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Nail Polish Cake

January 23, 2017

In Recipes 0 comment

Pink Ombré Vanilla Cake With A Shimmery Hot Pink Luster

Accessories, Alcohol, Buttercream, Chocolate, Chocolate ganache, Collection--novelty-cake-recipes, Fondant, Fun, Ganache, Italian meringue buttercream, Nail polish bottle, Nail polish cake video, Novelty cakes, Recipes-export, Simple syrup, Simply nailogical

Prepare Black Chocolate Batter

Preheat your oven to 350 degrees, and whip up a 4lb portion of Yo’s Ultimate Chocolate Cake batter. While still in mixer, begin to add black gel food colouring until batter is a solid black.

Bake Black Chocolate Cakes

Divide ½ lb of batter into each prepared 4” round cake pan, and bake at 350 for 30 minutes. Allow to cool completely on a wire rack in their pans.

Prepare Pink Ombre Vanilla Batter

Prepare a 6 lb portion of Yo’s Ultimate Vanilla Cake Bake Pink Ombre Vanilla Cakes batter, and divide into four 1 ½ lb portions. Colour as follows with pink gel colour:

1st portion - 1 drop
2nd portion - 3 drops
3rd portion - 7 drops
4th portion - 10 drops

Bake Pink Ombre Vanilla Cakes

Pour each dyed portion into a prepared 6” round cake pan, and bake at 350 for 50 minutes. Allow to cool completely on a wire rack in their pans.

Prepare Black Chocolate Ganache

Do this the day before you assemble your cake so it has time to firm up, and become spreadable. Prepare a ¼ recipe of dark chocolate ganache, and mix in 2 teaspoons of black gel colour. Allow to set.

It’s Simple!

Prepare one recipe of simple syrup, and allow to cool completely before pouring into a simple syrup squeeze bottle.

Buttercream Dreaming

Whip up a portion of Italian meringue buttercream, and set aside.

Level Pink Vanilla Cakes

Remove cakes from their pans, and use a serrated knife and ruler to level them. Continue with your serrated knife and ruler to cut in half horizontally, leaving you with eight cake rounds.

Simple Syrup Pink Vanilla Cakes

Lay out pink cake rounds on a clean working surface and sprinkle with simple syrup. Allow to soak in completely prior to decorating.

Fill & Stack Pink Vanilla Cakes

Lay out a round of your darkest pink hue, and spread on a layer of buttercream with a small offset spatula. Continue to stack and fill your your cakes from darkest to lightest, pausing in the middle to insert five ½” dowels and a cake board for support. This cake will be your nail polish bottle! Move to fridge for a 20 minute chill.

Note: To get the right size bottle, you should end up with one layer of your lightest cake left over.

Level Black Chocolate Cakes

Remove black chocolate cakes from pans, and use a ruler and serrated knife to level. Leave these rounds intact, do not cut them down horizontally into thinner cake layers.

Simple Syrup Black Chocolate Cakes

Lay out black chocolate cake rounds on a clean working surface and sprinkle with simple syrup. Allow to soak in completely prior to decorating.

Fill & Stack Black Chocolate Cakes

Lay out your first black chocolate cake, and spread a layer of black chocolate ganache with a small offset spatula. Continue to stack and fill cakes, pausing once again to insert five ½” dowels and a cake board for support. This will be the cap of your nail polish bottle! Move to fridge for a 20 minute chill.

Carve Bottle Cake

Retrieve your pink vanilla cake from the fridge, and begin to carve away caramelization from the sides with a serrated knife. You’ll need to remove about ⅛” inch of cake from around the sides. Round out the bottom of your cake with your serrated knife.

Crumb Coat & Chill

Once happy with the shape of your bottle, crumb coat in buttercream. Crumb coat your black chocolate cake with black chocolate ganache. Chill both for 20 minutes.

Ice & Chill

Working one at a time, retrieve both cakes from the fridge and ice again in their respective frostings. Return to fridge for a final 20 minute chill.

Patch It Up

Once your final chill is complete, take a moment to check for ridges and gaps in the frostings. Use this as an opportunity to fill and smooth any ridges.

Roll Pink Fondant

Roll out a slab of pink fondant wide enough to wrap the circumference of your bottle cake, and slightly taller that your bottle. Use a french rolling pin to transfer the fondant, quickly to unravel the fondant around the cake, and smoothing onto the cake.

