Yoga Mat & Blocks Cake

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  • Difficulty Level: Beginner
  • Occasions: New Years

We're back with a new year and new CAKE! *cue confetti!* 

2020 was a little too stressful for my liking so I really want to relax a little more this year... aka get into Yoga! And with that I say namasCAKE! 

To make this cake, I started off with lbs of my Chocolate Cake for the rolled up Yoga Mat and lbs of Funfetti Cake for the blocks! I stacked each one up with rich Italian Meringue Buttercream then used various tools to texture bright neon fondant and draped them on each cake. I may be more relaxed in 2021 with this cake but I definitely won't be able to resist indulging in all the goodness! 

ingredients image squiggle

Ingredients


Cake

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  • 2 Batches of Yo’s Ultimate Chocolate Cake 

For Vanilla Funfetti Cake

  • 2 Batches of Yo’s Ultimate Vanilla Cake 
  • ¾ cups of Funfetti Sprinkles

Icing

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  • 1 Batch of Yo’s Simple Syrup
  • 1 Batch of Yo’s Famous Italian Meringue Buttercream

Decorations

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  • 7 ½ lbs. Coral Fondant
  • 4 lbs. Lavender Fondant
  • 6 oz. Black Fondant
  • Piping Gel
  • Corn starch for rolling fondant
Tools Icon

Tools


  • 4" Round Pans|Measuring Cups & Spoons
  • 9 x 13" Pan|Mixing Bowls
  • Stand Mixer with Paddle & Whisk Attachments
  • Rubber Spatula
  • Scale
  • Ruler
  • Large Serrated Knife
  • Small Serrated Knife
  • Small Paring Knife
  • Lazy Susan
  • Sir Squeeze A Lot
  • Small Offset Spatula
  • Fabric Measuring Tape
  • Rolling Pin
  • Bench Scraper
  • Fondant Smoother
  • Drawer Liner
  • Small Circle Cutter
  • Grass Piping Tip
  • Small Paintbrush
Recipe Book Icon

Learn More About Yo's Yoga Mat & Block Cake!


Watch It!

    • Preheat the oven to 350°F and line your 4” round pans with parchment paper. Prepare 2 batches of Yo’s Ultimate Chocolate Cake batter then weigh out a ½ pound of batter per pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
    • Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. 
    • For your Vanilla Funfetti Cake, preheat the oven to 350°F and line your 9x13” pan with parchment paper. Prepare 2 batches of Yo’s Ultimate Vanilla Cake then mix in ¾ cups of confetti sprinkles. Make sure not to overmix your sprinkles to avoid color bleeding! Weigh out 5 pounds of batter per pan, and bake for 80 minutes or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
    • Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight.
  • To begin with the yoga mat, remove the chocolate cakes from their pans. To remove the cakes, loosen the edges with a straight spatula and invert the pan(s), then carefully peel off the parchment.

  • Use your large serrated knife to level and layer all 12 chocolate cakes.

  • Use Sir Squeeze-A-Lot to soak all of your leveled layers with simple syrup, then let them sit for a few minutes to absorb.

  • With a small offset spatula, fill and stack into 4 cakes (6 layers per), with Italian meringue buttercream and chill.

  • For the yoga blocks, level and remove the caramelization from bottom of the funfetti cakes.

  • Measure yoga blocks and cut to size. Cut the ends off, then again in half.

  • Fill and stack each cake (2 pieces) into one block, with Italian meringue buttercream and chill.

  • For the yoga mat, use a small offset spatula to spread Italian meringue buttercream on top of 3 of the 4 round cakes. Lay them out to form one long log shape. Crumb coat and chill.

  • Once the yoga blocks are chilled, use a small serrated knife and ruler to cut angles at all of the edges around the blocks, top, bottom, sides. Crumb coat and chill.

  • Ice with a bench scraper for a smooth surface.

  • Roll lavender fondant, covering each block paying attention to the edges. Use a fondant smoother to define.

  • Roll the black fondant to cover both ends of the yoga mat, and cut away the excess.

  • Roll out the coral fondant and texture with a piece of drawer liner (use a rolling pin to roll the drawer liner onto your fondant).

  • Cut into equal sized strips, and roll up around a small circle cutter until the size of ends of your cake.

  • Use piping gel to secure strips to each other.

  • Texture top of spiral with a grass tip.

  • Brush piping gel onto the black fondant, and carefully glue the spirals to each end of the cake. Make sure to roll one spiral clockwise, and counterclockwise!

  • With a fabric measuring tape, measure the length and width of the cake. Roll out the fondant slightly larger than the cake, then texture with the drawer liner.

  • Gently drape the fondant over the cake and trim the sides using a sharp paring knife. Use a bench scraper to tuck in the edges.

  • Roll out more coral fondant and texture with the drawer liner, then cut out a large rectangle the exact length of the cake. Line it up with the front of the cake to create a “rolled out” mat!

Congratulations you did it!

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