I had so much fun making this cake, which was so well received. Making a pancake cake has always been on my list, and I thought, well, it’s about time!! Can you see those strawberries and blueberries? Don’t they look so real? I love how they turned out. No one could believe those blueberries were sugar paste! Of course, I had to share with you how I made this cake, so I left the camera on. A lot of the process is very repetitive yet quite fun. So here’s the video for those who do not have YouTube in their country. Below is also the YouTube video so you can choose which works for you.
A few more details about this pancake cake
Cake—I’ve used four layers of my Red Velvet Cake. I used the batter for an 8-inch round cake but baked four layers of a 6-inch round cake, so I would have an almost 8-inch tall cake. Frosting: I used my Velvet American Buttercream recipe today, but Swiss meringue buttercream, Italian meringue buttercream, or French buttercream would work just as well. Fondant /Sugar Paste – I used my marshmallow fondant recipe today – about 1.1 kg. Fondant Color – For the pancake layers, I tinted my fondant with Magic Colors Ivory gel (you can also use cream). Use very little—you just need to remove the white, not really make it cream. Butter – I used a dab of golden yellow. Again, use just a dab to make it creamy, not yellow. Strawberry—Magic Color red and Olive Green. You can use red and add a dab of brown to deepen the color of the strawberries. You can also use green with a dab of black to deepen the green! Blueberries—Navy blue and black—I started with navy blue and added a bit of black. I also dusted the blueberries with black petal dust. Syrup—I used corn syrup with a little golden yellow and a touch of brown. I’d say 1/4 cup corn syrup with 1 tsp golden yellow and 1/4 tsp brown. Then, add more color if necessary, or add more corn syrup to dilute the color. You can also use piping gel instead of corn syrup to make the syrup.
A few Tips
This is a 6-inch round cake, but when finished, it looks more like a 7 1/2- to 8-inch round. Personally, I think a tall stack looks nicer (not too tall, though). If I had to do this cake again, I’d add one more inch to my height. When rolling the long sausages, you can use an extruder to make perfect pancakes. I wanted a more uneven stack of pancakes (I think it looks more realistic) The thickness of your sausages will determine the number of pancakes you have. So, if you want more pancakes, just make a stack of thinner pancakes (again, not too thin) Make sure to distribute the joints in the pancakes all around the circumference so they are not all in one area. Alternatively, you can have them all in one place and then mask that with a drip. When placing the butter in the microwave, do it in a 10-second burst. I loved how puffy and natural the butter looked because the heat melted the sugar paste and corn syrup. The fruits are painted or dusted, so when placing them on the cake, do not move them around too much, as they will leave marks or color behind (don’t ask me how I know that!).
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