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Giant Pencil Cake

October 2, 2017

In Recipes 0 comment

I Love Cake Puns So Much - I CAKED One!

Buttercream, Cake, Cake pun pencil cake, Chocolate, Chocolate ganache, Chocolate pen, Collection--giant-cake-recipes, Collection--novelty-cake-recipes, Ganche, Giant pencil cake, Pencil, Pun, Pun cake, Pun pencil cake, Recipes-export, Vanilla, Vanilla eraser

Giant Pencil Cake

I Love Cake Puns So Much - I CAKED One!

I’ll be honest with you, I can’t even write this blog anymore without realizing the GIANT mistake I made with this cake. Sure, I could’ve seen myself making this big of a mistake on Lloyd or even Stormtrooper , but out of every single cake I’ve made so far, I could never have imagined that I’d make a mistake caking one of my favourite things - a pencil! A classic pencil is supposed to have six sides, but I must’ve got too excited, and I over-caked it a little...

So, this Cake Pun Pencil actually has eight sides of delicious Chocolate cake instead of six. It’s also filled with layers of pink Italian Meringue Buttercream, covered in Pink fondant and decorated to look exactly like an eight-sided, octagonal Cake Pun Pencil. Yup. Still not over it.

You can watch the whole fiasco in my video here.

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Baking the Cake:

7 lbs Yo’s Ultimate Chocolate Cake
1 lb Yo’s Ultimate Vanilla Cake
½ recipe of Yo’s Sculpting Rice Krispie Mixture
Pink Food Colouring

Icing The Cake:

Simple Syrup
Italian Meringue Buttercream
Pink Food Colouring
Yo’s Dark Chocolate Ganache

Covering The Cake:

3 lbs Pink Fondant
3 oz Yellow Fondant
3 oz Black Fondant
CMC Powder
Icing Sugar

Decorating The Cake:

Gold Food Dust

Ivory Food Colouring

Clear Piping Gel

Clear Food Grade Alcohol

Item Name:	Availability:
2 x 10” Square Cake Pans, lined with parchment paper
3 x 4” Round Cake Pans, lined with parchment paper
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Offset Spatula	Add to Cart -
Rolling Pin
Fondant Smoother	Add to Cart -
Paring Knife
Paint Brushes
Fondant Rolling Pin	Add to Cart -
Non-stick Board
Circle Cutters	Add to Cart -
Clikstix Letter Cutters
Cel Stick
Strip Cutter

Bake Chocolate Cakes

Prepare 7 lbs of Yo’s Ultimate Chocolate Cake recipe. Save about ½ lb of chocolate batter for one of your 4” round Eraser cakes, but pour the remaining batter equally into both of your 10” square pans. Bake at 350 degrees for 1 hour 20 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Bake Vanilla Cakes

Prepare about 1 lb of Yo’s Ultimate Vanilla Cake recipe and split evenly into two bowls. Dye one half of your cake using some Pink Food Colouring, and leave the other half plain. Pour each bowl of Vanilla better into their own 4” round cake pan. Bake at 350 degrees for 20 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Buttercream & Ganache

Prepare your Italian Meringue Buttercream and Dark Chocolate Ganache. Once your buttercream is prepared, mix in a bit of Pink food colouring until you achieve a colour you like. Set both bowls aside at room temperature.

Prepare Simple Syrup

Prepare your simple syrup and set aside at room temperature.

Level Chocolate Cakes

Once your chocolate cakes are completely cool, remove them from their pans. Leave your 4” round cake aside for now - we’ll address that soon. Take your two 10” round square cakes and level with a ruler and serrated knife. Flip your cakes over and cut off all the caramelization from the bottoms. Finally, cut each square cake into 3 strips that are about 3” wide.

It’s Simple!

Shower all of your chocolate cake layers with simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Stack Your Layers

Begin stacking and filling your cakes with Pink Italian Meringue Buttercream so that you have a total of three rectangular cakes with two layers in each cake. Chill all cakes in the fridge to allow the buttercream to set.

Shape Your Pencil Cake

Once your cake is chilled, it’s time to carve. Since a pencil is hexagonal, begin carving each rectangular cake into the shape of a long hexagon using a ruler and serrated knife. Once you’re happy with the way each individual cake looks, begin lining them up so they create one long pencil-looking shape. Continue making adjustments to the shape as needed so that all sides line up with each cake. Finally, glue each cake together by spreading a bit of chocolate ganache at the end of each cake layer.

