Spaghetti and meatballs has to be one of the heartiest, deliciously satisfying meals on the planet.  Especially when every element of this dish is homemade.  Fresh pasta, handmade meatballs, and a secret spaghetti sauce recipe that cooks for hours and has been passed down for generations. And now I expect my How To Cake It (don't forget to subscribe!) lovers to pass this sweet variation on for generations!  The same is true of a spaghetti and meatballs cake!  Vanilla cake layers made from scratch, and dyed the colours of the Italian flag.  Fresh fondant pasta, banana chocolate meatballs, raspberry buttercream sauce.  Oh, and don’t forget to top it all off with freshly grated white chocolate.


You will need to make the pot handles and the wooden spoon at a couple of days in advance.

Where Do I Get All My Ingredients & Tools?

Making a fresh Spaghetti & Meatballs Cake from scratch means that you sometimes have to spend a lot of time scrounging around for ingredients. Not today! I've organized all of the items I used to make this cake on my Parsel page. Hop over there, and grab what you're missing. :)

Baking Your Italian Flag Vanilla Cakes & Banana Chocolate Meatball Cakes!

Ingredients & Tools You Will Need:

2 x 6lb portion of Yo’s Vanilla Cake - find my recipe here

2 x Wilton Red No Taste Icing Colors

Wilton Leaf Green Icing Colors

Wilton Kelly Green Icing Colors

6 x 9” x 3” round cake pans, lined with parchment paper

½ Recipe of Yo’s Banana Cake - find my recipe here

2 Tablespoons Cocoa

7” x 3” round cake pan, lined with parchment paper


Once you have made all 12lbs of vanilla batter, divide it into three equal 4lb portions. Leave the first 4lb portion plain, and divide it evenly into two prepared 9” round pans.  

Dye the second 4lb portion red by stirring in both containers of red food colouring. Divide the red batter evenly into two 9” round pans.  

Finally, dye the last 4lb portion green by stirring in the Leaf and Kelly Green food colouring.  Divide the green batter evenly between two 9” round prepared pans.

Once you have your banana cake batter prepared, fold in 2 tablespoons of cocoa.  I find easiest to stir the cocoa into a small portion of batter, and then stir that portion back into the whole batch.  Pour the chocolate banana batter into your 7” round prepared pan.

Bake all six cakes at 350º according to my handy chart found here.  Remember to always check your cakes with the toothpick method.  Let your cakes cool completely in their pans.

Shaping Your Pasta Pot Cake!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Simple Syrup - find my recipe here


Serrated Knife

Small Serrated Knife

Offset Spatula

Icing Spatula

Wilton Icing Smoother

4 Dowels

Garden Shears

9” round cake board

8” round cake board

Fabric Measuring Tape

4lbs Red Fondant (Wilton)

Icing Sugar

Rolling Pin

French Rolling Pin

Fondant Smoother

Paring Knife

Remove your cakes from their pans and level them. You can watch me do this in a video tutorial here. Cut a thin layer of the bottom of each cake to remove the caramelization.  This way you won’t have a dark line running through your Italian flag.


Soak all of your cakes with simple syrup.  Start with a green cake on the bottom, spread on a layer of buttercream, top with a plain vanilla layer, spread another layer of buttercream, and then finish with a red cake on top.  Crumb coat around the sides of this cake.  


Repeat this process and build a second green, white, and red cake with your three remaining cake layers this time on top of a 9” round cake board.  Place both Italian flag cakes in the fridge to chill for 20 minutes.



Now it’s time to stack one cake on top of the other.  Before I do this, I like to measure and make sure that my cakes are both level.  It’s easier to trim off a little cake at this point then to realize later when you are further along in the process.  

Spread a thin layer of buttercream onto the top of your first cake.  Place the second cake, with the 9” board underneath it on top of the first cake.  


Lay the 8” round cake board on top as a guide, and trim all the way around the top edge of the cake creating what will be the bottom curve of your pot.

Now trim four dowels into eight dowels that are the height of your bottom cake.  Push them into the cake, spread on a thin layer of buttercream and place the 8” board back on top.


Ice the entire cake as smoothly as you can.  I used an icing smoother because I find it really helpful, especially on super tall cakes. Chill your cake for 30 minutes.


Measure the circumference and height of your cake.  Roll out the red fondant so that it is long enough to wrap around the entire cake, and tall enough as well.  Trim the fondant so that it is just a bit bigger than the dimensions you need.

Roll up the sheet of fondant onto a French rolling pin, brushing away the excess icing sugar from underneath.

Working quickly, unravel the fondant from your rolling pin onto the sides of your cake. Make sure to press it into the sides of the cake as you go. Use a ruler to help you cut a nice clean seam, and then trim off the excess fondant at the base and on top of your cake.



Creating Your Pasta Pot Handles!

Ingredients & Tools You Will Need:

6 oz Gumpaste

2 oz Fondant

Wilton Black Icing Color

2 x 20 gauge Floral Wire

Rolling Mincer

#807 Round Piping Tip

Silver Highlighter

Clear Food Grade Alcohol (like white rum or vodka)

Decorating Brushes

Dye the gumpaste grey with a little black food colouring.  Cut it into two equal parts  roll each part into a long even tube, about ½” thick and 10” long.  Slowly push a wire through the middle of the entire length of the tube.  Hold the tube in your hand so you can help guide the wire and make sure it doesn’t poke out of the side.  

