This Sandwich Birthday Cake Design was the first time I'd made a decorated cake and was really happy with how it turned out, which was very encouraging! This sandwich cake was also WHEAT FREE and DAIRY FREE!
I made this sandwich cake over 2 days using 2 square white layer cakes made with spelt flour, fondant & butter cream frosting.
THE FONDANT: I made the fondant by scratch by mixing 1 cup light corn syrup, 1 cup copha, 1/2 teaspoon salt, 1 teaspoon clear vanilla extract and a few drops of almond essence. I then gradually kneaded in 2 pounds confectioners/icing sugar until it made a stiff dough.
I rolled enough fondant to cover the top of the sandwich then sectioned parts for colouring the cheese, bacon, pickle, olive and lettuce. It was a really hot day so I had to intermittently refrigerate the fondant when it would become oily. It's much easier to work with when cooled and the oil has solidified. I dusted the bench and rolling pin with confectioners sugar to stop it sticking.
FROSTING: I made 2 frostings - a plain butter cream frosting for the crumb layer and a peanut butter cream frosting for the sandwich crust.
STEP 1 I trimmed the cake to be bread shaped, with it kind of mushrooming on top.
STEP 2 I put 1 of the flat trimmed cake layers on a board and crumb frosted the top and sides with the plain frosting. Then I peanut butter frosted the sides.
STEP 3 I layered and played with the pre-shaped fondant cheese, bacon, pickle and lettuce. I made sure the ingredients were over hanging the edges and some of everything was around the middle of the cake so it would look sandwich-like when cut.
STEP 4 I put the 2nd cake layer on top and plain frosted the top and sides. I draped a large piece of rolled fondant over the top and trimmed to the bread shape. Then I peanut butter cream frosted the crust, blending the edges in on top to give it that baked look.
STEP 5 I topped it off with a fondant olive, sandwich stick and a fondant pickle spear on the side.
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