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Giant French Toast Cake

Start your day of SWEET with this sugar and spice vanilla cake

Keep your cake sweet and moist with Sir Squeeze!

We all know that breakfast is the most important meal of the day, and this week I’m making sure you all start your day off sweet! There are plenty of classic breakfast food to choose from, some of which I’ve already caked up like pancakes and cereal bowls so this week, I’m elevating to brunch levels with some giant french toast!

I started by swirling sugar and spice into 6lbs of my Ultimate Vanilla Cake for that heavenly french toast taste. Iced in luscious Italian Meringue BUttercream, and draped in sweet fondant, this cake is filled with extra special touches like a caramelized crust, and decadent berry compote!

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Baking The Cake:

6lbs Yo’s Ultimate Vanilla Cake

¼ Cup Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

Icing The Cake:

Yo’s Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:

1lb Egg Yellow Fondant

12oz Brown Fondant

Ivory, Golden Yellow Gel Food Coloring

Clear Food Grade Alcohol

Brown Sugar

Mixed Berries (hulled, and washed)

Apples (peeled and sliced)

Fresh Ginger

Cinnamon Sticks

Maple Syrup

Item Name:	Availability:
12" Square Cake Pan
Simple Syrup Bottle	Add to Cart -
Ruler	Add to Cart -
Large Serrated Knife
Small Paring Knife
Small Straight & Offset Spatula	Add to Cart -
Large Straight & Offset Spatula	Add to Cart -
Paint Brushes
Kitchen Torch

Bake Your Cake

Pour your batter into your cake pan, and dust the top with your sugar and spice mixture. Use a butter knife to swirl into your cake and bake at 350 degrees for 55 minutes.

Level & Decaramelize

Use a ruler and serrated knife to level your cake, and remove the caramelization from the bottom.

Sliced Bread

Carve one edge of your cake into the rounded shape of the top of a piece of bread, using a small round cake pan to guide you

Keep It Simple

Shower your cake with simple syrup, and allow a few minutes to absorb before continuing

Crumb Coat & Chill → Ice & Chill

Crumb coat your cake with Italian Meringue Buttercream and chill for 20 minutes before icing with more buttercream and chilling for another 20 minutes

Fondant Time

Create an egg yellow hue to your fondant by mixing in yellow and ivory gel food coloring. Knead in some cinnamon and nutmeg, before rolling out thinly large enough to drape over the top of your cake. Pick up on a french rolling pin and cover the top of your cake, trimming away clean sides.

Crusty

Thinly roll out a strip of brown fondant, and trim one straight edge. Roll up on a rolling pin, and with the straight edge against your cake board unravel around the perimeter of your cake. Trim flush with the top of your cake.

Paint Brush

Mix ivory gel food coloring with clear food grade alcohol, and paint the crust of your bread to bring it to life!

Caramelized

Sprinkle the top of your french toast cake with an even layer of brown sugar, and carfully use your kitchen torch to caramelize it

Compote

Place your apples in a pan over medium heat with orange juice and some sugar. Allow to soften before adding fresh ginger slices, followed by your berries, nutmeg, and cinnamon sticks. Allow to simmer and reduce to your desired consistency, before removing to cool. Make sure you take out your ginger pieces and cinnamon sticks!

Plating

Slice your cake diagonally in half, and stack on your final serving platter before pouring over some maple syrup, and topping with your berry compote, a dollop of buttercream, and a dusting of icing sugar.