Note: I just have to clear the air here - I accidentally carved mine into a octagon without even realizing it, and am just a little bit heartbroken. Okay, maybe a lot. You can watch it in my video HERE. I think I’ve come to terms with it at this point, but let my mistake be a warning to all of you! Pencils are HEXAGONAL.

Crumb Coat & Chill

Crumb coat your cake with Chocolate Ganache using your small offset spatula & chill in the fridge for about 20 minutes.

Ice & Chill

Remove cake from the fridge and ice again, making sure that the ganache is completely smooth and even on all sides. Chill for another 20 minutes. Once the ganache is chilled and firm, smooth out any ridges and set aside.

Level Vanilla Cakes

While your cake is chilling, let’s address the Eraser portion of your Pencil Cake. Remove your two Vanilla cakes from their pans, level & remove the caramelization from the bottom with a serrated knife. Repeat this process with your remaining Chocolate cake. Finally, cut each cake layer to about 2 ¾ inches using the same sized Circle Cutter. Set aside.

It’s Simple!

Shower all three of your 4” round cake layers with simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Stack Your Cakes

Once the simple syrup has fully soaked in, fill and stack your tiny Eraser cake with pink Italian Meringue Buttercream.

Crumb Coat & Chill

Using a small offset spatula, crumb coat your Eraser cake with the same Italian Meringue buttercream & chill in the fridge for about 20 minutes.

Ice & Chill

Remove your Eraser cake from the fridge and ice again. Chill for another 20 minutes. Be sure to use a Bench Scraper to keep the buttercream nice and smooth and straight!

Prepare Sculpting Rice Krispie Mixture

While both your cakes are chilling, prepare your Sculpting Rice Krispie mixture and set aside.

Shape Pencil Tip

Mold your Sculpting Rice Krispie mixture into the shape of the ‘tip” of a pencil so that its cone-shaped, or tapered and thinner at one end and thicker at the base. Create a “well” or hole at the smaller end, which is where our fondant “graphite” will go later on. Once you’re happy with the way it looks, push a dowel into the center and let it dry. This will make it easier to fit it into the Pencil Cake later on.

Note: If you’d like to know more details about how I created my Pencil Tip, check it out in my YouTube video here!

Crumb Coat & Chill

Crumb coat your Pencil Tip with Italian Meringue buttercream using your small offset spatula, making sure the buttercream gets into all the cracks and grooves. Chill in the fridge for about 20 minutes.

Ice & Chill

Remove your Pencil Tip from the fridge and ice again. Chill for another 20 minutes.

Create Your Pun Pencil’s Letters

Roll out some Yellow fondant that you’ve stiffened with a bit of CMC first and use your Clikstix or other letter cutters to cut out the cake pun you want to appear on the side of your Pencil Cake. In this case, I cut out “GO AHEAD, CAKE MY DAY”. Once you have all of your letters cut out, brush the surface of each one with a bit of Gold food dust mixed with a bit of clear food grade alcohol and allow them to dry.

Create Some “Graphite”

Take a bit of Black fondant mixed with some CM and roll it out into a long cord. Wrap the cord around a lollipop stick so that it doesn’t droop or sag, and place it in a cake dummy (or similar) to let dry.

Note: If you wanna see more about how I created my fondant “Graphite”, check it out in my YouTube video here!

Cover Your Pencil Cake

Remove your Pencil Cake from the fridge. Measure the length and circumference of your cake, then roll out your Pink fondant so that it’s larger than your cake’s measurements and carefully drape it overtop. Using a combination of your hands and a Fondant Smoother, smooth the fondant all around the sides of your cake. Use a ruler to help tuck the fondant underneath your cake as closely as possible, then trim away any excess using a sharp paring knife.

Note: If you’d like to know more about how I covered my Pencil Cake, check it out in my YouTube video here!

Cover Your Eraser Cake

Deepen the leftover Pink fondant using a bit of Black food colouring. Once you’ve achieved a colour you like, roll out your fondant into a long band that’s much longer and wider than the size of your cake. Instead of draping your fondant on, this time, begin wrapping the fondant around the side of your cake until you reach the other end. Take the remaining excess fondant at the top and bunch it together, pinching it so that it closes shut. Trim as necessary. Once you’ve trimmed away the excess, pop your cake in the fridge to chill.

Note: Don’t worry about the creases we created from pinching the fondant together - we’ll be fixing this later!

