One of the most common cake requests that I get on How To Cake It (don't forget to subscribe!) is to make a cake that looks like a cake. Say what? That’s what most people think when they hear that, but I knew exactly what it meant. I am going to make a cake that looks like a cake. 

I will use fondant to decorate the tiers of this cake and make it look, well, like cake. The inside will be cake too! Chocolate cake, pink vanilla cake, and a coconut cake filled with raspberry jam and coconut buttercream. It’s all about that cake.




Baking Your Cakes!

Ingredients & Tools You Will Need:

4 lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

6 lb portion of Yo’s Ultimate Chocolate Cake - find my recipe here

6 lb portion of Yo’s Coconut Cake - find my recipe here

Wilton Pink Icing Color

3 x 8” Round Cake Pans, lined with parchment paper

2 x 10” Round Cake Pans, lined with parchment paper

3” Tin Can - find my process here

8” Brioche Mold, lined with parchment paper



Prepare the vanilla cake batter, dye it pink, and pour it into a 10” round cake pan. Prepare the chocolate cake batter and pour 3 3/4lbs into a 10” round cake pan, 2 lbs into the 8” brioche mold, and ¼ lb into the tin can. Prepare your coconut cake batter and divide it evenly between the three 8” round cake pans.

Bake all your cakes with the help of my handy chart found here. Always test your cakes using the toothpick method. Allow the cakes to cool completely before removing them from their pans. 


Filling Your Cakes!

Ingredients & Tools You Will Need:

 Italian Meringue Buttercream - find my recipe here

 Simple Syrup - find my recipe here

 ½ cup Raspberry Jam

 ¼ cup Creamed Coconut


 Serrated Knife

 Small Serrated Knife

 Offset Spatula

 Small Offset Spatula

 Piping Bag

 #803 Round Piping Tip



Remove all cakes from their pans. Level the two 10” round cakes and cut them in half horizontally to create four layers of cake. You can watch me level and layer my cakes here

Level all three coconut cakes and cut the caramelization off the bottom of each layer.

Level the brioche cake carefully by using a ruler to mark an even height all around the cake. Cut the cake flush with your serrated knife, and turn it over so that it looks like a small bundt cake.




Leave the dome on the tin can cake, turn it over, and trim the cake to resemble a cupcake.




Simple syrup all of your cakes!



Alternate the 10” chocolate and pink vanilla layers and sandwich them with buttercream. Give the cake a crumb coat and let it chill in the fridge.




For the coconut cake, begin by whisking the creamed coconut into 1 ½ cups of buttercream. To fill and stack the cake, pipe a coconut buttercream border around the top edge of the cake. Spread ¼ cup of raspberry jam onto the cake, and then spread a layer of coconut buttercream. Repeat this once more, and top with the final layer of coconut cake. Chill this cake for 20 minutes before crumb coating. Give the cake a crumb coat and chill.




Crumb coat the chocolate brioche cake and the cupcake cake, and chill them both.




When all your cakes are chilled, ice them once more and chill them again.


Decorating Your Cake of Cakes!

Ingredients & Tools You Will Need:

 7 lbs White Fondant

1 ¼ lbs Chocolate Fondant (Wilton)

1 oz Red Fondant (Wilton)

Wilton Pink Icing Color

Wilton Lemon Yellow Icing Color 

Wilton Buttercup Yellow Icing Color

Rolling Pin

Icing Sugar

Fondant Smoother

Paint brush

Paring Knife 

Clay Extruder

Vegetable Shortening

2 ½” Circle Cutter

Fluted Pastry Wheel

Gold Luster Dust

Clear Food Grade Alcohol


I coloured 3 lbs of fondant a nice bright pink. Then I coloured 2 ½ lbs of fondant a soft yellow.

Cover the 10” round chocolate and pink vanilla cake with pink fondant. Brush a little water on the top surface of the cake. Roll out a thin piece of white fondant and drape it over. Cut a draping pattern all along the sides of the cake with a template. I made myself a template by measuring the circumference of my cake, dividing it evenly, and using a circle cutter to draw the draping pattern.




Then I pressed white fondant through a clay extruder with the rope face plate attached. I glued my little fondant ropes along the draping pattern with a touch of water.



I covered my coconut cake with yellow fondant. I wanted this cake to look like an open faced cake, so I rolled out a piece of white fondant to ¼” thick. I place an 8” round cake pan on top and cut a slightly wavy pattern into the fondant around it.

I placed the white fondant on top of my yellow cake and smoothed it slightly down the top edge.

To create the look of icing oozing out of the cake between the layers, I pressed white fondant through a clay extruder with a round face plate attached. I glued the fondant around the cake , at two different height, with a little water.

To replicate the jam, I pressed red fondant through the clay extruder with a smaller round face plate attached. I flipped the cake over and attached the red fondant right on top of the white fondant. Flip the cake once again so it is right side up.




If your fondant is too dry to press through a clay extruder, knead in a lot of shortening until it is soft enough.

