Red Angry Bird Cake

First English post! 

I knew for months I was gonna do a Red Angry Bird Cake. I knew it was gonna be hard - this would be my second attempt to make a fondant cake, and this time I would be all alone. The first attempt turned out like this - we worked for looong hours. And I was still scared of fondant. 

Red Angry Bird Cake (inside: choc sponge, sour cherry&choc cream) 

I started with the three sponges. 

2 eggs

1.5 Tbsp flour

pinch of baking powder

0.5 Tbsp dark chocolate powder

2 Tbsp caster sugar  

I reheat the oven to 175°C/350F. Then in a bowl  I beat the egg whites until hard and shiny with a hand mixer. Then in another bowl I beat the yolks with the sugar, then add the cocoa, then the flour+baking powder, then I add the egg whites and gently mix it in with a wooden spoon. I cut out 3 circles to fit the bottom of my 19cm/7.5in silicone round cake pan. I put a piece of baking paper on the bottom, fill it with the batter then bake it for 10-11 minutes. I take it out of the oven and after 5 minutes resting I take the sponge out of the mould. I repeat this another 2 times. 

While the sponges are baking I prepare the ingredients for the fondant. 

500 g icing sugar

1 Tbsp gelatine 

6 Tbsp water

1 Tbsp margarine

2 Tbsp honey

+icing sugar

I sift the icing sugar with a sieve so it becomes light and fluffy. I warm up the water in a small pot, then add the gelatine and mix it until it dissolves. Then I add the margarine and the honey, and stir it until it is blended in. Then I pour the mixture in the middle of the sugar, and start to stir it with a fork. When it becomes too hard I start to use my hands and knead it. If it is too sticky I add a small amount of icing sugar. It should be elastic and shiny and sticky - that is when it is done. 

At this point I divided it and coloured a small portion with food colouring to yellow and the majority of the fondant to red. I covered it in clingfilm and let it rest  in the fridge for a few hours. 

While the fondant is resting I put together the cake. 

1 pint double cream

8 dkg 70% good quality chocolate

1/2 tsp vanilla pod

2 Tbsp icing sugar

1 jar of sour cherry compote

I melt the chocolate and let it cool. I beat up the double cream, while doing it I add the sugar and the vanilla pods then the melted chocolate. I mix it until the colour is consistant and solid. 

Then i start to assemble it. Starting with covering a sponge in the choc cream.

Then distribute half of the the sour cherry evenly. Then I put a small amount of cream on top of it before putting on the next layer.

Do it again, then cover it in the leftover chocolate cream.

At this point I put it in the fridge and left it for 2 hours so it can completely cool down.

After this the fun begin...namely putting on the fondant...

I draw the desired Angry Bird 1:1 on an A4 paper. I used this picture.

First I rolled out the white icing and cut out the eyes. (When rollin out, cover the surface in icing sugar so it is not sticking down.)  Then I cut out a big piece of white for the chin - it covered about half of the cake. After I did the beak. Then the red fondant came, which was a nightmare. To obtain the desired redness I had to use a lot of colouring and it change the consistency of the fondant and it was breaking easily...so I had to roll it pretty thick, otherwise it broke when I lifted it... 

I cut out the shape of the chin then put in on to cover the white fondant in the right place. Then I wet a little the bottom of the eyes+beak and put them on. For the eyes and eyebrow I simply melted chocolate, and spread it on a piece of baking paper then cut it out. 

Have fun!!!