This Bag of Potato Chips Cake was made for my boss who LOVES chips. It is french vanilla cake and covered in marshmallow fondant. The "chips" are also mmf cut into circles and shaped to look like chips.
To get the right color of the chips, I dyed the mmf with a tiny bit of brown and yellow. I hollowed out an opening at the top to make the bag appear open and covered the inside of the hole with gray mmf. I then placed about 50 "chips" to make it seem as they are spilling out.
I then cut and shaped the mmf into the logo and red ribbons. I painted on the words "guaranteed fresh date", "potato chips","net wt" and "big grab" with Wilton's icing coloring paste. The expiration date on the bag was my boss's birth date.
It was a very large cake so it was funny to make it a 1 1/2 oz. bag of chips. To achieve the shiny look, I painted on butter flavored spray Pam with a paint brush or you can just spray it on, but it's much nicer to paint it on (I didn't paint in on over the painted words in fear the it would smear them). It was a big hit!
I had some free time one day and decided to try out a recipe that had been lying around the house.
The cake batter (vanilla egg-white-based) is squeezed out in ovals on a cookie sheet and baked, then cooled. For each "potato", two oval cakes are held together with raspberry jam, then wrapped in almond paste (finely ground almonds, powdered sugar, and water). After shaping the almond paste to look like a lumpy potato, each cake is rolled in cocoa powder. The potato "eyes" are made by poking little pieces of slivered blanched almonds into the paste.
I gave a couple of these cakes to my cousin for her eighteenth birthday, and I took a few to my class at college (a culinary class). Not only were my fellow culinary students impressed, but the chef instructor was too! I even got an immediate marriage proposal out of one of the guys! I plan to enter a few of these cakes in the county fair this year.
These cakes can take a lot of time and patience to make, especially if you're one to "mess up" a few times before pulling through (like me), but the results are worth it!
I started by making a base circle with about a dozen twinkies. I cut the back of every other one at an angle to make it a tight circle. Then one by one I dipped them in melted white chocolate and placed them back in there spot while still warm. Then I layered hoho's the same way on top of the twinkies, by cutting the back at an angle to make the circle tight. Next I did another layer of twinkie halves, also dipped in the white chocolate. I took a deformed twinkie and put it down the middle of the cake to fill the hole for stability. Then I cut a few hohos in half showing the inside swirl. I placed them in between the top layer of twinkies facing up to show the swirl. And one on top all secured with toothpicks. Then I drizzled some of the white chocolate over the entire cake and grated a piece of dark chocolate on top of that.