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Sir Squeeze-A-Lot Cake

My Favourite Caking Tool Out Of Chocolate Cake!

Me and my simple syrup bottle (known as Sir Squeeze-A-Lot) have been through a lot together. I picked him up at a trade show years and years ago, and he’s been my faithful caking companion ever since. His speciality? Perfectly distributing simple syrup onto my cakes, allowing them to stay fresh and moist throughout my long decorating days. But after all those years of it just being him and I alone in the kitchen, I never imagined that he’s become such a celebrity when we launched How To Cake It! So now we’ve come full circle, he’s one of my most requested cakes. So here we go, let’s cake it!

Note: one of your gum paste panels needs to dry for several days before application, so be sure to do this in advance to allow time to set. Please see “Decorating The Cake” for more details.

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6 lbs Yo’s Ultimate Chocolate Cake
Simple Syrup
Italian Meringue Buttercream
2 lbs White Fondant
Icing Sugar
1 lb Gum Paste
Red Food Colouring Marker
Royal icing
Pearl Luster Dust
Food Grade Alcohol

Item Name:	Availability:
4 x 4” Square Cake Pan, lined with parchment paper
8” Square Cake Pan, lined with parchment paper
Rubber Spatula
Serrated Knife
Small Serrated Knife
Small Icing Spatula	Add to Cart -
Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Bench Scraper	Add to Cart -
8 x 1/4” Wooden Dowels
Garden Shears
3 x 3 3/4” Square Cake Boards, with corners cut off
Rolling Pin
Fondant Smoother
Paring Knife
Ruler
1 1/2” Circle Cutter	Add to Cart - $21.24
1 3/4” Circle Cutter	Add to Cart - $21.24
2 1/4” Circle Cutter	Add to Cart - $21.24
Small Rolling Pin
Non Stick Board
Paring Knife
Toothpick
Paint Brush
Simple Syrup Squeeze Bottle (as a tool and model!)	Add to Cart -

Prepare Chocolate Cake

Prepare your chocolate cake batter, and dividing ¾ lb into each 4” square pan, and the remaining batter into your 8” square pan. Bake your 4” pans for 40 minutes at 350 degrees, and your 8” square pan for 1 hour, or until a toothpick comes out clean. Allow all cakes to cool completely in their pans.

Level Cakes

Remove all of their cakes from their pans and level them all to the same height. I then cut my 8” square cake into 4 quarters, leaving me with eight 4” square cakes in total.

Soak Cakes

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

Stack and Fill Cakes

Then I stacked and filled my cakes with buttercream to make three mini cakes. The first and seconds cakes contained three stacked 4” squares, and the third was the remaining two square cakes.

Chill Cakes!

Chill these cakes while they’re still in their mini stacks for about 10-20 minutes to allow the buttercream to firm up.

Trim Cakes

Use the trimmed cake boards as a guide to get a diagonal corner. Place one board under a stack of three cakes, using a little bit of buttercream as glue. Lay another board on top of the mini stack and used the lines of the cake board to guide my serrated knife along the diagonal. Repeat this process for the next two cakes. Round the corners very slightly to resemble the gentle slope of the bottle.

Insert Dowels

Insert four dowels into each of the three mini stacks in a square pattern.

Line Up Cakes

Lay them down and line them up as one long cake, securing each mini stack with a little bit of buttercream.

Crumb Coat and Chill

Crumb coat and chill the three exposed sides of your cake. Once your buttercream is set, bring it back out to ice again. Get it as straight as possible. Place back in the fridge.

Flip and Ice the Cake

Flip the cake and give it a crumb coat and chill.

Roll Out Fondant

Roll out a slab of white fondant to ⅛ of an inch thick with enough fondant so that you can cover three sides and the top of the cake. Use a fondant smoother to make the angles of your cake sharp. The top will end up with a lot of excess fondant, but just roll with the fold and pinch it together, then trim it flush.

Trim Fondant

Trim fondant a little, making sure there was extra fondant, flipped, and folded fondant around the two corners and smoothed with a fondant smoother.

Roll Out Gumpaste

Roll out gum paste into a long rectangle so that it would fit any one side of Sir Squeeze, and 1/16 inch thick. You’ll need this slab to be completely set so that you can write your measurements on it. Let dry overnight. Roll out another piece of gum paste with the same dimensions, and lay it in the one exposed side of Sir Squeeze-A-Lot, trimming it flush with the other corner angles.

Stand Up Cake

Stand up the cake carefully, and insert one sharpened dowel down into the center.

Prepare More Fondant

Roll out more white fondant to a 1/16 inch thick, and add a layer of either royal icing or clear piping gel. Smooth this slab onto your gum paste layer on the cake.

Make Bottle Measurements

Let’s make some measurements! Make a map of where the measurements would go, working with a ruler and a food colouring pen to draw them on. If you do smudge your measurements, use a Q-Tip and a little bit of lemon extract to dab it away.

Trim Gum Paste

Using a ruler and a very sharp knife (or an Xacto knife), score down the line you want to trim. Continue to score through the line going a little deeper with each cut. If you try to cut through straight away, your hard gum paste will crack.

Add Gum Paste Measurements

To attach your gum paste measurements, spread some royal icing onto the back, and adhere to the front of your cake. Then fill in any gaps and seams on Sir Squeeze using royal icing and a small spatula. Wipe away any excess.

Add Luster Dust

For the dry gum paste plate, brush on a little bit of pearl luster dust. For the rest of the body, mix the pearl luster dust with a little bit of clear food grade alcohol, and brush on.

Prepare Spout

To create the spout, roll out some gum paste, cut out a circle to resemble the plastic at the bottom. Then form a ball of gum paste and roll it out to a circle that’s a little bigger than the one you just cut out. Take more gum paste and roll it into a ball, and push it down into a 1 ¾ inch circle cutter, greased with vegetable shortening, filling the cutter completely. Trim any excess flush with the top and allow to set while in the cutter. Trim excess off the top.

Create Lid

For the top of the lid, roll a thick circle of gum paste, and press down with sprinkle jar (or any smaller circular container) to create an indent in the centre. Then use the 2 ¼ inch circle cutter to cut out the larger circle leaving the indent in the centre. Using a paring knife, round out the bottom of the spout. Then use a toothpick to mark out the spout holes.

Attach Lid

Attach to the top of your cake with a bit of royal icing.