The voodoo doll is derived from the English poppet, a doll used in folk magic and witchcraft to represent a speciffiic person. It’s said that actions performed on a poppet are transferred to that person. Love- sick? Sick of a loved one? Fashion a cake doll of your target, and insert pins. What better way to say, “I’m thinking of you”?
A show-stopping cookbook like no other, <EM>Twisted Cakes</EM> features arresting, eye-catching designs and instructions for creating deliciously, delightfully evil cakes and cupcakes for every occasion. San Francisco cake designer Debbie Goard, whose work has been featured on The Food Network’s “Cake Off” challenge, showcases shockingly original designs that range from surprisingly simple to challenging—to appeal to both novice and more experienced cake decorators—for such devilish delights as the Day of the Dead Sugar Skull, the Creepy Clown, the Venus Fly Trap, and the Can of Worms.<BR>
A show-stopping cookbook like no other, Twisted Cakes features arresting, eye-catching designs and instructions for creating deliciously, delightfully evil cakes and cupcakes for every occasion. San Francisco cake designer Debbie Goard, whose work has been featured on The Food Network’s “Cake Off” challenge, showcases shockingly original designs that range from surprisingly simple to challenging—to appeal to both novice and more experienced cake decorators—for such devilish delights as the Day of the Dead Sugar Skull, the Creepy Clown, the Venus Fly Trap, and the Can of Worms.
prepare the pins 2
Start making the pins at least a day ahead of presenting the cake. Break off small lengths of spaghetti, about 2–3 in. (5–7.5 cm) long, and carefully insert into the Styrofoam block so that they are held firmly upright.
paint the pins
Paint the spaghetti
strands with silver luster
dust mixed with a few drops
of vodka or lemon extract. Place in Styrofoam block to dry.
form the pinheads
Pinch off small pieces of the red fondant and
roll them into very small balls to create the pinheads.
position the pinheads
Place the fondant pinheads in a small container, a few at a time, and lightly sprinkle with
dry pearl dust. Insert a pinhead carefully onto the top of each dry painted spaghetti strand. Leave overnight to set.
create button eyes
Roll out the black fondant on a lightly dusted surface to a thickness of about 1⁄2 in. (1 cm).
cut out buttons
Using the larger end of the no.2A icing tip, cut two round shapes from the rolled-out black fondant.
Set aside the trimmings.
finish the buttons
With smaller end of no.2A icing tip, imprint rim detail on buttons.
Using smaller end of no.6 icing tip, cut four holes in each button. Roll out more black fondant and use craft knife to cut thin strips for thread. Insert into buttonholes. Let dry.
cut out the cake
Cut out baking parchment shape using doll template. Attach parchment shape to chilled square cake with a few dabs of decorator’s buttercream icing. Cut body shape from the cake, following the outline of the parchment shape.
shape the cake
With the serrated knife, shape the sides of the doll’s body, slightly rounding the cake off at the edges.
fix body to board
With large piping bag and quick-ice tip, pipe a strip of buttercream icing onto the covered cake board...
and lay the body-shaped cake on top to fix in place.
make the head
Pipe a layer of buttercream over the flat surface of one mini half-ball of cake. Place the other mini half-ball of cake on top to form the doll’s head.
attach the head
Place the cake head ontop the body on the cake board using a dab of buttercream icing to fix it in place.
ice the doll
Pipe buttercream all
around the outline of the head and body of the doll, then pipe more buttercream over entire top surface of doll until it is completely covered in icing.
smooth the icing
Using the curved spatula,
carefully smooth over the entire surface of the icing, covering all of the doll.
prepare fondant cover
Roll out the white fondant
onto a dusted surface. Using fondant smoother and stiff burlap, imprint surface of fondant with texture.
cover the doll Carefully wrap the textured fondant loosely around rolling pin. Gently unfurl the fondant onto the iced doll, covering the body and head.
trim and shape body
Trim off excess fondant from around the doll with a craft knife and set aside.
Tuck under edges of fondant on doll for a rounded look.
Using modeling tool, mark outline of muscles and other anatomical details by adding folds to the body and legs of doll.
make the arms
Shape the arms from modeling chocolate.
reserved white fondant and wrap around the chocolate arms. Trim away excess fondant.
attach and texture arms
Attach the arms to the body with a dab of water.
Imprint the arms with burlap, as was done for the body in Step 15. With stitching wheel, add stitching detail all along the sides of the head and body.
airbush the doll
Airbrush light layer of warm brown color all over the head and body, emphasizing the details and
shape of features.
add heart and stitching
Roll out remaining red and black fondant. Cut voodoo heart template from red fondant with cutter. Fix to doll with dab of water. Indent holes at stitch sites on mouth, arms, neck, and heart. Cut thin strips of red and black fondant and insert ends into holes.
add button eyes
Position the prepared button eyes in place on the head and fix in place with a dab of water. Use modeling tool to emphasize the detailing on the eyes.
position the pins
Carefully remove the prepared pins from the Styrofoam block and insert into the body of the voodoo doll.