It’s time to show everyone what you’ve got with this impressive cereal themed cake! It will take all the knowledge you’ve learned so far to make this creation a success- but I believe in you! So believe in yourself, go back to double check any information you’d like (I mean, that’s what it’s there for), and absolutely slay this project!
What should you expect?
This is a three layer butter cake, wrapped in butter cream frosting. You’ll need to press cereal pieces into the sides of the frosted cake. And the piece de resistance is the “splash” on top. For that, you’ll need melted white chocolate and a balloon. Pour the white chocolate over the balloon. Let the chocolate set, then pop! That will create this epic in-motion effect for the focal point of your cake. Feel up to the challenge?
I sure hope you said yes, because it’s time to hit the kitchen and make some cake-based magic!
On your mark, get set, go! 🥽💦
And don’t forget to show your work! Hint, hint! (Remember to post your creation in the discussion box below! ☺)
Small 7” Balloons (5″ balloons are preferred, but I couldn’t find them)
Make the cake according to the directions on the back of the box.
Pour the batter evenly between three 8 inch cake pans.
Bake in the oven according to the directions on the back of the box. Remove from heat when a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Pour half the Fruit Loops into a plastic bag and crush at random with a rolling pin. Set aside.
Level the tops of each cake layer, if necessary.
Place one of the cake layers on a cake platter. Spread frosting on top of the cake. Lay the next layer of cake on top of it and repeat this step for the third layer of cake.
Frost the top and sides of the cake smooth with white buttercream frosting.
While the frosting on the cake is still tacky, press the cereal onto the cake. Start at the bottom of the cake and press both the unbroken and broken Fruit Loops onto the cake. The bottom of the cake should be densely covered (I tried to fit mine together like an edible jigsaw puzzle). Gradually use less cereal the higher up you get up the cake.
Blow up a couple balloons to their fullest extent. (This way, you can make more than one “splash” and pick your favorite.)
Melt white chocolate and coconut oil together in a small bowl. If you’re using the microwave, stir your chocolate every 30 seconds to make sure it doesn’t burn.
When your chocolate is a good consistency (runny but not so hot it’ll pop your balloon) pour the chocolate onto the balloon. You want the chocolate to solidly cover the top third of your balloon.
Rap the bottom of the balloon against the counter to encourage the drips to extend downward. Set your balloon bottom down into a wide mouthed cup. Allow to cool fully.
Take a pair of scissors and delicately cut a small hole at the bottom of the balloon. (Do NOT violently pop the balloon! It will break the white chocolate and you’ll have to start over.) Gradually release the air from the balloon, carefully peeling the white chocolate away from the balloon.
Once your white chocolate is free, set a frying pan on low heat on the stove. Carefully set the curved “top” of the chocolate on the pan to melt it flat. Be sure to remove the white chocolate from heat before it’s in danger of breaking apart.
Transfer the white chocolate directly from the stovetop to the center of the cake. Fill the inside of the white chocolate splash with a handful of unbroken Fruit Loops and serve.
Thanks to Sugar and Sparrow for the decoration idea!
Click on the purple “Reply” button to post your foam cake to this discussion thread. Click the arrow icon on someone else’s post to give them some feedback on their cake!
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