Description：

Date：2005.6.8.

Body：10”chiffon cake, red bean filling.

Decorating：whipped heavy cream, royal icing and color paste.

Tools：cardboard, wax paper, tapes, piping bag and tips.

Base：cardboard, ribbon.

This cake was made for a friend's 2-year-old son. She asked me if I can make a Miffy cake for her son’s birthday because he loves watching Miffy's TV show.

Among several Miffy pictures found on Internet, we both agree this Miffy with a teddy bear is the cutest. So I enlarged the picture to the exact size I need for the cake, and placed on a piece of cardboard. Cover with a piece of wax paper and then piped brown royal icing to outline the Miffy picture. Filled in the blanks with colored royal icing. (need to add a little bit of water to make it thiner, so that it can flow to fill in.) After few days, the Miffy would be dry and ready to be removed from wax paper.

Here are few reminders for beginners:

1. While combining the colors with royal icing, be careful not to stir in too much air (keep stirring gentlely and slowly), or you’ll create too many bubbles and bubbles will become holes on the surface after it's dry.

2. Everything used to handle royal icing must be completely grease-free. Even a little bit of oil will break the icing after it's dry.

3. Since it's a whipped cream cake, which contains a lot of fat, so I placed several pieces of fondant chunks on top of the cake to support the Miffy and prevent it from touching the whipped cream frosting. Though I tried hard to keep the Miffy from the cake, it still dropped and melted a little bit on the next day. So, I would suggest putting on the royal icing piece just before it's needed.