Mini Pigeon’s 16th BIRD-day Surprise Cake!

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Hey All!

I’m sure you all know by now how much my family and I love Mo Willems books. We love all his series of books. Reading time has always been an important part of my family and I love to be able to introduce these books to my new baby. One series we love in particular is the Pigeon series.

What we love so much about the Pigeon books is that they teach kids important life lessons with colorful, fun illustrations. That’s why I’m so happy to help celebrate Pigeon’s 16^th BIRD-day and also the release of the upcoming new Pigeon book: The Pigeon HAS to Go to School! (in stores 6/2/19).

To celebrate, 16 years of Pigeon books, I made a Pigeon-themed Surprise Cake with practically an entire bottle of sprinkles hidden inside! It’s an explosion of sprinkles when you cut this cake.

The sprinkles are almost like confetti to celebrate this amazing new book, and Pigeon’s BIRD-day! If you love Mo Willems’ Pigeon as much as we do, be sure to make yourself this Pigeon inspired cake.

Here is how to make it.

• (6) Four Inch Cake Pans
• Your Favorite White Cake Recipe
• Pigeon Inspired Sprinkle Mix
• Light Blue Frosting ( Made from your favorite white frosting or icing recipe and blue food coloring)
• Two Inch, One Inch, Half Inch Round Cookie Cutter
• Spatula
• Offset Spatula
• Parchment Paper
• Scissors
• Baking Spray
• Piping Tip and Piping Bags
• Icing Smoother
• White, Black, and Yellow Fondant
• Fondant Roller

First you mix up your favorite white cake recipe and line your four-inch pans with baking spray and parchment paper. This will prevent your cakes from sticking to the pans. Bake up your cakes and let them cool in the pans for ten minutes and then let them cool completely on a cooling rack. Remove the parchment paper from the cakes as they cool.

Once the cakes are cooled, cut a hole in the center of the cakes with your two inch round cookie cutter. Leave one of the cakes without a hole. This will be the very top layer of your cake.

Place your light blue frosting inside a piping bag with a piping tip. Begin to stack the cakes with blue frosting in between the cakes. Make sure you only place a ring of frosting outside the hole of each cake with a hole. You don’t want the sprinkles to stick inside the cake once it’s cut.

Fill the hole with sprinkles all the way to the top and then place the final no-hole cake at the top. You then frost the cake with the blue icing to make a crumb coat. Place the crumb coat covered cake in the freezer to harden up. While that cake is in the freezer, make your fondant Pigeon pieces.

Roll out the white fondant first, so it doesn’t get dirty from any other fondants you roll. Cut out the white part of the eyes with the two-inch cook cutter. Use the one-inch to cut out the break from the yellow and then the half inch to cut the eye pupils out of the black fondant.

I simply used my spatula to cut the shape of the beak. I place the pupils on the eyes and let the fondant pieces harden.

Take the cake out of the fridge and frost it with the final layer of frosting. This is something you can do with your kids. Try to make the frosting as smooth as possible. Place some sprinkles along the bottom of the cake.

Place the Pigeon eye and beak on the top of the cake, which is a solid round top. Place the cake back in the refrigerator and serve when you’re ready! It will be so fun to see the explosion of sprinkles when the cake is sliced.

It’s a small cake but the amount of sprinkles that pours out of it is amazing!

It’s almost like an explosion of edible confetti to celebrate Pigeon and his 16^th BIRD-day. I know whoever you bake this cake with (or for!) will love it. They will especially love it if you make this cake and pair it with the new Pigeon book The Pigeon Has to Go to School (in stores 6/2/19).

Who doesn’t love a good book and some amazing cake? I know my family does! I can’t wait to get my hands on the new book and bake this Pigeon cake again to celebrate.

I hope you love this cake and the Pigeon book series just as much as I do! Happy munching!

Thanks so much to Disney Book Group for sponsoring this post!

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