I’ve heard that Vegemite is a staple in a lot of Australian households. But this Canadian girl has never tried it. I had to shop around a few places before I even found a jar! Guess that explains why. Before I even have my first taste, I’m going to recreate a giant jar of it- out of my favourite chocolate cake. For an extra Aussie surprise, I want to fill it with rings of blue, white, and red buttercream before I cover it with a classic fondant Vegemite label.
Let's Make Australia Proud - Vegemite Jar Cake!
Ingredients & Tools You Will Need:
1 x 6lb portion of my chocolate cake recipe – get this here.
4 x 6” round cake pans - http://amzn.to/1UN2s8p
Food Scale - http://amzn.to/1HIsmkr
Dividing Your Batter – Use Your Food Scale!
Fill all four 6" pans with 1.5lbs of batter each
1 x recipe Italian Meringue Buttercream – get this here
Wilton Red (No Taste) Icing Colour - http://amzn.to/1fjoHmq
Wilton Royal Blue Icing Colour - http://amzn.to/1Nc8aQ6
Small serrated knife
Small offset spatula - http://amzn.to/1VRsqZV
3 x piping bag - http://amzn.to/1IV0Tjt
3 x #805 piping tip - http://amzn.to/1hGN5Ab
Wooden dowels - http://amzn.to/1HaFGhi
Garden shears - http://amzn.to/1fPoW9l
2 x 5" round cake board - http://amzn.to/1HIswZa
6" round cake board - http://amzn.to/1fjqIz1
Simple Syrup Soaker Bottle - http://bit.ly/
Getting Your Cakes Jar-Ready
Remove your four cakes from their pans and level them – if you’d like to watch a video tutorial on how to level like I do, click here. You will need to slice three of your four cakes into two layers, and leave the fourth cake as it is - we’ll be using that later as our Vegemite lid!
Turn Your Buttercream into The Australia Flag!
This cake is for my amazing Aussie friend, Caspar, and I’d like to make it as Australian as possible. I’m trying to give him a little taste of home on his birthday. And to make it extra special, I just had to have on How To Cake It (don't forget to subscribe!) for the reveal. ;)
Filling Your Cakes – Bullseye Pattern!
This Vegemite Cake will be built by using our cakes in the following way:
3 layers of cake are stacked and carved to be the bottom half of the jar
3 layers of cake are stacked and carved to be the top half of the jar
Your final cake – the one you left whole – will be our lid
It is time to fill our 2 x 3 layered cakes!
I decided to pipe what I call a bullseye pattern of red, white and blue buttercream between my layers of cake. I simply filled 3 piping bags with each colour of buttercream. I began by piping a circle of red buttercream around the circumference on top of the bottom layer. Then I continue to pipe concentric circles until I reach the centre of the layer. I alternated the colours always making sure to place a white ring between. In other words:
I rotated the pattern on each layer as well. So once I place another layer of cake on top of my bullseye, I begin to pipe again, this time starting with blue. Place your final layer of chocolate cake on top, and repeat this process on the second 3 layer cake.
I’ve never done this before so I’m curious as to how the cake will look once it’s cut. I think it’s pretty much guaranteed to be fit for a birthday party!
Once your two cakes are filled, you crumb coat them, stack them and ice the complete jar! Watch me do this in the video tutorial! Don’t forget to crumb coat and ice your 4th cake as well, soon to be the lid.
Bringing Your Vegemite Jar To Life!
Ingredients & Tools You Will Need:
2lbs Satin Ice Chocolate Fondant - http://amzn.to/1DWoLo8
½ lb Satin Ice Red Fondant - http://amzn.to/1hGLGK1
1 ½ lbs Satin Ice White Fondant - http://amzn.to/1DWoSjs
2oz Satin Ice Black Fondant - http://amzn.to/1Nc8G0o
Wilton Lemon Yellow Icing Colour - http://amzn.to/1hGLREZ
Wilton Golden Yellow Icing Colour - http://amzn.to/1hGLWZx
Rolling pin - http://amzn.to/1Tn6uBW
Wilton Ivory Icing Colour – http://amzn.to/1Nc8SNb
Clear food grade alcohol (like vodka or rum)
Paint brush – http://amzn.to/1INntIK
Strip Cutter No.1 - http://amzn.to/1fjpELs
Uppercase Alphabet Tappit - http://amzn.to/1hGMmPt
Wilton Yellow Food Writer - http://amzn.to/1hGMoH0
Jar of Vegemite as your model! - http://amzn.to/1fjpIeg
I set aside 2oz of my white fondant for the Vegemite letters and I coloured the rest of it to match the yellow of the Vegemite label using Wilton Golden Yellow and Wilton Lemon Yellow. As usual, I have a jar of Vegemite on hand as my model. If your Australian, I’m sure you will have a much easier time finding one than I did! If you are not Australian, you can also find it here. It will come in handy because you can peel off the label, scan it, and enlarge the logo to the exact size you need. I find this process easier once my cake has been assembled and covered. That way you can measure your exact circumference, and enlarge accordingly.
For the label of the jar, roll out your red, white, yellow and black. Use your template to cut out each part of the label - the red diamond shape, the Vegemite letters in both black and white, and of course, the word CAKE out of yellow. Glue the white Vegemite letters on top the the black Vegemite with a slight bit of water and a paint brush. To further enhance the letters, draw in the yellow detail using your Wilton Food Writer.
To take this cake one step further, I painted the chocolate fondant with a little bit of paint that I made using Wilton Ivory diluted with clear alcohol. I am trying to bring a little sheen to the finish, since glass jars are shiny.
The lid is the crowning glory of this cake! I mimicked the ridges around the lid using a strip cutter by gently pressing it into a band of yellow fondant before wrapping it around. I also went one step further to recreate the freshness seal by simply using a coffee stir stick to make indents at equal distances around the lid, underneath the ridge detail.
I hope I’ve done Australia proud. Time to present this baby to my friend from down under, Caspar…..and try Vegemite for the first time. I know he'll be excited to see the Vegemite Jar, but he'll be even more excited when he cuts in to find layers of chocolate cake and white, blue, and red buttercream!