With Pancake Day just around the corner we thought we would share with you this unbelievably realistic pancake stack cake from Sarah Harris at The Cupcake Range.
This cake is sure to trick everyone with it's realistic look and the addition of the Chef Nicholas Lodge Nuts & Berries Mold makes for a fantastic novelty cake!
We'd love to hear your thoughts in the comments!
You will need:
- One mini cake covered in buttercream, ganache or marzipan - mine is caramel mud cake with caramel flavoured buttercream – the covered cake should be about 6cm wide and at least 4cm tall, but the design can be adapted to suit any size round cake
- Ivory coloured fondant
- Small amount of black and red fondant for blackberries
- Small amount of green fondant for the leaf
- Tylo powder
- Edible petal dusts - chocolate and yellow
- Icing sugar to dust
- Maple syrup or toffee sauce
- Edible glue
- Cornflour or white vegetable fat
- Small paint brush
- Kitchen roll
- Nicholas Lodge Collection Nuts and Berries Mold
- Katy Sue Designs Rose Leaves Mold
- Dresden tool
- Cake board or small cake stand – approximately 12cm wide
- Small sieve
- Rolling pin
- If using a cake board instead of a cake stand, cover with sugar paste in your choice of color and leave to dry.
- Place the cake (already covered smoothly in buttercream, ganache or marzipan) onto the middle of the cake board or cake stand.
- Using ivory sugar paste, roll a long thin sausage shape long enough to go around the whole cake. Flatten it slightly by pressing along its length with your finger.
- Cut the strip in half length-ways and place one strip around the bottom of the cake with the cut edge attached to the cake with a little edible glue if necessary. Smooth the join with your fingers and keep these at the back of your cake.
- Mix a little brown and yellow edible dust together on a piece of kitchen roll and lightly dust the first pancake layer leaving the outer edges ivory colored. Texture the outside edge of the pancake with a few grooves and dents using a dresden tool, as shown in the picture, to give it a more realistic look.
- Take the second strip of ivory sugar paste and layer onto the cake above the first pancake layer and repeat the dusting and texturing. Continue in this way all the way up to the top edge of the cake. I did eight layers altogether.
- For the top of the cake, roll out a piece of ivory colored sugar paste to the same thickness as each of the pancake layers, roughly round in shape and big enough to cover the top of the cake. Stick to the top of the cake and dust with petal dust as before. Sprinkle a little sieved icing sugar lightly over the top of the cake.
- Decorate the pancake stack with red and black blackberries made from tylo treated sugar paste, using the two halves from the Nuts and Berries mold stuck together (using either cornflour or white vegetable fat in the mold to aid release). Make some almonds out of ivory sugar paste and dust the tops with the brown petal dust. Make a leaf from the Rose leaves mold using green sugar paste.
- Drizzle a little maple syrup or toffee sauce over the pancake stack and arrange the nuts berries and leaves on and around the cake.