Brain Cake
A cake to blow your mind! This cake could be the most delicious science project ever. The inside of the brain is a deep red velvet cake, iced lightly with Italian Meringue buttercream, and topped with brain tissue fondant patterns. Its amazing what a little raspberry jam can do. This human brain looks fresh from a skull!
Ingredients
Cake
- 4lb portion of Yos Deep Red Velvet Cake
Icing
- 1 x recipe Italian Meringue Buttercream
- Simple syrup
Decorations
- 31/2lbs Satin Ice White Fondant
- Burgundy Icing Colour
- Golden Yellow Icing Colour
- Black Icing Colour
- Seedless Raspberry jam
Read It!
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Prepare your red velvet batter and pour into prepared pans. Bake at 350 degrees for 1hr and 40 minutes, or until a cake tester comes out completely clean. Let cool completely in their pans.
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Prepare the Italian Meringue Buttercream & Simple Syrup. Set aside.
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Using a serrated knife, carve your cake into a rounded brain shape. Carve small slivers at a time. Carve out a dividing line in the center of the brain where the hemispheres would be divided. Repeat the same process horizontally along the back of the brain.
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Soak with simple syrup, crumb coat, and chill in the fridge. Then apply another thin layer of buttercream to really get the fondant to stick.
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Use coloured fondant rolled into tubes to create the wavy pattern of the human brain, approximately 1cm in diameter. Use your paring knife, or a scalpel, to trim your fondant tubes and fit them in place.
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Leave definition between the two hemispheres of your brain. I placed a small ruler in the crevasse to help guide my fondant tubes.
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Use the remaining fondant to sculpt the cerebellum. Lay your cerebellum onto your cake board or stand first. Then rest your red velvet brain cake on top.
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Use a sculpting tool to further indent the corners and curves in your brain wave pattern.
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Stir any lumps out of your seedless raspberry jam with your brush. Then paint the jam onto your brain cake.
Congratulations you did it!
