Yo Gabba Gabba Yo!

by Marci Nielsen
(Salt Lake City, UT, USA)

I made this chocolate ganache filled chocolate cake for my daughters 2nd birthday. The bottom two tiers are covered in marshmallow fondant and all decor on them are also fondant.

I did 2 faces on each one, just split down the middle so she had more characters on it. The top tier is buttercream piped on like you would do grass. It is the same face on both sides and the spike/horn things on top of his head are fondant.

I first made the cakes and after covering them with buttercream, let them slightly freeze (about 2 hours) before covering with fondant. I find this makes it easier to keep it smooth. I stick the eyes and everything on with just a drop of water on the piece that is going on and it sticks great.

The top tier, I let cool in the fridge about 1 hour before pressing the fondant eyes onto the piped buttercream.

Don't forget to put straws or dowels in the bottom 2 tiers to help support the weight of the others. And have the top 2 tiers on a cardboard circle as well. Otherwise the cake will sink.


This was the first big cake I did and it turned out great! Everyone loved it and my daughter still talks about it. I couldn't have been happier with it!