Pringles Cake and How I made it

I can’t tell you how many times I’ve been called ‘Superwoman’ in the last 5 years since I’ve been caking. I always refute this but they disagree….oh if they only knew 😉
It’s only recently that I’ve let myself become an ‘imperfect mom’. And I’m totally okay with that.

I have 2 incredible children that like the vast majority of parents would absolutely do anything for them. When I first started caking we only had my daughter. She was little , so working at home with her was so easy. For one, I didn’t have a lot of orders coming in being new to the business. She was sleeping (ALL THE TIME) and she couldn’t move about too much not being able to walk and all. Then she got older and she needed me more, and we quickly got into a routine that worked for us.
I started getting more orders, and I started getting a bit more stressed but we got through it. Fast forward a few years and along comes my son. Now I have 2 kids to contend with , work is really picking up and I’m struggling!! Don’t get me wrong, I have an AMAZING husband who works crazy long hours and when he’s home he’s helping out with the kids and bedtime routine etc. It started to get to the point where I was taking on far too many cakes a week. And I mean novelty, sculpted, custom cakes that there just weren’t enough hours in a day to get done. I was severely undercharging so I was having to double my workload. The house was constantly a mess because I had to prioritise my chores so I could make sure supper was made at a decent hour. My laundry was piling up and I was exhausted (superwoman I assure you could maintain an orderly house and still look and feel as fresh as a daisy and I’m sure she never had breakdowns) Oh I’ve had my share of those. The ugly crying, lying in the foetal position on the kitchen floor…..
Then things get easier….not a lot easier, but easier, manageable even . You learn to say no (for the most part) you realise that it’s okay that for one night a week your kids will survive having a peanut butter sandwich for their supper and ironing will NEVER EVER be a priority! Some days I’m working so much that they do everything they can for a bit of attention, other days I’m all theirs, all day! My children are happy, they’re fed, they’re clothed and they’re loved. So being an ‘imperfect’ mom just makes me realise that no matter how mean I get (oh yeah, I can get pretty crazy!) and how untidy the house gets, how I’m ‘making too much cakes, mummy’ , to those little monkeys, I’m pretty darn perfect ☺️
And just when I think I’ve had about enough of cakes to last me a lifetime, I get a request for a food cake.
I LOVE food cakes….and by that I mean the ‘cakes that look like food’ cakes. They are just too much fun! And when I’m in a good mood….everyone’s in a good mood 😂😉
Here’s how I made it….

Cakes By Carrie-Anne – Blog

I baked and 8 inch cake in 2 8inch square tins. Once cooled I turned them out and cut out 9 circles per tin.

I measures the length of the Pringles tube and sandwiched each cake circle until I had the required length.

I let the cake firm up in the fridge and then put on another layer of ganache. This was probably the most time consuming part of the entire cake. Once I was happy with the shape I let it firm up again in the fridge. I then cut off the ends to straighten it out and covered it in fondant.

I airbrushed the cake red and went darker in some spots to give it a bit more definition.

I used some parchment paper and placed it on the Pringles Logo and traced it. I cut around the image and placed it on some very thinly rolled out fondant. I placed the template on to the fondant and cut around it with a craft knife. I went over the template with a soft tip clay tool to make an impression into the fondant.

I then painted the fondant using my airbrush colours and then outlined the rest in black using the Pringles tin for reference.

Cut out 2 black circles out of fondant for the top and bottom of the can.

Attach the circles and add thin rope (I used an extruder) to make the lip of the tin around each end.

I then painted the base silver as well as the lip going around the top of the cake.

Using the same tracing method as the logo, I cut out the chip (it will always be a chip to me) I placed it on the cake and painted it with cream/gold airbrush dye. I mixed it with a tiny bit of brown airbrush colour and dabbed it in for a bit more depth.

I rolled out a mixture of caramel coloured fondant and white florist paste. My paste was a bit dry but I used that to my advantage and it made some great texture. I rolled them as thin as a Pringle and cut out similar sized circles. I then rolled the circle into an oval and used lay each one on to a real chip to form them. Once dried, I airbrushed them with cream/gold colour especially around the edges. I then dusted them with cream petal dust.

I used my tappits to make the word ‘original’ and lightly airbrushed my board with black colour just around the edges and corners to add a bit more depth. I hope you enjoyed this tutorial. Please feel free to leave any comments and questions that you might have 🙂

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Pringles Cake and How I made it

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