Avocado Toast Cake

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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.