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Igloo Cake

January 22, 2018

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This Cake Is Insulated With Chocolate & Marshmallows!

Candy, Chocolat cake, Chocolate cake, Collection--novelty-cake-recipes, Fondant, How to make simple syrup, Icing, Igloo, Marshmallow, New sir squeeze, Recipes-export, Simple syrup, Sugar, Ultimate chocolate cake batter

Igloo Cake

This Cake Is Insulated With Chocolate & Marshmallows!

When it comes to Canadian winters, the snuggle is real... I mean the struggle is REAL! SNOW Happens, whether you like it or not and it’s better to just embrace it. So to celebrate (yes I said celebrate!) this cold weather, I made an Igloo Cake insulated with the sweetest ingredients to help keep cosy. I’m talking about chocolate cake and marshmallows! It doesn’t get any better than that!

To make this Igloo Cake, I baked 8 lbs of my Ultimate Chocolate Cake batter, filled each layer with Italian Meringue Buttercream and decorated it with mini marshmallows. I also ate a few. Okay maybe more than a few!

Watch me cake this Igloo Cake in my latest Youtube video here!

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Baking The Cake:
8lb of Yo’s Ultimate Chocolate Cake

Icing The Cake:
Simple Syrup
1 batch of Italian Meringue Buttercream

Decorating The Cake:
2 ½ lbs White Fondant
Blue food Colouring
Mini Marshmallows
Ice Cream Cones
Royal Icing
Shredded Coconut
Icing Sugar
Luster Dust
Pearls

Item Name:	Availability:
9” Half Sphere Pan
Circle Cutters	Add to Cart -
Sir Squeeze A-lot
Small Offset Spatula
Bowl stabilizer
Serrated Knife

Bake Cakes

Bake 8lbs of my Ultimate Chocolate Cake batter. Bake a portion in a 9” inch half sphere pan and the rest in a 9” round pan.

Level and Layer Cakes

Level the cakes once they are cooled. Then layer the half sphere cake into 5 layers and the flat round cake into 2 layers for a total of 7 layers.

Note: To see how I did this step, please see the video here!

Simple Syrup

Simple syrup the layers with Sir Squeeze A-lot.

Prepare Rock Candy

Prepare rock candy by removing them from their lollipop stick and set aside.

Secret Chambre

Use a 3” circle cutter to cut a secret chambre out of the cake layers. Save the cake circles to make the door of the igloo later.

Note: To see how I did this step, please see the video here!

Fill Cake

Fill the cake with Italian meringue buttercream placing a complete layer at the bottom and stacking the layers with a hole for the secret chambre on top.

Note: To see how I did this step, please see the video here!

Chill Cake

Once the layers are stacked, chill the cake to help set the Italian meringue buttercream bordering the secret chambre.

Note: Leave the top layer off the cake for now. To see how I did this step, please see the video here!

Fill With Rock Candy

Once chilled, fill the cake with rock candy. Seal the chambre by adding a layer of Italian meringue buttercream and the last layers of cake.

Note: To see how I did this step, please see the video here!

Crumb Coat

Crumb coat the cake and set it aside.

Note: Don’t chill the cakes just yet. The doorway needs to be added first

Doorway

Make a doorway by stacking the cake circles that were set aside. Use the 9” round pan to cut away a portion of cake from each cake round to ensure the doorway fits flush against the Igloo and chill.

Carve The Doorway

Use a serrated knife to carve the stacked cake rounds into the shape for the doorway. Once the desired shape has been achieved, fill the cake layers and crumb coat with Italian meringue buttercream and chill.

Ice Cakes & Chill

Once the cakes have been chilled, ice the dome shaped cake and the cake for the doorway with Italian meringue buttercream.

Note: It is easier to ice a dome shaped cake with an offset spatula.

Fondant Time

Roll enough fondant to cover the dome shaped cake to ⅛’. Drape the fondant over the dome shaped cake and cut away the excess. Repeat the process for the cake that will make the doorway.

Blue Fondant

Roll out a thin layer of light blue fondant, cut to size and glue it on to the front of the doorway shaped cake with clear piping gel.

Note: To see how I did this step, please see the video here

Apply Mini Marshmallows

It’s time to line up the mini marshmallows like ice bricks on an igloo. To begin, use the tip of a knife to mark where the doorway will be attached to the dome shaped cake. Brush on a line of clear piping gel along the bottom of the dome. Then apply a row of mini marshmallows along the bottom. Repeat the process for the next rows, remembering to offset the marshmallows to create a brick-like pattern.

Note: If the marshmallows don’t fit, cut them in half to help keep the pattern. To see how I did this step, please see the video here.

Add Doorway

Glue the doorway to the cake with royal icing. Then add marshmallows to the doorway with the same process done for the rest of the cake.

Create a Winter Wonderland

Create a winter forest for the igloo with decorative touches. Create snowy trees by piping royal icing onto ice cream cones using a star tip and sprinkling shredded coconut on top. Sprinkle icing sugar around the igloo, pearls and luster dust as desired to bring your Winter Wonderland to life!

Note: Be creative! There are no right or wrong rules for this step.

Congratulations!

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Igloo Cake

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Bake Cakes

Level and Layer Cakes

Simple Syrup

Prepare Rock Candy

Secret Chambre

Fill Cake

Chill Cake

Fill With Rock Candy

Crumb Coat

Doorway

Carve The Doorway

Ice Cakes & Chill

Fondant Time

Blue Fondant

Apply Mini Marshmallows

Add Doorway

Create a Winter Wonderland

Congratulations!