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Giant Vegemite Jar Cake

October 10, 2016

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Chocolate Cakes, Red, White And Blue Buttercream, and Fondant!

Buttercream, Chocolate, Collection--giant-cake-recipes, Collection--novelty-cake-recipes, Fondant, Food, Giant, Holidays, Novelty cakes, Recipes-export, Simple syrup, Vegemite

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6lb portion of Yo's Ultimate Chocolate Cake
1 x recipe Italian Meringue Buttercream
Wilton Red (No Taste) Icing Colour
Wilton Royal Blue Icing Colour
2lbs + 2oz Chocolate Fondant
lb Red Fondant
1 lbs White Fondant
Wilton Lemon Yellow Icing Colour
Wilton Golden Yellow Icing Colour
Wilton Ivory Icing Colour
Clear Food Grade Alcohol (like vodka or rum)

Item Name:	Availability:
4 x 6 Round Cake Pans
Food Scale
Ruler
Serrated Knife
Small Serrated Knife
Small Offset Spatula	Add to Cart -
3 x Piping Bag
3 x #805 Piping Tip
Wooden Dowels
Garden Shears
2 x 5" Round Cake Board
6" Round Cake Board
Simple Syrup Soaker Bottle	Add to Cart -
Rolling Pin
Paint Brush
Strip Cutter No.1
Uppercase Alphabet Tappit
Wilton Yellow Food Writer
Jar of Vegemite (as your model!)

Prepare Cakes

Prepare your cakes. Fill your 6 round pans with 1 lbs of chocolate cake batter each. Bake at 350 degrees for 40 minutes, or until a cake tester comes out completely clean. Let cool in pans.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Level Cakes

Remove your cakes from their pans and level them. Slice three cakes horizontally into two layers, and leave the fourth cake as is.

Dye Buttercream

Dye 1 cup of buttercream red using Wilton Red (No Taste), and 1 cup blue using Wilton Royal Blue.

Fill and Layer Cakes

Fill your two 3 layered cakes. Pipe in a bullseye pattern, using all three colours (red, white, and blue). Begin by piping a circle of red buttercream around the circumference of the cake, then pipe concentric circles until you reach the centre.

Crumb Coat and Chill

Repeat the piping process as you stack each cake layer. Once your two cakes are filled, crumb coat them, stack them and ice them!

Crumb Coat and Ice Untouched Cake

Crumb coat and ice your fourth cake (the one that has remained untouched)!

Colour Fondant

Set aside 20z of white fondant, and colour the rest to match the Vegemite label, using a mix of Wilton Golden Yellow and Lemon Yellow.

Prepare Label Parts

For the jar label, roll out your red, white, yellow, and black. Use your template to cut out each part of the label.

Glue Vegemite Letters

Glue the white Vegemite letters on top the the black Vegemite with a slight bit of water and a paint brush. To further enhance the letters, draw in the yellow detail using your Wilton Food Writer.

Paint Chocolate Fondant

Paint the chocolate fondant with a combination of Wilton Ivory and clearly alcohol. Mix together, and brush onto the jar to provide a sheen.

Create Details on Jar

Using a strip cutter, gently press into the band of yellow fondant to mimic ridges on the jar lid. Wrap around the jar lid. To recreate the freshness seal by simply using a coffee stir stick to make indents at equal distances around the lid, underneath the ridge detail. Gently place the lid onto the jar.

Congratulations!

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