Burger and Fries Cake

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3lb portion of Yo's Ultimate Vanilla Cake
1 portion of Yo's Sugar Cookie French Fries
Italian Meringue Buttercream
1 1/2lbs White Fondant
¼ cup Light Cocoa Compound Chocolate
½ cup Dark Cocoa Compound Chocolate
1 cups Mini Marshmallows
1 cups Cocoa Rice Cereal
5oz Gum Paste
¼ cup Clear Piping Gel
½ recipe of Modeling Chocolate
Green Apple Licorice
Green Wine Gums
Icing sugar
Color Right Performance (Base Yellow, Base Brown)
Ivory Icing Colour
Lemon Extract
Vegetable shortening
Vegetable oil
Lemon Yellow Icing Colors
Golden Yellow Icing Colors
Buttercup Yellow Icing Colors
Moss Green Icing Colors
Leaf Green Icing Colors
Golden Yellow Icing Colors
Golden Red Color Dust
Brown Color Dust
Red No Taste Icing Color

Item Name:	Availability:
2 x 6" x 3" round cake pans lined with parchment	Add to Cart -
Ruler	Add to Cart - $12.99
Serrated knife	Add to Cart -
Small serrated knife	Add to Cart -
Rubber spatula
Small Straight & Offset Spatula	Add to Cart -
Fondant Rolling Pin	Add to Cart - $9.99
Fondant Smoother	Add to Cart -
Small Sieve	Add to Cart -
Brush Set	Add to Cart -
Flower Impression Set (with a Deep Leaf Vein)
Paring knife	Add to Cart -
Ball Tool	Add to Cart -
Fondant Shaping Foam Set
Chefs knife	Add to Cart -
Clean towel
3 ¼” circle cutter	Add to Cart - $24.99
Brulee torch	Add to Cart -
Baking Trays	Add to Cart -
Parchment Paper	Add to Cart -

Prepare Cake

Prepare your Ultimate Vanilla Cake batter. Pour 2lbs of batter into one pan, and 1lb of batter into the other. Bake at 350 degrees for 1 hour and 10 minutes (2lb pan), and 40 minutes (1lb pan) or until a cake tester comes out completely clean. Let cool completely in their pans.

Prepare Cookie Dough

Prepare your Sugar Cookie Dough. Chill for 3 hours.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Level and Carve Cakes

Remove cakes from their pans, and level them. Carve out your bottom and top bun.

Crumb Coat and Chill

Crumb coat both cakes, and chill. Once chilled, ice again, and return to fridge.

Dye Fondant

Cut off a little piece of fondant, about 1/4lb. Add 2 drops of Base Yellow, and 1 drop of Base Brown, kneading the colour thoroughly into the fondant. Work the small amount of fondant into the larger amount. Add more colour if needed. Knead fondant into a ball, and cut it in half. One kneaded and rolled out, cover both hamburger buns with fondant. Cover your buns with a coat of Ivory Icing Colour to give it a sheen.

Create Sesame Seeds

Use a little of your leftover bun coloured fondant to colour your gumpaste. To form the sesame seeds, pinch off bits of gumpaste. Roll them into a ball between your fingertips, and then flatten. Apply seeds while your coat of Ivory is still wet.

Mold the Burger Patty

Melt both candy melts in the microwave in 20 second increments. Stir between each heating. Place your mini marshmallows in a bowl and heat them in the microwave for 30 seconds. Stir the marshmallows, pour in both melted candy melts and continue to stir. Now stir in your cocoa rice cereal. Quickly mold the entire mixture into a ball, and flatten to look like a patty. Make sure to form your patty a little bit larger than a 6 circle!

Prepare Lettuce

Take a piece of your gumpaste and roll it very thin. Dab some cornstarch onto the Deep Leaf Vein section of your flower impression mat. Lay your thinly rolled gumpaste on top, and gently rub your fingers over top. You will see the veins appear in your gumpaste. Trim the edges of your gumpaste with a sharp knife and avoid cutting perfectly straight lines. Lay your gumpaste lettuce leaf onto your sponge and use a ball tool to ruffle the edges of the lettuce leaf.

Paint Lettuce

Lay your lettuce leaves to dry on some crumpled up paper towel. This will help them to dry in a more realistic formation. Use 8 drops of Base Yellow and 1 drop of Base Blue with some lemon extract. To help soften the colour add Ivory gel. Use a brush to lightly coat both sides of each lettuce leaf. Set aside.

Prepare Onion

Roll out your gumpaste to 1/8 thick. Paint the surface of your gumpaste with a mixture of 8 drops Base Pink, 1 drop Base Blue, and 2 drops Base Crimson diluted slightly with lemon extract to resemble the colour of onions. Cut your gumpaste into thin strips that are about 1/16 thick. Make sure to wipe off your knife between every single cut. Lay your strips on their side in a row, with all of the painted surfaces facing one direction. Gently, press the strips together into one another. Fold all of the strips into a half circle, making sure that the painted edges face the outside. Use your sharp knife to cut across the entire onion slice and give it an even edge. Set aside.

Prepare Tomato Slices

Roll out your red fondant 2oz at a time. You can roll it however thick you like your tomato slices on your burger. Cut out one circle of fondant from each 2oz portion. Lay your red fondant circles on a board, and paint all around the outside edge with some base red. Set aside.

Prepare Buttercream Mustard

Gradually mix your Lemon Yellow, Golden Yellow, and Buttercup Yellow food colouring into cup of buttercream until you have a colour that resembles mustard. Set aside.

Prepare Licorice Relish

Chop the green apple licorice and the green wine gums into tiny chunks. Wiping a little vegetable oil onto the blade of your knife will help reduce sticking. Colour your clear piping gel with Moss Green, Leaf Green, and Golden Yellow icing colours until you achieve relish green. Stir in your chopped candy. Set aside.

Roll and Cut Modelling Chocolate

Roll out your modeling chocolate to 1/8 thick. Cut out a 6 square. Set aside.

Assemble Condiments

Place the bottom bun onto a plate with the exposed vanilla cake facing up. Spread on some mustard. It will act as glue to hold your patty in place. Add a slice of cheese. If you choose to make a double cheeseburger, add another patty and slice of cheese.

Brulee Cheese Slices

Brle the edges of the cheese that hang over the patties. Just slightly, so they look melted. Spread a nice portion of relish onto your cheese. Add the two tomato slices and the onion. Add lettuce. Turn your top bun over and spread on some mustard onto the exposed vanilla cake. Lay your top bun onto your burger. Set aside.

Cut Sugar Cookie Fries

Cut your chilled sugar cookie dough into thick strips. Using your paring knife, cut each strip into random length french fries.

Chill Fries

Lay your fries onto your prepared baking trays. Make sure to leave room between the fries. Chill your cut sugar cookie french fries for 1 hour.

Bake Fries

Bake the fries at 350 for 10 12 minutes until they are golden at the edges.

Paint Fries

Mix equal parts of Goldenrod and Brown Color Dusts. Lightly brush this mixture onto the corners and edges of your fries. Set aside.

Prepare Buttercream Ketchup

Mix Red (No Taste) and Ivory icing colours into cup of buttercream until you achieve a ketchup colour. Put your buttercream ketchup into a squeeze bottle or in a ramekin on the side.

Cake Tips!

If you find that the fondant sticks to your hands as you knead, rub a little vegetable shortening on them. If you are kneading for a long time, and you find your hands are getting warmer, take a minute to wash your hands in cool water and dry them thoroughly. Rub some shortening into your hands again, and return to kneading.