Pound Cake Body with Sugar Paste Head & Arms with Lemon Buttercream Frosting:
The cake was baked in a Griswold, cast iron, rabbit mold.
Three bamboo skewers were fitted into holes drilled in a block of wood that had been foiled over.
The cake was cut then reassembled on the skewers to approximate a T-Rex outline.
The rabbit ears and a section of the body were laid out to form the tail and buttercream was used to cement the cake pieces together and round out the gaps in the body.
The skull, lower jaw and arms were sculpted out of sugar paste several days earlier and allowed to dry.
A single long skewer secured the head to the body and toothpicks secured the arms.
Tan, green, grey and pink buttercream were used to detail the cake.
Extra pound cake batter from filling the rabbit mold was basked off in a small pan, then cut to form a “rock” used to hold the candles.
I did not give the sugar paste enough time to cure fully and the back of the lower jaw collapsed, causing the entire head fell off. The skull was drilled and second skewer was used to reattach it. Skewers were placed between the “candle rock” and the head to lend support. Time limitations kept me from finishing the frosting details on the body. The “candle rock” was closer to the T-Rex than I initially intended, in order to support the head, and the flames started to melt the buttercream, so the kids thought it looked like the dino was drooling…
1 lb butter
1 lb sugar
1 t vanilla
1/2 t salt
1 lb flour
Cream the butter and sugar for 5 minutes with paddle attachment, in a stand mixer.
Add the eggs, one at a time, scraping the bowl between every few eggs.
Add the vanilla and salt.
Incorporate the flour in three batches.
The mold was sprayed with Bakers Joy.
The batter was used to fill the mold and extra batter was baked in a small pan.
350 F for 1 hour.
Lemon Buttercream frosting:
16 T butter, unsalted, room temp
2.5 C confectioners sugar
1.5 C heavy cream
1/2 t vanilla
Zest of 2 lemons
Cream the butter and sugar with whisk attachment in a stand mixer.
Add the cream, vanilla and zest.
Tent foil around splash shield on mixer and whip on high until the frosting combines, separates then reforms (about 5 min.)
1/2 t gum tragacanth
1 tsp lemon juice
2 t orange blossom water
1 T egg white, pasteurized
4 C sugar, ground fine in a blender
Blend the gum, lemon juice and orange blossom water in a large bowl and allow to rest for 10 min.
Add the egg white and blend well.
One cup at a time incorporate the sugar until it can be kneaded like a dough.
More or less sugar may be needed depending on the humidity.
Shape the dough and allow to cure for several days/weeks.