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IT Marquee Cake

March 31, 2019

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This week, we’re showing you how to cake “IT”!

Celebrate April Fool's day by caking your OWN letters just like the special marquee one's in my Cakebook!

Cake decorating, Classic vanilla cake, Collection--novelty-cake-recipes, Giant cake, It marquee, Pink cake, Ultimate vanilla cake

IT Marquee Cake

This week, we’re showing you how to cake “IT”!

Celebrate April Fool's day by caking your OWN letters just like the special marquee one's in my Cakebook!

It’s been 4 years, but I finally taught you how to cake “IT”! To celebrate April Fool’s, I thought it would be a funny way to show you How To Cake “IT” and incorporate the letter cake from my Cakebook.

Starting with 8lbs of my Ultimate Vanilla Cake dyed pink and teal, my “IT” Marquee Cake has been a long time coming! I’m stacking up this cake with Italian Meringue Buttercream and finishing it off with the classic How To Cake It pink: hot pink fondant, lustre shine and “marquee lights”... white gumballs!

Join in on the fun in my latest YouTube video here.

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Baking The Cake:
8lbs Ultimate Vanilla Cake dyed pink and teal

Icing The Cake:
Simple Syrup
Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:
Pink food colouring
Teal food colouring
4lbs pink fondant
Pink lustre dust
Food Grade Alcohol
Royal Icing
White Gumballs

Item Name:	Availability:
11x15” Rectangular Cake Pan
Simple Syrup Bottle	Add to Cart -
Ruler	Add to Cart -
Small Serrated Knife
Small Straight & Offset Spatula	Add to Cart -
Large Straight & Offset Spatula	Add to Cart -
Parchment Paper
Foam board
Cake Board
Fondant Tools Bundle	Add to Cart -
Small paring knife
#809 Round piping tip
#805 Round piping tip
Fabric Measuring Tape
Small paintbrush

Bake Your Cakes

Divide 8lbs of your Ultimate Vanilla Cake batter into 3 portions and dye 1 portion pink, 1 portion teal and the other portion left plain. Marble all three colors into your cake pan and bake at 350 degrees Fahrenheit for 1 hour 40 minutes.

Level Down & Decaramelize

Remove your cakes from the pan. Use a ruler and serrated knife to level your cakes and remove the caramelization from all sides.

Cut It!

Position your cake horizontally and cut your cake lengthwise into 4 equal strips. Then, cut one strip in half to make it shorter, not thinner!

Arrange It!

Take one piece of the smaller strip that you just cut and use it to extend one of the full strips, this will be the “I”.

Making “T”!

Trim the other half piece by cutting of 3½” and place it on top of one of the full strips (this is so the “T” lines up with the “I”). Then line up one full strip on top.

Layer It!

Take your cakes and use a ruler and serrated knife to cut all the pieces into 2 layers.

Keep It Simple!

Use Sir Squeeze-A-Lot to soak all of your cake layers with Simple Syrup.

Build Your Cake

Arrange your cakes on a piece of foam board that matches the cake letter and fill with Italian Meringue Buttercream.

Crumb Coat + Chill

Crumb coat your cakes with a thin layer of buttercream, and chill for 20 minutes or until firm.

Ice, Ice, Cakey!

Using the foam board, you can now transfer the cakes to a more final position and apply another layer of Italian Meringue Buttercream onto the cake. Create a smooth layer to get ready for decorating! Chill for another 20 minutes to firm up.

Tip: keep icing and chilling if you need to get it super straight, don’t feel like you need to get it on the first try! Don’t forget to make sure the top of the cake is level too!

Knead It!

Knead your hot pink fondant and roll it into sheets about ⅛” thick onto 3 cake boards worth.

Tip: preparing more fondant than you need is handy so that you’re prepared to decorate!

Roll It!

While the sheets of fondant are in the fridge, roll out fondant about ⅛” thick and cut it into the shape of the top of the “I”, making sure it’s longer and wider than your cake. Lay your sheet of fondant on top of the “I”, smooth it out with a fondant smoother and trim any excess so that it’s not falling over the side. Put in the fridge to chill for 20 minutes or until firm.

Roll It Again!

Roll out another ball of fondant about ⅛” thick into the shape of a “T” and use the same instructions for the “I”. Make sure your fondant is longer and wider than your cake and lay the sheet of fondant on top of the “T”. Smooth out the fondant with a fondant smoother and trim any excess that is falling over the side. Put in the fridge to chill for 20 minutes or until firm.

Tip: keep your knives sharp and wiped clean in order to not have the fondant drag!

Flip It!

Place a cake board on top of your “I” and flip in order to see the underside of the cake and trim the excess fondant to sit flush with the cake. Repeat this process for the “T”.

Cut It!

Measure the height of your cakes. Remove the rolled sheets of fondant from the fridge and cut the strips ½” taller than the height of your cakes as you want a ½” rim above your cake.

Apply Your Fondant!

Using the pieces of fondant that you just measured, apply a bit of IMBC to the cake to have the fondant adhere and apply the pieces to all sides of the cake. Smooth and press with a fondant smoother and trim any excess at the edges and corners. Repeat this process for the “T” and place in the fridge to firm up.

Tip: If your fondant is falling or dragging while you cut trim, put your cake in the fridge to firm up for 20 minutes and then try again!

It’s Time To Decorate!

Using a small piece of rolled out fondant, using a #809 round piping tip to punch out circles from the fondant and use the #805 round piping tip to remove the center of the circle to create rings.

It’s Seam Hider Time!

Using some pink fondant, mix some clear food grade alcohol to create a paste. Apply along the edges of the fondant in order to hide the seams of your cakes.

Measuring Time!

Measure out the top of the cakes (both the “I” and the “T”!) for spacing, ensuring that they’re evenly spaced from each other as well as being centered in the cake.

Decorating Time!

Apply the same seam hider fondant paste to your rings using a small paintbrush and adhere to the places where you made your measurements.

Paint It!

Using pink lustre dust and clear food grade alcohol, paint all sides of your cakes including on and around the rings.

Decorate It!

Using a parchment paper piping bag, apply royal icing into the center of the rings and place gumballs in the middle to secure.

Congratulations!

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IT Marquee Cake

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Bake Your Cakes

Level Down & Decaramelize

Cut It!

Arrange It!

Making “T”!

Layer It!

Keep It Simple!

Build Your Cake

Crumb Coat + Chill

Ice, Ice, Cakey!

Knead It!

Roll It!

Roll It Again!

Flip It!

Cut It!

Apply Your Fondant!

It’s Time To Decorate!

It’s Seam Hider Time!

Measuring Time!

Decorating Time!

Paint It!

Decorate It!

Congratulations!