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Giant Baked Potato Cake

September 18, 2017

In Recipes 0 comment

This Ain’t A Baked Potato - it’s a CAKED Potato!

Baked potatoe, Buttercream, Buttercream & toppings, Buttercream and toppings, Cake, Cake recipes, Collection--giant-cake-recipes, Collection--novelty-cake-recipes, Food, Fun, Novelty cakes, Potateo, Potatoe, Recipes-export, Seasonal, Simple syrup, Thanksgiving, Vanilla

Prepare Modelling Chocolate Cheese

Prepare 1/4 recipe of Yo’s Modelling Chocolate Cheese and place in the fridge to chill overnight. Be sure to pop your chocolate in the freezer about 30 minutes before you will be grating it!

Note: This step is best done the day before. If you want to see me prepare this recipe for other cakes, you can check out my Nacho Cake, Burger Cake & mini Mac and Cheese cakes here!

Bake Cakes

Prepare 12 lbs of Yo’s Ultimate Vanilla Cake recipe. Divide your batter so that there is 3 lbs in each of your cake pans (both the 9” round and 10” rounds). Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Prepare Simple Syrup

Prepare your Simple Syrup and pour into your Sir Squeeze-A-Lot Bottle. Set aside at room temperature.

Level Cakes

Once your cakes are completely cool, remove them from their pans and level each cake with a serrated knife. Flip your cakes over and remove the caramelization from the bottom and sides.

It’s Simple!

Place your cake layers on a flat surface and shower with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Fill & Stack Cakes

Begin by filling and stacking all three layers of your 10” round cakes with Italian Meringue Buttercream. (Save your 9” round cake for later!)

Carve Your Potato

Create a rough oval-shaped template using a pencil and a piece of parchment paper. Lay your template over the top of your cake and carve around it using a serrated knife. (Make sure to save ALL your cake scraps - we’ll be using them later!) Taking the largest cake scraps that you cut away from the sides, attach them to the ends of your “oval-shaped” cake lengthwise to make your oval a little longer, using some Italian Meringue Buttercream to secure it to your cake. Once you’re happy with the overall shape, place your cake in the fridge to chill.

Enhance The Shape

Remove your cake from the fridge and start carving it into more of a “potato” shape by using a small serrated knife to just carve bits and pieces of cake away from the sides so that it looks bumpy and oval and perfectly imperfect, with a slightly rounded bottom. (Don’t round it completely - we’ll be enhancing this element in a few steps!)

Note: It’s helpful to use a physical potato or an image as a guide!

Crumb Coat & Chill

Crumb coat your cake with Italian Meringue buttercream using your small offset spatula & chill in the fridge for about 20 minutes.

Flip, Crumb Coat & Chill Again

Once your cake is completely chilled, flip the entire cake over using two cake boards. Spread a thin layer of Italian Meringue Buttercream on top of your flipped-over cake, and attach your final 9” round cake layer on top. Carve away any excess cake so that the shape of your potato is now more rounded and pronounced at the bottom. Crumb coat the outside of this newly-carved area and chill in the fridge for another 20 minutes.

Ice & Chill

Remove cake from the fridge, flip it back over so that it’s right-side up and ice again, making sure that the buttercream is completely smooth and even on all sides. Chill for another 20 minutes. Once the buttercream is chilled and firm, smooth out any ridges with wet fingertips or a small straight spatula and set aside.

Dye Your Fondant

Create your “potato-skin” coloured fondant using a combination of Ivory and Brown food colouring mixed into White fondant. Knead your fondant until the colours blend completely. Set aside.

Cover Your Cake

Before we begin, cover the top of your cake with a layer with plastic wrap, making sure it doesn’t run down any of the sides, and secure it however you can. (This is where we’ll be loading the potato with toppings later on!) Roll out your coloured fondant to be about ⅛ of an inch thin and drape over the entire cake, smoothing the fondant into all of your cake’s nooks and crannies, and tucking the fondant underneath as best as you can. Cut away the excess with a sharp paring knife.

Note: This is a great ‘starter’ fondant cake, because your fondant doesn’t have to be perfectly smooth and crease-free - we’re caking a potato, after all!

