Cute Farm Animals Cake

RRP
$280 - $320

Learn how to decorate a cake with these cute farm animals and a barn, all made with rolling fondant (modified). It will be sure to put some smiles on your children’s faces for their next birthday cake.

In this tutorial, you will learn to create an adorable farm scene with some cute animal figurines, a barn, some fences and some stepping stones.

You will also learn an easy and effective way to sculpt a cake into a landscape form as well as paint the surface of a cake with an airbrushed look, without an airbrush!

This tutorial comes with downloadable blueprints for a cow, a pig, a sheep, a chicken and a chick, all with measurements and weights to guide you.

This cake will be sure to impress your family and friends at your childs next birthday party!

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Templates For Cute Farm Animals Cake

This PDF document has 6 pages of templates to help you make this cute farm animals cake.

Page 1 has a side view and a top view of the cake, however, it is not true size and it is just to be used as a guide for arrangement of the elements. Page 2 can be used to cut out templates/stencils for the barn and the fences. The rest of the pages contain guides to create the animal figurines with exact weights and measurements.

Reference Images
This zip file contains 3 images of the finished cake that can be used as reference.

Track
Duration
The Plan
6:13
Shaping the Cake
5:29
Preparing the Parts of the Barn
11:48
Preparing the Leaves for the Tree
3:24
Painting the Barn Parts
5:48
Farm Animals Introduction
5:34
Making the Cow
20:59
Making the Sheep
20:38
Making the Pig
9:33
Making the Chicken
10:54
Making the Chicks
5:57
Coating the Cake
10:02
Making the Tree
3:33
Assembling the Barn, Trees & Fences
8:35
Giving the Animals Eyes
3:29
Arranging & Placing the Animals
8:23
Final Touches & Piping Work
9:04
Total Duration
2:29:10

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need

  • 40cm Cake board covered with green material and plastic (cellophane)
  • Palette knife
  • Cling wrap
  • Pen knife
  • Set of knives
  • Plastic knife
  • Large rolling pin
  • Small rolling pin
  • Textured rolling pin (lines)
  • Wooden skewers
  • Starch (for dusting)
  • Dry & wet towels
  • Card board sheets
  • Plastic sheets (cellophane)
  • Brush
  • Sponge cubes
  • Scissors
  • Gloves
  • Small wire cutter
  • Scale (1g increments)
  • Modelling tools
  • Small plastic spoon
  • Styrofoam blocks (Approximately 10cm x 10cm x 5cm)
  • Round cutters (25mmØ, 12mmØ)
  • ‘Y’ shaped twig (15cm)
  • White chocolate (to glue)
  • Dark chocolate (to glue)
  • Small brush in a cup of water
  • Shortening
  • Spaghetti

Recipes & Ingredients

Cake

  • 2 x 250mmØ x 40-50mmH Baked sponge of choice
  • Each cake sliced into 2 and layered with filling of choice.
    We recommend 1000g of either chocolate ganache or butter cream for layering and masking.

Decorations

  • 1000g Rolling Fondant
    • 100g Black
    • 100g Pink
    • 20g Brown
    • 50g Yellow
    • 50g Orange
    • 100g Red
    • White (rest)
  • 250g Icing Sugar (to harden rolling fondant)
  • 250g Royal Icing (for bushes and stepping stones)
  • 1 cup of breakfast cereal (2 hand fulls – any kind depending on preference)

Coating

  • 1000g Rolling Fondant
    – Light green colour
    – need approximately 800g

References

  • Top & front view drawings of cake for guidance
  • Images of finished cake
  • Pre-cut templates of barn, barn roof, bard door and fences
  • All references can be downloaded below

Recommendations

  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. This will ensure clean smooth edges of the barn pieces. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the fondant from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.

26 Comments

  • hi yeners. what fondant are you using? thanks..

  • So…finally my pictures have been uploaded! What a great success this cake was! Thanks Yeners for the amazing tutorial. I had a couple of hiccups though and I think it was due to the tylose powder I used instead of the icing sugar to make the sugarpaste less soft. A lot of cracking once dry. Also the chocolate I used as glue didn’t set straight away but it took a looooong time to set so I decided to use a glue made with water and tylose powder which worked pretty well. In terms of filling I went for a chocolate ganache and followed the recipe you have on your website but it did set too hard once in the fridge. Any suggestion for next time? Thanks a million again for sharing your experience.

  • Sorry, I didn’t explain myself properly. Once the cake is finished and it’s time to serve it, how do you suggest to cut it? On one side it will be extremely tall (mine is four layers where the barn sits). Apologies if my explanation still doesn’t make sense.

    • Serdar Yener

      Hi Lucia Now I understand. If your cake is landscape looking one like a mountain. I would just cut one side of the cake all the way down and remove from the main cake and placed on a chopping board . Then portion the cake normally . Continue till all served. If your cake has distinguish layers i will remove decorations to keep or serve on plate . Then remove the top layer to chopping board . Then the next layer . continue till all served

  • One more (silly) question…how do you cut this cake?!? Do I remove the top two layers and leave the bottom two layers uncovered (as they are not covered in fondant)? Thanks

  • Hi Yeners, how many people is this exact cake for?

  • I made this for my grandson’s 1st birthday, and then transported it to Darwin in sections and put it together when I got there. . I am a novice at cake decorating and thanks to the detailed tutorial and easy to follow steps not to mention the online support from both Serkan and Serdar I could not have been more pleased with the result. I am so happy I stumbled across this website. Serdar thank you for sharing your incredible talent with us.

  • Thanks again, it was lovely following the tutorial. pls what type of colours do you use ? is it gel colours or liquid colours. how do you preserve your rolling fondant and pastilage if you have left over after making a cake. thanks

    • Serdar Yener

      we are using powder colours by mixing with water first . You can also use gel colours, no problem . Keep pastillage in small plastic bags and air tight containers , in the fridge because gelatine will get mouldy in room temperature if it is not dry. Rolling fondant same way in room temperature. thanks.

  • Hi Serkan, What colours are you using for the barn, etc? I was wondering if you have mixed up Queen brand colours for this purpose? Thanks in advance!

  • With the rolling fondant, can I buy ready made and then add extra icing sugar or will this not work? I am only learning so I hope I don’t sound silly asking. Thanks

  • Hi Grisel, Thanks for all your kind words.
    The plastic is clear cellophane. We buy it in sheets from a supplier but but you can find it on ebay etc. It’s also available in a roll. Hope this was helpful. Thanks!

  • Hi Yeners. I want to ask you. What type of plastic is the plastic you are using to cover your cake board with and make your piping bags with. I would like to try the same method your using to cover the board with material instead of fondant. I don’t really like using parchment bag for pipping royal icing. Thanks in advance. Is a great idea.

  • I just can’t say it enough.. your so organized and clean. I love how you work. I have OCD LOL.

Leave a Comment


Member's Projects

Here's what some of our members have created after watching this tutorial.

Nate's birthday cakeIMG_8581IMG_8582IMG_8583IMG_8580Farm Cake with Shaun lookalike for Churt Fete RaffleFarm Cake for Churt WI RaffleimageimageimageimageimageimageMy Little Farm