Even people with little-to-no skill can make beautiful cakes. They just need to have patience, and the right tools.
Step 1: Ingredient List and First Part of Instructions.
List of ingredients:
-3 white box cake mixes.
-1 and 1/2 cups of plain non fat yogurt.
-1 and 1/2 cups of water.
-1 and 1/2 table spoons of vanilla.
-3/4 cup of oil.
Equipment: A very large bowl, sifter, measuring cups, measuring spoons, spatula, wooded spoon, two 10'' spring form pans, two 6'' spring form pans, and parchment paper.
Step 1. First preheat the over to 350F. Next shift all three cake mixes into a large bowl. (sifting is optional.) Then add the yogurt and water into the bowl and then lightly mix. Add the oil, eggs, and vanilla into the mix. Stir until everything is combined, but be cautious not to over mix- that can make the mix stiff and hard to work with.
Step 2. You will now want to prepare each of your spring form pans by cutting out parchment paper to fit into the bottom of the pans. With the parchment paper in the pans you can now add your cake batter to the pans. 5 cups of batter go into each 10'' round pan, and 1 and 1/2 cups of batter go into each of the 6'' pans.
Step 3. The 10'' cakes can now go into your preheated oven for 35-38 minutes, or until a toothpick inserted into the middle of the cake comes out clean. After the 10'' cakes are fully cooked you can set them out to cool. The 6'' cakes bake for about 28-30 minutes. The cakes must be completely cool before you can do anything to them.
Step 2: Mixing the Icing and Crumb Coat.
-1 cup of butter (2 sticks) softened.
-3 cups of powdered sugar.
-1 and 1/2 teaspoons of vanilla.
Equipment: Medium bowl or electric mixer, wooden spoon, measuring spoons, measuring cups, and a offset spatula.
Step 1. Place the butter in the electric mixer, or medium bowl, and cream the butter for about 2 minutes. Next you add the powdered sugar 1/2 cup at a time with the mixer on low and slowly getting faster to avoid making a mess. After all of the sugar is mixed in add the vanilla. Set icing aside until your cakes are cooled.
Step 2. Once your cakes are at room temperature you are ready to start stacking. First trim the tops off all of you cakes so that they are level and flat. Place one 10'' cake onto a 10'' cake board. Then place about 1/2 a cup of your buttercream icing, that you just mixed in the previous step, on top of the 10'' cake and spread it evenly around on the top surface of the cake; then place the other 10'' cake on top of the first and make sure that they are lined up. Place another 1/2 cup of icing on the top and spread it thinly around the entire cake; this is your crumb coat- if you need more icing for this step go ahead and use it. Repeat this step to your two 6'' cakes. Once you have both sets of your cakes crumb coated cover them up and place them in the fridge to chill for 1-2 hours or over night.
Step 3. You will want to start another bowl of buttercream icing while your cakes are chilling.
-2 cups of butter (4 sticks) softened.
-6 cups of powdered sugar.
-3 teaspoons of vanilla.
This has the same steps of the previous bowl of icing. Once the icing is finished cover it up and place it in the fridge while you make your fondant. (next step.)
Step 3: Making the Fondant.
-8 Ounces of mini marshmallow.
-1 Pound of powdered sugar (4 cups). Plus a little extra for kneading.
-2 Table spoons of water.
-Food coloring (optional).
Equipment: Large microwave safe bowl and spatula.
Step 1. Place the water and marshmallows into the large microwave safe and microwave until the mixture is puffy and expanded; this takes about one minute. Then stir with a spatula until it's melted and smooth. If there are still lumps of marshmallows put it back into the microwave for about 10-15 seconds. If you wish to add food coloring now is the time to do it. Next add the 4 cups of powdered sugar until it is impossible to stir- scrape the contents of the bowl onto a large surface that has been lightly dusted with powdered sugar. You will want to dust your hands with powdered sugar as well.
