With An Italian Flag Surprise Inside and Fondant Noodles! Mmmmmm. Fresh pasta, handmade meatballs, and a secret spaghetti sauce recipe that cooks for hours and has been passed down for generations. And now I expect my How To Cake It lovers to pass this sweet variation on for generations! The same is true of a spaghetti and meatballs cake! Vanilla cake layers made from scratch, and dyed the colours of the Italian flag. Fresh fondant pasta, banana chocolate meatballs, raspberry buttercream sauce.
Prepare your 12lbs portion of Yos Ultimate Vanilla cake. Divide into three 4lb portions. Leave the first 4lb portion plain, and divide it evenly into two prepared 9 round pans. Dye the second 4lb portion red, divide evenly into two 9 round pans. Dye the third 4lb portion green, divide evenly into two 9 round pans.
Prepare your Banana Cake batter and fold in 2 tablespoons of cocoa. Pour into your 7 round prepared pan.
Bake all cakes at 350. The 9 round pans should take 1 hour and 10 minutes, and your 7 round pan should take 50 minutes, but remember to always check your cakes with the toothpick method. Let your cakes cool completely in their pans.
Prepare your Italian Meringue Buttercream and Simple Syrup. Set aside.
Remove your cakes from their pans and level them. Cut a thin layer of the bottom of each cake to remove the caramelization.
Soak all of your cakes with simple syrup.
Start with a green cake on the bottom, spread on a layer of buttercream, top with a plain vanilla layer, spread another layer of buttercream, and then finish with a red cake on top. Crumb coat around the sides of this cake.
Repeat this process and build a second green, white, and red cake on top of a 9 round cake board. Let both cakes chill for 20 minutes.
Spread a thin layer of buttercream onto the top of your first cake. Place the second cake, with the 9 board underneath it on top of the first cake.
Lay the 8 round cake board on top as a guide, and trim all the way around the cake creating what will be the bottom curve of your pot.
Trim four dowels into eight dowels that are the height of your bottom cake. Push them into the cake, spread on a thin layer of buttercream and place the 8 board back on top.
Ice the entire cake. Chill for 30 minutes.
Measure the circumference and height of your cake. Roll out the red fondant so that it is long enough to wrap around the entire cake, and tall enough as well. Cover the cake.
Dye the gumpaste grey with a little black food colouring. Cut it into two equal parts, and roll each part into a long even tube, about thick and 10 long. Push a wire through the middle of the entire length of the tube. Bend the tube in two places to create the shape of a pot handle. Repeat with the second tube of gumpaste. Set aside for a couple days to dry.
With your leftover grey gumpaste, knead in 2oz of fondant to soften. Roll out into a strip long enough to match the circumference of the pot. Use a rolling mincer to cut a perfect strip. Glue this strip around the base of your cake by brushing a little water on the cake first.
Flip your cake over.
Roll out the gumpaste fondant mixture once again and cut to long strips that will be the base of the pot handles. The strips should be 2 longer and 1 wider than the handles. Add them to either side of your pot.
Mix the silver highlighter with clear food grade alcohol (like white rum or vodka) to create a fairly thick paint. Paint the rim around the top of your cake, the two strips on either side, and the handles. Leave the handles to dry.
Use the #807 piping tip to pre-cut the holes where the ends of your handles will be inserted into your cake. Push the handles into your cake. Make sure the wire, and 1 of gumpaste are hidden. You want all of the wire to be hidden inside, as well as 1 of the gumpaste handle itself.
Dye 3lbs of white fondant Buttercup yellow with a touch of black to dull the colour slightly. Roll out thick strips and rub a little shortening onto both sides.
Feed the strips through the cutter with your mixer at top speed. Let it dry overnight, then place on top of cake.
Crumble the chocolate banana cake into the bowl of your mixer. Add about cup of buttercream and mix until combined.
Whisk together cup of Italian Meringue Buttercream, Wilton Red No Taste Icing Colour, 1 tablespoon of ChefMaster Red Gel Colour, and 1 jar of seedless Raspberry jam. Reserve 1 tablespoon of jam. Spoon onto your spaghetti.
Brush the reserved jam onto your meatballs so they look fresh. Add your meatballs to your cake and spoon more sauce on top.
Colour 2oz of fondant with Ivory to create a deep beige colour. Roll out the fondant long enough to cover the dowel. Brush the dowel with clear piping gel.
Wrap the fondant around your dowel and cut a clean seam where it meets. Roll the dowel on your tabletop to ensure it is smooth. Cut off the excess fondant from each end. Cut one end flush to the dowel, and the other end 1/8 longer. Set aside to dry for one day.
Draw random lines in the same direction along the length of the dowel. Dilute a little Ivory color with alcohol and brush it onto the fondant covered dowel. Let dry, then push it down on the top of your cake on a slight angle.
For added effect, grate white chocolate onto the top of the cake!