Pancake Cake

Ingredients:

Maple Buttercream Directions:

  • Step 1: Add 1/3 cup maple syrup to American buttercream

  • Step 2: Mix thoroughly

Fondant Directions:

  • Step 1: Flatten out fondant with rolling pin 

  • Step 2: With a pizza cutter, make snakes about 2 ft. long

  • Step 3: Cut out fondant, dye yellow, and shape into squares for butter 

  • Step 4: For pancake coloring, mix 2 tbsp water with ivory food coloring 

Cake Assembly Directions:

  • Step 1: Level top of cake with "cake leveler" or serrated knife, then cut in half

  • Step 2: Spread frosting at center of cake board

  • Step 3: Place down 1st layer of cake on board

  • Step 4: Cover 1st cake layer with frosting

  • Step 5: Repeat process for the next 4 layers of cake 

  • Step 6: For final layer, place upside down 

  • Step 7: Pile frosting on top of cake and cover completely as a crumb coat 

  • Step 8: Place in fridge for 20 minutes

  • Step 9: Remove from fridge and cover with 2nd layer of frosting

  • Step 10: Wrap cake with fondant strips

  • Step 11: Paint fondant with ivory coloring 

  • Step 12: Repeat steps for fondant & painting until it gets to the top

  • Step 13: Roll out large piece of fondant and place on top of cake

  • Step 14: Paint top fondant with ivory coloring

  • Step 15: Put on butter squares

  • Step 16: Decorate with fresh blueberries

  • Step 17: Drizzle maple syrup on top of cake

© 2018 by Baking with Ryan. 

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