Cookie cutters don’t fit the mold when it comes to designing a sheet cake logo. It’s that creative caking time to fit the logo to the design. It’s not the time for the dull and boring – incorrect size, block or script letters – available online. It’s the time to venture out of the same old, same old and in this tutorial, I’ll show you step-by-step, how to make a sheet cake logo.
Lizzie is a Texas cowgirl. There is a special room in her parent’s home to display all the ribbons, trophies and saddles she’s won in rodeo competitions. She’s performed at the Houston Livestock Show & Rodeo – a yearly competition event for top-rated cowgirls and cowboys – without a hiccup.
Yep, Lizzie was a barrel racing cowgirl!
Barrel racing is now in the past and she’s currently attending Texas A&M University. Lizzie is an Aggie. An Aggie who has gotten her Aggie class ring! Now it’s party time for the Aggie Ring Dunk.
Time to dunk that ring in a pitcher of beer and chug-a-lug. And have fun with family and friends to celebrate the old Aggie tradition of ring dunking.
Hope you enjoy the Sheet Cake Logo Design tutorial designed for Lizzie and her Ring Dunking friends!
Gig ’em Aggies!
In this blog post highlighted links provided are not affiliate links. BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.
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Sheet Cake Logo Design – Equipment Required
The gum paste featured in this tutorial is Nicholas Lodge’s recipe featured on Craftsy. Economical & easy!
- Foam Core Board
- Exacto knife
- Self-Healing Mat
- Parchment paper
- Scotch tape
- Logo design
- Pasta roller
- Pre-colored gum paste
- Rolling Pin
- Veining Tool
- Wilton Fabric Pattern Embosser
- Sugar Paste Extruder
- Gold Luster Dust
- Pear Luster Dust
- Upper and Lower case Letter Tappits
Step 1: Cut a foam core board to the dimensions/size of the cake. The 1/4″ board will give a visual on how the logo design will appear on the finished cake.
Sweet Tip: Additional full-sheet cake support is recommended. To increase stability, hot glue two (2) 1/4″ foam core boards together. A half-sheet cake will need one (1) 1/4″ foam core board.
Cover the cut-out board with parchment paper and tape the edges to protect the board from stains and germs.
Xerox and enlarge the logo for the cake design. Pre-color the gum paste; set aside, wrap in saran or plastic wrap.
Step 2: Cut-out the logo with an exacto knife on a self-healing mat. Knead the amount of gum paste needed for the letter/letters. Sprinkle the mat with cornstarch. Roll out the gum paste for the large letter to an even thickness. For the smaller letters on the logo: roll out the gum paste and use a pasta roller set to the largest setting #7. Using a thinner gum paste for the smaller letters gives a dimensional designed logo.
Note: keep rolled out gum paste covered to keep the sugar paste from drying out.
Step 3: Cut-out enough gum paste to fit the size of the letter. Using the Wilton Fabric Embosser, press the roller in a forward motion.
Step 4: To adhere the letter to the gum paste, lightly spread shortening onto the back of the letter. Using a veining tool, draw the outline of the letter; cut-out the letter with an exacto knife.
Step 5: With a pasta roller set to #3 or thinner, roll out the accents for the logo.
Step 6: Using the cut-out logo for a pattern, with an exacto knife cut-out the accents; set aside to dry.
Step 7: Knead the gum paste. Shape into a skinny log and fill the sugar paste extruder. Separate the sugar paste; cover with saran or plastic wrap. With a small paint brush and a dab of water, press the sugar paste strand using the tip of the paint brush; adhere to the logo to outline the design; allow to dry in place without moving.
Step 8: In a small dish, add a drop of lemon extract and a luster dust color to color-match the logo; thin and mix; apply with a large brush in even strokes, dry brush, then paint the opposite direction; set aside to dry.
Below: the A&M logo, the hand cut-out ‘Ring Dunk,’ and date for the party are painted and set aside to dry on parchment paper. To create a separation transition of the logo color next to the buttercream, a gold luster dust was painted around the edges. The white on the logo was painted with a pearl luster dust. The top cake border design, painted with luster dusts and inset sugar pearls; set aside to dry. After the design is dry to touch, cover with parchment paper and keep the design away from sunny windows; bright sunlight will fade the colors.
For the name/names on the logo design there are a variety of alphabet tappits online. Keep in mind, that upper and lower case letters will need to be purchased. I’m a big fan of FMM tappits and the spring-loaded mechanism design.
In some cases, tappits can be a little difficult. When working with tappits, roll out the gum paste with a pasta roller set to the #3 setting; cut into small squares and allow to stiffen for 10 – 15 minutes. Dust the tappit with cornstarch, turn the tappit over and tap out to remove access. Press the tappit face down into the gum paste, with a circular motion create sharp edges. Embed the gum paste into the tappit; turn the tappit over and use fingers to smooth and remove any left-over paste. Tap out the letter.
Soft sugar paste will not be easy to dislodge. If the tappit letter doesn’t tap-out right away, use a quilting pin around the edges to remove the letter from the tappit. Align the letter; allow to dry; paint with luster dusts.
Chill the cake overnight. And decorate…
Sweet tip: On the web, I’ve noticed individuals asking how much buttercream does it take to do a full-sheet cake. Most answer in lbs and it can be confusing to those who’ve never made one. To torte and ice the cake: 32 cups. Icing the cake only: 16 – 17 cups. Note: The buttercream calculations are for a 3.5″ tall cake.
Mosey on over and checkout the popular Texan recipe, Smoked Chocolate Cake for your next party.
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Here's to the sweet life,