Trim Pink Fondant

Gather fondant at the back, and cut a seam with a sharp paring knife. For fondant draped over the top of your cake, gather it in the top center, and cut away excess. Use a circle cutter to trim away a perfect circle. This is where the neck of your bottle will go.

Bottle Neck Fondant

Roll out three 1” thick circles of pink fondant. If you can (i.e. if you have a caking fridge with no humidifier), place in fridge to chill. If not, put aside in a cool, dry place in your home (like a basement or pantry).

Roll Black Fondant

Roll out three slabs of black fondant. The first two should be wide enough to wrap the circumference of your bottle cake, and slightly taller that your cap, and the second wide enough to cover the top.

Cap It Off

Use a circle cutter to remove two 4” rounds from the black fondant, and smooth the first round down onto the top of your cake.

Flip It!

Sandwich your cap cake between two cake boards, and flip over quickly and carefully.

Cover Cap

Using the same method as above, use a french rolling pin to wrap the larger slab of black fondant around your cap cake. Cut off excess, but do not remove a circle with a circle cutter.

Cap It Off Again

Use some of your leftover ganache to do a quick crumb coat on top of your cap cake (which should still be slightly rough from removing the excess fondant). Use this as glue to smooth down your second 4” round of black fondant. Sandwich with cake boards, and flip to original position.

Black Fondant Brush

Roll out a tube of black fondant, and flatten it slightly with your fingers. Take your large dowel and brush it with clear piping gel. Wrap the black fondant around the dowel, and roll to smooth. Leave about ¼ of the dowel exposed, as it will need to be inserted into the lid.

Fun With Labels

Roll out some more black fondant, nice and thin. Use letter cutters to remove the words for your label - get creative and personalize your brand! I made mine HTCI Hot Melon Pink.

Strand Out

Soften some of your black fondant with a bit of vegetable shortening. Run it through your clay extruder using the hair/ grass faceplate. Cut them into equal lengths, and glue them into a bunch with your clear piping gel to form a brush.

Back To Your Bottle Neck

Retrieve your chilled pink fondant rounds. Use the same circle cutter as you used to remove the excess fondant from the top of your bottle, and cut out three thick circles. Stack with a bit of clear piping gel. Use a smaller circle cutter at the top to cut away a small lip.

Cover Bottle Neck

Roll another slab of pink fondant, and cover the bottle neck. Smooth the fondant into the ridges with your fingertips. Then, place your bottle neck into the circle you previously cut into the top of your nail polish base.

Note: Although I didn’t use a board in my cake, I would highly recommend putting in a small board that is cut to the same size as your bottle neck before you place the bottle neck on top.

Screw Cap

Soften some of your pink fondant with a bit of vegetable shortening and run through clay extruder to make even tubes. Add one band all the way around the bottom. Take another two tubes, and wrap them around the neck of the bottle in a diagonal spiral, placed one on top of the other. Rip off the second tube, so that you have an evenly spaced spiral. All of the above is attached with clear piping gel.

Pretty In Pink

Take your pink luster dust and dilute it with a little bit of clear food grade alcohol. Paint the entire bottle (including your newly formed neck) with a soft brush. It should give off a naturally pearly sheen.

Add Label

Once your pink-pearly bottle is dry, use clear piping gel brushed along the back of each letter to affix them to the cake.

Get Drippy With It

Add a bit more clear food grade alcohol to your luster dusts if your mixture is getting dry due to evaporation. Paint the rim of the cap to make it appear as though the nail polish is dripping out. Use a dropper to drip even more nail polish paint down the sides.

Cap Detail

Roll out a thin band of gum paste, long enough to wrap around the circumference of your cap cake. Cut out a strip. Mix silver luster dust and clear food grade alcohol to paint it silver. Allow to dry, and then wrap around the base of the cap.

Don’t Rush The Brush

Roll a blob of pink fondant that is the height between the center of your cap cake, and the serving surface. Insert your brush dowel into the center of the cap cake, and prop it up on this fondant blob.

Drip It, Drip It Real Good

Blend your pink luster, and clear piping gel to create a glossier, wetter mixture. Brush this over your pink fondant blob (even pooling some on your serving surface), over the bristles of your brush, and halfway up the dowel.

Congratulations!

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