Yoga Mat & Blocks Cake

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Baking the Cake:

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 the Cake:

1 Batch of Yo’s Simple Syrup

1 Batch of Yo’s Famous Italian Meringue Buttercream

Decorating the Cake:

7 ½ lbs. Coral Fondant

4 lbs. Lavender Fondant

6 oz. Black Fondant

Piping Gel

Corn starch for rolling fondant

Item Name:	Availability:
Stand Mixer with Paddle & Whisk Attachments
Measuring Cups & Spoons
Mixing Bowls
Rubber Spatula
Scale
4" Round Pans
9x13" Pan
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

Bake Your Cake

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.

Remove Your Cakes

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.

Layer Up!

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

Keep It Simple!

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.

Fill & Stack

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

Decaramelization

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

Cut the Blocks

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

Fill & Stack

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

Crumb Coat & 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.

Crumb Coat & Chill again!

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 Ice Cakey

Ice with a bench scraper for a smooth surface.

Yoga Block FUNdant

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

Black FUNdant

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

Yoga Mat FUNdant

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).

FUNdant Strips

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

Stick it Together

Use piping gel to secure strips to each other.

More Texture

Texture top of spiral with a grass tip.

FUNdant Spiral

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!

Yoga Mat FUNdant pt. 2

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.

Trim Away the Edges

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.

Yoga Mat Roll Out

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!

Bake Your Cake

Remove Your Cakes

Layer Up!

Keep It Simple!

Fill & Stack

Decaramelization

Cut the Blocks

Fill & Stack

Crumb Coat & Chill

Crumb Coat & Chill again!

Ice Ice Cakey

Yoga Block FUNdant

Black FUNdant

Yoga Mat FUNdant

FUNdant Strips

Stick it Together

More Texture

FUNdant Spiral

Yoga Mat FUNdant pt. 2

Trim Away the Edges

Yoga Mat Roll Out

Congratulations!