A Mario and Zelda Themed Wedding Cake

There is no denying that this was a very exciting cake to be asked to do – a wedding cake themed around Mario and Zelda. And all in chocolate, with ganache, the best icing to work with. And for an extra step, a separate gluten free cake, to be as much a part of the wedding as the main cake. It is safe to say this took a lot of time, consisting of the research before hand (including playing the Wii U a lot), the time spent making the topper and decorations, as well as the time them spent making the actual cake – but the reactions made it completely worthwhile, as ever!

The topper was different to the usual bride and groom, in that they were in karts from Mario Kart. This also meant working on a smaller scale too. I have a work tray for doing modelling work, so set that up with the tools and pastes needed, and then got busy.

Here is a slightly disturbing shot of a headless bride and groom:

Headless couple

Followed by a much better looking completed couple:

Finished couple

And a ‘Just Married’ sign to go over them:


It was a pretty wonderful day when it was finished, and looked as I had imagined!


Here are some of the limited pictures of the making of the other bits that went on to the cake – apologies that some of them are from screen shots of Snapchats.

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There were a few other pre made bits, which missed having their pictures taken, sunch as the Rainbow Road fences, and Moo Moo Meadows grass. Having them made in advance meant that putting it all together did not take too long.

That cake its self was all chocolate sponge,the different tiers filled with coffee, caramel and chocolate buttercream. In a trial run, i used a jar of caramel sauce (Tescos Finest) added to my usual buttercream, which was very tasty. However, then I could not find a new jar when I needed it, so used this recipe instead from John Whaite. This is up there as a contender for the tastiest thing I have ever made, so I suggest everyone goes forth and tries it too – especially if you missed out at the wedding.

Figuring out the road running up the side of the cake took some time, and then once it came time to make the cake, I did it completely differently too. Each cake had a rice crispy add-on to the side to make the road up to the next tier. All the cakes were covered in ganache, then sugarpasted. The bottom tier was also air brushed, where as the top two were covered with green sugarpaste.


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Here it is in location, at The Golden Lion hotel in Stirling.

 rob and aly wedding cake

A gluten free wedding cake was also part of the order, to be shaped as a Tetris brick. Again, this was covered in ganache (having been filled half with chocolate buttercream, and half with white chocolate buttercream) then sugarpaste.




It was airbrushed red, and the board covered with more sugarpaste Tetris bricks.


Now I will bombard you with some more photos, in part because some of the details are easy to miss, especially the Zelda ones. I have no idea what an Ocarina is, but apparently it was important in the games (it’s the blue thing!).

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It was great to make a cake that reflected the couples interests so well, and having completed the massive tidy up of the kitchen (the downside of working with chocolate), I find my self in a bit of a post wedding cake slump. However, this will be lifted very soon by the making of a birthday cake, of which I will hopefully remember to take more making of pictures.



Gluten Free Doughnuts

If you follow A Kimbo Cake on Facebook or Twitter, you will have seen my home baking exploits, as well as the decorated cakes I have done recently. And you may have noticed a gluten free turn in things, as one of my friends is gluten and dairy free, and I think it would be unfair for her to miss out on all the cakey goodness that so often finds its way in to my work place.

On the whole, my gluten free baking has gone well, although often not quite as expected. Being dairy free, with block stork and trex easy replacements is not quite as difficult, while getting used to the different texture of gluten free baking, and using xantham gum to try and avoid crumbling, and the range of different flours available is not as straight forward. Although tempted by many recipes and blogs to start buying fancier flour blends, I have stuck with Doves, which so far has worked really well (their recipe section is worth a look as well).

So while my friend gets by with cooking and baking herself, and the odd trip to gluten free friendly places like Loudens or Mimis, (phone them and they will make sure something gluten free is available) the one thing you apparently cannot buy in a gluten free form is doughnuts. Having been over a year since my friend had eaten a doughnut, we swiftly decided that we should attempt to bake them ourselves. Partly because it is fun, partly because with yeasted dough and deep fat frying, there was more potential for disaster, both baking and burning, so a second person seemed like a wise idea.

We followed a recipe from Gluten Free on a Shoe String – in part because the ingredients were mostly things we had. The dough came together pretty easily, although next time we would heat up, and cool, the milk in advance – we suspect we killed off some of the yeast by leaving it sitting in the mix of dry ingredients. They did still rise fairly well though, so we were reasonably hopeful for the frying stage.

Risen doughtnuts

However, neither of us has deep fried anything before – and the idea of hot scalding oil is pretty scary. However, with the thermometer, at least we knew the right temperature, and the fact it didn’t spit and sizzle as much as I thought it might was good too.

Hot oil

As advised we fried some bread first to dirty the oil – I think like making pancakes, the first one will be a dud, so the bread made the sacrifice. They cooked very quickly, so we managed to get through our selection of ring doughnuts, doughnut holes and to-be-filled doughnuts in good time.

We made the glaze, although decided that double dipping was the way to go, as the glaze is a really tasty part of a doughnut. For the filled doughnuts, they had a glace icing on top, and were filled with seedless raspberry jam. We had seen doughnuts being filled on TV and it actually is as easy as it looks -stick in piping nozzle and squeeze. I guess the filling will always find a way in.

Finished gluten free doughnuts

And the verdict? Delicious doughnuts! They did have a typical doughnut texture, and I don’t think you would have guessed they were gluten (or dairy) free – but I think the best judgement was that my friends doughnut craving was well and truly satisfied. We did eat quite a lot, which turned out to be a good move despite the sugar crash – the second day doughnuts definitely suffered for it, so maybe freezing any extras would be a good move.



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