Time to wake up, and cake it up everybody! We are going to make a cake that is suitable for breakfast. I personally think cake is the perfect breakfast food, but we are going to give this cake a disguise.
Bagel Cakes Ingredients & Tools
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1 teaspoon vanilla extract
Ivory food colouring
Clear food grade alcohol (like vodka or rum)
Bagel (your model)2 5" round cake pans Parchment paperMixing bowlWhiskElectric mixerRubber spatulaOffset spatulaSerrated knifePalette knifeParing knifeRolling pinPaint brushToothpicks
Preheat your oven to 350 degrees. Line the bottom of two 5" round pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt.
Beat the butter, sugar and vanilla in the bowl of an electric on medium speed for about 5 minutes, or until light and fluffy. On low speed, add the eggs, one at a time and incorporate. Add your flour mixture and your milk alternately. Begin with the flour, then milk. Add the flour in three additions and the milk in two. Scrape down the sides of your bowl as needed.
Turn off your mixer. Scrape the bowl with a rubber spatula and give your batter a good stir. Divide the batter between the prepared cake pans. Bake for 30-35 minutes. Cool completely.
Remove your cakes from their pans and begin to shape them. Round the edges of both cakes on the top and bottom with a serrated knife. Now cut a hole in the centre of each of your cakes. Soften the edges of the hole on both side with your knife. Ask a bagel to model for you. It will help with this process.
Crumb coat both cakes with buttercream, and chill.
While your cakes are chilling, we can make some seeds. Roll your black fondant into little tiny balls between your forefinger and thumb. Make as many as you wish to sprinkle on your bagel. This job is simple, but tedious. Time to turn the music up, or sit down and watch your favourite show. Sesame seeds are next.
Roll your off white fondant into slightly larger balls using the same technique. Then flatten each ball with your fingers and pinch one end to form a teardrop shape. You are getting tired, I can tell. Make yourself a cup of coffee and crank up that volume some more.
Don't forget about your cakes! They are the reason you are making all these seeds. Pull your cakes out of the fridge and give them another ice. Chill them again for 10 minutes.
We really want our bagels to be smooth, so we are going to wet our hands and run them over our cakes, smoothing any ridges out of our buttercream.
Roll out you bagel coloured fondant and cover your first bagels. Gently guide your fondant into the centre hole of your bagels. Flip the bagels over, roll out a small piece of fondant for each and patch any bare areas in the centre.
Now for the finishing touches. Mix your ivory food colouring with some alcohol. Paint around the top surface of your bagels until you reach you desired colour. Do you like your bagels well done? While the paint is still wet, sprinkle on your seeds. Place your cakes in the fridge to dry.
When you cakes are ready, grab a plate, and cut one bagel in half horizontally. Spread some buttercream on the bottom half of your bagel to represent cream cheese. You can find my buttercream recipe here. Place the top half of your bagel on top. Lay both bagels on your plate and as an added detail, serve some extra buttercream and jam on the side.
Pour yourself another cup of coffee. It's time for breakfast!