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Giant McDonald's Apple Pie

I'm Lovin' This Apple Pie!

No more super-sizing your meal - we’re How To Cake It sizing it! This GIANT McDonald’s Apple Pie is 5x the size of the original dessert and 5x as yummy. The next time your friends suggest a McDonald’s run, surprise them with this giant apple pie made of cake and watch them get super McExcited!

This giant McDonalds Apple Pie cake starts with 15lbs of my Ultimate Vanilla Cake mixed with a variety of spices giving it a rich flavor. The cake is topped with 10 cans of apple pie filling mixed with cinnamon then coated in a sheet of beige fondant painted over as if it had been freshly baked. To finish it off, the entire apple pie is sprinkled in crushed up plain rock candy resembling large grains of raw sugar.

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Baking the Cake:

15lbsYo’s Ultimate Vanilla Cake with spice mix

Icing the Cake:

1 batch ofSimple Syrup

1 batch ofItalian Meringue Buttercreamwith cinnamon

Filling the Cake:

Cinnamon

10 cans of apple pie filling

Decorating the Cake:

8lbs tan fondant (pastry color)

Gel food coloring: ivory, brown, taupe, white

Plain rock candy

Item Name:	Availability:
12x18" Rectangular Pan
9x13" cake pan	Add to Cart -
Parchment Paper	Add to Cart -
Simple Syrup Bottle	Add to Cart - $17.49
Large Serrated Knife	Add to Cart -
Large Paint Brush	Add to Cart -
Small Paring Knife	Add to Cart -
Meat Tenderizer
Plastic Bag

Bake Your Cakes

Line the bottoms of both your pans with parchment paper then preheat your oven to 350 degrees Fahrenheit. Bake each cake as follows:

12x18” rectangular pan → 10lbs vanilla cake batter with spice mix→ 1 hour 40 minutes

9x13” rectangular pan → 5lbs vanilla cake batter with spice mix→ 1 hour 20 minutes

Let your cakes cool in their pans before removing them.

Level and Decaramelize

Remove your cakes from their pans then level each of them - making sure to save the humps for later. Remove the caramelization from the bottoms and sides.

Layer Up!

Use a large serrated knife to layer each of your cakes into two.

Measure Up

This giant McDonalds Apple Pie will be 5x as big as a regular one. Place each cake side by side on the board then measure the total to ensure that it is to scale (I put the smaller rectangles on their side against the larger cake to make it longer). Cut away any excess to make it the correct size and save the excess.

Keep it Simple!

Use Sir Squeeze-A-Lot to soak your layers with simple syrup then let them absorb for a couple of minutes.

Cinnamon IMBC

Make a batch of Yo’s Italian Meringue Buttercream then mix in cinnamon until you are happy with the flavor. Mix until fully integrated.

Fill & Stack

Fill and stack your cakes with the cinnamon IMBC. Add the humps and excess cake to the top to bulk it up - with more in the centre and less around the edges creating a hump.

Carving

Carve the cake to look more like the general shape of an apple pie by rounding off the edges and carving them downward in an A-line fashion, so that the bottom of the cake is wider than the top.

Crumb Coat & Chill

Crumb coat the entire cake with more cinnamon IMBC and place it in the fridge to chill.

Apple Pie Filling pt. 1

Strain your apple pie filling to remove as much of the “goop” as you can - you just want the remaining apples. Add cinnamon to the mix until you are satisfied with the taste.

Apple Pie Filling pt. 2

Add a layer of your strained apples to the top of the cake making sure they don’t fall off the sides.

FUN-dant

Roll out you tan fondant larger than the cake - you will need enough to fold under the edges. Drape it over the cake and over the apple pie filling. Instead of trimming away the excess, tuck the edges under all of the sides. No apple pie is perfect so don’t worry if your edges aren’t straight or super neat!

Paint

Mix some clear food grade alcohol together with white and ivory and a hint of brown and taupe to create a light brown paint. Once you are happy with the color, use a large brush to paint the entire surface of the pie and save the remaining paint.

Template

Make a template for the lattice on the top of the apple pie - it doesn’t have to be perfect. Cut the negative spaces out then lay it on top of the cake.

Cut Outs

Use a sharp paring knife to cut the fondant following the template. Remove the template then carefully peel off the fondant from the cut outs to expose the apple pie filling.

More Painting

Paint the entire cake again with more of the brown paint. Make sure you also get the inner edges of the cutouts where the fondant is still the original color. Add extra paint to the edges of the cake and the cut outs as if it were baked.

Rock Candy

Use a large knife to cut the plain rock candy off of the sticks. Add them to a plastic bag then use a meat tenderizer to crush them up. Sprinkle the crushed up candy all over the cake like sugar - but focusing on the edges.

Final Details

Add more of the apples to the openings and touch up any paint if needed.