“Erase” Those Cracks

Once your Eraser cake is chilled, create a fondant paste using your remaining darker pink fondant using the same method I used in my Giant Apple Cake recipe to patch up any remaining holes or gaps and smooth the fondant out so that there are no seams.

Cover Pencil Tip

Roll out your tan-coloured fondant nice and thin. Place your pencil tip “cone” on top of some glass, a cake stand, or something else that’s elevated. Drape the fondant around the cone, making sure that it covers the cone completely with the excess fondant hanging down over your stand. Smooth the fondant to your cake with your fingertips, leaving the excess at the bottom. Make sure there’s a hole on the top where your fondant “graphite” will go. Once you’re happy with the way it looks, chill the pencil tip as it is before moving onto the next step.

Note: If you’d like to know more about how I covered my Pencil Tip, check it out in my YouTube video here!

Attach Tip To Pencil Base

Before attaching to your pencil base, be sure to shave a little excess cake from the top end so the cone can sit comfortably overtop. Next, remove your Pencil Tip from the fridge. Using the leftover tan fondant still attached to your Pencil Tip, cut out “waves” using a sharp paring knife so that the effect looks like what happens to the end of your pencil when you sharpen it. When you’re happy with the way it looks, take the end of the dowel on your Pencil Tip and insert it directly into the side of your cake, attaching it to your pencil base. Use a Fondant Smoother to help smooth the tan fondant into the pencil’s pink fondant so that both components look like they are attached. Set aside.

Attach The Eraser

Next, let’s add the Eraser portion! Place your eraser cake on its side and line it up with the rest of your Pencil Cake. (It should be uneven at this point and not quote match up.) Measure how much taller your Eraser cake is than the rest of your pencil, and trim away as much cake as necessary from one side so that it matches up. Once you’re happy with the size, place your Eraser cake trimmed-side down and attach it to the rest of your cake using a bit of leftover Chocolate Ganache.

Note: If you’d like to know more about how I attached the Eraser to my Pencil Cake, make sure to check it out in my YouTube video here!

Make It Look Wooden

Let’s enhance our cake by making the tan fondant on our Pencil Cake’s tip look like actual wood. Use some Ivory food colouring and paint around your fondant in straight lines or strips coming from the top of the Pencil Tip all the way to the ends of the tan fondant. Let dry.

Note: If you’d like to know more about how I painted my Pencil Cake, check it out in my YouTube video here!

Create Some More Details

Does anyone actually know what the metal part that attaches the eraser to the pencil is called!? Well, let’s make that thing next! Roll out the same yellow fondant you used to create your letters and cut it into a strip that’s about the same width as the circumference of your Pencil Cake using a sharp paring knife and a ruler. Using a pencil as a model, start creating the same indents and dots using a combination of your Bone Tool, Ruler, Cel Stick & Strip Cutter really to mimic the lines you see on a regular pencil.

Paint It Gold

Once you’re happy with the way your “metal cap thingy” looks, paint entirely in gold using some Gold food dust and clear food grade alcohol. Let dry. When it’s fully dry, carefully wrap it around your pencil between the eraser and the end of your pencil stick.

Note: Some gold may come off when you attach it to your cake, so be very careful & remember to touch up as necessary!

Add The Final Details

This is best part! Have fun attaching the letters of your chosen “cake pun” onto the side of your Pencil Cake with a bit of clear piping gel. Let dry. Finally, insert your “graphite” fondant-wrapped lollipop stick into the tip of your Pencil Cake.

Congratulations!

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Giant Pencil Cake

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Leave a comment

Bake Chocolate Cakes

Bake Vanilla Cakes

Prepare Buttercream & Ganache

Prepare Simple Syrup

Level Chocolate Cakes

It’s Simple!

Stack Your Layers

Shape Your Pencil Cake

Crumb Coat & Chill

Ice & Chill

Level Vanilla Cakes

It’s Simple!

Stack Your Cakes

Crumb Coat & Chill

Ice & Chill

Prepare Sculpting Rice Krispie Mixture

Shape Pencil Tip

Crumb Coat & Chill

Ice & Chill

Create Your Pun Pencil’s Letters

Create Some “Graphite”

Cover Your Pencil Cake

Cover Your Eraser Cake

“Erase” Those Cracks

Cover Pencil Tip

Attach Tip To Pencil Base

Attach The Eraser

Make It Look Wooden

Create Some More Details

Paint It Gold

Add The Final Details

Congratulations!