Chase Paw Patrol 3D Cake Modelling Tutorial

In this video I attempt to create a large 3D cake of chase from Paw Patrol. This was one of my first attempts at making a 3D cake so some of this was playing around with different ideas to see what would work.

The body is made from sponge cake ( basic recipe below ) and the head is made from rice krispie treats, both are covered with fondant icing.

I also added some very basic internal structure to the cake using cake dowels and used some modelling chocolate to get the shape of the head built on top of the rice krispie treats, again you can find the recipe and instructions on how to make modelling chocolate below.

The modelling chocolate I use in this video is pink, however that is just because the colour melts I had left happened to be pink, the colour was not important for this cake as it was covered by fondant anyway.

Thanks for watching my first 3d cake, it was a difficult one

Tools and products used in this video:
Image of Chase - https://tinyurl.com/h5orhju
Cake drum 15" - https://amzn.to/2c7j64l
PME hollow cake dowels - https://amzn.to/2c7k28L
Cake disc - https://amzn.to/2cc3vmz
Cake bubble straws - https://amzn.to/2cc3zCN
Renshaws fondant - https://amzn.to/2coArnO
Chocolate fondant - https://amzn.to/2ccanzY
Royal blue sugarflair - https://amzn.to/2c7lfNq
Honey gold sugarflair - https://amzn.to/2c7lDv7
Cake modelling tool - https://amzn.to/23oDpLm
Sculpting blade - https://tinyurl.com/p8j9g3p
Chestnut brown sugarflair - https://amzn.to/2ccajR9
Large round circle cutters - https://amzn.to/2c0chQV
Cookie cutters - https://amzn.to/1U1pPbr
Star cutter - https://amzn.to/2c7lUOB
Square cutters - https://amzn.to/29bKnn4
Edible silver paint - https://amzn.to/2coCdoQ

Basic Victoria Sponge Cake Recipe:
Ingredients:
- 225g butter
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp vanilla essence

Method:
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.

Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.

Buttercream Recipe:
- 600g icing sugar, sifted
- 300g unsalted or salted butter, softened optional flavouring
- Beat the ingredients together

To make rice krispie treats you just need to melt a little butter and your marsh mellows in a pan over the hob, take off the heat, then mix in your rice krispies and let them cool down.

To make white chocolate ganache you can simply melt white chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesn't burn). I use the ratio of 3 to 1 white chocolate to double cream

Modelling Chocolate Recipe:
Take 5 cups of your chosen colour melts / candy melts (I use Renshaw's in the video).

Following the instructions on the packet, melt your candy melts in the microwave. Mix until they have melted completely. Do not burn them.

Heat 8oZ of clear corn syrup in a microwavable bowl for 30-40 seconds. Then pour this in with your melted colour melts.

Mix the two together using a rubber spatula for about 1-1:30 mins. Make sure you do not over mix it.

Place the mix into some cling film trying your best to keep it flat to ensure it sets quicker.

Leave this to set over night ( or at least for an hour or 2 ) knead the mixture, it may now be ready to use. If you find lumps in your mixture, pop it back in the microwave and knead it again. Store In an air tight container until ready to use.