The Pancake Stack

 Whether you’re hiding a chocolate or luscious lemon cake inside this amazing pancake stack, the oozing syrup will add a delicious finish to your design. Feel free to sprinkle on your favorite toppings to customise!

Did you know? This cake is featured in our book with amazing step by step pictures for even easier instructions! 

Ingredients

  • 3/4 cup (175 mL) brown candy coating wafers

  • Two 8-inch (20 cm) round cakes, levelled. 

  • 2 cups (500 mL) buttercream icing

  • 75 oz (2.25 kg) white fondant

  • Confectioners’ (icing) sugar

  • Brown gel food coloring

  • 1 oz (30 g) brown fondant

 

Equipment

  • Balloon Stick

  • Display plate (minimum 11inch/28cm) 

  • Three 18-gauge wires

  • Clean, empty plastic syrup bottle (small to medium) 

  • Rolling Pin

  • Pastry Brush

  1. Dust your work surface with icing sugar. Divide 55oz white fondant into 12-14 equal pieces. Using your hands, roll 1 piece into a tube about 20 inches (50cm) long.

  2. Using the rolling pin, gently roll along the top of the tube to flatten it, making a strip long enough to wrap around the cake.

  3. In a small bowl, combine 3 drops of brown food colouring and 1/2 cup (125ml) water. Using the pastry brush, lightly brush the top of the strip with food colouring (be careful not to brush the sides). 

  4. Wrap the strip, painted side up, around the base of the cake, trim off any excess length and press the ends of the strip together

  5. Continue rolling, flattening and painting strips and wrapping them around the cake, placing each one above the previous one,until you reach the top of the cake. 

  6. Roll out the remaining white fondant into a circle large enough to cover the top of the cake with some overhang, trimming it to size as needed. Slide it down the stick to cover the cake. 

  7. Using the pastry brush, brush for colouring mixture over the top of the fondant until it resembles a natural pancake texture. Be careful not to paint the sides. 

  8. Working from the top down, told the brown fondant around the portion of the stick that will not be covered by the syrup bottle, increasing the with of the fondant near the bottom. 

  9. Melt the remaining candy wafers and pour the candy in thick lines radiating from the base of the stick to the edges and down the sides of the cake. Guide the candy down the sides with the back of a spoon. 

  10. Using the pastry brush, brush the candy all over the fondant on the stick. Slide the syrup bottle down over the stick. 

Method

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