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Where the Wild Things Are Birthday Cake is a beautiful nine layer cake! It has a layer of chocolate cake, sandwiching chocolate buttercream, salted caramel buttercream, and salted caramel filling. It is delicious and perfect for birthday parties!
My son Asher turned two this month. I know. I KNOW. It seems like only yesterday I was writing a blog announcement and posting pictures of him in a wee Hershey’s kisses hat. Like every parent always says, the past few years have sped by and I can’t believe I now have a toddler who runs and sings and eats us under the table and tells me over and over that he’s a big kid. This parenting stuff is heartbreaking and wonderful.
Last year we threw him a big Very Hungry Caterpillar birthday party, and it was a blast! (You can see the 3-tiered Caterpillar cake I made here, and read more about the party details here.) I loved everything about it–the park setting, the big gathering of our friends from all over the city, and the use of a literary theme. We decided to recreate the magic this year, and threw him a Where the Wild Things Are party. I have a big post coming up with all the party details, but before that happens, we have to talk about the most important thing: the cake!
This beauty is nine layers of chocolate cake, sandwiching chocolate buttercream, salted caramel buttercream, and salted caramel filling. I wanted to evoke the feeling and imagery of the book without being super literal and sculpting mini Wild Things out of fondant or something. I decided to make my cake look like a tree stump, complete with rough chocolate bark, and topped it with a gleaming gold fondant crown.
I wouldn’t necessarily say that any type of layered cake is easy, but I do think that this type of decoration is easier and faster than traditional fondant-covered layer cakes. It’s meant to look rough and imperfect, so the texture of the cake can go a long way toward hiding any mistakes. The tree bark effect is made by pressing long strips of curled chocolate into the buttercream, then painting over it with more melted chocolate. The protruding curls, uneven brush strokes, and globs of chocolate really made the cake look like realistic!
The full recipe is below, and I’ve put together a little photo tutorial showing how it was done. Please excuse the uneven lighting, these were (sadly) taken in the middle of the night. Maybe one day I’ll figure out the secret to making birthday cakes in advance and sleeping like a normal person.
One thing you might notice in the pictures is that the cake is not actually nine layers stacked on top of each other. Rather, I made three 3-layer cakes (each cake is 9″) and put them on individual cake boards, then stacked the cakes on top of each other using dowels for support–much the way you would stack a regular tiered cake. I wanted my cake to be really tall and visually striking, but I also wanted to be able to serve people reasonable portions, so this seemed like the easiest way to get the look I wanted without having to serve small children a heart attack on a plate.
The cake was a huge hit at the party. Several people asked me if it was really a cake, and I know there were a few children who were concerned that Asher didn’t have a cake at all! (I guess it blended well with the rest of the decor!) I served it on a giant 16″ tree slab, scattered with chocolate rocks, and set it on a burlap runner backed with green grass–all of the natural elements really made the gold crown pop.
Sadly, this is the best picture I have of Asher with the cake. He wasn’t feeling well for his party (more on this in the next post!) and didn’t even want a slice of his own cake. He also didn’t enjoy having everyone sing–this is him crying on my shoulder during Happy Birthday. Like I said: heartbreaking.
Fortunately, no one else objected to having cake, and most of it was demolished during the party. We had over 50 people, about half of them children, and I’d say we served about 75% of the cake. The remaining 25% we sent home with friends, and a few stray pieces came home with me (for photography purposes, of course!). Having the cake boards in between the layers was a godsend in dishing it up, and it was easy to cut small slices right off the top of the cake. The sides did get messy, though, and I generally had to pull the chocolate off because it didn’t cut cleanly into slices. So I was left with a lot of chocolate scraps, although people did come up and munch on it as I was dishing up the slices.
