Cereal Mega Cake

USD

Bake the Cake:

1 batch of Yo’s Yellow Velvet Cake

1 batch of Yo’s Pink Velvet Cake

Icing the Cake:

2 batches of Yo’s Italian Meringue Buttercream

Cereal Treat Discs:

3 tbsp unsalted butter

150g mini marshmallows

2 cups Froot Loops

1 cup Timbits cereal

Decorating the Cake:

Froot Loops

Timbits Cereal (or your favorite cereal)

1 bag of bright white compound chocolate

6 cups of whole milk

Item Name:	Availability:
5" round cake pan
6" round cake pan
7" round cake pan
8" round cake pan
Parchment Paper
Sir Squeeze A Lot
Piping Bag
Food Processor
Sieve
Bench Scraper
Mini Balloons

Cereal Milk

Pour 3 cups of whole milk into a bowl with 3 cups of Froot Loops. Let it soak for 20-30 minutes then strain the mixture with a sieve. Repeat again for your Timbits cereal (or second cereal).

Cereal Treat Discs

Line the bottoms of your 7” and 5” round cake pans with parchment paper and grease the sides with shortening. Melt 2 tbsp of unsalted butter in a pot then add 100g of mini marshmallows. Once they are melted, stir in 2 cups of Froot Loops and press the mixture into a 7” pan. Repeat for the Timbits (or second cereal) but with only half of the recipe and press it into the 5” pan.

Milk Splashes

Melt your white compound chocolate then pour into a piping bag. Blow your balloons up and secure them in bowls or glasses. Make sure your chocolate isn’t too hot then begin to pipe it onto the balloons like you would on a drip cake and allow it to harden. Once they’re set, cut the balloons and slowly let the air out then remove. Set splashes aside.

Bake Your Cakes

Line your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit. Prepare one batch of Yo’s Yellow Velvet Cake batter and one batch of Yo’s Pink Velvet Cake batter then bake your cakes as follows:

6” round pan → 1.5lbs yellow velvet cake batter → 1 hour

8” round pan → 3lbs yellow velvet cake batter → 1 hour 20 minutes

6” round pan → 1.5lbs pink velvet cake batter → 1 hour

8” round pan → 3lbs pink velvet cake batter → 1 hour 20 minutes

Let your cakes cool completely in their pans before removing.

Level, Decaramelize, and Layer

Remove your cakes from their pans then level each and remove the caramelization from the bottoms. Layer each of your cakes into 2 layers then remove the caramelization from the sides using an upside down cake pan as your guide.

Cereal Milk Shower

Use Sir Squeeze A Lot to shower your 8” cake layers with the Froot Loop cereal milk and 6” cakes with the Timbit cereal milk.

Fill & Stack

Remove your cereal treat discs from their pans. Fill and stack your 6” cakes in alternating colors with Italian meringue buttercream and place the Timbit cereal disc as the middle layer. Repeat for the 8” cake layers but with the Froot Loops disc in the middle.

Crumb Coat and Chill

Crumb coat your cake with Italian meringue buttercream then let it chill until firm in the fridge.

Cereal Crumb Buttercream

Use a food processor to crush 1 cup of each cereal into crumbs separately. Fold the crumbs into your two batches of IMBC - one for each cereal.

NOTE: Do not add too many crumbs.

Ice Ice Cakey

Ice your cakes once again with their appropriate IMBC - 8” with Froot Loops buttercream and 6” with Timbits buttercream. Use a bench scraper to smooth out the edges and chill the cake for a bit - you don’t want the buttercream to be too soft that it’ll smush but also not too firm that the cereal won’t stick.

Decoration Time

It’s time to decorate your cake with more cereal! I arranged my Froot Loops in vertical lines and my Timbits cereal in horizontal lines using various rulers to evenly line them up.

Final Touches

Add wooden dowels to the bottom cake (larger cake) for support then place the second tier cake on top. Add a milk splash to the top of your cake - securing it with a bit of compound chocolate, then add a handful of cereal inside of the splash.