I covered the bundt cake with chocolate fondant and carefully trimmed the excess off the bottom. Then I rolled a thin piece of pink fondant and draped it over the top. Remember to secure the pink fondant with a little water. Cut the pink fondant with a sharp knife in pattern that makes it look like icing dripping down a bundt cake.




To cover the cupcake cake, roll out the left over yellow fondant into a long band. Cut a circle from the fondant and cover the bottom of the cupcake cake.

 Measure the height of the cupcake cake. We want to create the part that looks like the cupcake paper. Cut one edge of the length of the band with a fluted pastry wheel, and cut the other edge straight. Wrap it around the cupcake with the fluted edge up. Cut a straight seam.

Use a ruler or a knife to create indents that run up and down all around the yellow fondant to make it look like cupcake paper. Paint the yellow fondant gold to make it look extra special.




Time to top the cupcake with an icing swirl! Roll some white fondant into a tube and spiral it around the top of the cupcake. I place a ball of white fondant in the centre to help build it up.




It’s Been a Slice!

Ingredients & Tools You Will Need:

Chef’s Knife

Clear Piping Gel

Paint Brush 

Strip Cutter #2

Teardrop Cutters



To make the slice of cake, I began by cutting a slice of cake! Ha! Use a sharp knife to cut a perfect slice of cake from your 10” round pink cake.



Roll out the leftover pink, chocolate and white fondant. Measure the height of your slice cake and cut the pink and chocolate fondant into even strips. Attach the strips in an alternating pattern to resemble the inner cake layers. Do this to both the inside of the cut on the 10” cake, and the slice. Attach the fondant buy brushing clear piping gel on as glue.




Cut the white fondant with the strip cutter and apply it to the cake and the slice between the pink and chocolate fondant strips to look like buttercream.

I also applied some of the white strips along the top of the cake and the slice to make it look complete.

I really didn’t like the visible seam along the edge of the 10” cake where the fondant stripes met the outer fondant. So I cut some teardrop shapes from white fondant and applied them down the seam to look like dripping icing. I also added a few fondant teardrops to the slice.





Assembling Your Cake of Cakes!

Ingredients & Tools You Will Need:

 9 x ¼” Wooden Dowels

 Garden Shears

 Royal Icing - find my recipe here



To assemble the cakes begin by cutting 4 dowels into 8 dowels that are the height of your bottom tier. Insert the dowels in a circle formation that is 6 ½ “ wide. Spread on some royal icing within the circle of dowels and place the 8” cake on top.




Cut 3 dowels into 6 dowels that are the height of your cake. Insert the dowels in a circle formation that is 4 ½” wide. Spread on royal icing and place the bundt cake on top.



Cut 2 dowels into 3 dowels that are the height of your cake slice. Place them into the bundt cake in t triangle formation that will support the slice. Spread on a dab of royal icing and place the slice cake on top. 

Finally cut the remaining half of a dowel to the height of your slice cake. Insert the dowel into the centre of your slice and place the cupcake cake on top.



Finishing Touches!

Ingredients & Tools You Will Need:

5 oz White Fondant

1 oz Red Fondant


Wilton Teal Icing Color

Wilton Violet Icing Color

Wilton Leaf Green Icing Color

White Candy Beads

Pearl Gumballs

Royal Icing

Raspberry Gummy Candies

Marshmallow Strawberries

Daisy Plunger Cutter

18 Gauge Floral Wire



I wanted all of the finishing touches on this cake to look very animated and fun.

I glued white candy beads all along the bottom edge of the pink tier and secured them by piping a thin line of royal icing first. I also glued a pearl gumball to the top of the cake where the fondant ropes meet each other.




I made whimsical teal flowers for the top of the bottom tier of cake. I dyed 3 oz of fondant a lovely teal, rolled it into strips and rolled the strips into make believe flower buds.



On the open faced coconut cake I place raspberry gummy candies between each scallop of the chocolate bundt cake that rests on top. 

For the sprinkles on the bundt cake, I dyed 1 oz of fondant a fun purple and made the sprinkles the same way I did for my Baskin-Robbins Ice Cream Sandwich Cake. I attached them to my bundt cake with a little clear piping gel.




To make my cherry, I mixed a pinch of CMC into my red fondant. Then I rolled it into a ball and made an indent up one side with the back of a knife. 

I dyed the final 1 oz of fondant green and I used it to make the stem and leaf for my cherry. I rolled a small tube and ran a short piece of wire up the centre. I bent the stem slightly to give it a natural curve. I used an old leaf cutter to make a leaf, but you could also just cut on freehand and pinch it onto the top of the stem.



I rolled out the rest of my green fondant and used a daisy plunger cutter to make strawberry leaves. Once the green daisies were cut, I pinched them together in the centre and set them aside to dry.



I inserted the dry strawberry stems into the marshmallow strawberries and secured them with a touch of royal icing. I placed the strawberries here and there along the bottom of the cake. Finally, I placed my fondant cherry on top.

 O. M. G. I just caked a cake!!!