Present Surprise Cake
Introduction: Present Surprise Cake
Get into the holiday spirit by baking yourself a gift this season! We created this cake in our foods class at Wachusett Regional High School as part of a challenge to create edible art. Everything is made 100% from scratch. We made a surprise cake with a simplistic disguise as a Christmas gift box, filled with Christmas m&ms and topped with a fondant ribbon.
Supplies
- Mixing bowl: To mix the melted marshmallows and powdered sugar together
- Microwave: To melt the marshmallows that will be used to make the fondant
- Mixer: To mix ingredients together to make the cake batter and buttercream
- Rolling pin: to roll out the fondant
- Cake pan: to put the cake batter in so the cake can be baked
- Oven: to bake the cake
- Measuring cups: This will be used to measure out the ingredients needed to make the cake batter, fondant, and buttercream
- Knife: To level out the cake after it has been cooked, to add the buttercream to the cake, and to cut the fondant into its desired shape
- Spatula: to fold the sprinkles into the cake
Ingredients:
Funfetti Cake:
- 9 Tablespoons unsalted butter softened
- 3 cups granulated sugar
- 1 cup vegetable oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cup milk
- 9 egg whites
- ½ cup sprinkles
Buttercream:
- 2 cups unsalted butter
- ¼ teaspoon salt
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
Fondant:
- 4 cups powdered sugar
- 4 cups mini marshmallows
- 2 tablespoons water
- Red food coloring
Step 1: Pre-Heat Oven
Preheat the oven to 350F and prepare 3 square cake pans by generously greasing and flouring.
Step 2: Prepare Cake Batter
1. In a stand mixer, beat butter on medium-low speed until creamy.
2. Add sugar and oil and beat until all ingredients are well-combined and creamy.
3. Scrape down the sides and bottom of the bowl and then stir in your vanilla.
4. In a separate bowl, whisk together your flour, baking powder, and salt.
5. Measure out milk. With the mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides on the bowls.
6. In a separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
7. Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
Step 3: Bake Cakes
1. 305
Evenly divide cake batter into cake pans.
2. Bake at 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with a few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes should be a light golden brown when done baking.
3. Remove cakes from the oven and let them cool for 15 minutes. Run a spatula around the inside rim of each pan and place each onto a cooling rack.
Step 4: Prepare Frosting
1. In a stand mixer, beat butter on medium-speed until creamy. Add salt and begin beating again for about 20 seconds.
2. Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
3.Tablespoon at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
4. Add vanilla extract and mix on medium-high speed for 30 seconds.
5. Add green food coloring to the buttercream mixture and mix on medium-high speed until fully combined.
Step 5: Assemble Cake
1. Level all 3 cakes on the top using a knife shaving off about ½ a cm on each cake.
2. Cut a square hole into the middle of two of the square cakes. Leaving about 3 inches off from the edge of the cake. 195