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Party Hat Cake

This funfetti cake is the life of the party!

Find more awesome party cakes in my Cakebook!

I’m a firm believer that a party without cake is just a meeting, and this week I’m caking up the ultimate party cake! My big curls don’t necessarily allow for me to wear one of these festive hats, and I don’t think that anybody really likes to anyways. But they sure will enjoy eating one!

Starting with 8lbs of my Ultimate Vanilla Cake, I turned it into a celebration by folding in some sprinkles. Stacked up with sweet Italian Meringue Buttercream, and sealed in with fondant, this hat gets topped off with a festive pom pom, and decorated with a fun polka dot pattern.

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Baking The Cake

8lbs Yo’s Ultimate Vanilla Cake

3 cups Sprinkles

Icing The Cake

Yo’s Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cake

White Fondant

Colored Fondant

Dried Spaghetti

Silver Luster Dust

Clear Piping Gel

Vegetable Shortening

Royal Icing

Item Name:	Availability:
8”, 7”, 6”, 5”, 2 x 4” Round Cake Pans	Add to Cart -
Simple Syrup Bottle	Add to Cart -
Small Offset & Straight Spatula	Add to Cart -
Large Offset 7 Straight Spatula	Add to Cart -
#809 Piping Tip
Piping Bag
Large Serrated Knife
Ruler
Scissors
Circle Cutters	Add to Cart -
Clay Extruder	Add to Cart -

Bake Your Cakes

Fold your sprinkles into your cake batter, and divide into pans and bake at 350 degrees as follows

8” Round → 2.5lbs batter → 1 hour 25 mins

7” Round → 2lbs batter → 1 hour 20 mins

6” Round → 1.5lbs batter → 1 hour 15 mins

5” Round → 1lb batter → 1 hour 5 mins

4” Rounds → 0.5lbs batter → 50 mins

Let your cakes cool completely in their pans before removing, You may have to heat the pans up to remove your cakes as the sprinkles make them stick.

Level & Decaramelize

Use a ruler and serrated knife to level your cakes, and remove the caramelization from the bottoms. Place a smaller cake pan or circle cutter on top of your cakes to help guide you in removing the caramelization from the sides.

Keep It Simple

Shower all of your cakes with simple syrup, and allow to absorb for a few minutes before continuing.

Stack It Up

Place your 8” cake on a 9” cake board, and stack your cakes from largest to smallest filling with Italian Meringue Buttercream

Skip The Carve

Pipe a ring of buttercream around the top of each of your cake layers, and use your offset spatula to spread it out, filling in the steps created between cake layers. This will also serve as your crumb coat. Chill for 20 mins.

Note: Watch this technique in action here

Icy

Ice your cake with more buttercream, keeping it as smooth as possible. Chill for 20 mins.

Fondant Time

Thinly roll out your white fondant in a triangle shape large enough to wrap around your cake. Wrap up on a rolling pin and unravel around your cake, working quickly to smooth it in place as you go. Trim a clean seam using a ruler to guide you.

Seam Hider

Spread royal icing into the seam you created to fill it in.

Pom Pom

Thinly roll out your colors of fondant, and use scissors to cut equal strips. Roll them up to create your pom pom, and attach to your cake. Be careful here! If your fondant is too soft it will flop over, and if it’s too stiff it will crack off.

Polka Dotted

Cut different sized circles out of your remaining colored fondant, and attach to your cake with clear piping gel in a random polka dotted pattern.

Strung Up

Extrude a white fondant string for your party hat. Rub pieces of spaghetti with vegetable shortening and paint with silver luster dust. Attach your string to your cake, and add a spaghetti staple to the top.