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    Home › Recipes › Avocado Toast Cake

    Avocado Toast Cake

    The trendiest breakfast made of CAKE

    Avocado toast is really under the spotlight right now for being one of the trendiest breakfast foods ever!  But I’ve been torn between my love for sweet breakfasts and being trendy… So the clear solution was to cake it up! 


    My rendition of Avocado Toast begins with sweet vanilla cake - carved to the shape of a slice of bread. I then dyed my sweet creamy Italian Meringue Buttercream a muted avocado green and yellow then sliced it up like an avocado and laid it onto the toast.  Finally, I garnished my cake with salt and pepper made of blended up rock candy and black dragees as well as dried cranberries and yellow gumpaste circles as chili flakes.  

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    • Ingredients
    • Tools
    • Instructions

    Baking the Cake:

    5lbs Yo’s Ultimate Vanilla Cake 


    Icing the Cake: 

    1 batch of Simple Syrup

    1 batch of Italian Meringue Buttercream 


    Decorating the Cake: 

    1lb tan fondant 

    Piping gel

    ½ oz soft yellow gumpaste 

    Rock candy 

    Black dragees 

    Black gel color

    Dried cranberries

    Avocado gel color  

    Golden yellow gel color

    Leaf green gel color

    Brown gel color

    Taupe gel color

    Ivory gel color

    Orange color dust

    Item Name: Availability:
    11x15" rectangular pan
    Egg pans (or spheres)
    Parchment Add to Cart -
    Simple Syrup Bottle Add to Cart - $19.99
    Food processor Add to Cart -

    Bake Your Cake

    Line your pan with parchment paper and preheat your oven to 350 degrees Fahrenheit.  Bake 5lbs of vanilla cake in an 11x15” rectangular pan for 45 minutes.  


    NOTE: let your cake cool in its pan until cool.


    Level & Decaramelize

    Remove your cake from its pan then level it and remove most of the caramelization - leave some of  the darkness to look toasted.  


    Carve

    Use a template to cut out the shape of a slice of bread.


    Keep It Simple

    Use Sir Squeeze A Lot to soak your cake with simple syrup on the “toasted” side. 


    Crust Prep

    Flip your cake over then use clear piping gel to ice around the sides of the cake.


    Crust Texture

    Measure the circumference of your cake then roll out a band of tan fondant long enough to wrap around the cake (with a little extra on the ends).  Use two fondant rolling pins to slightly pinch at the centre to add peaks - keep the fondant a little thicker but roll it thinner at the ends. Cut one edge of the band straight with a sharp paring knife.


    Crust

    Wrap your textured fondant crust around the cake, with the flat edge on the bottom, then cut a seam down the bottom of the slice.  Trim the band flush to the cake surface. Flip the cake back over and trim fondant if necessary.


    Avocado Buttercream

    Divide your buttercream into two then color it to match the shades of avocado. Color one half green using avocado, yellow, leaf green, ivory, and a small dot of red gel coloring. Color the remainder of buttercream yellow with yellow, ivory, and some of the  green IMBC. 


    Make the Avocados

    Scoop your green IMBC into your egg pan halves then use a spoon to spread the buttercream up to cover the sides of the pans. Chill the pans in the fridge until firm. Once you remove the pans from the fridge, add an inner layer of yellow IMBC to the pans then chill once again. 


    Texture

    Use a turkeyskinator (or a textured drawer liner) to texture your cake. Mix ivory, brown, and taupe with clear food grade alcohol to create a paint then paint the crust  and top of lip of crust.  Use a dry brush to blend the colors. Paint the spots between the texture darker.   


    Texture pt. 2

    Grind up shortbread cookies in a food processor then add the crumbs along the bottom of the slice like corn meal. 


    Slice the Avocados

    Remove your avocado IMBC shells from the fridge then heat with Burnadette (a kitchen torch). Carefully scoop the buttercream avocados out of their pans. Slice the shells with a chef’s knife like an avocado. 


    Add the Avocados

    Lay the slices of avocado onto the slice of toast then use a fork to “mash” the avocado up.  Add more buttercream if necessary. 


    Salt

    Chop rock candy off of the stick then smash it up in a Ziploc bag with a mallet until you’re left with small chunks.


    Pepper

    Put black dragees in a food processor and crush them up.  Create a mix of black and clear food grade alcohol then paint the bits and dry them on a paper towel.


    Chili Flakes

    Chop up dried cranberries. Next, roll out soft yellow gumpaste and use a #9 piping tip to cut out circles. Pinch each one at one end then let dry and dust them with some orange lustre dust.  Mix the dried cranberries and yellow gumpaste circles together. 


    Top it Off

    Top off your avocado toast with the sea salt, black pepper, and chili flakes.


    Congratulations!

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