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2016 MTV Awards Cake!

January 22, 2019

Buttercream, Cake decorating, Cake recipes, Chocolate, Collection--novelty-cake-recipes, Fondant, Fondest, Foundant, Fun, Holidays, Novelty cakes, Recipes-export, Simple syrup

5 x 6 lbs Yo’s Ultimate Vanilla Cake
ChefMaster Sunset Orange Gel Food Colouring
ChefMaster Lemon Yellow Food Colouring
ChefMaster Violet Gel Food Colouring
Wilton Sky Blue Icing Color
Wilton Kelly Green Icing Color
Wilton Rose Icing Color
Simple Syrup
Italian Meringue Buttercream
5 lbs Black Fondant
Icing Sugar
1 lb Gum Paste
Vegetable Shortening
Gold Macaroni Dragée
Gold Paste Dragée
Silver Dragée
Silver Square Dragée
Silver Triangle Dragée
Silver Rice Dragée

Item Name:	Availability:
12 x 18” Rectangle Cake Pan, lined with parchment paper
11 x 15” Rectangle Cake Pan, lined with parchment paper
9 x 13” Rectangle Cake Pan, lined with parchment paper
12” Square Cake Pan, lined with parchment paper
10” Square Cake Pan, lined with parchment paper
Ruler
Serrated Knife
Offset Spatula
Icing Spatula
Small Icing Spatula
Templates (or Measure carefully with a ruler) in the following sizes: 12 x 17”, 10 x 15”, 8 x 13”, 6 x 11”, 4 x 9”
Simple Syrup Squeeze Bottle
Rolling Pin
Icing Sugar
Fondant Smoother
Paring Knife
Xacto Knife
Cutting Mat
Tappits
Strip Cutter No.1
Clear Piping Gel
Paint Brush
Clay Extruder

Prepare Cake Batter

Prepare your vanilla cake batter according to my recipe. Divide your batter into the following portions, and fold in the accompanying food colouring. Pour into the prepared cake pans, and bake at 350 degrees according to the following times, or until a toothpick comes out clean. I’ve listed all of my cake prep below to help you out:

12 x 18” Rectangle Cake Pan - 10 lbs batter - dyed orange - baked for 1 hr 30 min

11 x 15” Rectangle Cake Pan - 8 lbs batter - dyed rose - baked for 1 hr 20 min

9 x 13” Rectangle Cake Pan - 6 lbs batter - dyed yellow - baked for 1 hr 10 min

12” Square Cake Pan - 3.5 lbs batter - dyed teal with blue and green - baked for 40 min

10” Square Cake Pan - 2.5 lbs batter - dyed purple - baked for 40 min

Level Cakes

Let’s get started! Remove all cakes from their pans and level them. Flip, and remove the caramelization from the bottom of your cakes. Next, I used my templates to reduce my cakes to the following dimensions:

12 x 18” Orange Cake cut down to 12 x 17”

11 x 15” Pink Cake cut down to 10 x 15”

9 x 13” Yellow Cake cut down to 8 x 13”

12” square Blue Cake cut down to 6 x 11” - stacked to get same height as the rectangle cakes

10” square Purple Cake cut down to 4 x 9”- stacked to get same height as the rectangle cakes

Simple Syrup Cakes

Give all of your cakes a simple syrup shower, and allow to soak in.

Crumb Coat and Chill

Crumb coat each of your cakes individually and chill them. Bring them back out for another ice, taking a minute to measure the angles and ensure that the corners are still nice and tight. Return to the fridge. Once your buttercream is firm, remove for a final ice using a ruler to triple check your corners

Roll Out Fondant

Take your black fondant and roll it out into slabs, making sure that they are just a bit longer than your biggest cake.

Measure Cake Heights

Measure the heights of all of your cakes (your buttercream may have added a fraction of an inch or so), and cut strips of fondant for all of the sides, trimming the strips to the right length as you go.

Cover Cake Sides

Cover the shorter sides of all your cakes,and trim the edges flush to the cake.Then cover the longer sides in the same manner.

Knead Scraps

Knead your black fondant scraps and reroll it into slabs that you’ll use to cover the tops.

Stack Cakes

Stack the cakes from largest to smallest, stacking them so that the backs of all the cakes were lined up, leaving 1 inch on either side, and two 2 inches at the front.

Cover Cake Tops

Cover the tops of your cake. Going cake by cake, cut a strip wide enough to cover the two exposed sizes, and then cover the exposed cake at the front. For the tippy top of your cake (the stage!), measure and cut one piece of black fondant to cover it completely.

Create Templates

Create a template to match the font for each song. Make sure your template will fit in the height of your cakes.

Prepare Gum Paste

Colour five pieces of gum paste to match your five cakes, using the same food colouring to get it just right. Roll out your coloured gum paste, and cut the titles from each song. Use white gum paste for the remaining song lyrics.

Add Song Titles

Using your ruler, line up the whole lyric with the title, and plan out how you’ll space it on your cake layer. Once you’re happy with the layout, glue your letters on with a bit of clear piping gel.

Add MTV Logo

Roll out a bit more white gum paste for your MTV logo. I used a strip cutter to create a bunch of white strips. Use a template to guide where you place your strips to create the “M”, and cut out a little “TV”. Apply these to your cake with a little bit of clear piping gel.

Add Bling!

Work with the shape of each dragée to create a pattern based on each unique shape. I brushed the entire surface of each step with clear piping gel diluted with a little water.

Create Fondant Microphone

Sculpt a little ball for the mic, and create a cross-hatched microphone pattern (I used a tea strainer and pressed it gently into the fondant). Wrap some more black fondant around a lollipop stick to create a little stand.

Paint it Gold

Using some gold lustre to bling up some strips of fondant and the stand. Run a little bit of black fondant through a clay extruder for your mic cord.