One you have successfully guided your wire out the other end, make sure there is an equal length of wire sticking out at both ends of the gumpaste tube.  Bend the tube in two places to create the shape of a pot handle.  Repeat with the second tube of gumpaste.



Now that you have two pot handles, set them aside for a couple of days to dry.  

You will have some grey gumpaste leftover.  Knead it with 2 oz of fondant to soften it slightly.  You can add a touch more black food colouring to readjust the colour so it matches the handles.

Roll out the grey gumpaste fondant mixture, also known as 50/50, into a long strip that is the circumference of your pot.  Use a rolling mincer to cut a perfect ¼” strip.  Glue this strip around the base of your cake by brushing a little water on the cake first, and cut a clean seam where the ends meet.


Now you can flip your cake over.  Breathe.  Don’t hesitate.  Believe in yourself, and FLIP!

Roll out the 50/50 once again and cut to long strips that will be the base of your pot handles.  Make sure the strips are 2” longer and 1” wider then your handles.  Mine were 6” x 1 ½”.  

Add these strips at an equal distance from each other to both sides of your pot near the top.  

Time to paint all of the grey details silver to look like stainless steel.  Mix the silver highlighter with clear food grade alcohol (like white rum or vodka) to create a fairly thick paint.  With a steady hand, paint the rim around the top of your cake, the two strips on either side and the handles.  Leave the handles to dry.

Use the #807 piping tip to pre cut the wholes where the ends of your handles will be inserted into your cake.  This will prevent cracking and help the handles go in smoothly.

Slowly and carefully push the handles into your cake.  You want all of the wire to be hidden inside, as well as 1” of the gumpaste handle itself.  If you need to make any touch ups to your silver paint, now is the time!



Fresh Fondant Spaghetti!

Ingredients & Tools You Will Need:

3 lbs Fondant

Wilton Buttercup Yellow Icing Color

Wilton Black Icing Color

Kitchen Aid Pasta Attachment

Vegetable Shortening

Nonstick Rolling Pin

Nonstick Board

Time to make the fresh pasta!  I actually cooked myself some macaroni so I could have a model while dying my fondant.  I used mostly Buttercup yellow with just a touch of black to dull the colour slightly.

If your fondant is on the dry side, you can work a little vegetable shortening into it to prepare it for the pasta cutter.  Then roll out ¼” thick strips and rub a little shortening onto both sides.  This will help stop it from sticking to the pasta cutter.

Feed the strips through the cutter with your mixer at top speed.  I found it helpful to pull back gently on the strip as it is being cut.  This takes some getting used to.  The good news is, you can always reuse the fondant if your not happy with your spaghetti strands. Just knead it again, roll another strip and keep going.  Who said making fresh pasta was easy!



I pre cut some of my spaghetti, formed little piles and dried it overnight.  I arranged the piles on top of my pot cake. This way the dry piles will hold there shape and will not collapse as I pile more spaghetti on top.  Then I made more fresh fondant spaghetti and added it to my cake.  



Let a few noodles drop over the sides.  This is an overflowing pot of pasta!

Handmade Chocolate Banana Meatballs!

Ingredients & Tools You Will Need:

7” round Chocolate Banana Cake (see preparation & recipe above)

¼ cup Italian Meringue Buttercream 


Crumble the chocolate banana cake into the bowl of your mixer.  Add about ¼ cup of buttercream and mix until combined.  Your mixture should still be crumbly but hold its shape when pressed into balls.


Yolanda’s Secret Spaghetti Sauce!

Ingredients & Tools You Will Need:

½ cup Italian Meringue Buttercream

Wilton Red No Taste Icing Colour

1 Tablespoon ChefMaster Red Gel Colour

1 jar Seedless Raspberry Jam


Reserve 1 tablespoon of jam.  Whisk all the ingredients together and your sauce is ready.  Spoon the sauce onto your spaghetti.  

Brush the reserved jam onto your meatballs so they look fresh.  Add your meatballs to your cake and spoon more sauce on top.



Making a Wooden Spoon!

Ingredient & Tools You Will Need:

1 x 12” Dowel

2 oz Fondant

Wilton Ivory Icing Color

Clear Piping Gel

Decorating Brush

AmeriColor Gourmet Writer in Brown

Clear Food Grade Alcohol

Colour your fondant with Ivory to create a deep beige colour.  Roll out the fondant long enough to cover the dowel.  Brush the dowel with clear piping gel.

Wrap the fondant around your dowel and cut a clean seam where it meets.  Roll the dowel on your tabletop to ensure it is smooth.  Cut off the excess fondant from each end.  Cut one end flush to the dowel, and the other end 1/8” longer.  Tap and rub that end onto the tabletop to create a clean finish.  Set the dowel aside to dry for one day.



Draw random lines in the same direction along the length of the dowel.  Dilute a little Ivory color with alcohol and brush it onto the fondant covered dowel in the same direction that the lines are drawn.  This will blend the lines and create a wood grain effect.

Let the dowel dry and then push it down into the top of your cake, on a slight angle until it hits the middle board.  Now it looks like a wooden spoon ready to stir.


For added effect, I grated white chocolate onto the top of my giant pot of spaghetti and meatballs. Now this is a feast! Mangia! Mangia!