And here’s what it looks like on the inside! The cake itself is my go-to chocolate cake recipe. It’s moist, with a deep chocolate flavor, but also holds up well to stacking and layering. I spread a thin layer of salted caramel on the bottom layer, then topped that with salted caramel buttercream. The second frosting layer is a chocolate buttercream, which was also used around the outside of the cake. I wasn’t sure how well the salted caramel would do as a layer (whether it would cut cleanly, whether it would hold its shape, etc) so I was reluctant to use too much of it. In retrospect, it was one of my favorite parts of the cake, and I wish I’d used it for both filling layers instead of just one. I wrote the recipe with this change in mind–more salted caramel is never a bad thing!
The recipe down below is for making one 9-inch cake. I figure most people probably won’t have many occasions to make cake for 50 people, but there are plenty of occasions where a 9-inch cake could come in handy! So you can recreate our Wild Things cake at home any time, but if you need to make a giant one like I did, you’ll need to triple this recipe.
I’ll be back soon with all the party details, and gratuitous cute pictures of my kid. Sorry not sorry!
Where the Wild Things Are Birthday Cake
Ingredients
For the Cake:
- 6 oz unsalted butter, at room temperature
- 4.75 oz granulated sugar, 2/3 cup
- 5 oz brown sugar, 2/3 cup packed
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 8 oz buttermilk, 1 cup, at room temperature
- 4 oz sour cream, 1/2 cup, at room temperature
- 2 tbsp water or brewed coffee
- 7.8 oz all-purpose flour, 1 3/4 cups
- 3 oz unsweetened cocoa powder, 1 cup sifted
- 1 1/2 tsp baking soda
- 1/2 tsp salt
For the Salted Caramel Filling:
- 4 oz unsalted butter
- 7.5 oz brown sugar, 1 cup packed
- 5.5 oz light corn syrup, 1/2 cup
- 7 oz sweetened condensed milk, 1/2 cup
- 2 tbsp cream, or whole milk
- 1 tsp vanilla extract
- 1/2-1 tsp salt, to taste
For the Buttercream:
- 9 egg whites, at room temperature
- 14 oz granulated sugar, 2 cups
- 1 lb unsalted butter, softened but still quite cool
- ½ tsp salt
- 1 cup thick salted caramel sauce, (homemade or store-bought)
- 4 oz bittersweet chocolate, finely chopped
To Assemble:
- 1 lb chocolate candy coating melts, I used Merckens brand
- 1/4 cup unsweetened cocoa powder
Instructions
To Make the Cake:
- Line a 9×3-inch cake pan with parchment, and spray it with nonstick cooking spray. If you don’t have a 9×3 inch pan, three shorter 9-inch pans can be used. Preheat the oven to 350 F.
- Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
- In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
- When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 55-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using. The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it’s partially defrosted before you use it so you can cut it easily.
To Make the Salted Caramel Filling:
- Combine the butter, brown sugar, corn syrup, sweetened condensed milk, and cream in a medium saucepan over medium heat. Stir while the butter and sugar melts. Once the mixture comes to a boil, insert a candy thermometer.
- Continue to cook, stirring frequently to keep the caramel from scorching, until it reads 236 F on the candy thermometer. Remove from heat, stir in the vanilla and salt, and quickly pour it into another bowl to stop the caramel from cooking. Press a layer of cling wrap on top, and refrigerate it until thickened and chilled. Salted Caramel Filling can be made several weeks ahead of time and kept in the refrigerator until ready to use.
- Note that this recipe makes a little more than you will need, and you will probably have some filling left over. It keeps in the refrigerator for several weeks, and is great on toast or ice cream.
To Make the Buttercream:
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
- Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
- Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again. Add the salt.
- Divide the mixture in half, and to one half, add the caramel sauce, mixing until it is well-blended. Melt the chocolate in the microwave in 30-second intervals, and cool to room temperature. Add the chocolate to the remaining half of the buttercream and mix it in. The buttercreams can be made in advance and kept at room temperature if you’re going to use them the same day, or refrigerated. If they have been chilled, let them sit at room temperature until soft, then re-whip them to get the fluffy texture back before you use them.
