USD

0Wish List

0Cart

Fidget Spinner Cake

August 21, 2017

In Recipes 0 comment

You Can Have Your Cake And SPIN It Too!

Buttercream, Buttercream & toppings, Buttercream and toppings, Cake recipes, Chocolate, Collection--novelty-cake-recipes, Fidget, Fidget spinner, Figdet, Icing, Icing recipes, Italian butter cream icing, Recipes-export, Royal, Royal icing, Simple syrup, Spiner, Spinner, Yo's royal icing

Fidget Spinner Cake

You Can Have Your Cake And SPIN It Too!

Are fidget spinners still a thing? I’ll admit, we may have jumped on this bandwagon a little late, but you gotta admit that you’ve NEVER seen a fidget spinner like this one before. The best part? It actually spins!

To make my Fidget Spinner Cake, I used my Ultimate Chocolate cake, Electric Pink Italian Meringue Buttercream and Teal fondant to create the base. But it didn’t stop there! Let’s be honest, this is a How To Cake It fidget spinner, and we literally can’t make anything here that’s not related to cake in some way. That’s why, this fidget spinner is also decorated with three mini pastries at the end of each prong and branded with the letters HTCI in the center.

Go ahead and take this cake for a spin!

Share this recipe

Baking the Cake:

10 lbs of Yo’s Ultimate Chocolate Cake

Icing The Cake:

Simple Syrup
Italian Meringue Buttercream
Electric Pink Food Colouring

Covering The Cake:

5 lbs Teal Fondant

Decorating The Cake:

½ lb Pastry-Coloured Fondant
½ lb Grey Fondant
½ lb Yellow Fondant
¼ lb Pink Fondant
¼ lb White Fondant
1 lb Chocolate Fondant
Modelling Chocolate
Cherry Jam
Sprinkles
Red Candy Beads
Clear Food Grade Alcohol
Piping Gel
Vegetable Shortening
Royal Icing

Item Name:	Availability:
1 x 10” Round Cake Pan, lined with parchment paper
3 x 7” Round Cake Pans, lined with parchment paper
Large Cake Board
Rubber Spatula
Ruler
Sharp Paring Knife
Sir Squeeze A Lot Bottle
Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Tin Foil
Brushes
Piping Bag	Add to Cart -
Clay Extruder
Circle Cutters	Add to Cart -
Letter Cutters

Bake Chocolate Cakes

Prepare 10 lbs of Yo’s Ultimate Chocolate Cake. Pour about 2 lbs of batter into each of your three 7” round cake pans and the remaining 4 lbs of batter into one 10” round cake pan. Bake cakes at 350 degrees until a toothpick comes out clean. Cool cakes completely in their pans, sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Pour about ¼ of the finished recipe into a separate bowl and fold in some Electric Pink food colouring. Stir until combined. Set both bowls aside at room temperature.

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Prepare Royal Icing

Prepare your Royal Icing and set aside at room temperature.

Note: Royal Icing must be covered in an airtight container prior to use!

Level Cakes

Once your cakes are completely cool, gently remove them from their pans and level with a serrated knife. Then, using a ruler and serrated knife, layer each cake into two equal layers to create eight equal layers of cake.

Note: Make sure to save all your cake “humps”! We’ll be using them again in a later step.

It’s Simple!

Place all of your cake layers onto a flat surface and shower them with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Carve Out The Middle

First, let’s carve out the middle section of our fidget spinner (the part in between the three discs!). To do this, you may need to draw out your own template with parchment paper. Thankfully, I had the help of The Hack Smith who made me a special base for this cake so that it could actually spin - sorta like a Lazy Susan, but in the shape of a fidget spinner. Lay your turntable or template upside down onto both of your largest round cake layers (stacked) and trace around your template with a serrated knife, trimming away the excess cake until you’re left with just that outline with no cake peeking out from underneath.

Carve Your Three Disks

Place one of your 10-inch carved layers onto the center of your fidget spinner board, or cake board. Next, carve each of your 7” round cake layers so that they butt up against the center console of your cake to complete the fidget spinner.

Fill With Buttercream

Time to stack and ice your cakes! This is a How To Cake It-inspired fidget spinner, and since we’re ALL about pink, we’re going to ice it with our Electric Pink-dyed Italian Meringue Buttercream! Place your first layers of each cake onto your designated cake board so that it all comes together and looks like the shape of a fidget spinner. Spread a layer of buttercream on top, then gently stack your next four cake layers overtop.

Crumb Coat & Chill

Crumb coat your entire cake with plain Italian Meringue Buttercream using a small straight spatula and a small offset spatula. Chill cake in the fridge for about 20 minutes.

