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YouTube Cube Cake

October 8, 2016

In Recipes 0 comment

With Checkerboard Surprise Inside! Happy Birthday Susan!

Birthday, Buttercream, Checkered cake, Chocolate, Collection--novelty-cake-recipes, Fondant, Gumpaste, Holidays, Novelty cakes, Recipes-export, Simple syrup, Vanilla

Prepare Cake Batter

Prepare the 6lb portion of Yos Ultimate Chocolate and the two 6lb portions of Yos Ultimate Vanilla cake batter.

Dye Cake Batter

Once the vanilla batter is completely mixed, divide it into two equal portions and add two containers of Wilton Christmas Red Icing Color to one portion. Mix one container of Wilton Black Icing Color into your chocolate cake batter.

Divide Cake Batter

Divide your cake batter among your prepared pans as follows:

8 square cake pans - 3.5 lbs of plain vanilla, 3.5 lbs of red vanilla, and 3.5 lbs of black chocolate batter

6 square cake pans - 2.5 lbs of plain vanilla, 2.5 lbs of red vanilla, and 2.5 lbs of black chocolate batter

Bake Cakes

Bake your cakes at 350 degrees. The 8 square pans took 1 hour and 20 minutes, and the 6 square pans took 1 hour. Ensure that they are fully baked by using the toothpick test. Let cool completely in their pans.

Cut Caramelization

Cut caramelization off the top, bottom, and sides. Then cut each of them into two layers horizontally.

Cut Square Rings

Measure the 6 cakes, and cut out two square templates out of foam board. Create two inner squares from each layer, resulting in three square rings.

Alternate Rings Amongst Cake Colours

Pull out the inner rings very carefully, and alternate them between your cake colours. Black, red, white. Then, red, white, black. And, white, black, red.

Prepare Simple Syrup

Prepare the simple syrup and soak each layer. Crumb coat and chill!

Stack 8 Cakes

The 8 cube cake will be a striped pattern when you cut into it, so stack the cakes like so: Black, red, white, black, red, white

Prepare Buttercream

Prepare the Italian Meringue Buttercream, and spread between each layer as you go. Crumb coat, and chill for 30 mins.

Stack 6 Cakes

Layer the 6 cakes in the same pattern and using the outer ring as a guide to ensure that the colours are alternating. Crumb coat and chill.

Level Cakes

Take a moment to measure all cake sides, and ensure theyre not crooked. If they are, this is the best time to level the cake. Ice again, and chill.

Roll Out Fondant

Measure the width of your cake, and roll out 5 slabs of thin white fondant (4 slabs for the sides of the cake, and 1 for the top). Use approximately 1.5 lbs of fondant per slab. Roll your slabs out to be slightly larger.

Roll Out Red Fondant

Repeat this process with the red fondant for the smaller cake using 1/2 lb of red fondant per slab.

Apply Fondant

When applying the fondant, do two opposite sides first. Apply a thick layer of buttercream as glue before placing the fondant. Trim to the exact height of the four sides.

Smooth and Trim Fondant

Smooth on your fondant, trimming any excess hanging off the sides. Cut the fondant flush to the side of the cake. Repeat this process with the other two sides.

Trim Cake

Take the height of all four sides and cut using the measurement of the absolutely highest side. Trim the tops and then the sides using a ruler as your guide.

Fill Gaps

If there are any gaps, fill with buttercream.

Add More Fondant

Cut two perpendicular sides of your fondant slab perfectly square. Then line that corner up with one of the top corners of your cake, and smooth with a fondant smoother. Trim the other two sides. Repeat with the smaller red cake.

Roll Out White Fondant

Roll out two thin slabs of fondant, making sure that each of them is the width of one side of the cake, but the length of two sides. Divide both of these white slabs in two.

Roll Out Black Fondant

Roll out one large, thin slab of black fondant, and another thin slab of red. Cut these slabs into stripes. Lay the red and black stripes on the white fondant, applying with a little bit of water. Create the following pattern: Black, red, white

Trim Slabs

Trim these slabs. Cut strips vertically across the stripes to create lots of little cubes.

Create Pixel Pattern

Working from the edges to the centre, lay these strips onto the cake in an alternating pixel pattern.

Apply Strips

When applying the strips to the cake, attach them at the top edge of the cake, and smooth them down to the bottom. Repeat this process for all 4 sides.

Cut Border

For the top of the larger pixelated cube cake, cut out a slab of black fondant. Cut an inch smaller than the cake, leaving a 1//2 border.

Insert Dowels

Dowel the cake with 4 dowels, cut into 8 pieces. Push them into the cake in a square pattern where my smaller red cake would rest.

Dye Gumpaste

Dye the gumpaste a deep yellow colour, and roll out a rectangle about inch thick, but slightly tapered down. Use a template as a guide, and cut the gumpaste into a rounded rectangle.

Cut Triangle Template

Cut the triangle out from the inside of the rectangle, and cut an even stronger template out of cardboard. Take cardboard triangle and press it into the YouTube rectangle before the gumpaste was set,making an indent. Set aside to dry for at least one day.

Add Luster

Once the play button is dry. Brush on a very thin layer of vegetable shortening. Finish with a layer of gold luster. Attach the play button to the front of the cake.

Assemble Cakes

Once dry, place the red cake on top of the doweled pixel cake. Add a bit of royal icing to the top of the dowels prior to easing the smaller cake on top.

Add Fondant Cubes

Roll out my leftover red, white, and black fondant into thick slabs, and cut small cubes out of the fondant using a sharp knife. Place them around the cake.

Congratulations!

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