How To Make a Llama Cake
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Hi friends! I’m back with a new blog post on how to make an adorable llama cake. Llama cakes are one of the most popular cake trends for birthday parties. Why wouldn’t they be? The vibrant colors, playful decorations, and quirky designs make them a hit among both children and adults. Whether adorned with edible flowers, tiny cacti, or fun fiesta decor, llama cakes add a whimsical touch to any celebration with a variety of flavors and fillings to choose from. So next time you’re planning a fiesta or llama birthday party, consider a llama cake to impress your birthday child, customer, or party guests. For some birthday cake ideas, click here.
This was a 6-inch custom order with three cake layers for a birthday girl who loved llamas. Unfortunately, this blog post doesn’t include a video because it was in 2020, but I will share what supplies I used to create this fun llama cake from what I can remember! This cake flavor was vanilla with Italian meringue buttercream. Check my recipe index for some flavor ideas. I went with sugar cookies with crusting buttercream for the llama cake topper along with cactus. If you go with this method, you’d obviously will be baking more than one cookie such as a dozen or two (depends on the recipe). You can always buy a cake topper from Etsy or create one with a Cricut if you have one!
How to make a llama cake Step by Step
Materials Needed For The Llama Cake
Materials Needed For Llama Cookies and Cactus Cookies
Cookies Step by Step Instructions
Step 1: Bake the cookies using the llama and cactus cookie cutters. I used a sugar cookie recipe from this book. There are plenty of sugar cookie recipes online such as this recipe!
Step 2: Make the crusting buttercream for the cookies. My crusting buttercream recipe card is on the bottom. Fill four bowls with ample buttercream and color them yellow, red, blue, and purple. Fill one bowl with a small amount of buttercream for black. You won’t need a lot of black buttercream since we are only piping the noses and eyes. Finally, fill another bowl with buttercream for the green color.
Step 3: Fill a piping bag with #2 tip with the white buttercream.
Step 4: Once the sugar cookies are cooled, pipe an outline on the llama cookies, and then fill in with the white buttercream.
Step 5: Fill four piping bags with a coupler and #2 piping tip and add yellow, red, blue, and purple buttercream, respectively.
Step 6: Begin to pipe a half moon, starting with the yellow buttercream for the pack. Continue to pipe lines with the other colors then create dots to complete the pack.
Step 7: Fill a piping bag with piping tip #1 and black buttercream to create the nose, eye and eyelash.
Step 8: Switch the colored piping bags, such as yellow, red, and purple, to piping tips #16 to pipe a crown on the llama or you can stick with piping tip #2.
Step 8: Fill a piping bag with a 4B piping tip and green buttercream. Pipe down the cactus and the sides. Sprinkle on some white nonparelis sprinkles to mimic the needles.
Step 8: Allow them to crust for a few hours.
Step 9: Melt a couple of chocolate melts or bark and spread them on the back of the llama and cactus cookies, then place a lollipop stick on top. Allow them to harden.
Cake Step by Step Instructions
Step 1: Roll out white fondant with a small fondant roller.
Step 2: Cut the fondant with a frame cookie cutter.
Step 3: Use the letter stamps to create a name such as the name in the image.
Step 4: Use the food safe markers to create dots along the edge of the fondant.
Step 5: Brush on some edible glitter (optional). It will turn the fondant into light pink with glitter. Allow the fondant to dry up for 30 minutes to one hour.
Step 6: Start with a cold frosted cake with dusty rose buttercream that has been sitting on the counter for 30 minutes. Place the frame fondant on the center of the cake.
Step 7: Affix a piping bag with 4B piping tip and dark green buttercream.
Step 8: Create cactuses in various sizes along the cake, ensuring a large gap between cactuses.
Step 9: Pipe some buttercream between cactuses.
Step 10: Use the red piping bag with piping tip #16 to create some flowers for cactuses.
Step 11: Add colored sprinkles to the bottom of the cake and white nonpareils sprinkles to the caucuses.
Step 12: Add some sprinkles on the top of the cake.
Step 13: Place the llama and catcus sugar cookies with the lollipop sticks on the top of the cake.
Voilà! You have an adorable llama cake with a fiesta theme, vibrant colors, a cute fondant name plaque, and a whimsical touch. It’s perfect for any celebration and will bring your party a festive atmosphere.
PrintCrusting Buttercream Recipe For Sugar Cookies
Crusting Buttercream Recipe For Sugar Cookies
Ingredients
- 1.5 stick of butter (room temperature)
- 3–4 cups of powdered sugar
- 4–5 TBSP of heavy cream
- 1.5 tsp of vanilla extract
- 1.5 of cotton candy extract
- 1/4 tsp salt
Instructions
- Whip the butter in a stand mixer for 1-2 minutes with a paddle attachment.
- Slowly add the powdered sugar (add the first two cups)
- Add the heavy cream, then add the rest of the powdered sugar.
- Add the extracts
- Continue to mix until all are blended.
Notes
You can just experiment with the amount of powdered sugar and heavy cream to your liking. The buttercream can be stored in an airtight container for a few days.
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Did you make this cake?
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