first 4-legged cake ever! and it was fun to make.
a camel cake was requested for my niece’s sweet 16 moroccan-themed party. i wanted to challenge myself and do one standing. i figured pipes and some form of a platform would definitely be required.
as always i turned to google to get ideas and lo and behold, a blogger posted their steps to when they made a standing camel cake…also for a moroccan party! phew!
thank you, Bananas in My Freezer https://cornedbeefonry.wordpress.com/tag/standing-camel-cake/
i used pvc instead and drew out the scale of the cake. *the neck turned out to be too lonng so i marked it and cut it down.
instead of fondant i made modelling chocolate- first time and i loved it. super easy to make and use.
24oz bag of white Wilton candy melts
1/2 cup of corn syrup
1. pour melts into microwave safe bowl and heat on high for 1 minute. stir and return to heat for 30 seconds. stir until all pieces melt. *key is to complete the melting with stirring and not over heat the melts in the microwave.
2. heat the corn syrup in a microwave safe cup/container at 20 seconds. *key is to get both ingredients warmed to the same temperature. i just used my fingers to test.
*if you want this entire batch to be the same color, i suggest you add color now. i found this to be a super easy way to make the colored modelling chocolate. add gel color to the corn syrup and stir.
3. pour corn syrup into the center of the melted candy melts. using a rubber spatula, start stirring slowly scraping sides continuously. you do not have to overmix. actually, i just stirred it until it became uniform and firm and stopped. *if you overstir, you run the risk of destroying the batch.
4. pour the stiffened chocolate (will be a soft ball) onto saran wrap and wrap tightly. i flattened the ball to help it set faster. leave out at room temperature.
5. after an hour, unwrap and knead knead knead. once the modelling chocolate is kneaded into a nice consitent ball of “clay”, wrap tightly inplastic or ziplock bag. now you can use it whenever you are ready.
i initially considered using cake as the hump but was really concerned about strength since the cake had to survive a 5 hr drive. so instead i just used rice krispie treats.
i intentionally made the pvc legs 2.5″ longer knowing that the camel would need to be placed into a sheet cake. so i cut down a shoebox 2.5″ high, cut holes in it for the legs and covered it in parchment paper. i set the frame in the holes and used that as a temporary base and built the camel up from there.
i molded the rkt into the hump/body, spread a layer of icing on the body platform and set the camel body on to harden.
using the modeling chocolate i started to add pieces to create the head, neck, and thighs. then once the shape was formed, i covered the camel in the final colored modelling chocolate in pieces.
seriously, this stuff is so easy to use, just like clay. no seams, rips, or cracks like fondant.
now, it was a rainy day and the humidity was torture on the modellingn chocolate. so definitely try to keep your room dry and a tad cool.
i wore gloves to avoid fingerprints and used parchment paper to help smooth out areas. i couldnt for the life of me make the camel completely smooth, the humidity just made it way too soft to even out nicely.
i did though use fondant for the tapestry hung over the hump and for the harness. decorating markers came in handy too to decorate the tapestry.
the sheet cake was made and decorated by my niece’s grandmother.
luckily her cake was super dense and was able to hold up the heavy camel. also, the party hall was dimly lit so no one could really see all the flaws in the finished camel