Baking The Cake:
18lbs Yo’s Ultimate Vanilla Cake
Icing The Cake:
2x Yo’s Italian Meringue Buttercream
Rose Pink Food Coloring
Royal Purple Food Coloring
Violet Food Coloring
Turquoise Food Coloring
Blue Food Coloring
Kelly Green Food Coloring
Decorating The Cake
4lbs Tan Fondant
Clear Food Grade Alcohol
Brown Food Coloring
Bake Your Cakes
Bake 18lbs of Yo’s Ultimate Vanilla cake in 6 9” round pans (3lbs per pan) at 350 degrees for 1.5 hours.
Level & Decaramelize
Once completely cooled, remove your cakes from their pans, level them and remove the caramelization from the bottom.
Use a template 1” smaller than your cakes to round down the top edges
Flip your cakes over, and using a circle cutter to create a guide use a spoon to cut out cavities in your cakes. Make sure to keep them all centered with a ruler!
Keep Them Moist!
Shower both sides of your cake in simple syrup
Puree and strain raspberries, and mix them into ⅓ of your buttercream with some rose food coloring
Puree and strain blueberries, adding them to the second third of your buttercream coloring with royal purple and violet gel
Add chocolate chips, mint extract, turquoise, blue, and kelly green coloring to your last portion of buttercream
Fill the cavities of your cakes with your buttercream, 2 of each flavour, and level it off across the top. Add a circle of parchment to the buttercream before flipping the cakes over. Make sure to mark your cake boards with the filling of your cakes! Chill for 20 minutes
Get Jelly With It
Use a silicone pastry brush to apply a thin layer of piping gel to your cake- because they’re filled with buttercream, we don’t want to use anymore to make the fondant stick!
Roll out your tan fondant as thin as possible, and large enough to drape over your cakes. Work quickly to smooth it in place, and trim away excess from one half of your donut- the excess on the other half will be used to cover the seam! Repeat for all of your cakes- 3 with ¼” excess fondant, and 3 without.
Mix ivory food colouring with clear food grade alcohol, and brush over your cakes, leaving a ½” unpainted border around the bottom. Let paint dry completely before moving on
Flip over your cake without the excess fondant, remove the parchment from the buttercream, and paint some piping gel around the edge. Line up your second half (with the excess fondant) and place it on top, smoothing it down and trimming as necessary to blend it in.
Mix equal parts piping gel and maple syrup, and paint over your donuts as a glaze. Make sure the ivory paint is dry first, otherwise the glazing process will remove your paint.
Perfectly Golden Brown
Dot on some brown food colouring, and using circular motions, blend it into your cake with more glaze i