How To Create An Edible Breakfast Cake By Liz Richardson

Liz Richardson of WickedGood Cakes –  Cake Life’s Artist Of The Month for February 2018, has shared her hints and tips of how she created the incredible edible breakfast cake.

Liz was our Cake Artist Of The Month for February.

“When I made the Full English Breakfast cake, I knew I wanted things to look as realistic as possible, so for every item I either cooked it up and used it as a model or I researched several photos online. Most of the cake decorations were made with Saracino modelling paste which I personally feel is the best available, and has the added bonus of smelling amazing and tasting pretty good too”

Allow plenty of time when making the breakfast, I made the plate and mug about 2 weeks in advance as they are thick items.

All the food items started as much paler versions of themselves which I dusted and painted to get the  look I wanted which I found gave a more natural look”

Veena Azmanov’s piping gel recipe was exactly what I was looking for.  I did try a couple made with cornflour but again they weren’t right.  This recipe gave me exactly the look I was going for.

Gelatin – 2 tbsp • Water – 2 tbsp • Light Corn Syrup – 2 cups • Clear vanilla or Almond extract. Method • Dissolve gelatin in the water for 2 minutes • Place in the microwave for 20 to 30 seconds or in a double boiler and melt the gelatin. • Place the corn syrup and extract in a sauce pan on low heat. Once the corn syrup is hot add in the gelatin mixture. • Stir well to combine. • That’s it – your piping gel is ready. • This gel will thicken as it sits.




I used a Chocolate Butter Cake recipe for the board, from the Whimsical Bakehouse book, published by Clarkson Potter (Random House).

Liz and her breakfast!

This recipe makes 3×9” layers.

  • 240ml hot coffee
  • 120gm cocoa powder
  • 240ml cold water
  • 375g cake flour (or 320g plain flour and 55g cornflour)
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 225g unsalted butter
  • 500g caster sugar
  • 4 large eggs
  • 1.5 tsp vanilla extract

“Preheat the oven to 175. Combine the hot coffee and cocoa together until no lumps remain. Add cold water and whisk until smooth. Sift the flour, baking soda, baking powder, and salt together. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, creaming well on medium speed. Mix in the vanilla. Add the dry ingredients to the butter and egg mixture alternating with the cocoa mixture, making 3-4 additions of each. Mix until smooth. Divide the batter into the 3 tins and bake for approx. 25 minutes (this is according to the recipe – I have never found I can bake it that fast, but as that’s what it says I’ve just copied verbatim). Cool completely before turning them out of their pans. German Chocolate frosting (named for the cake as the icing has no chocolate!) 240ml double cream 200gm sugar 4 medium egg yolks 115g unsalted butter 1tbsp vanilla extract 200gm coconut – shredded if possible, or sweetened tenderised desiccated. Normal desiccated is fine, but can be a little ‘bitty’ 225gm chopped pecans, lightly toasted. Whisk together the cream, sugar and yolks in a bowl, then place over a pan of boiling water. Add the butter, allowing it to melt, then once melted cook for about 10 minutes, whisking occasionally until thickened. Remove from the heat, add the vanilla then pour into a mixing bowl large enough to accommodate the pecans and coconut. Allow to cool completely then stir in the coconut and pecans. Leave for 15 minutes before using”


1 The plate and mug were both made with a very simple pastillage recipe. I used at least one coat of Dinky Doodle Shell and Shine. I used mainly Sugarflair dusts and gels with a couple of Pro-Gel colours here and there. I made the plate and mug about 2 weeks in advance as they are thick items and I wanted to be certain that they’d be able to support the weight of the decorations. The plate in particular took several days to dry properly. The chopping board was covered with Massa in various shades of brown, cream and orange, all marbled together. I looked at several chopping boards and actual pieces of wood online to work out how I wanted this to look, and in addition to marbling the pastes I also ran streaks of gel to give more depth to the board.

2 The bean sauce and the tea were both made with versions of piping gel, the baked beans were all hand rolled from pale orange Saracino, and I believe there were around 200 in the end. I simply took small chunks of the paste and rolled them into ovals. I used the gelatine recipe by Veena Azmanov, see the recipe with a direct link for her site. Veena’s recipe gave me exactly the look I was going for, and once I’d coloured it up (using white gel to make it opaque, and orange and brown for the colours, trying to match it as best I could to a tin of beans I had next to me) it looked really good.

3 Tomatoes – These were made by rolling balls from red paste. Once rolled, I looked at the tomatoes I’d cooked and tried to mimic the area where the heat had split the skins, using a sharp knife to cut bits of ‘skin’ into the tomato. When I was happy with the general shape (again, really trying not to make them all the same) I dusted with deep red colour then used dark brown gel mixed with a little ISP to give me the fried look, then glazed with several coats of Shell and Shine.

4 Sausages – I started with a pale pink colour but I just couldn’t colour match this to the raw sausage I had in front of me (I wanted to match it to that as I needed the paler colour to show through once dusted to give me the striped look you get from a sausage fried in a pan). I decided to add a little grey to the pink which gave me a more realistic colour, and as I was making herby sausages, I kneaded in a fair bit of dried mint. In hindsight I’d use either fully dried green paste or a dried herb with a larger flake as this did get a little lost in the paste. Again, using a real sausage I studied it for how it split and where to put the dusts for the best effect. This was dusted with orange and several shades of brown ranging from light to very dark, then glazed 2 or 3 times.

5 Fried Egg – For this I followed a photo. I started with a ball of egg yellow sugarpaste for the yolk, rolling into a ball and setting aside while I made the white. For the white, I used a ball of white and pushed it out into the general shape I wanted, but quite a lot smaller. The paste needed to be quite deep around where the yolk was to be – maybe 7 or 8mm, thinning considerably towards the edges. For the crispy look I used various sizes of ball tool and dimpled the paste around the edges, taking it to almost transparent in areas (this is why you start with a smaller shape than you want to end up with – my first attempt was like an ostrich egg). I coloured this up with dusts in orange and shades of brown, keeping it lighter in the thicker areas and really quite dark in the places where it was really thinned out. This was then glazed several times.