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    Home › Recipes › Acorn Cake

    Acorn Cake

    This cake is nuts!

    The leaves are changing colors, the air is getting crisp, all the warm and spiced up flavors are out… It’s officially fall! So I’m caking up a giant acorn (hope that wasn’t too acorn-y!)


    To make my Giant Acorn Cake, I made 3 batches of my Ultimate Chocolate Cake then stacked it up with Hazelnut Frosting and iced it in Chocolate Ganache (yum!). I covered the entire acorn in chocolate fondant then painted it with an array of brown, whites, and fog gel food colorings to give it realistic dimension and details! 

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    • Ingredients
    • Tools
    • Instructions

    Baking the Cake 

    3 batches ofYo’s Ultimate Chocolate Cake 


    Icing the Cake

    1 batch ofSimple Syrup 

    2 batches of Hazelnut Frosting

    1 batch ofChocolate Ganache 


    Decorating the Cake

    4lbs Chocolate Fondant 

    Brown gel food coloring

    Black gel food coloring

    White gel food coloring

    Fog gel food coloring

    Item Name: Availability:
    3 x 7" Round Cake Pans Add to Cart - $109.99
    1 x 9" Round Cake Pan
    Parchment Paper
    Sir Squeeze A Lot
    Strip Cutters No. 1 & 2
    Leaf Cutters
    Dowel

    Bake Your Cake

    Preheat your oven to 350°F and line your baking sheet with parchment paper.

    Prepare 3 batches of Yo’s Ultimate Chocolate Cake batter, then bake as follows: 


    7” round cake pan → 2 ¼ lbs chocolate cake batter → 1 hour and 15 minutes

    7” round cake pan → 2 ¼ lbs chocolate cake batter → 1 hour and 15 minutes

    7” round cake pan → 2 ¼ lbs chocolate cake batter → 1 hour and 15 minutes

    9” round cake pan → 3 ½ lbs chocolate cake batter → 1 hour and 25 minutes


    Bake until a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. 


    Level & Layer

    Loosen the edges of your cakes with a straight spatula, and invert the pans to remove the cake, and peel off the parchment. Using a large serrated knife and a lazy susan, level and layer two of the 7” round cakes and make sure to save the humps. Layer the third 7” cake but don’t level it. 


    Carve

    Stack up your 6 cake layers then place the cake layer with the hump on top. Use a large serrated knife to shape your stack into an acorn leaving a slight peak on top. Take your 9” cake layer then using a small serrated knife, round out the top and bottom edges. Add the 7” cake hump that you saved previously on top. 


    Keep It Simple!

    Carefully unstack your cakes then use Sir Squeeze A Lot to soak all of your layers with simple syrup. Set aside for a few minutes to absorb. 


    Fill & Stack

    Fill and stack the body of the acorn cake upside down with hazelnut frosting. Fill the “cap” part of the acorn with chocolate ganache. 


    Crumb Coat & Chill → Ice Ice Cakey

    Crumb coat both parts of the acorn with ganache then let them chill in the fridge until firm. Once you remove the cakes, ice them again using my invention - a square piece of acetate, to smooth out the edges and chill for about 20 minutes. 


    FUNdant

    Roll out some brown fondant then cover each part of the cake with the fondant. For the “cap,” flip it over and crimp the fondant at the bottom then trim away any excess. 


    Texture

    Use a strip cutter to texture the sides of the body of the acorn. Drag it up along the sides and all the way around. Add texture to the “cap” of the acorn by pressing leaf cutters into it. Lift the edges up with a sculpting tool. 


    The Stem

    Dye some brown fondant a bit darker using brown and black. Roll it into a thick cord then brush a dowel with clear piping gel and insert it into the stem. Squeeze the fondant around to add texture then use a sculpting tool to texture it further. Use a grass tip to texture the top then set it aside to dry. 


    Time to Paint

    Mix some brown gel food coloring with clear food grade alcohol then paint each part of the cake. Paint the body along the length of the sides and add darker stripes then paint all over. 


    Use the fog gel food coloring to add dots onto the peaks along the cap of the acorn. Use a dry brush to blend it in. 


    Lastly, use brown gel food coloring to paint the stem and add a touch of fog coloring to the top. 


    Assembly

    Layer the body of the cake onto its side then insert a dowel into the centre. Spread on some ganache then add the top of the acorn. Add the stem to the cap then add a small piece of dark brown fondant to the base of the stem and texture and paint it so that it blends in.


    Congratulations!

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