To Assemble:
- First, make the chocolate curls. Melt 8 oz of the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
- Pour the melted chocolate out onto a large sheet of parchment, and spread it into a thin layer. Place another sheet of parchment on top, and smooth it out with your hands. Working from the long end, roll the parchment up into a cylinder, and secure it with a rubber band. Refrigerate it until the chocolate coating has set completely. Once set, unroll the parchment—the chocolate will shatter into curled shards as you unroll it.
- Using a large serrated knife, cut the cake into three even layers. Place one layer face-up on a cake cardboard.
- Scoop some salted caramel buttercream into a pastry bag fitted with a 1/2-inch round tip. Pipe a ring of buttercream all along the edge of the cake round to act as a barrier and make assembly neater. Scoop about 2/3 cup salted caramel filling into the center, and spread it in an even layer until it covers the cake and reaches the buttercream ring. Spread a layer of salted caramel buttercream on top of the caramel filling. Top the cake round with a second round, and repeat the process of piping a ring of buttercream and spreading the caramel filling on top. This time, top with a layer of chocolate buttercream instead. Add the last cake layer on top.
- Spread some buttercream along the sides and top of the cake in a very, very thin layer—this is just to hold the crumbs in. Refrigerate the cake until it’s firm, at least 45 minutes.
- Once firm, go back and add another thick layer of buttercream on the outside of the cake. It doesn’t matter if you use chocolate buttercream, caramel buttercream, or a mixture of both, and it doesn’t matter if it’s perfectly smooth—it will all be covered in the end anyhow.
- Press your chocolate shards into the sides of the cake, letting the top shards extend a little ways past the top. They should be close to each other, but the occasional small space between chocolate curls is fine. Once the chocolate is applied, refrigerate the cake again to firm up the buttercream and chocolate.
- Melt the remaining 8 oz of chocolate coating in the microwave. Use a pastry brush to brush the melted chocolate onto the sides of the cake. Cover every surface liberally, and don’t be afraid to go back and add a second layer if it looks thin in spots. Once the sides are covered, pour a small amount of chocolate on top of the cake and spread it to the edges, so all of the buttercream is covered. Refrigerate the cake to set the chocolate completely.
- Finally, brush some cocoa powder in random spots on the sides of the cake to give it the look of dusty tree bark. Your cake is finished! Store it in the refrigerator, but for the best taste and texture, allow it to come to room temperature before serving.
Recipe Notes
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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What a creative and incredible cake! Looks amazing
Thanks so much, Jenny!
That’s amazing! I love the fondant bark!
Thanks Chloe! I was (pleasantly) surprised at how fast and easy it was–definitely better than the typical smooth fondant coating!
Wow, this cake is over the top! I wish I could’ve tasted it…it looked so yummy! Happy 3rd birthday to your sweet son! 🙂
Thank you Liz!
Holy themed cake, Batman! Wow. And poor little guy! Totally chuckled when you said he eats under the table. My oldest guy used to do that too. His favorite “meal” used to be wild rice in a rectangle dish (i.e. the trough for feeding the wild beast.) Aww. Gotta love ’em. Hope he’s back to himself!
Aw, the trough for feeding the wild beast. That is darling! Thanks Sara! He’s better now but he seems to make a game of getting every virus that’s passed around his school. Dang kids. 🙂
Wow, just wow. This is just EPIC. That chocolate bark is killing me. Happy birthday to your son!
Aw, thanks Lori! I’m totally going to use this chocolate bark technique in the future–it’s too easy and fun!
What an amazing cake Elizabeth! So sorry that Asher wasn’t feeling well that day but I’m sure he would have loved the cake. Who wouldn’t? 😉
I would be great to see you at a next LA Cake Club meeting (and no, not only because of the cake!)
Thank you Ellen! I was so bummed to miss the last meeting, but totally lived vicariously through all the pictures on IG. I can’t wait until the next one!
I love it!! It looks so delicious!! The chocolate bark on the outside looks so real.. Then.. the photo of you hugging him is priceless.. super super special..
