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Butter Chicken Cake

Forget take out, we want this pumpkin spice CAKE out!

Keep this cake moist with the help of Sir Squeeze!

There is something so intoxicating about the smell of a nice serving of butter chicken from your fave takeout spot. The spicy sweet aromas beckon you to take a bite, and this is by far one of my fave things to order and share with friends- so you know I had to cake it!

Starting with 10lbs of my Pumpkin Spice Cake, I’m stacking up a dish with sweet Italian meringue buttercream before layering puffed rice cereal and “chicken pieces” doused in caramel pumpkin pie sauce- YUM! Accompanied by gumpaste naan, and topped with “parsley” this is the perfect cake to serve up and fool your friends!

Check it out on my YouTube channel here

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Baking The Cake

10 lbs Yo’s Pumpkin Spice Cake

Icing The Cake

Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cake

3 x Yo’s Rich Caramel

2 x Pumpkin Pie Filling

Red Gel Food Coloring

Puffed Rice Cereal

Black Fondant

1lb Beige Gumpaste

1 oz Green Gumpaste

6 oz Black Gumpaste

Green Color Dust

Black Gel Food Coloring

Clear Food Grade Alcohol

Item Name:	Availability:
2 x 12" Square Cake Pans
Simple Syrup Bottle	Add to Cart - $19.99
Ruler	Add to Cart - $7.99
Large Serrated Knife
Small Straight & Offset Spatula	Add to Cart -
Large Straight & Offset Spatula	Add to Cart - $19.99
Leaf Cutter
Leaf Embosser
18 Gauge Floral Wire
Paint Brushes
Non Stick Cutting Board
Fondant Rolling Pin
Brûlée Torch

Preparation

Bake Your Cakes

Divide 5lbs of Yo’s Pumpkin Spice batter into each of your 12” square pans. Bake at 350 degrees for 55 minutes or until a cake tester comes out clean. Let your cakes cool completely in their pans

Level Down

Use a ruler and serrated knife to level your cakes

Carve Up

Carve your cakes into an oval shape using a template to guide you. Stack your cakes on top of one another, round out the top edge, and carve a slight a-line shape. Save your scraps!

Keep It Simple

Shower your two cake layers with simple syrup, and allow a few moments to absorb before continuing.

Filled Up

Fill your cake by spreading a layer of Italian Meringue Buttercream on the top of your bottom layer, and place your second cake on top.

Crumb Coat & Chill → Ice & Chill

Crumb coat your cakes with more buttercream and chill for 20 mins before giving a final coat of buttercream and chilling for another 20 mins.

Fondant

Roll your black fondant slightly thicker than usual, and cut a band that is taller than your cake. Roll up on a french rolling pin, and unroll around your cake smoothing and tucking under as you go. Chill your cake so your fondant sets.

Trimmed

Mark and trim your fondant to the same height all the way around your cake, leaving a lip to hold in your butter chicken later!

Handles

Roll our 2 tubes of black gumpaste, and insert your 18 gauge floral wire, ensuring enough is left on either end to attach into your cake. Continue to roll out evenly before bending around a bowl to curve, and trimming clean ends. Allow to set.

Seam Hider

Create a fondant paste my mixing clear food grade alcohol into leftover fondant. Paint on your cake to fill in any seams and patch any cracking that may have occurred.

Paint Job

Mix black gel food coloring with clear good grade alcohol and paint the entire surface of your cake, including your handles

Fresh Gumpaste

Thinly roll out your green gumpaste, and use a leaf cutter to cut out parsley like shapes. Emboss with a leaf impression mat, and place to dry over crumpled paper towel to dry. Once dry dust with green color dust.

Naan

Roll your beige gumpaste on the thicker side into an oval like shape. Push and pull in bubbles before laying to dry over crumpled paper towel.

Chicken Pieces

Hope you saved your scraps! Grab them back, and begin carving small irregular pieces with a paring knife. These will be your chicken pieces in a minute!

Saucy

Mix your rich caramel with pumpkin pie filling, and add small amounts of red gel food coloring to get the hue just right.

Assembly!

Insert your pot handles into either side of your cake before topping with puffed rice in a small section, and laying on your “chicken pieces” Generously pour over your sauce and use it to fill in any gaps you may have.

Finished Off

Get toasty with your naan using your brulee torch, and insert into the sauciness on your cake. Sprinkle on your gumpaste parsley and enjoy!

Congratulations!

If all went well, you should see something that looks like this...

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