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Alfons Åberg kaka (cake)

December 29, 2020 by kristinarnors

I have so many fond memories of Alfons Åberg growing up. I read our Alfons Åberg books countless times and truly felt a connection to this little dreamer with a kind heart. Now that I have children of my own I’m enjoying reading about him all over again.

When it came time to pick a character for my son’s first birthday cake, the decision wasn’t hard. It had to be an Alfons Åberg cake!

My strategy with creating a character cake (as I like to call them) is always the same.

  • I start by picking a cake pan size and cut out a wax paper or baking paper in the same size.
  • I find a reference photo online and draw the character free hand on the pre cut wax paper or baking paper (for those who are not so strong at free hand drawing I suggest finding a reference photo, blowing it up and printing it out, and then tracing it onto your wax- or baking paper).
  • I cut out the character
  • After I bake the cake in my cake pan I place the character onto the cooled cake and cut the outline of the character, using my drawing as a stencil.
  • I frost the cake and then decorate – using my wax paper character and the original online reference as a guide.
  • I like to use Odense sugar paste and just plain old frosting

For Alfons, I frosted him entirely in chocolate frosting. Covered his face and pants in sugar paste (fondant), made little sugar paste legs and booties. The final tough was roughly cut semi-sweet chocolate that I sprinkled all over his sweater for texture. His facial features and boot laces where also made with sugar paste.

I made the face and leg sugar paste by mixing pink, yellow and white together.

I hope you give the method a try and write me a comment if you need any help <3

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About me

An Icelandic statistician, mother, avid baker, home cook and gourmand. I'm passionate about the environment and healthier food choices. I mainly focus on vegetable forward cooking, sourdough baking and traditional nordic recipes. I love experimenting with food and coming up with new recipes and I never take myself too seriously. Read More…

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