Farm Cake Tutorial
In today's free cake video tutorial, I"m sharing a super cute Farm Cake!
Whether you recreate our entire farm cake design, or decorate a smaller cake with just a few of the decorations from the video, it is sure to bring smiles!
Table of Contents
Why we Love it
There are many reasons to love this sweet Farm Cake! Here are just a few reasons to love it:
- Perfect for young birthdays!
- The techniques can easily be applied to single tier cakes or sheet cakes.
- The animals and barn are flat fondant cutouts rather than 3D modeled animals, making it great for any skill level of cake decorating! (We use a similar style of fondant cutouts in our jungle sheet cake video.)
Materials for Farm Birthday Cake
For this cake, I used 8 inch and 6 inch stacked tiers.
Each tier was on it's own cake cardboard cut down to the size of the cake, and the top tier was supported from beneath with 5 bubble tea straw supports cut to the height of the bottom tier. (We have a separate video on tier stacking if you need more details!).
Always chill your buttercream-frosted tiers in the freezer for about 15-20 minutes or until firm before stacking.
Buttercream: We used our Classic Vanilla Buttercream Recipe (Our Fluffy Vanilla Buttercream or any crusting buttercream frosting will work well. I prefer to use crusting buttercream when using fondant decorations as opposed to a non-crusting frosting.)
Coloring Gels: Americolor Sky Blue, Super Black, Lemon Yellow, Deep Pink, Orange, Chocolate Brown, Super Red, Wilton Leaf Green
Fondant: I used Wilton Fondant with tylose powder kneaded into it for our decorations. The tylose powder helps it to firm up more quickly and to have strength similar to gum paste once dried. You could also use gum paste for the cake topper.
Piping Tips: Small round tip 3 (or 4) for the corn field, tree trunks, apples, and grass border on the top tier.
Grass tip 233, Leaf tip 352, Tip 12 for polka dots,
Tylose Glue, piping gel, or your edible glue of choice. We used Tylose glue which is a little tylose powder mixed with just enough warm water to dissolve it. It may take a few minutes to become transparent and gel-like.
Floral Wire- Sturdy enough to hold the weight of the fondant balloons. We used 20 gauge paper covered wire.
Food Coloring Pen- I used a black food coloring pen for the faces, cow spots, etc.
More Animal Cakes
If you love animal cakes, make sure to check out our Animal Cakes section of tutorials! Here are just a few fun favorites:
Enjoy the Video!
Thanks so much for stopping by. We hope that you enjoy this fun farm cake tutorial! Don't miss our collection of favorite Birthday Cake Designs!
Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
OMGosh that is just too cute! I love all the little animals - so many great details! Love it! Fabulous as always! :-)
Thank you SO much for the excellent instructions! I have never considered myself a baker, but now that I am retired and have grandbabies I am IN. I made this for my 3 year old farm-themed granddaughter's bday party. Instead of corn, I made VIVI grass with Violets. Vivienne's new sister's name is Sophia Violet. I could never have done this without your awesome instructions! Thank you again!
Hi Vickie! Thank you so much for your comment, I am so glad that you made the farm cake! Love your vivi grass with violets ;0) Such a sweet way to personalize it!
I am not sure if you got this photo?
I didn't mean to send the "Vivi" grass....
Hi Vickie! No, I didn't get this one-- How precious!! This makes me happy, so glad that you recreated all of the animals- turned out so good! Thanks for posting! xoxo
what green was used for the 8 inch cake tier? i assume the wilton leaf green was for the trees, grass and corn? thanks
also, once made - do i store in the fridge? if so how do i avoid cake sweat as nobody wants to eat super cold sponge?
Hi Laura- If you are using an American Buttercream like our Classic Vanilla Buttercream or Fluffy Vanilla Buttercream, the cake will be fine at room temperature. (Preferably in a cooler place in your house, as high temperatures and buttercream do not get along.)
However, my personal preference is to refrigerate my cakes- I've never had issues with refrigerating cakes with fondant. I always use crusting buttercream. Fondant decorations on a non-crusting frosting are more likely to soften over time.
If you decide to refrigerate, I would do a test run by spreading a bit of the frosting onto a plate and placing a small rolled piece of fondant on top of it, just to see how it reacts.
Thanks for the reply - i will give it a go!