Tomorrow is Friday, have a great weekend!! xoxo
Thanks, Johlene. I’m excited to share more party pictures this week!
What a lucky boy! This is such a gorgeous cake. So creative! I love it!
Thank you! I try to remind him how lucky he is on a daily basis, but the lessons never seem to stick. 🙂
Oh sweet boy! He will look back on this and be grateful some day 🙂 That is an incredible cake, Elizabeth! The bark looks so realistic and then all those layers … wow. I never got to comment on your Easter cake post, but I wanted to say, keep posting your incredible recipes. I love reading your posts because I know you always have something outrageous up your sleeve. No one posts cakes or fried root beer floats like you! SugarHero is amazing the way it is, without the no bake chocolate RKT. 🙂
Thank you Mary Frances! That is so sweet of you to say and I really appreciate it! And I am so glad that I have cornered the market on fried root beer floats. 🙂 Fame and fortune, here I come!
The cake is gorgeous ( I am awed by the chocolate “bark”) and the flavors (chocolate and caramel, YUM!) sound delicious! Most of all I love the literary themes of your birthdays!! A love of books and reading is something that requires nurturing and celebrating! When my son was a little guy (he’s now 21!) we used literary characters for birthdays and Halloween costumes too.
Thank you Wendy! I completely agree with you–we’re working hard to instill a love of books and are so gratified that so far he seems to be a book lover. I love the idea of incorporating books for Halloween costumes, too!
Seriously.
SERIOUSLY.
Is this even real? I’m speechless right now – this is such a gorgeous cake, it sounds delicious AND looks so realistic as well.
You’re the most talented person on Earth that is. I know I say so like every time I go on your blog but it’s the truth sooooooo yes.
I’m in awe – I would totally steal your talent u huh.
And happy birthday to your little boy! Hope he’s feeling better now!
Consuelo, you are too nice. 🙂 And you have no need to steal talent, when you’re so talented yourself! Thanks girl!
Your decorating skills are seriously amazing! I love the idea of stacking 3 cakes on individual cake boards. Beats the heck out of a tall skinny slice that falls apart. Your son is a lucky little birthday boy!
Thanks Natasha! I’m sure a lot of other people have had the same idea, but when I thought of it, I kind of felt like a genius. 🙂 Plus it just seemed so much more stable to assemble and transport! Still, I have to say it missed a little of the visual impact of serving a 9-layer cake slice…
Wow. Such a gorgeous cake!! I’m absolutely in love with the chocolate tree bark. I’m sorry Asher didn’t get to enjoy his cake but I’m sure it will still be a precious memory for him in the future 🙂
Thank you Giselle! He actually loves looking at pictures and videos from the party, so it’s the next best thing to eating the cake, right? 🙂
Poor little man! I hope he downs like, four slices of cake next year.
The cake is gorgeous, and looks exactly like tree bark. Totally amazing. And the cake boards in between is a brilliant move!
Well, he is my son, so eating four slices of cake is pretty much a given at some point! Thanks D!
This is so cute!! I used to love that book!
Thanks Ashley! It has been so fun to rediscover all my old childhood favorites again. (And The Giving Tree? Tooootally made me cry when I read it recently! Ha.)
incredible cake– and I love the “Wild Things” book– perfect. That filling looks so inviting and you spelled it out so I think I can make it too. thanks!
Thank you Rhonda! I would love to hear what you think if you give it a try!
Wow, what a totally awesome cake…and theme! My husband and I loooove Where the Wild Things Are. When we found out we were expecting, he went out and bought the book to be sure we had it for the nursery :)Anyway, this came out so great. Happy bday to your son!!
Aw, that is so cute! I have to say, reading to my son every night is one of the highlights of parenting for me. I also love to see him pulling books down from his shelf and going through them himself–it warms this bookworm’s heart! Thanks Amy. 🙂
Hi Elizabeth, I made this amaaaazing cake for last weekend, it was, just…wow! I didn’t do the bark thing (just chocolate star-shaped sprinkles on the sides and mini caramel-filled chocolates around the top edge, because more really is more!), despite how amazing it looked in that form. I cannot rave wildly enough about that chocolate cake – it’s the most impossible combination of light, rich, moist, tender and yet pretty great to work with too. I see why it’s your go-to.
