Colourful Pyramid Surprise Cake

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4 x 8lb Portion of Yos Ultimate Vanilla Cake
Simple Syrup
Royal Icing
Clear Food Grade Alcohol
½ oz Fondant
2 oz Gumpaste
Chocolate Ganache (made with 3 lbs whipping cream & 5lbs semi sweet chocolate)
164 Gold Chocolate Coins (about 2 lbs)
12 lbs Multicolour Gummy Candies
ChefMaster Leaf Green Gel Colour
ChefMaster Violet Purple Gel Colour
ChefMaster Sunset Orange Gel Colour
Wilton Sky Blue Icing Color
Wilton Pink Icing Color
Wilton Red No Taste Icing Color
Wilton Lemon Yellow Icing Color
Wilton Violet Icing Color
Wilton Color Right Base Pink

Item Name:	Availability:
2 x 14 Square Cake Pans, Lined with Parchment Paper
2 x 12 Square Cake Pans, Lined with Parchment Paper
2 x 10 Square Cake Pans, Lined with Parchment Paper
2 x 8 Square Cake Pans, Lined with Parchment Paper
2 x 6 Square Cake Pans, Lined with Parchment Paper
2 x 4 Square Cake Pans, Lined with Parchment Paper
Rubber Spatula
Chefs Knife
Cutting Board
Wooden Spoon
Ruler
Serrated Knife
Small Serrated Knife
Offset Spatula	Add to Cart -
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Paring Knife
Paint Brush
Small Non-Stick Rolling Pin	Add to Cart -
Simple Syrup Squeeze Bottle	Add to Cart -

Prepare Vanilla Cake

Prepare Yos Ultimate Vanilla Cake batter. Divide and dye your batter in the following portions:

12 lbs - Dyed green with 1 tablespoons Chefmaster Leaf Green

8 lbs - Dyed blue with 1 tablespoon Wilton Sky Blue

6 lbs Dyed purple with 1 tablespoons ChefMaster Violet Purple

3 lbs Dyed pink with tablespoon Wilton Pink

2 lbs Dyed orange with 1 tablespoon ChefMaster Sunset Orange

1 lbs Dyed red with 1 tablespoon Wilton Red No Taste

Divide Batter

Divide the coloured batter into the following pans:

Green evenly between the two 14 square cake pans

Blue - evenly between the two 12 square cake pans

Purple - evenly between the two 10 square cake pans

Pink - evenly between the two 8 square cake pans

Orange - evenly between the two 6 square cake pans

Red - evenly between the two 4 square cake pans

Bake Cakes

Bake your cakes at 350 until a toothpick inserted in the centre comes out clean. Bake as follows:

14 55 minutes

12 50 minutes

10 45 minutes

8 40 minutes

6 35 minutes

4 30 minutes

Let cool, and chill completely in pans.

Prepare Ganache

Prepare your chocolate ganache and let sit at room temperature until its a spreadable texture.

Level Cakes

Remove all 12 cakes from their pans. Level them and cut the caramelization off the bottom. All the layers should be 1 high.

Cut Cake Board

Cut a MDF board into a 22 square to support the cake.

Prepare Simple Syrup

Prepare the simple syrup and soak all 12 cake layers.

Prepare Green Cake Layer

Begin with a 14 green cake layer. Spread on a layer of chocolate ganache right to the edges and place the second green cake layer on top. Repeat ganache process, and place both blue layers on top.

Add Chocolate Coins

Add the gold chocolate coins to the centre of the cake in a pyramid formation.

Cut Inner Squares

Cut the inner squares out of the next 6 cake layers before continuing to stack this pyramid cake.

Cut Purple Cake

Measure the width of three chocolate coins lined up in a row. Cut a 4 square out of the centre of both 10 square purple cake layers.

Cut Pink Cake

Measure the width of two coins in a row and cut a 2 square from the middle of both 8 square pink cake layers.

Cut Orange Cake

Measure the width of one coin and cut out a 1 3/8 square from the centre of both 6 square orange cake layers.

Create Square Templates

Keep the blue cake surface below the chocolate coins ganache free. Make a square paper template that is the same size as the inner square in the purple cake, 4 .

Spread Ganache

Lay the 4 paper template directly onto the top centre of my blue cake. Spread a layer of ganache around the template while leaving a 1 border from the edge of the blue cake. Remove the paper and place the first 10 purple cake layer on top. Spread more ganache right to the edges and place the second purple layer on top.

Add Gold Coins

Layer in the gold chocolate coins in three rows of three that are 12 coins high.

Add Pink Cake Layer

Move on to the pink cake layers, cover the coins with a 4 paper template and spread ganache onto the purple cake leaving a 1 border around the edge. Remove the paper template,and place a pink cake layer on top, spread on ganache and add the second pink layer.

Add the Orange Cake Layer

Stack the gold coins in two rows of two that are 11 coins high. Cover the coins with the 2 paper template, spreading ganache, and removing the paper. Adding an orange cake layer, spreading ganache and placing the second cake on top. Add a single stack of 12 gold coins.

Add Red Cake Layer

Spread ganache onto the top of the orange cake, place a red cake on top, spread more ganache and place the final cake on.

Chill Cake

Chill for 30 minutes before carving.

Carve Cake

Mark the centre of the top of the red cake. Line up a ruler along the sides of the cake, running from that center mark diagonally out to the bottom edge of the green cake. Use a paring knife to mark the cake on opposite sides in this fashion. Slowly cut off the two opposite sides following that angle to create the beginnings of a pyramid.

Keep Carving

Repeat the process with the two remaining sides. Crumb coat with a thin layer of chocolate ganache and chill for 10 minutes.

Ice the Cake

Ice your cake with more chocolate ganache, as you go along adding your gummy candies.

Create a Gummy Guy

Put the Gummy Drop! character Purple Gummy Guy at the top of the pyramid. Make a paper template. Roll out gum paste, cut out his shape with a sharp knife, and let him dry for a couple of days. Make the construction hat by rolling out the fondant dyed yellow, and gluing it to the top of his head with a little water. Paint the rest of his body with violet and pink food colouring diluted with some white rum.

Add Gummy Guy to the Cake

Once dry, attach a wooden coffee stir stick to the back of Purple Gummy guy with royal icing. Add him to the top of the cake.