Here is a last-minute Emoji Cake that I made at my husband's request for his birthday.
This 8-inch Victoria sponge was filled with jam and buttercream and then covered in icing fondant.
I used Renshaw Ready to Roll yellow, black, white and Fuschia icing to cover and decorate it.
I made the tongue freestyle with my hands, forming the shape with my fingers then scoring it with a knife to create the line.
The left eye was made by rolling a sausage and then tapering the edges; the right eye was made using circle cutters, slotting them inside each other, and smoothing the black rim to the white eye. It isn't as perfectly circular as I wanted due to rushing to get it finished, but overall, for us, it was fine.
The mouth was made by scoring around a small bowl and then slicing a straight edge.
This 8-inch Victoria sponge was filled with jam and buttercream and then covered in icing fondant.
I used Renshaw Ready to Roll yellow, black, white and Fuschia icing to cover and decorate it.
I made the tongue freestyle with my hands, forming the shape with my fingers then scoring it with a knife to create the line.
The left eye was made by rolling a sausage and then tapering the edges; the right eye was made using circle cutters, slotting them inside each other, and smoothing the black rim to the white eye. It isn't as perfectly circular as I wanted due to rushing to get it finished, but overall, for us, it was fine.
The mouth was made by scoring around a small bowl and then slicing a straight edge.
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