Ice & Chill

Remove cake from the fridge and ice again with the same buttercream, creating a smooth finish. Chill for another 20 minutes.

Use Those Cake Humps!

While your cake is chilling, let’s prepare our center console and mini pastries that will go at each of the three ends of our fidget spinner. It’s time to bring back those cake humps, because we’ll be putting them to good use! Level each of your cake humps according to the following specifications:

Center Console - Level your first cake hump and use a circle cutter to trim the edges to help create that circular disc in the center of the fidget spinner.

Mini Cake - Level your second cake hump and try to layer this cake into two to create one small cake.

Mini Pie - Level your third cake hump and use a serrated knife to try to “bevel” it a little bit to look like a pie shell, carving downward and out so that the top is a smaller circle than the bottom.

Mini Donut - Level your final cake hump and round it out completely so it’s ring-shaped. Then, use a circle cutter to carve a hole in the middle so that it looks like a donut.

Simple Syrup 2.0

Place all of your mini cake layers onto a flat surface and shower them with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Crumb Coat & Chill 2.0

It’s time to repeat the whole crumb coat & chill process with your mini cakes! First, make sure to stack and fill your two “mini cake” layers with Italian Meringue Buttercream. Then, crumb coat each cake with plain Italian Meringue Buttercream using a small offset spatula. Chill cakes in the fridge for about 20 minutes.

Ice & Chill 2.0

Remove all three cakes from the fridge and ice again with the same buttercream, creating a smooth finish. Chill for another 20 minutes.

Cover Cake In Teal Fondant

Now, it’s time to cover your cake! Remove your cake from the fridge and roll out some teal fondant large enough to cover the entire cake. Pick up your fondant with a French Rolling Pin and drape over the entire cake. Working quickly, smooth the fondant down with your hands, really working on the edges first, because that’s where the fondant will most likely start to tear. Tuck the fondant underneath your cake as best as possible and use a sharp paring knife, holding it parallel to the base of your cake board, to cut away the excess. Continue this process of smoothing and trimming until you achieve an even finish and your fondant is flush to the cake. Place in the fridge to chill.

Note: Because this cake is such an odd shape, you can expect your fondant to crack and tear a bit, but don’t worry! We will address this and fix it up in a later step.

Cover Center Disk In Teal Fondant

Remove your center console from the fridge and cover it with the same teal fondant. Carefully drape the fondant over one side of the ‘disc’ and smooth it to the cake with your fingertips. Trim away the excess, then flip the cake over and cover the other side.

Note: Make sure to spread on a little layer of buttercream before adding the fondant on the second side!

Cover Any Cracked Fondant

Let’s create a fondant ‘paste’ that we will be using to repair all of the cracks on this cake. Using your remaining teal fondant, work some water into the fondant using a small spatula until it reaches the consistency of Royal Icing. (This just ensures that we have the right colour instead of trying to dye your royal icing to the same shade of teal.) Once you’re happy with the consistency, apply your fondant paste to any cracked parts using a small spatula, ensuring the paste goes directly into the cracks, and scrape away any excess. Let dry.

Create Your Mini Pie’s Base

Time to create our mini pastries! This mini pie is very similar to my Apple Pie Cake, if you wanted a more in-depth tutorial, except it’s just a smaller version. To create the ‘foil container’ that pies are often baked in, roll out some grey fondant and cover the bottom of your pie. Then, use some crumpled up tin foil to create the effect of a crinkly pie shell. Please in the fridge to chill before painting with some silver luster dust mixed with a bit of clear food grade alcohol. Let dry.

Note: Don’t worry about painting the very bottom of your pie - we won’t be seeing that portion anyway, so just focus on the sides.

Add Your Mini Pie Filling & Details

Once the paint completely dry, flip your mini pie cake over and create the “cherry filling” using some rolled-out red fondant. Try to create a bumpy texture when rolling it out to really enhance that pie filling look, and then lay the fondant overtop. Trim away any excess. To create the lattice crust, take some pastry-coloured fondant, roll it out, and cut into strips. Next, create your lattice pattern and lay overtop of your pie. Trim the strips so they don’t hang over the pie, and then paint your entire pie crust using some Ivory food colouring mixed with a bit of clear food grade alcohol. Using a piping bag and some cherry (or other red-coloured) jam, pipe the jam into the top of the pie in between your lattice fondant strips to make it look more realistic. Finally, sprinkle a bit of sugar onto the pastry so it has a sweet sugared crust!

