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Decaying Molar Cake

October 28, 2019

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Not So Pearly Whites!

Buttercream, Chocolate cake, Collection--novelty-cake-recipes, Decaying, Fondant, Italian meringue buttercream, Molar, Novelty cakes, Simple syrup, Strawberry jam, Teeth, Tooth

Decaying Molar Cake

Not So Pearly Whites!

This sweet tooth has definitely had too many sweets! From the rich chocolate ganache, to the shoestring licorice and strawberry jam, this cake is practically calling the dentist itself. And this cake is way more enjoyable than a real decaying molar, guaranteed.

This decaying molar cake begins with 12lbs of my Ultimate Chocolate Cake and is filled with delicious sweet Chocolate ganache. It features a smooth coat of plaque coloured royal icing, a thick and chunky layer of strawberry jam dyed a bright bloody red, and to top it off, tartar coloured royal icing buildup - a dentist’s dream. This cake may look a little rotten on the outside, but it’s definitely delectable.

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Baking The Cake:

12lbs Yo’s Ultimate Chocolate Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

2 batches of Yo’s Chocolate Ganache

Decorating The Cake:

4lbs white fondant

Royal Icing - dyed with yellow & ivory gel colouring

Red jam

Red gel food colouring

Brown gel food colouring

Red Shoestring licorice

2oz grey fondant

6oz black fondant

Silver lustre dust

Item Name:	Availability:
2 x 9” round cake pans	Add to Cart -
2 x 8” round cake pans	Add to Cart -
7” round cake pan
Parchment Paper	Add to Cart -
Simple Syrup Bottle	Add to Cart -
Small Paring Knife	Add to Cart -
Small Straight & Offset Spatula	Add to Cart -
Large Serrated Knife	Add to Cart -
Ball Tool	Add to Cart -

Bake Your Cakes

Line the bottoms of all your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit. Bake each cake as follows:

9” round pan x 2 → 3lbs chocolate cake batter → 1 hour and 5 minutes

8” round pan x 2 → 2lbs chocolate cake batter → 50 minutes

7” round pan → 2lbs chocolate cake batter → 35 minutes

Let your cakes cool completely in their pans before removing.

Level & Decaramelize

Remove all of your cakes from their pans then level each of them.

Keep It Simple!

Use Sir Squeeze-A-Lot to soak all of your layers with simple syrup then let them absorb for a couple of minutes.

Fill & Stack

Fill and stack your cakes with chocolate ganache starting with the largest cake on the bottom to the smallest on top. Add your cake humps as well. Chill your cakes before carving.

Carving

Begin carving your cake into a molar by using a large serrated knife. Cut down straight on one side then lay the cake on that side (this will make it look like the tooth is laying on its side). Next, taper one end to create the general shape of the tooth. Lastly, carve out the indents on the side with the largest face to resemble the ridges on the top of your teeth (remember the tooth is laying down so carve this side as if it’s the top of the tooth). Continue to carve until you are satisfied with the shape of your tooth.

TIP: Use a photo as reference.

Crumb Coat & Chill → Ice Ice Cakey

Crumb coat your cake with IMBC then let it chill in the fridge. Once your cake is firm, remove it from the fridge and ice it once again with more IMBC. Use my invention - a piece of acetate, to smooth out all of the edges and ridges. Ice your cake once again to smooth out any bumps if necessary.

FUN-dant

Cover your cake with a layer of white fondant starting with the area between the roots first then covering the entire cake. Trim away any excess fondant at the bottom and seam.

TIP: Use some royal icing to hide any seams if necessary.

Dental Work

Use a ball tool and your fingers to highlight the indents and ridges on the top of the tooth.

Cavity

Use a spoon to dig out a cavity at the top of the tooth (side of the cake). Roll out some thin black fondant then brush on clear piping gel onto the exposed cake and lay the black fondant on top. Trim away any excess.

Fillings

Roll out some very thin grey fondant then lay a piece onto the black cavity fondant to resemble a filling. Mix together a bit of silver lustre dust and food grade alcohol to create a silver paint and brush it onto the filling.

Plaque Icing

Mix your royal icing with some yellow and ivory gel colouring to create a tartar like colour. Add your royal icing into a parchment piping bag then pipe it into the grooves of the tooth. Spread it around with a wet paint brush as if there is plaque build up on the tooth.

Tooth Paint

Mix some water into the royal icing until it becomes a paint then paint it all over the surface of the tooth - but not on the roots.

Cavity Paint

Add some brown gel food colouring to the thinned out royal icing paint you created in the last step then paint the entire surface of the black cavity fondant.

Bloody Tooth

Mix some red food colouring into your jam until you get a bright bloody red colour. Brush it onto the roots of the molar (the area that would be under the gums). Add on some more jam until you are satisfied with the look of it. Lastly, add some more bloody jam spots here and there on the tooth as if it was a messy job.

Congratulations!

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Decaying Molar Cake

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Bake Your Cakes

Level & Decaramelize

Keep It Simple!

Fill & Stack

Carving

Crumb Coat & Chill → Ice Ice Cakey

FUN-dant

Dental Work

Cavity

Fillings

Plaque Icing

Tooth Paint

Cavity Paint

Bloody Tooth

Congratulations!