer of cookies, add a new sheet of baking paper and continue until you have used up all of your dough.

10. Feel your tin and place in refrigerator for 20-30 minutes.

11. Preheat your oven to 350 F/180 C.

12. Once your oven has reached the appropriate heat, remove your chilled cookies from the refrigerator, line a baking sheet with baking paper, transfer them onto it and bake them for 5-7 minutes, depending on size. You want the edges to just barely brown.

13. When you remove them from the oven, make sure you allow them to cool for 5-7 minutes before trying to remove them from your baking sheet.

14. Allow to fully cool before attempting to do anything else with them. If you are going to decorate them at a later date, use the same method as when they went in the fridge - line a cookie tin or container with baking paper, and move cookies into it using sheets of baking paper between each layer. Place in freezer, to be decorated at another time. The cookies will keep like this fora couple months.

Decorating with Royal Icing

Tools:

Zip-top bags

Toothpicks

Small bowls

Spoons

Stand mixer

Paddle attachment

Food-safe black marker

Ingredients:

1 lb (453 grams) powdered sugar

3 tbsp meringue powder

6 tbsp warm water

Gel food coloring

(I decorated my cookies 2 days before the party. Any earlier, and I think they would be too dry.)

Directions:

1. Watch as many YouTube tutorials as you'd like.

2. Combine powdered sugar, meringue powder and water on medium speed for 5 minutes (until stiff peaks form). (Cover with a damp kitchen towel to keep from drying out while you're working.)

3. Spoon out about a cup of white icing into a bowl. One tsp at a time, add water until it reaches the desired consistency. (Mine fell somewhere between piping and flood consistency.)

4. Fill your zip-top bag with your icing, then cut a very very small bit off the tip of one of the bottom corners of your bag.

5. Follow the outline of your llama, leaving their tail portion empty.

6. Once the outline is complete, fill in the space, using a toothpick to even things out and pop any air bubbles.

7. Allow to set up for a bit. (This is a great time to mix up a green and start on your cactuses, if you're making them, too.)

8. Spoon out about 1/4 cup of white icing, using a toothpick add just a bit of ivory gel color. Add water 1/2 tsp at a time to reach desired consistency. Fill piping bag, snip tip, and make tail and snout.

9. Repeat that step for every color you choose to decorate the rest of you llama with - their saddle, any other decorations you might want to add. The same applies for making the cacti. Allow your icing to dry a bit each time before adding the next element.

10. Once they're all done, place on large baking sheet, cover with plastic wrap and allow to dry for full 24 hours. 

11. Once they are dry, using your food safe marker draw on their faces.

The Cake

I'm not trying to take any credit for this recipe, it's from Chel Sweets, and so is the frosting recipe. I'm writing it out here as a reference, and do easily visit again if I need. 

Ingredients:

3 cups (390 grams) all purpose flour 

3 cups (600 grams) sugar

2 1/2 tsp (10 grams) baking powder

1 tsp (6 grams) salt

1 cup (227 grams) room temperature unsalted butter

1 cup (235 grams) egg whites (approx. from 7 eggs)

1 1/2 cup (345 grams) buttermilk at room temperature

1 tbsp (28 grams) vegetable oil

2 tsp (8 grams) vanilla extract

* makes 3 x 8 inch layers

Directions:

1. Preheat oven to 350°F / 175°C. Line a 8 inch / 20 cm pan with a parchment round, and grease with non-stick baking spray.
2. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
5. Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
6. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
7. Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
8. I only have one 8 inch pan, so I had to do my best to eyeball how much batter looked like about a third of it. Ladle the batter into your prepared pan.
9. Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pan to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Apply a new baking paper round, spray with non-stick baking spray, and repeat for 3 other layers.
10. Allow to fully cool before attempting to handle.
11. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance. I wrapped and froze them just as this link suggested. 

+ If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake. I found them easier to level and assemble this way.

I decided to assemble the layers the day before the party.

For this, I needed frosting.

I once again turned to Chel Sweets. She says she makes 1 1/2 portion when decorating a cake. I actually didn't catch that until after, and made it 1 portion. I had just enough frosting. So, if I was wanting thicker frosting, or something like that, I would do what she suggests, and do a 1 1/2 portion.

Ingredients:

2 cups (453 grams) room temperature unsalted butter

1 tbsp (12 grams) vanilla extract

1/2 tsp (3 grams) salt

7 cups (907 grams) powdered sugar

3 tbsp (45 grams) heavy cream

gel food coloring

1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
2. Mix in 1 tbsp vanilla extract and 1/2 tsp salt on a low speed.
3. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 tbsp of heavy cream, and mix on a low speed.
4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
5. If the frosting is too thick, add in additional cream (1 tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored. I used pink and a little yellow.
7. Watch lots of youtube videos on how to frost and assemble a cake.

Assembly:

Tools:

turntable

8 inch cake disk

frosting bag

offset spatula

1. Remove frozen cake layers from freezer. Unwrap and allow to thaw a little. 

2. Using a serrated knife, cut off "dome" of cake, making it level.

3. Place an 8 inch metal cake disk on a turntable. (A turntable is very helpful, but you could probably do without. The metal disk is great for keeping the cake neat and steady, and moving it from the workspace to the cake stand.)

4. Put a dollop of frosting on the disk to help the cake not shift. 

5. Place your first cake layer on top of that dollop. Scoop out about a cup of frosting on top, and using an offset spatula evenly spread it out.

6. Place your second layer on top, being careful to line up your layers. Scoop out another cup of frosting, spread it out evenly.

7. Place your third cake layer on top. Add approx. 1 cup of frosting to top and spread out evenly.

8. Using a piping bag, squeeze out frosting along the side of the cake. Using an offset spatula try to get the frosting as even as possible.