Note: If you want to see the full process of how I created my mini pie cake, check it out in my YouTube video!

Create Your Mini Donut

To make your mini donut cake, roll out some chocolate fondant and cut out a long band. Use this to cover the inner hole of the donut, trimming the fondant so that it’s flush to the top of the donut. Next, roll out some chocolate fondant and drape it over your donut-shaped cake. Trim a hole in the middle and smooth the fondant to the sides of the cake. Flip your cake over and trim away any excess.

Add Your Mini Donut Details

Now, let’s create your donut glaze! Roll out your modelling chocolate and drape it over top of the donut. Use a sharp paring knife to cut out a wavy circle so that it looks like the glaze was poured overtop of your donut. Once you’re happy with the way the outer edges look, trim away the center circle and smooth to your cake. Finally, brush a layer of clear piping gel onto your modelling chocolate and throw some sprinkles on it!

Note: If you want to see the full process of how I created my mini donut cake, check it out in my YouTube video!

Create Your Mini Cake’s Base

Finally, let’s top this cake - with a mini cake! Cover your chilled cake with some yellow fondant and trim away the excess using a sharp paring knife. Next, roll out some pink fondant and drape over the top of your cake and create a scalloped edge to look like it’s a poured “glaze” overtop of the cake. To do this, measure the circumference of your cake and then use a sharp paring knife and a ruler to make little ‘marks’ evenly around the whole circle of fondant. Then, choose a circle cutter that fits between each marking and press it into the fondant lightly to create a scalloped edge. Once you are happy with the way it looks, use a sharp paring knife to cut along those rounded off marks to cut a fully-scalloped edge.

Create Your Mini Cake’s Details

Soften up some white fondant with a bit of vegetable shortening and press it into your clay extruder with the “rope” faceplate. Once you’ve extruded the cord, twist it up at both ends to get the full rope effect. Cut the tube into several short lengths and wind each section up into itself so that it looks like a little piped rosette. Repeat until you have 12 rosettes. Set aside.

It’s A Piece Of Cake!

Create a parchment paper circle that’s just a bit smaller than your mini cake and fold it into 12 equal sections. This will be your template to make equal cake slices. Hold your template overtop of the cake and mark out the lines with a sharp paring knife. Finally, use ruler and sharp paring knife to join the marks and connect the lines.

Add Your Mini Cake’s Details

Glue your 12 “rosettes” onto the center of each slice of cake with a bit of clear piping gel and add a small red candy bead as the ‘cherry’ on top.

Note: If you want to see the full process of how I created my mini cake, check it out in my YouTube video!

Add Your Own Brand

No fidget spinner is complete without its own branding - and, because this is a How To Cake It fidget spinner, we have to add our initials! Remove your center console from the fridge and lay on a flat surface. Roll out some black fondant nice and thin and use your letter cutters to cut out “HTCI”. Brush a bit of clear piping gel onto each letter and place gently onto your center console. Let dry.

Assemble!

Once you have all three of your baked goods and your branded center console ready, it’s time to assemble! Carefully lift your fidget spinner cake and place it onto your custom base or cake board. Attach the center console to center of your cake using a bit of Royal Icing. Finally, glue your mini pastries at all three ends of the fidget spinner with some more Royal Icing and let dry. Once it’s fully dry, you can try taking it for a spin!

Congratulations!

Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday

January,February,March,April,May,June,July,August,September,October,November,December

Not enough items available. Only [max] left.

Add to WishlistBrowse WishlistRemove Wishlist

Shop

Filter

0Cart

Fidget Spinner Cake

Related Articles

How to: Lemon Garnishes

Bold Buttercream Colors

Mini Blow Torch Decorating Tip

Unicorn Cake

Watermelon Slice Cake

Bake Chocolate Cakes

Prepare Buttercream

Prepare Simple Syrup

Prepare Royal Icing

Level Cakes

It’s Simple!

Carve Out The Middle

Carve Your Three Disks

Fill With Buttercream

Crumb Coat & Chill

Ice & Chill

Use Those Cake Humps!

Simple Syrup 2.0

Crumb Coat & Chill 2.0

Ice & Chill 2.0

Cover Cake In Teal Fondant

Cover Center Disk In Teal Fondant

Cover Any Cracked Fondant

Create Your Mini Pie’s Base

Add Your Mini Pie Filling & Details

Create Your Mini Donut

Add Your Mini Donut Details

Create Your Mini Cake’s Base

Create Your Mini Cake’s Details

It’s A Piece Of Cake!

Add Your Mini Cake’s Details

Add Your Own Brand

Assemble!

Congratulations!