Happy April Fool’s! Now that the clock is (well) passed noon, we can finally reveal the real version of our practical joke cake! Thanks to everyone who got the joke and enjoyed watching it as much as we did! For those of you who didn’t, I’m sad for you.
Upside Down, Backwards Cake
Ingredients:
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Three round cakes (baked)- 6″ (15cm), 9″ (23cm), 10″ (25cm)
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Teal, Pink, Purple, White vanilla buttercream
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“Happy Birthday” candles (optional)
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wooden dowels
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Prepare 6″ (15cm), 9″ (23cm), and 10″ (25cm) cakes with your favourite recipe. Allow cakes to cool completely, and coat with an initial, thin layer of buttercream.
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Cover the middle layer (9”/23cm) in teal buttercream, and smooth out flat with a hot knife.
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Place 6”/15cm cake layer on a solid cake board or plate.
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Place four wooden dowels into the 6″ (15cm) cake in the shape of a triangle, about 3″ (7cm) -4″ (10cm) apart.
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Mark the dowels with an edible pen, or score with a knife just below the top of the cake. Trim the dowels using a knife, saw or sharp shears to the trim line.
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Re-insert the dowels into the previous holes, and ensure that they are flush with the top of the cake. If they are not, re-trim them down to size. -If the dowels are too long, the cake will be unstable.
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Place the 9″ (23cm) cake on top of the 6″ (15cm) layer.
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Place four rods into the 9″ (23cm) cake in the shape of a triangle, about 3″ (7cm) -4″ (10cm) apart. Make sure that the rods will go through, and down into the 6″ cake.
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Repeat trimming process of the dowels and insert them back into the holes that go through the two layers of cake.
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Place the 10″(25cm) layer on top of the 9″ layer.
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Trim one rod to fit just below the surface of the top of the cake, and press down into the cake through all three layers of cakes. This is an anchor and will prevent the cake layers from moving.
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Using a small amount of buttercream, patch the hole at the top of the cake (where the anchor went in) and spread smooth.
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Using teal, purple and pink buttercream, pipe rosettes to cover the bottom and top tiers. Smooth any sections on the middle tier that may have been disturbed during stacking.
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Using the white buttercream fitted with a #12 round tip, pipe a ball border to each of the layer where they meet.
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Place “Happy Birthday” candles into the cake backwards.
- Keep cake refrigerated and remove from fridge 3-4 hours prior to serving. Cake is best consumed within 2-3 days.
I wanted to ask how many layers are in each of your tiers I am trying to make this and your help would be greatly appreciated
there are 2 layers of cake in each tier…they’re both between 2.5″-3″ in height each.
Could you travel with a cake like this and if so how? Totally cool by the way
It’s always tricky transporting tiered cakes, and this one would be super hard!
I just love watching the videos. You don’t miss a step which is very helpful. I re-created your Frozen cake for my daughter’s birthday. She simply loved it. 🙂 Keep up the great work. I always look forward to your next videos. Happy Hoppy Easter!
Thanks so much for watching! I’m glad you have been enjoying the recipes and that you’ve made some of them as well!
Thanks so much! I’m glad your daughter liked her cake 🙂 If you took a picture, send it to me!
Hey I have a question why did u put those Bambu sticks in? Thank u! 🙂
They support the cake so the layers don’t collapse on each other.
Did you talk more in the backwards one? Or is it just me