9. Work on the top and sides until it is smooth.

10. Place in the fridge overnight.

The Final Touches

What you'll need:

fun sprinkles

cake

cookies

cactus candles

1. A couple hours before the party, remove the cake from the fridge. 

2. Using your hand gently press sprinkles into the side of the cake. (If you aren't sure, again, I encourage you to watch a couple youtube videos). Add some to the top as well.

3. GENTLY press your cookies into the top. If they don't want to stay, stick a toothpick behind them. Strategically place the candles where you want them, as well. (I used two candles, because it was my daughter's 2nd birthday.)

4. Place on cake stand. Your cake will be fine sitting out for a couple hours inside.

And there you have it!

It was certainly a labor of love, but I am beyond thrilled with how it turned out!

Now, to start thinking about a certain 6 year old who keeps telling me he wants a pirate themed 7th birthday party... argh!

Ruby Chocolate Dipped Embossed Sugar Cookies

Since I made my favorite guy his own batch of Valentine's Day Peanut Butter Blossoms, I figured the kiddos could probably use a proclamation of my love, too - in cookie form.

Back during the Christmas holidays, I bought this amazing embossed rolling pin at the Budapest Christmas market. Sadly, I lost the business card of the artist, but you can Google search "embossed rolling pins", and find all different patterns, to fit any occasion.

I loved the one that I bought because it was reminiscent of some of the traditional Hungarian (or on broader terms, Eastern European) folk imagery. I've been dying to use it!

On a slightly sad note, my former sugar cookie dough and I on are a break. I want to be like, "it's not you, it's me", but really, I don't know who is at fault. The last couple times I've used it my cookies have spread to INSANE sizes and have lost all definition. I was on the search for the perfect "non-spread" sugar cookie dough recipe, as I really wanted the pretty pattern on these to stay defined and crisp. I decided to use one by Design, Eat, Repeat. I liked that it didn't need to be chilled. Well... it was okay. I cut out and baked a few cookies to start with, and felt like they were spreading more than I'd like. So, I cut out the rest, then let them sit in the fridge for maybe 15-20 minutes, and they turned out much better - but still spread more than "advertised". She has a picture on her blog post with the cookie cutter on top of her baked cookie, to show that there was basically no spread - I don't know what she did, but mine definitely spread, even with chilling a bit.

So, I'm still on the search for the perfect recipe.

That said, I will give you the recipe as I ended up using it, with you, sweet reader keeping in mind that if you have a favorite no-spread sugar cookie recipe, definitely use that! Also, hook a girl up! Let me in on your secret!

For these cookies specifically, you'll need these tools:

- a rolling pin with a thickness gauge (like this one, that I got for Christmas). Okay, this one isn't a "need", but I've found it to be really helpful.

- embossed rolling pin (you could just as easily cut out plain hearts and dip them, too. This just makes them a little "extra").

- Standing mixer

- Offset spatula

- Heart-shaped cookie cutter (any other shape will do too, but it's fun for Valentine's Day)

Ingredients:

3/4 cup unsalted butter (softened at room temperature - approx 2 hours)

3/4 cup sugar

1 egg

2 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups all-purpose flour

150 gr ruby chocolate

sprinkles of your choice - I found the cutest ones yet, here. (I also really liked them with just the chocolate. They looked a little more "elegant".)

Directions:

1. Preheat oven to 350 F / 180 C.

2. Cream together butter and sugar on medium setting for about 20-30 seconds.

3. While mixer is going add egg and vanilla extract.

4. On a low speed add in baking powder and salt.

5. Still on the low speed, add the flour 1/2 cup at a time.

6. Mix until flour just combined.

7. Pour onto a slightly floured surface. Kneed into a ball for about 10 seconds, then flatten into a disc shape.

8. Using your (lightly floured) rolling pin with thickness gauges, roll dough to 1/4 inch thickness. Firmly roll the (lightly floured) embossed rolling pin over the dough, creating the gorgeous pattern.

9. Dip your cookie cutter in flour, find the part of the dough that fits it the best, and cut it out. Continue until you've used up all your dough, but do try hard not to re-kneed your dough over and over again. Makes 20-30 cookies, depending on size.

10. Line a baking sheet with baking paper. Using an offset spatula, lift out the cookies and place them on the lined baking sheet.

11. Place the baking sheet in the fridge for 15-20 minutes.

12. Remove the baking sheet from the fridge, and bake for 7-9 minutes, depending on size. (You can see in these two pictures - the top one was the first batch that I didn't chill. They got a little deformed. The second picture is of the ones I chilled. They kept their shape better.)

13. Allow cookies to fully cool. (10 minutes in baking sheet, then until room temperature on a cooling rack.)

14. While waiting for the cookies to cool, using the "Dutch oven method", melt the ruby chocolate. (A metal bowl over a pot of boiling water. Make sure the water level in the pot is low enough that it doesn't touch the bottom of the bowl.)

15. Take each cookie, dip it partially in the melted ruby chocolate. Allow excess to drip off, then place on a sheet of baking paper.

16. If desired, use sprinkles at this point.

17. Allow to fully cool. Keep in a cool, dry air tight space.

18. Take adorable pictures - because, memories. <3 

Extra tip:

- Ruby chocolate is a bit of a novelty, and I hated to let any go to waste. I had some left over after dipping all the cookies, so I poured it into a silicone ice cube tray, placed it in the fridge for it to set up, and then moved the chocolate cubes to a ziplock - ready to be quickly melted for a drizzle got another day.

If you decide to try this recipe, I would LOVE to know how it goes! Please feel free to leave a comment. :)