Thanks for another stunning creation. I really fear I am verging on creepy internet stalker now, because I have made so many of your recipes lately and feel the need to tell you how much we’ve loved them. Maybe I need to start using a different name for after I’ve made your dulce de leche pumpkin pie (first time making pumpkin pie for this Aussie, but I have an American relative here whose birthday is not all that far post-Thanksgiving, so we’re trying to make up for the distance between her and her family), as we will undoubtedly love it too. 😀
Hi Kelly! I am so happy to hear that you made the cake and loved it! You are most definitely not a creepy internet stalker (unless that was you in my bushes last night…?) so much as a long-distance friend and recipe tester! I love the feedback and am so honored to be a small part of your family’s celebrations. 🙂
I love this!!! Can a regular buttercream icing be used as to avoid needing 18 egg whites (if tripling) or will this not hold as well?
Hi Christine! Yes, you can definitely use a regular buttercream instead! I just recommend avoiding cream cheese frosting or any other similarly soft frostings–you want something with some body to it!
Elizabeth- I made this cake for my grandson’s 1st birthday. It turned out perfect. Thanks for all the instructions.
Shelly, I’m so glad to hear that it worked out well for you! Happy belated birthday to your grandson!
I love the cake.. Im going to try to make it for my nephew.. I was wondering if you used the dark chocolate or the milk chocolate candy for the bark? or both? Thank you for the help!!
Hi other Elizabeth! I used dark chocolate coating (just because I like the taste better) but either one should work just fine!
Can i do this in 9×2 pans? If so, what should the cooking time be adjusted to? Do you think i would get 4 individual cakes instead of 3?
Hi, you can definitely do this in 9×2 pans. I’d aim to get 3, but you could also get 4 thin ones. I’m not positive on the cooking time but I would start checking around 18 minutes and expect 18-22ish or thereabouts if you divide the batter in thirds. Let me know how it goes!
Hey! what a fun cake! my sons bedroom is where the wild things are themed and i thought it would be fun to do something like this for his birthday. Just curious, to get the height did you just simply stack three cakes on top of each other with the carboard in between or did it require more support than that like dowels or something?
Hi Annie! I used dowels in the cakes just like when stacking a tiered cake, wedding cake, etc. I’m not 100% sure it was necessary but they’re pretty substantial, so better safe than sorry. 🙂
My buttercream is super runny.. Used liquid whites … Could this be the problem
The chocolate shards then painting over with chocolate is GENIUS!!!
Thanks Caroline! If you give it a try I’d love to see a picture!
I’m doing a two tier tree stump cake. The bottom layer I’ll do with chocolate shards; the other is marshallow fondant. I should have it done by tomorrow night . . . wish me luck!!
Ooooh, good luck! Send pictures when you’re done so I can ooh and aah! 🙂
Hi I would love to make this cake for my sons’ first birthday – we’re doing a Where the Wild Things Are theme too 🙂
How did you make the crown? I’m curious!!
I just sent you an email with the details!
Hi, also wondering how you did the crown. Practicing my decorating and wanted to make one like yours! It’s a super cute idea!
Thanks Jamie! To make the fondant crown, I first made a paper crown to use as a template, to be sure that all of the spikes on top were evenly spaced etc. I wrapped a tall cake pan (I think a 6×3″) in waxed paper and used that to determine the circumference of the paper crown. Your exact size will vary of course. Once I had my paper crown, I rolled out deep yellow fondant to be about 1/4-inch thick. I used the paper crown as a template and cut out the crown shape from the fondant, then I let it sit at room temp to stiffen up. I don’t remember the exact time, maybe 20-30 minutes? It will probably depend on the texture of your fondant and how thick it is. I would probably start checking it after 10 minutes and just try lifting the crown up, seeing how floppy it is, etc. You want to hit that sweet spot where it’s still moldable and won’t crack when you bend it, but is starting to stiffen up and the spikes will hold their shape. So yeah, leaving it to sit at room temp for awhile before bringing it vertical is the key.