Step 2. Knead the mixture (fondant) until everything is incorporated and has a smooth play-do like consistency. Next wrap the fondant in plastic wrap and set aside. Clean up your mess and then get your cakes out of the fridge and your icing.
Step 3. Now you will want to evenly frost your two tiers with the butter cream icing. (it is okay of the bottom tier isn't heavily frosted because you will be covering it in fondant.) You will want to make sure that the icing is as smooth and even as possible.
Step 4: Applying the Fondant.
Step 1. You will need to get out your 10'' tier and your fondant. Set your cake aside and unwrap your fondant; lightly dust the counter with powdered sugar and knead your fondant until it is soft. If the fondant is to hard you can microwave it for about 3-5 seconds. Once the fondant is soft enough to roll out; roll it out to about 1/8 -1.4 of an inch thick or about 20-24 inches across. Once the right size is achieved you can gently fold the fondant over your rolling pin.
Step 2. Match up the starting edge closest to the cake facing you. Roll the fondant up over the top of the cake and smooth out the top. ( I used my hands, but if you have fondant paddles you can use those.) Start by smoothing out the sides by starting at the top and use short downward strokes. Use one hand to smooth the fondant while the other had gently pulls down the fondant from the bottom. (DO NOT let the fondant fold over its self.) Make sure the sides are as equal as possible. Start on the top inch, going all the way around, then move down another and go all the way around. Repeating this process until you have reached the bottom. You will want to trim off the extra fondant at the bottom with a knife.
Step 5: Applying the Glitter.
You will want to make sure the glitter you are using is edible.
Equipment: A large plate, a small bowl, and the sprinkles of your choosing.
Step 1. After the 6'' tier has been chilled for 30 minutes you are now ready to add the glitter. Now you will place the small bowl on the plate and set the 6'' tier on to of the bowl. Next pour some of your sprinkles on the plate next to the small tier; use your hands to gently press the sprinkles onto the sides of the cake- put a small pile of sprinkles on the top of the cake and spread them evenly out to the sides. After you have covered your 6'' tier in sprinkles put it back into the fridge.
Step 6: Inserting the Dowels and Stacking the Tiers.
Equipment: Dowels (5), scissors, and a ruler.
Step 1. Now it is time to insert the 5 dowels. (one in the exact middle and 4 surrounding it.) You will need to find the exact middle of your bottom tier- that is where your first dowel goes. Place the dowel in the cake and mark where you need to trim it so the dowel is flush with the top of the cake. Trim the dowels then push them all the way into the cake. You will want to make sure that the other 4 dowels are in a place where they will be supporting the top tier.
Step 2. Once all of the dowels have been trimmed and inserted- smear a little bit of icing on the top middle of the one so that it glues the top tier down. Set the 6'' tier on top
Step 7: Decorating
-Piping bags (4), food coloring, decorating tips, flower nail (1), and scissors.
Step 1. Start by filling one of the piping bags, fitted with a large round tip, with white frosting. Make a shell border around the bottom of the 6'' tier.
Step 2. Then start making the roses: Fill a piping bag, fitted with a 104 petal tip, with colored (optional) frosting. Take your flower nail in one hand, and the piping bag in the other. Start by making a large, upside down-cone shape in the middle of the flower nail. Then enclose it, leaving a small opening at the top. Then make 3 large petals around that, using an arching motion. Surround that with smaller petals, working your way outwards. Once your rose is finished, Use your scissors to gently transport the flower to its desired place on the cake, using the pointy end of the nail to slide the flower into place.
Step 3. Once you've made, and placed, all your roses, fill another piping bag, fitted with a small piping tip, with green frosting. Make swirling vines wherever your heart desires. Attach a leaf tip to your green piping bag and add a few leaves. I also made some small purple flowers using a small star tip; putting three small, white dots in the center of each flower. Add any finishing touches, and then you're done!
Step 8: The Finished Product.
Don't be scared of the fondant. It was my first time using it. :) Cake done by Lauren Jones