Cake of Cakes

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4 lb portion of Yo's Ultimate Vanilla Cake
6 lb portion of Yo's Ultimate Chocolate Cake
6 lb portion of Yo's Coconut Cake
Italian Meringue Buttercream
Simple Syrup
7 lbs White Fondant
2 oz Red Fondant (Wilton)
1 lbs Chocolate Fondant (Wilton)
½ cup Raspberry Jam
¼ cup Creamed Coconut
Gold Luster Dust
Clear Food Grade Alcohol
Clear Piping Gel
Icing Sugar
Pearl Gumballs
Royal Icing
Raspberry Gummy Candies
Marshmallow Strawberries
Wilton Pink Icing Color
Wilton Lemon Yellow Icing Color
Wilton Buttercup Yellow Icing Color
Vegetable Shortening
Wilton Teal Icing Color
Wilton Violet Icing Color
Wilton Leaf Green Icing Color
White Candy Beads

Item Name:	Availability:
3 x 8" Round Cake Pans, lined with parchment paper
2 x 10" Round Cake Pans, lined with parchment paper
3" Tin Can
8" Brioche Mold, lined with parchment paper
Ruler
Serrated Knife
Small Serrated Knife
Offset Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Piping Bag
#803 Round Piping Tip
Rolling Pin
Fondant Smoother
Paint brush
Paring Knife
Clay Extruder	Add to Cart -
2" Circle Cutter	Add to Cart - $24.99
Fluted Pastry Wheel
Strip Cutter #2
Teardrop Cutters
Simple Syrup Squeeze Bottle	Add to Cart -

Step 1 - Prepare and Dye Vanilla Cake

Prepare your Ultimate Vanilla Cake batter, dye it pink with your Wilton Pink Icing Color, and pour it into a 10 round cake pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick comes out clean. Let cool completely in pan.

Step 2 - Prepare Chocolate Cake

Prepare the Ultimate Chocolate Cake batter and pour 3 3/4lbs into a 10 round cake pan, 2 lbs into the 8 brioche mold, and lb into the tin can. Bake at 350 degrees for 1 hour and 20 minutes (10 round pan), 40 minutes (8 brioche mold), and 25 minutes (tin cans). Let cool completely in their pans.

Step 3 - Prepare Coconut Cake

Prepare your coconut cake batter and divide it evenly between the three 8 round cake pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Let cool completely in pan.

Step 4 - Level Cakes

Remove all cakes from their pans. Level the two 10 round cakes and cut them in half horizontally to create four layers of cake. Level all three coconut cakes and cut the caramelization off the bottom of each layer. Level the brioche cake, using a ruler to mark an even height. Cut the cake flush with your serrated knife, and turn it over so it looks like a small bundt cake. Leave the dome on the tin can cake, turn it over, and trim to resemble a cupcake.

Step 5 - Prepare Simple Syrup

Prepare your simple syrup and soak all of the cakes.

Step 6 - Prepare Buttercream

Prepare your Italian Meringue Buttercream. Alternate the 10 chocolate and pink vanilla layers and sandwich them with buttercream. Crumb coat, and chill.

Step 7 - Prepare Coconut Buttercream

For the coconut cake, begin by whisking the creamed coconut into 1 cups of buttercream. Fill and stack the cake, pipe a coconut buttercream border around the top edge of the cake. Spread cup of raspberry jam onto the cake, and spread a layer of coconut buttercream. Repeat once more, and top with the final cake layer. Chill for 20 minutes.Then crumb coat and chill.

Step 8 - Crumb Coat and Chill!

Crumb coat the chocolate brioche cake and the cupcake cake, let chill.

Step 9 - Ice the Cakes!

Once all cakes are chilled, ice once more and chill again.

Step 10 - Dye Fondant

Colour 3 lbs of white fondant bright pink. Then colour 2 lbs of fondant a soft yellow. Cover the 10 round chocolate and pink vanilla cake with pink fondant. Brush a little water on the top of the cake.

Step 11 - Cover and Cut Fondant

Roll out a thin piece of white fondant and drape it over. Cut a draping pattern all along the sides of the cake with a template. Make a template by measuring the circumference of the cake, dividing it, and using a circle cutter to draw the draping pattern.

Step 12 - Prepare Patterned Fondant

Press white fondant through a clay extruder with the rope faceplate attached. Glue fondant ropes along the draping pattern with water.

Step 13 - Cover the Coconut Cake

Cover the Coconut Cake with yellow fondant.