Then I took that same waxed paper-covered cake pan and dusted the paper with a little powdered sugar, and wrapped the fondant crown around the pan, to give it shape and substance and make sure it’s perfectly circular. I glued the ends together with tylose glue, but corn syrup or water would probably also work. Then I let it sit for a couple of days. When it was really firm, I lifted the crown off of the cake pan, and the waxed paper made that really easy to do. Brushed the outside with gold luster dust, and it was done!
This is the most beautiful Tree Stump Cake I’ve ever seen ❤❤ And I love that you used chocolate for making the bark tree. I don’t know if its easier, but I like chocolate more than fondant and I will definitely try your technique. Thank you so much for sharing ❤❤ 🙂
Thank you so much! I agree–I love the taste of chocolate about a millions times more than fondant. I’d love to see pictures if you give it a try!
I used your bark idea for an easter tree stump, I have never received more compliments! So I thought I would thank my “teacher” for sharing her talent. You are truly in your element.
Wonderful, I’m so glad to hear it! Thanks so much for sharing, Mary-Anne!
Hi , I’m making this cake for a baby shower and I was just wondering how could I store the cake With just the crumb coat on it the day before . My plan is to make the cake
And assemble it the day before then do the other coat of buttercream plus the chocolate bark the day of.
Hi Haley, this is a great one for making ahead! If you wanted to do just the crumb coat I’d refrigerate it until the crumb coat is firm–maybe 30-40 minutes?–then wrap it well with plastic wrap. The crumb coat will do a semi-decent job of sealing in moisture, but the plastic wrap is what will really help the cake from getting stale in the fridge overnight.
Wow !!!
Fantastic looking cake Elizabeth, I was amaze by the look outside the cake but the inside the cake looks so unbelievably delish.. I’m so want to try it but had a read the recepi looks so complicated hehe
Salted caramel choc .. I can imagine would taste amazing ! Do you have YouTube on this cake recepi please
Thank you
Jan
Hi there!
This cake is absolutely amazing! I’m hoping to attempt it for my son’s birthday! If you don’t mind me asking, how did you make the crown?! Thanks so much!
Thanks Meredith! To make the fondant crown, I first made a paper crown to use as a template, to be sure that all of the spikes on top were evenly spaced etc. I wrapped a tall cake pan (I think a 6×3″) in waxed paper and used that to determine the circumference of the paper crown. Your exact size will vary of course. Once I had my paper crown, I rolled out deep yellow fondant to be about 1/4-inch thick. I used the paper crown as a template and cut out the crown shape from the fondant, then I let it sit at room temp to stiffen up. I don’t remember the exact time, maybe 20-30 minutes? It will probably depend on the texture of your fondant and how thick it is. I would probably start checking it after 10 minutes and just try lifting the crown up, seeing how floppy it is, etc. You want to hit that sweet spot where it’s still moldable and won’t crack when you bend it, but is starting to stiffen up and the spikes will hold their shape. So yeah, leaving it to sit at room temp for awhile before bringing it vertical is the key.
Then I took that same waxed paper-covered cake pan and dusted the paper with a little powdered sugar, and wrapped the fondant crown around the pan, to give it shape and substance and make sure it’s perfectly circular. I glued the ends together with tylose glue, but corn syrup or water would probably also work. Then I let it sit for a couple of days. When it was really firm, I lifted the crown off of the cake pan, and the waxed paper made that really easy to do. Brushed the outside with gold luster dust, and it was done!
Hope this helps. I’d love to see pics of your finished cake!
OMG! Looks so good! Also, where could I get a cake stand like that ?
Hi Shontel, I actually got it from a lumber yard. I picked out a tree stump and they sliced a round off of it for me. It wasn’t treated in any way, but since the cake was on several layers of cardboard it didn’t bother me much. Hope this helps!