Add Some Texture

To create your potato’s skin texture, I used one of my FAVE inventions - my Turkey Skinator! Who knew it would double as a Potato Skinator, as well? Crumple up some shelf liner and press it into the fondant all around your cake to give it a little definition and texture. Next, use the end of a Cel Stick and the larger end of a Ball Took to poke and prod around the cake to create some holes and grooves into the potato. No potato is perfect, and we really want to give it a bumpy and unique texture. Finally, take an eyedropper (or small, round piping tip if you don’t have one) and press into your cake to create a few “eyes” on your potato cake, where it usually sprouts. Once you are happy with the overall texture, chill your cake in the fridge for about 20 minutes until firm.

Note: If your cake is starting to get too warm, you may want to chill it for a bit before continuing; otherwise the tools may break through the fondant.

Give It A Coat Of Paint

Once you’re happy with the texture of your cake, it’s time to paint! Mix a bit of Ivory, Brown & clear food grade alcohol in a small bowl and paint this mixture ALL over the cake. Let dry. Once your cake is dried, paint your cake a second time - this time, adding a bit more Brown to your paint mixture. Use this colour to paint inside the ‘eyes’ of your potato cake to really enhance them, and patch darker areas of paint around the cake as if it was dirtier in some areas. Set aside to dry.

Cut It Open!

Now that your potato looks like it’s fully “baked”, it’s time to cut open the center! Using a sharp paring knife, cut away the fondant from the top of your potato cake. At this point, there’s definitely TOO much fondant, so many sure to cut away some of the fondant across the potato as well, peeling it back and away from the centre as it would look on a regular, open baked potato. Smooth the edges of the trimmed pieces of fondant that are still attached to your cake with your fingertips to ensure the fondant is still smooth and thin. Once you’re happy with the way it looks, remove that piece of plastic wrap that we placed underneath the surface of your fondant once you’re done cutting everything away.

Touch It Up

Use a little bit of your leftover paint to paint the inside of your cut-away fondant, just in case any of it is exposed at the end. Chill your cake for about 20 minutes to make sure the paint is fully dry before continuing.

Enhance Its Natural Colour

Once the paint is completely dry, dust some cocoa powder all over your cake with a dry brush to give it a more dull, natural effect. Let dry.

Note: I love when I can use an actual ingredient in the decorating process, because a little cocoa never hurt anybody! It’s a very natural brown - perfect for this natural & delicious food!

Create Some Fluffy “Potato” Filling

Remember those cake scraps we saved at the beginning? It’s time to use the rest of them in this step! Using whatever leftover cake scraps you still have, mash them up with a couple spoonfuls of Italian Meringue Buttercream so that the scraps stick together and become a thick, fluffy “dough”. Use a measuring spoon to scoop this mixture onto inner edges of your potato cake so that it looks like the inside of the fluffy potato once you cut it open!

Create Your Chives

To create my ‘chives’, I used thin pieces of Green Apple licorice that usually comes in strands. Brush on some Moss Green food coloring in the same direction of the strand and set aside to dry. Once dry, chop your painted strands of licorice up like chives! Don’t worry about measuring the lengths, just roughly chop them up as you would regular chives.

Create Your Bacon Bits

To create your crumbled ‘bacon bits’, roughly chop up some twisty Fruit Leather in varying lengths and sizes! Make sure to brush a bit of vegetable oil onto your knife to make the process of cutting candy easier.

Create Your Grated Cheese

Remove your Modelling Chocolate Cheese from the freezer and carefully grate it onto a baking tray.

Note: Remember to move the grater around your baking tray so that the chocolate doesn’t completely clump together into one big ball.

7 Minute Icing

Prepare 7 Minute Icing for immediate use!

Load It Up With Toppings

Once all of your toppings are ready, spoon your 7 Minute Frosting “sour cream” onto the top of your potato cake. Next, add your “bacon bits” and “chives” candies. Finally, sprinkle your grated cheese on top as generously as you’d like!

Dig In!

The best part of this cake was probably DIGGING IN! You can either slice this cake, or dig in with a spoon. With a perfectly CAKED potato - loaded with all the fixings, why would you not!? YUM!!

Congratulations!

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