Step 14 - Cut and Add Fondant

Roll out a piece of white fondant thick. Place an 8 round cake pan on top and cut a slightly wavy pattern into the fondant around it. Place the white fondant on top of my yellow cake and smooth it.

Step 15 - Add Fondant Icing

To create the look of icing oozing out of the cake between the layers, press white fondant through a clay extruder with a round faceplate attached. Glue the fondant around the cake, at two different heights.

Step 16 - Create Fondant Jam

To replicate the jam, press 1oz of red fondant through the clay extruder with a smaller round faceplate attached. Flip the cake over and attach the red fondant. Flip again.

Step 17 - Cut and Add More Fondant

Cover the bundt cake with chocolate fondant and carefully trim the excess. Roll a thin piece of pink fondant and drape it over the top. Cut the pink fondant with a sharp knife in a pattern that makes the icing look like its dripping.

Step 18 - Create a Fondant Cupcake Wrapper

Roll out the left over yellow fondant into a long band. Cut a circle from the fondant and cover the bottom of the cupcake cake. Measure the height of the cupcake cake. Cut one edge of the length of the band with a fluted pastry wheel, and cut the other edge straight. Wrap it around the cupcake with the fluted edge up. Cut a straight seam. Use a ruler or a knife to create indents that run up and down all around the yellow fondant. Paint the yellow fondant gold, using gold lustre dust, to make it look extra special.

Step 19 - Icing on Top!

Top the cupcake with an icing swirl! Roll white fondant into a tube and spiral it around the top of the cupcake. Place a ball of white fondant in the centre to build it up.

Step 20 - Cut a Slice

Use a sharp knife to cut a perfect slice of cake from your 10 round pink cake.

Step 21 - Create Cake Layers

Roll out the leftover pink, chocolate and white fondant. Measure the height of your slice cake and cut the pink and chocolate fondant into even strips. Attach the strips in an alternating pattern to resemble the inner cake layers. Do this to the inside of the cut, and the slice. Use clear piping gel as glue.

Step 22 - Create Fondant Buttercream

Cut the white fondant with the strip cutter and apply it to the cake and the slice between the pink and chocolate fondant strips to look like buttercream. Cut some teardrop shapes from white fondant and applied them down the seam to look like dripping icing.

Step 23 - Cut Dowels and Assemble Cake

Cut 4 dowels into 8 dowels that are the height of your bottom tier. Insert in a circle formation that is 6 wide. Spread on royal icing and place the 8 cake on top.

Step 24 - Keep Assembling

Cut 3 dowels into 6 dowels that are the height of your cake. Insert the dowels in a circle formation. Spread on royal icing and place the bundt cake on top.

Step 25 - Add the Bundt Cake

Cut 2 dowels into 3 dowels that are the height of your cake slice. Place them into the bundt cake in a triangle formation. Spread on royal icing and place the cake slice.

Step 26 - Cupcake on top!

Cut the remaining half of a dowel to the height of your slice cake. Insert the dowel into the centre of your slice and place the cupcake cake on top.

Step 27 - Add Candy Beads

Glue white candy beads all along the bottom edge of the pink tier and secured them by piping a thin line of royal icing first. Glue a pearl gumball to the top of the cake where the fondant ropes meet.

Step 28 - Dye Fondant

Dye 3 oz of fondant a lovely teal, rolled it into strips and roll the strips into flower buds.

Step 29 - Add Gummy Candies

On the open faced coconut cake, place raspberry gummy candies between each scallop of the chocolate bundt cake.

Step 30 - Dye Fondant

Dye 1 oz of fondant purple and make the sprinkles the same way as in the Baskin-Robbins Ice Cream Sandwich Cake. Attach them with clear piping gel.

Step 31 - Create a Fondant Cherry

Mix a pinch of CMC into the red fondant. Roll into a ball and make an indent up one side. Dye the final 1 oz of fondant green and make the stem and leaf for the cherry. Roll a small tube and run a short piece of wire up the centre. Bend the stem slightly to give it a natural curve.

Step 32 - Make Some Cherry Leaves

Use an old leaf cutter to make a leaf.

Step 33 - Make Strawberry Stems

Roll out the rest of the green fondant and use a daisy plunger cutter to make strawberry leaves. Once cut, pinch them together in the centre and set aside to dry.

Step 34 - Add Marshmallow Strawberries

Insert the dry strawberry stems into the marshmallow strawberries and secured them with royal icing. Place the strawberries along the bottom of the cake.

Step 35 - Cherry on Top

Place the fondant cherry on top.