Wednesday, January 22, 2014

Adventure Time Cake

Frosting for layers and crumb coat

1 cup Marscapone
2 cups of Chantilly Cream
Whip together until smooth

Fondant for outside layer and figurines 

White Cake from i am Baker 

2 large eggs separated
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar

Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
Preheat oven to 350 degrees.  Butter and flour two 8in (I used 9in) pans.  
Put sifted flour, baking powder, and salt into a bowl and set aside.
Using an electric mixer ( I love that this recipe calls for an electric mixer as I do not even own a KitchenAid Mixer), beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.

Now you are going to add your flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and go ahead and mix until combined.  This whole process should take less then 2 minutes, as you do not want to over beat the batter.

In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar.  You will want stiff peaks, which took me about 3 minutes.  Now, take your rubber spatula and fold your eggs whites into your cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.


  1. Fantastic cake and great photos too.

  2. Cool! You got everything right, even the smallest details like the icicles in the snowy mountain. Be it baking or preparing a sumptuous meal, your kitchen skills are truly magnificent. I look forward to seeing more your works in the future. Cheers!

    Jason Underwood @ La Patisserie


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