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GIANT Stack of Waffles

On A Scale Of 1-10, I’d Rate This Cake ELEVEN!

I’ll be honest, the strangest thing about this Giant Stack of Waffles Cake is the fact that we’ve haven’t done them sooner! You guys have been requesting this cake for AGES, but with the recent release of Stranger Things Season 2, I thought it would be the PERFECT opportunity to cake Eleven’s fave food up a notch!

To make my GIANT Stack of Waffles Cake, I baked two round pans of moist & fluffy Vanilla Cake, whipped up a batch of butter-coloured buttercream, piled it in scoops on top of my fondant-covered waffle cakes, and drizzled the entire creation in real Canadian maple syrup and Hershey’s Kisses!

Watch me cake a GIANT Stack of Waffles Cake in my latest YouTube video here!

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Baking the Cake:

Yo’s Ultimate Vanilla Cake

Icing The Cake:

Decorating The Cake:

Hershey’s Kisses
Ivory Food Colouring
Yellow Food Colour
White Fondant

Item Name:	Availability:
2 x 12” Round Cake Pans, lined with parchment paper
Rubber Spatula
Ruler	Add to Cart - $4.99
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
Non-stick Board

Preparation

Bake Vanilla Cakes

Prepare 8lbs of Yo’s Ultimate Vanilla Cake recipe in 2x12” round pans. Bake at 350 degrees for 1 hour and 30 minutes, or until a toothpick comes out clean. Cool cakes entirely in their pans sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Once your buttercream is prepared, put your bowl aside to set, at room temperature.

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Level Vanilla Cakes

Once your vanilla cakes are completely cool, remove them from their pans. Remove caramelization from the bottom. Set aside.

Round Out Edges on Top and Bottom:

Mark along the sides about a 3rd of the way down, and then with a small serrated knife, round out the top edges to that marked line. Do this to both cakes. Once rounded out, flip both cakes over and round out the other side.

Simple Syrup

Now it’s time to simple syrup your cakes, on BOTH sides! Allow syrup to set before moving onto the next step.

Crumb Coat and Chill

Crumb Coat and Chill both sides of these cakes. Start with what is the bottom of the waffle and crumb coat with your Italian buttercream and chill in the fridge for about 20 minutes. Once the cake is chilled, remove from fridge and flip the cake. Crumb coat and chill the other side before placing both cakes back into the refrigerator to continue chilling. Repeat this step on your other cake!

Icing the Cakes

Ice the top and sides of the cakes. Place back in the fridge to chill again.

NOTE: You’ll only need to ice one side!

Prep Your Cakes For Fondant

First, place down a sheet of parchment paper. Flip both cakes over so that the “bottom” of the cakes are facing upward. The iced side should be resting on the parchment paper. Cover what will be the bottom of these waffles with fondant.

NOTE: To create an “un-toasted waffle” coloured fondant, knead a bit of of Ivory and Yellow food colouring into plain white fondant.

Cover with Fondant

Roll out the waffle-coloured fondant in a circle that’s a bit larger than the size of each “waffle”. Drape the fondant over the bottom of the waffle and smooth it on with a fondant smoother. Trim away the excess fondant with a sharp paring knife, about halfway down. Do this to both cakes.

NOTE: Make sure to cover the waffles in two parts to help create that natural, overflowing batter look that waffles have!

True Waffles Have Grids

Flip the first cake over once again so that the top is now reside up, and remove the parchment paper.

Before covering the top, we’ll need to create the Waffle grid pattern. Using a ruler and a fabric measuring tape, measure and mark out the grid before rolling out a "ton"of fondant cords. Before you lay them out, change the shape of the cords so that they are not round. To do this, take two rulers and compress the cord between them, by squeezing them together. By doing this, the cord will become triangular. Place the cords on the cake.

Lay the cords out over this grid pattern you’ve marked on your cake. First, lay them all in one direction, and then take the remaining cords and cut them to arrange them in-between your full cords on the cake. Finally, create your outer waffle rim. Using your circular cake pan, lay the pan over the cake and cords. Use this to help you trim the excess cords accordingly. Repeat this process for the other cake.

