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Today Jenn Johns shows you how to make a birch bark log cake, and hiding inside is a pink camouflage cake design! This is perfect for anyone celebrating the start of fall, specifically those that love the outdoors!
Lumberjack Cake: https://youtu.be/V2NotoLcxsE
Camouflage Cupcakes: https://youtu.be/qM-2ZDUZy3Y
Read the blog post here: http://cookiescupcakesandcardio.com/?p=8628
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More videos:
RAINBOW CAKE RECIPES: https://goo.gl/aiHQuf
JELLO RECIPES: https://goo.gl/NbNeeZ
FOOD IMPOSTER RECIPES: https://goo.gl/QG3TUf
HOMEMADE CAKES: https://goo.gl/WO3gwS
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How to Make a Birch Bark Log cake w Hidden Pink Camouflage
Ingredients and Materials:
• Prepared vanilla cake batter (https://youtu.be/XaNELscDtms)
• Fondant- white (https://youtu.be/E8xoVeF2Tto)
• Prepared pink vanilla buttercream (https://youtu.be/rjqOTM5icOE)
• Black, pink and white gel paste (http://amzn.to/2dbCRuB)
Procedure:
1. Preheat oven to 350F. Flour or grease two 8″ round cake pans.
2. Prepare cake batter according to the recipe. Divide into four equal portions in four separate bowls. In one bowl put one drop of pink gel paste, the second 3-5 drops, and the third a large squeeze of gel paste. In the fourth, put white colouring in. Mix each batter until no light streaks remain. Alternately drop spoonfuls of each colored cake batter into the two cake pans until all of the batter is used up.
3. Bake cakes in the oven for 30 mins or until a toothpick inserted into the center comes out clean. Allow to cool completely before leveling.
4. Attach the first cake layer to a cake board using a smear of icing. Cover the cake layer with pink buttercream. Place second layer on top of the first, and cover the entire stacked cake in pink buttercream.
5. Roll out a round piece of white fondant, the same diameter as the top of your cake- 8″. Place the fondant on top of the cake and smooth down. Using cookie cutters, press the “rings” of the tree into the fondant. To create the larger rings, use a fork and press into the fondant while turning the cake around on a turntable. Brush the top with cocoa powder and add any “cracks” as desired.
6. Roll out a rectangle piece of fondant measuring the height and circumference of your cake (26″x 3.5″). Wrap this piece of fondant around the side of the cake, smooth into place. Remove any excess fondant on top or on the board with a sharp knife.
7. Using a paintbrush and black gel paste, lightly stripe the sides of the cake for the bark effect. Brush lightly with cocoa in spots as well.
8. Etch a heart and initials into the bark if desired using a sharp fondant tool. Brush etched area with cocoa powder.
9. Keep cake in fridge until you are ready to serve . It is best consumed within 2-3 days.