Wow gorgeous! Going to try this for a tinkerbell cake. We are going to have the party outside this weekend. How long can it be outside and not melt?
Thank you
Thanks Isabelle! It really depends on the temperature. If you keep it in the shade and it’s a moderate temperature (I’d say under 80 F) it can be out for 3-4 hours easily. I took it out of the fridge around 7:30-8:30 am, it was at room temp for a few hours, and then outside for 3 hours. It was in the sun outside, and the day was in the low 80s, so it started to get soft by the end. But because it’s so tall and substantial, it does stay cold in the center considerably longer. Just be smart, keep it out of the sun and you should be okay. 🙂
I am planning my son’s first birthday, and we’re doing “where the wild things are” theme. We love this cake! However, his birthday is in the middle of June and is going to be outside. I was wondering how the cake itself will hold up in the heat? Should it stay chilled until right before we serve it? Thanks for the advice!
Hi Heather! How many layers are you going to have? A 3-layer cake, or the full 9 shown here? Personally, I would try to keep it chilled until maybe 20-30 minutes before the party. Honestly, the cake and frosting are best at room temperature, but if we’re talking about having a cake out in the summer heat, I think it’s best to err on the side of caution. The interior might be a little colder than you’d prefer, but I think that’s better than having the outside melt.
Hi I’m attempting this cake. I’ve never had to put straws or dowels in a cake before.. So I’m unfamiliar. Is this necessary even if each layer is on cardboard? Do they interfere with cutting the cake?thanks!!!!
Hi Jess, Are you making the full 9-layer version or just 3 layers? If making the 9-layer version, I would definitely go with straws or dowels. It’s just a lot of weight for the lower layers to support, and you risk having the cake bow out or even start to come apart at the bottom if you don’t stabilize it. Putting dowels in means that the weight of the upper layers rests on them, and not the delicate cake. It’s actually really easy–I recommend boba straws if you have them because you literally stick them in and snip off the part that sticks out from the top! I’m sure there are YouTube videos if you still have questions–but give it a try!
Just a question about the recipe- it says s oz (1 cup) of sifted cocoa powder… does sifting it add fluff so that those 3 oz take up the space of one cup? I’m just concerned that a cup is 8 oz, not 3- and I don’t want to mess up. :/
Hi Elizabeth, the short answer is that 3 ounces by weight, of cocoa powder, is indeed 1 cup.
Here’s the longer answer: there is a difference between fluid ounces (a liquid measure) and regular ounces (a measurement of weight, or mass.) 8 fluid ounces is indeed one cup, but 8 ounces by weight is not necessarily 1 cup. Just like 1 cup of gold weighs a different amount than 1 cup of feathers, 1 cup of cocoa powder weighs a different amount than 1 cup of flour, is different that 1 cup of sugar…you get the idea. So unless it says “fluid ounces” or “fl oz,” you can assume that ounces means weight, and that you’ll need a scale to determine the ounces, rather than a liquid measuring cup. I know not all of my readers use scales, so I always try to provide both a weight and a cup measure whenever possible.
What a gorgeous cake! I’m hoping to make this for our kindergarten’s summer party. I was wondering though, as I’m in the UK we don’t have corn syrup for the salted caramel. Do you know what I can use as an alternative? Is corn syrup similar to Golden Syrup? Thanks Elizabeth
Hi Helen, you can definitely use Golden Syrup! It works perfectly and adds a lovely flavor that corn syrup just can’t match. 🙂
I am making a 3 tier wedding cake using your method! I just found this today.. the cakes are all ready in the freezer. I am going to make a practice one so I can see how it will work and how long it takes. THANK YOU FOR YOUR BRILLIANCE!! I am also going to make a sample of white chocolate tinted grey to look like pine bark.!! Soooooo excited!!
That’s wonderful…I would love to see pictures of the final product–PLEASE send one along! Best of luck and thanks for the comment!