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Giant Wendy's Frosty

November 4, 2019

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Always Fresh, Just a Little Frozen!

7 min frosting, 7 minutes frosting, Black chocolate cake, Caramel ice cream cone, Chocolate, Chocolate swiss meringue buttercream, Cocoa, Collection--giant-cake-recipes, Collection--novelty-cake-recipes, Frosty, Ice cream, Wendy's

Giant Wendy's Frosty

Always Fresh, Just a Little Frozen!

At first glance, this may look like a regular Wendy’s Frosty… BUT it’s actually a GIANT Frosty made of delicious chocolate cake and tons of chocolatey goodness! Treat your friends to "Wendy's" and show up with this giant combo for some hilarious reactions!

This Giant Wendy’s Frosty begins with a whopping 24.5lbs of my Ultimate Chocolate Cake. It’s stacked up with my sweet Chocolate Swiss Meringue Buttercream and rich chocolate ganache. To top it all off, I piped on a cocoa-infused frosting to complete the perfect chocolatey trio. Can you tell the difference between the cake and frosty? This is the ultimate cake up from a classic Wendy’s dessert.

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Baking The Cake:

24.5lbs Yo’s Ultimate Chocolate Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Chocolate Swiss Meringue Buttercream

1 batch of Chocolate Ganache

1 batch of Yo’s 7 Minute Frosting + cocoa powder

Decorating The Cake:

4oz red fondant

8lbs white fondant

2oz white gumpaste

Clear piping gel

Item Name:	Availability:
7" Round Cake Pan
3 x 8" Round Cake Pans	Add to Cart -
3 x 9" Round Cake Pans
10" Round Cake Pan	Add to Cart -
Parchment Paper	Add to Cart -
Simple Syrup Bottle	Add to Cart -
Small Paring Knife	Add to Cart -
Large Serrated Knife	Add to Cart -
Fondant Smoother	Add to Cart -
Bench Scraper	Add to Cart -

Bake Your Cakes

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

7” round pan → 2.5lbs chocolate cake batter → 45 minutes

8” round pan → 3lbs chocolate cake batter x 3 → 55 minutes

9” round pan → 3lbs chocolate cake batter x 3 → 1 hour and 5 minutes

10” round pan → 4lbs chocolate cake batter → 1 hour and 20 minutes

Let your cakes cool completely in their pans before removing.

Level and Decaramelize

Remove all of your cakes from their pans then level each of them.

Layer Up!

Using a large serrated knife, cut all of your cakes into two layers creating 16 layers of cake.

Keep It Simple!

Using Sir Squeeze-A-Lot, soak all of your layers with simple syrup then let them sit for a couple of minutes.

Fill and Stack

Fill and stack your cakes with Chocolate Swiss Meringue Buttercream according to their sizes - creating four separate cakes with four layers each. Let your cake stacks chill in the fridge until the cakes and buttercream are firm. Next, stack your cakes from largest on the bottom to smallest on the top. We are building tis cup upside down.

NOTE: The cakes must be chilled and the buttercream firm. No matter how long that takes. Stacking soft cakes will result in collapse.

Carving

Carefully carve your cake into the shape of an upside down cup.

Support

Unstack your cakes so that you have four cakes once again. Measure the top of each cake and cut a round board to fit each one exactly. Starting with the bottom cake stack, insert a dowel then mark off the height of the cake. Cut several dowels to the exact height of the cake then insert them in a circle formation around the center of the cake. Add a thin layer of SMBC to the top, a board cut to size, some more SMBC and then add the next cake stack on top. Repeat the same steps for each section.

Crumb Coat and Chill → Ice Ice Cakey

Crumb coat your entire cake with SMBC using a bench scraper to smooth out the edges then place it in the fridge to chill. Once your cake is firm, remove it from the fridge and ice it once more with more SMBC.

Wendy's Logo

Create a template for the Wendy’s logo then place it on some red fondant. Use a sharp paring knife to carefully cut the template out of the fondant making sure to also cut the details out. For her facial details, cut the shape out of some white gumpaste then use a red food colouring marker to draw in the details.

NOTE: Make sure your gumpaste is dry before drawing on it so that you aren’t poking holes into it

FUN-Dant

Roll out your white fondant then carefully wrap it around your cake. Carefully cut a clean seam down one side then use a fondant smoother to smooth out the entire cake. Trim away any excess fondant.

TIP: Place your cake on a lazy Susan when you add your fondant to make it easier to wrap the entire cake.

Cup Rim

Add a bit of CMC to a little bit of white fondant (this will stiffen it up). Roll the fondant out into a long cord then wrap it around the bottom edge of the cup using clear piping gel to stick it on. Cut the cord in alignment with the seam on the cup.

Flip the Cup

Very carefully flip your cake so that your cup is right side up.

Assembly

Use clear piping gel as glue to add the logo onto the front of the cup.

Cocoa Infused Frosting

Make one batch of Yo’s 7 Minute Frosting. Once it’s done whipping, add in some cocoa powder until it’s chocolatey enough.

NOTE: Adding in the cocoa powder will deflate your frosting a bit but that’s okay.

Frosting

Because the 7 minute frosting is very light and may not hold a shape well, build up a mound of chocolate ganache on top of the cake. Add the cocoa infused frosting on top of the mound.

Congratulations!

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Giant Wendy's Frosty

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Bake Your Cakes

Level and Decaramelize

Layer Up!

Keep It Simple!

Fill and Stack

Carving

Support

Crumb Coat and Chill → Ice Ice Cakey

Wendy's Logo

FUN-Dant

Cup Rim

Flip the Cup

Assembly

Cocoa Infused Frosting

Frosting

Congratulations!