24 August, 2012
The giant cheeseburger cake I made a few weeks ago for The Man's birthday proved to be very popular both with him and those watching on Instagram. I was actually quite proud of myself and thought it would make a fun way to celebrate Father's Day next weekend. It's actually not as hard as it looks but is extremely impressive but be warned, you definitely need to share this one!
Cheeseburger CakeGreen's Smooth Caramel Cake
Green's Classic Chocolate Cake
2 x Can Duncan Hines Classic Vanilla Frosting
Cocoa Powder *
Red Food Dye
Green Food Dye
500g Yellow Fondant
Peanut Butter Frosting1/2 cup Smooth Peanut Butter
5 Tablespoons Margarine
1 Cup Icing Sugar
1-2 Tablespoons Milk
Do You Want Fries With That?
First prepare caramel and chocolate cakes according to packet directions and bake in oven.
While cakes are baking, mix food dyes with one can of frosting each. These will make the basis for your 'lettuce' and 'tomato sauce'.
*As the frosting is creamy and white, I needed to use a lot of red dye to make it less pink looking. This made the frosting runny as you can see it took over half the cake. I have added the cocoa powder to help create a darker, richer colour without losing consistency. Add gradually as necessary.
Roll fondant into 2 equal sized squares using your cake tin as a guide for size. These will become the 'cheese'.
Mix all PB frosting ingredients together until you have a smooth, even consistency. You may not need the milk or you may need extra. Add gradually until you have the right consistency.
Remove cakes from oven and allow to cool before slicing each into equal halves. This creates the 'bun' and 'meat patties'.
Now it's as simple as putting it all together. Start with the base half of the caramel cake for your bottom bun.
Next pipe the green frosting using a flat head piping attachment to create overlapping ribbons to look like lettuce. You only need to do this around the edges then spread the rest of the frosting over the middle with a spoon.
Next place the first half of your chocolate cake on top and top with one sheet of 'cheese' fondant. Repeat for second layer.
Now use a round head piping attachment to carefully distribute the red fondant 'sauce' again, only around the edges before spreading the rest on with a spoon.
Top the stack with the top half of the caramel cake and spread with PB frosting.
Sprinkle with sesame seeds.
That's it! Simple really, and the flavours actually work surprisingly well together.