Lunch Box Cake

How To Cake It's profile picture
  • Difficulty Level: Beginner
  • Occasions: Back To School
  • Feeds: 1 lunchbox cake

Back to School Funfetti Cake! I want to cake a crisp, clean Lunch Box Cake! The kind of pretty lunchbox that you would start a new school year with, not the smooshed, dirty one that always seems to surface at the end of the semester. Remember, fresh starts! Ill be building this Lunch Box Cake out of carved funfetti cake, brightly coloured buttercream, and fondant details. I really want you to get creative with your lunch box design, its all about showing off your personality!

ingredients image squiggle

Ingredients


Cake

  • 6 lbs Yo's Ultimate Vanilla Cake
  • 1/2 cup Jumbo Sprinkles

Icing

  • Italian Meringue Buttercream
  • Simple Syrup

Decorations

  • Icing Sugar
  • 3 lbs Fondant
  • 4 oz Black Fondant
  • Kelly Icing Color
  • Pink Icing Color
  • Red No Taste Icing Color
  • Vegetable Shortening
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Tools


  • 11" x 15" Rectangular Cake Pan, lined with parchment paper
  • Simple Syrup Squeeze Bottle
  • Rubber spatula
  • Measuring cups and spoons
  • Serrated Knife
  • Stand mixer with paddle attachment
  • Small offset & straight spatulas
  • Circle Cuttersa
  • 2 1/2" Circle Cutter
  • PME Strip Cutter No.1
  • Rolling Pin
  • Fabric Measuring Tape
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Learn More About Yo's Lunchbox Cake!


Watch It!

  • Prepare the 6lb portion of Yos Ultimate Vanilla Cake batter. Pour a bit of batter into the rectangular cake pan, then add sprinkles. Repeat: batter, sprinkles, batter, sprinkles, batter until all of the batter is in the pan.

  • Bake the funfetti cake at 350 degrees for 1 hour or until a toothpick comes out clean. Let cool completely in pan.

  • Remove the 11 x 15 funfetti cake from the pan. Level and cut the caramelization off the bottom of your cake using a ruler and serrated knife. Trim the cake to 14.5 x 10 to get all of the caramelization off of the sides. Cut the cake in half so there are two pieces of 7.25 x 10.

  • Stack one piece of cake on top of the other, and round out the edges to give it the shape of a fabric lunch box. Use a 2 inch circle cutter to round off the four corners and give them a uniform shape.

  • Prepare the simple syrup, unstack the cakes, and soak.

  • Prepare the Italian Meringue Buttercream. Fold your icing color into 1 cup of buttercream.

  • Spread a layer of coloured buttercream onto the first cake, and then stack the second layer on top. Crumb coat and chill. After 20 minutes ice again, and then chill.

  • Dye the white fondant with Wilton Red No Taste, Pink, and Kelly Green Icing Colors for the lunchbox details.

  • Measure the circumference around the side of the cake, and roll out the fondant to be slightly larger than the cakes height and length. Wrap the fondant around the lunch box, bringing the seam together at the back. Trim any excess.

  • For the top of drape fondant overtop. Flip the cake over and trim any excess.

  • While flipped over, add a small layer of icing to the bottom layer of cake. Then roll out some pink fondant and cover the bottom. Flip back.

  • Roll out the fondant very thin, and cut out the shapes and design for the lunchbox. Cut out your shapes with a paring knife and use water as glue.

  • Lets create a zipper! Measure the circumference of the cake sides, and roll out a long tube of fondant. Flatten the tube with your fingers and use a rolling pin to roll lengthwise and flatten further. To make the zipper indent, use a strip cutter to mark out the teeth on either side of the line.  Trim the zipper to about thick. Brush on water to stick the fondant zipper to the cake.

  • Make a big handle on top of the lunch box that tapered down at either end. Use a ribbed rolling pin to create the fabric ribbing on the handle, and then fold the ends down like a true fabric handle.

Congratulations you did it!

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