A few weeks ago, my daughter came home with a newsletter regarding their school BBQ. It was going to be filled with activities, such as a petting zoo, carnival games, a giant bouncer aaaand a 'spin to win cake walk'. I had no clue what the cake walk was all about, but when the form came home asking parents if they would be willing to donate a cake, guess who signed up?
I had a few weeks to think about what I was going to do, but of course, I left it till the night before to actually come up with an idea. At first I thought about doing a hot dog -- since it was a bbq after all.
But then I remembered how it has been a mission of mine to make a HAMBURGER CAKE, and this was finally my opportunity to do it!
And before I get into how I made it, I'm going mention that I did NOT make cake batter from scratch for this project (boxed caked mix). Nor did I make buttercream icing from scratch (thank you Bulk Barn!). This cake was being DONATED...not SOLD. And so I wasn't necessarily concerned about taste, or quality for that matter... for me, this was all about being creative.
What I used:
1 box of white cake (plus eggs and oil)
1 box of chocolate cake (plus eggs and oil)
1 large container of white buttercream frosting (from Bulk Barn)
1 medium container of chocolate buttercream frosting (from Bulk Barn)
40-50 mini white chocolate chips
rolled fondant (approximately 1/4 cup)
food colour gels: green, red, yellow, orange, brown
various piping tips / bag
misc: cardboard cake base and box if transporting
How it was made:
I'll start with the cheese, as this is what I got the most questions about...
I used fondant. I had received a 'skin tone' variety pack of fondant as a gift. I rummaged through to find the most neutral color -- 'pink flesh tone' I think it was called. I added bits of sunshine yellow and orange colour gel to the fondant until I reached the hue closest to a Kraft cheese slice:
I then rolled out the fondant onto wax paper, as large as I could go with the amount of fondant I had:
I cut it into four triangles, and set it aside
I prepared the cake mix and split the mixture into two 8" round pans. While they baked, I started tinting the buttercream for my BUNS:
I started with a skin-toned colour and continued to add brown, orange and yellow colouring gels until I reached my desired bun colour.When the cakes were done baking, I cooled them completely (put them in the fridge to speed up the process). When cool, I used a serrated knife to cut the bulgy top off of ONE of the 8" cakes:
This was going to be my bottom bun
I frosted the bottom bun and placed it on the cardboard cake base and put it in the fridge
I did the same thing to the top bun
I placed mini white chocolate chips on the top bun, to mimic sesame seeds and placed it in the fridge as well
I mixed the chocolate cake mix and baked two 8" rounds. Apparently I buttered the pan too much, which made the edges come out all wonky. It's alright though because I used a knife to trim the edges anyway, to round each 'patty' out to look more like...well...a PATTY!
Then the fun began! It was time to layer everything together - starting with the bun base, and then one chocolate patty. I slathered on some chocolate buttercream:
...and how about those fondant cheese slices:
Next patty and another layer of chocolate buttercream:
And finally, the top bun!...whoa, that's BIG! (approximately 10" high)
Using the left over buttercream, I tinted batches of green, red and yellow.
Using varying piping tips, I randomly added lettuce, ketchup and mustard to the burger cake:
AND THERE YOU HAVE IT!
A 4-layered cheeseburger cake!
Too tall for the box!...Oh well. We managed.