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Sweet Potato Casserole Cake

November 11, 2019

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An Even Sweeter Sweet Potato Casserole

Brown sugar, Brown sugar buttercream, Collection--holiday-cake-recipes, Dessert, Fall, Flavored buttercream, Marshmallows, Spiced nuts, Sweet potato, Sweet potato cake, Thanksgiving, Vegetable

Sweet Potato Casserole Cake

An Even Sweeter Sweet Potato Casserole

Everyone loves a good homemade Thanksgiving dinner. Have you ever noticed that the one honorary vegetable dish is also sweet - that’s how you know it’s a good holiday! This year, let’s let the turkey sit back and have another dish shine. This Sweet Potato Casserole Cake takes the traditional dish to the next level and is sure to bring a sweet treat to your family’s table!

This Sweet Potato Casserole Cake begins with my homey spiced Sweet Potato Cake and is then stacked with a delicious sweet Brown Sugar Swiss Meringue Buttercream. The cake is topped off with a layer of perfectly-browned roasted mini marshmallows giving a ooey gooey bite and completed with a sprinkle of my spiced nuts for some extra crunch! This extra sweet twist on the classic Thanksgiving dish is the perfect dessert for this holiday season and is sure to be a hit with your family!

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Baking The Cake:

2 batches of Yo’s Sweet Potato Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch Brown Sugar Swiss Meringue Buttercream

Decorating The Cake:

1 batch of Yo’s Spiced Nuts

1lb beige fondant

4lbs orange/red fondant

Mini marshmallows

Item Name:	Availability:
9x13" Rectangular Pan
9x13" Rectangular Pan - with bevelled edge
Parchment Paper
Simple Syrup Bottle	Add to Cart -
Sculpting Tool	Add to Cart -
Foam Board
Bamboo Skewers
Brulee Torch
Small Serrated Knife
Bench Scraper	Add to Cart -

Spiced Nuts

Make a batch of my spiced nuts then set them aside for later.

Bake Your Cakes

Divide your batter into two 9x13” rectangular pans - one with a bevelled bottom and one with straight sides, then bake both pans for 1 hour at 350 degrees Fahrenheit.

Let your cakes cool completely in their pans before removing.

NOTE: If you do not have a straight-edged or bevelled pan, that’s okay. Use whatever pans you have then carve the shapes later on!

Level and Decaramelize

Remove your cakes from their pans then level each and decaramelize the bottoms.

Carving!

Place your bevelled cake upside down on top of the straight edge cake. Use a small serrated knife to bevel all four edges then round off the corners. This will create the shape of the casserole dish.

Keep It Simple!

Flip your cakes over then use Sir Squeeze-A-Lot to add simple syrup to both your layers. Let them sit for a couple of minutes to absorb.

NOTE: You don’t need to saturate the layers with simple syrup because the sweet potato cake is already quite moist.

Fill and Stack

Fill and stack your layers upside down with brown sugar SMBC.

Crumb Coat & Chill → Ice Ice Cakey

Crumb coat your cake in the brown sugar SMBC then let it chill in the fridge until firm. Once you remove it, ice it once again with some more brown sugar SMBC and let it chill. Use a bench scraper to smooth out all of the edges.

FUN-dant

Roll out your beige fondant into a large rectangular sheet (bigger than the top surface) then chill it. While your large sheet is chiling, roll out your red fondant, larger than the cake, and drape it over. Smooth it out using a fondant smoother and remove any air bubbles on the top with a pin. Trim away any excess at the bottom as neatly as possible.

NOTE: Don’t worry if your fondant starts to crack, we will fix that later on.

FUN-dant Details

Add 3 lines around the cake to create details in the pan using a sculpting tool and a straight edge as a guide.

TIP: Do this immediately after draping the fondant on the cake or else it’ll harden and crack once you try to add the lines.

Get a Handle on the Cake pt. 1

Cut your foam board into two identical handles. You can use or trace an actual casserole dish as a guide. Brush one side of the foam board handle with clear piping gel as glue then cover the one side with the same red fondant. Trim away the edges on the bottom edge.

FUN-dant and Cake Flipping

Carefully flip your cake over then brush around the rim of the cake “dish” with clear piping gel. Place the large beige sheet of fondant on top and smooth it out. Place a silicone mat on top then flip it back upside down (the mat will protect the fondant).

Get a Handle on the Cake pt. 2

Measure out 6 of your bamboo skewers and cut them to size then insert 3 of them into each handle (sharp side into the handle). Secure your handles in the centres of the two short sides of the cake with the red fondant side up (so that it’ll be on the bottom once the cake is right side up). Cut away the excess beige fondant around the handles.

Call the Seam Hider

Create some fondant paste by mixing together some of the red fondant and a bit of food grade alcohol. Use the paste to hide any of the cracks in the fondant as well as the seams between the handles and the pans.

More FUN-dant and Cake Flipping

Trim away any excess beige fondant as close as possible to the cake. Place the silicone mat and a cake board on top of the cake then flip it over once again.

Dish Brim

You don’t need the entire top of the cake to be covered in the beige fondant so to create the dish border, use a ¼” foam board as a straight edge guide and cut around the top of the cake. Be careful as you cut around the curves. Once you have finished cutting, remove the fondant within the border so that you’re left with a beige rim and exposed cake in the centre.

NOTE: if your bamboo skewers are exposed, just gently push them back into the cake.

Toasty Marshmallows

Lay the mini marshmallows on an upside down cookie sheet covered with a silicone mat. Use a brulee torch to brulee the marshmallows until they are a nice golden brown.

NOTE: if you do not have a brulee torch, you can also put them under the broiler in a home oven.

Final Touches!

Add your bruleed marshmallows to the top of the cake and add in some spiced nuts.

Congratulations!

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Sweet Potato Casserole Cake

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Spiced Nuts

Bake Your Cakes

Level and Decaramelize

Carving!

Keep It Simple!

Fill and Stack

Crumb Coat & Chill → Ice Ice Cakey

FUN-dant

FUN-dant Details

Get a Handle on the Cake pt. 1

FUN-dant and Cake Flipping

Get a Handle on the Cake pt. 2

Call the Seam Hider

More FUN-dant and Cake Flipping

Dish Brim

Toasty Marshmallows

Final Touches!

Congratulations!