NOTE: It’s hard to roll out cords to the same size when you’re doing it by hand, so here’s a trick to help you keep your fondant cords consistent. Weigh little balls of fondant, they should be about 1.5 oz each, and then roll out so that they’re all about the same length when laying next to each other. For more guidance about how I made the cords and their shape click to watch my Youtube video here!

Waffle Rim

Now that your grid pattern is laid on both cakes, let’s create the circular rim at the top of your waffle. Roll out some more fondant cords. They should be slightly thicker than the other cords we’ve already rolled out. Measure the circumference of your cake and roll out two long cords and then wrapped them around the cake, so that they fit perfectly around the grid pattern. Trim them where they meet.

Waffle… And Chill!

Chill your fondant for a long while. The cords need get cold and stiff before draping and covering fondant over the top half of the cake. Do this so that the cords don’t get squished or move around while covering your cake with more fondant.

Finish Covering your Cake

It's finally time to make these cakes look like giant waffles! Take that same eggo coloured fondant and once again roll out a circle that is slightly larger than the circumference of your cake. Drape it over the cake and your grid. Here is where it can get tricky!Work all the fondant down into grid pattern, without poking holes in it! Use a straight pin, to get out some of the air trapped underneath the fondant, and a soft paintbrush. The paintbrush will help you press delicately while continuing to remove any air bubbles that may still be there through the pinhole. Go back over each square with your fingers, gently pressing to smooth out the fondant in each square.

NOTE: Key to this step is quick and gentle! If you work across your waffle too slowly, by the time you get to the other side, the fondant will have a skin and begin to crack and tear. For more guidance on how to lay the fondant click to watch my Youtube video here.

Cake Sides

Once all of the fondant is smoothed into the grid pattern, we can move on to the sides of the cake. Smooth the fondant along the sides with the palm of your hand. Trim the top fondant at the halfway mark, like you did the bottom layer. (For this, use a pair of kitchen scissors!) Waffle seams aren’t even, so the cut of the scissors will help it to look more realistic. Once you’ve trimmed this excess fondant away, use your fingertips to tuck some of the fondant over and pinch all the way around the cake. This process will help create that “overflowing waffle look” we’re going for! Once you’re happy with it, place the cake in the fridge to chill and do the same process to your second “waffle.”

Toast Yo’ Waffles!

To toast these waffles, we’re going to literally TOAST these waffles. Using a brûlée torch to gently brûlée the seam, under the seam, and then all around the sides, and last but not least the grid! It’s ok if your brûlée isn’t even on all sides if it makes the waffle look more realistic. Repeat on the second waffle. Once you’re done place both cakes back in the refrigerator to chill!

NOTE: Make sure that before you use your torch that you move your cakes to something metal, like an upside cake pan or baking rack! For more guidance on how to use the brûlée torch to toast your waffles click to watch my Youtube video here.

Better be Butter

To butter your Giant Waffles, use butter-coloured buttercream! Using a combination of two yellows sparingly, a little at at time until you have the colour you want. You can keep a pound of butter beside you to match the colours up! Fill a small bowl full of this butter buttercream, pack it down, and place it in the fridge to chill until its firm. Once its firm, use an ice cream scoop to scoop out four scoops of buttercream and place them on a plate until you’re ready.

Syrup On Top

For the syrup on top of these waffles, I used 100% Canadian Maple Syrup! You can use your favourite brand depending on where you’re from! Mix it with some corn syrup (about half and half) as real maple syrup can be quite thin, and runny. We want it to look thick and to pool on the cake.

Plate, Stack and Serve

Stack the waffles one top on top of the other, on the biggest plate you can find!

End It With A Kiss

Top these waffles with chocolate chips! Sprinkle as many or as little as you’d like! Place your scooped butter buttercream on top, pour your maple syrup mixture on top, and BAM - a stack of waffles, even Eleven would love!

Congratulations!

If all went well, you should see something that looks like this...

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