Lasagna Cake

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Baking The Cake:

-8lbs Yo’s Ultimate Vanilla Cake

Icing The Cake:

-Yo’s Famous Italian Meringue Buttercream

-Meringue cookies

-Seedless raspberry jam

-Dried Mint

-Red gel food colouring

- Simple Syrup

Decorating The Cake:

- White Fondant

- White Gumpaste

- Ivory Gel Food Coloring

- Golden Yellow Gel Food Colouring

- Buttercup Yellow Gel Food Colouring

- Cocoa Rice Puffs

- Milk Chocolate Candy Melts

-White Chocolate Candy Melts

-Black Chocolate Candy Melts

- White Modelling Chocolate

-White Chocolate Shavings

Item Name:	Availability:
11x15" Cake Pan
Wine Corks
Simple Syrup Bottle	Add to Cart -
Large Offset Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Ladle
Large Serrated Knife
Large Mixing Bowl
Cheese Grater
Blow Torch

Preparation

Pasta Maker

The day before you make your cake, create your lasagna noodles by mixing 50/50 (half fondant, half gumpaste) with ivory, buttercup yellow, and golden yellow gel food colouring. Divide into 6 sections, and roll into rectangles slightly larger than your cake layers. To create the wavy pattern, evenly space wine corks under your noodles. Remove once your noodles are a little bit set, ensuring that the curl still holds. Leave in a cool dry place to set.

Note: To see this technique in action watch my video here

Bake Your Cake

Pour your batter into an 11x15” pan and bake at 350 degrees for 1 hour 40 minutes minutes

Level Down & Layer Up

Level your cakes, and remove the caramelization from the bottom and sides. Cut your cake in half and layer each in 2, leaving you with 4 cake layers.

Simple Syrup

Shower all of your cake layers in an even layer of simple syrup.

Cheese Part 1

To make the ricotta layer of your cake, mix crumbled meringue cookies with Italian Meringue Buttercream to create a lumpy texture.

Get Meaty

Combine melted milk chocolate, white, and black candy melts into a “meaty” color, and mix into your cocoa rice puffs to create “ground beef”

Saucy

Mix together Italian Meringue Buttercream, seedless raspberry jam, and red gel food coloring into the perfect “tomato sauce” for your cake. Add a little dried mint for seasoning!

Assembly Line

Lay a cake layer on top of your fondant noodle, and add a border of “ground meat”. Repeat with all layers and chill for 5 minutes. Once the “meat” is set, apply a layer of ricotta buttercream to each layer, making sure you also cover the “meat”.

Stack It Up

Begin stacking your cheesy, meaty layers, ladling tomato sauce between each, allowing it to drip down the sides, and sprinkle a little dried mint. Place one last noodle on top, and spread on more tomato sauce.

Cheese Part 2

Grate some white modelling chocolate, and apply a thin layer to the top of your cake. Use a blow torch to gently melt and brown your cheese.

Extra Sauce, Extra Cheese

Ladle one last layer of “tomato sauce” in the center of your cake, controlling the drip down the front, and sprinkle white chocolate shavings on top for parmesan cheese.

Congratulations!

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