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How to Make a Firetruck Cake

May 10, 2018 Add Comment Birthday Cakes, Cake, How-To Edit

I would like to preface this post with this note:
I am not a cake artist. I do not make "carved cakes." I rarely make 3D cakes of any kind. When my good friend asked me to make a fire truck cake for her son, I obliged, knowing it wasn't exactly my "wheelhouse," but her son is my guys' best friend, so how could I say no?! (Only later did she tell me that she didn't mean a 3D cake. Alas!)

The cake is far from perfect, but I'm sharing it, and maybe if I make another one, I'll follow my own suggestions below... and it will be more perfect.

What You Need:
2- 9x13" cakes (baked and cooled) - I used doctored cake mix for this cake.
1-2 batches Decorator's Buttercream Icing
Approx. 8 oz. of homemade or store-bought fondant
Icing Colors in red, black and yellow
Silver Pearl Dust
Sturdy base for cake - I would recommend foam-core board or particleboard

Getting Started:

doctored them up to make them taste a little yummier.
*Note: Level both cakes. Even if you think they're level. Level them with a cake leveler anyway. Just to be sure! (I didn't, and that's one of the reasons the cab of my truck is leaning forward.)

Cut and assemble your base. I don't have a photo of this because this was another of my failures with this cake. My base was just cardboard, so it was not strong enough to support the weight of the cake. That's why the front of the cake is leaning forwards a little... that, and I didn't level the white cake.
I recommend using foam-core board. Cut it to about 12"x 4-1/8" Then, cut another piece of foam core smaller, about 10 1/2" x 3". That way, your cake "stands" above the black base the cake will "drive on." (If you want, cover that in black contact paper so that it blends in with the black board below, and you won't see the base at all.)

This base will then go on to whatever board or plate that you want to serve the cake from. I used cardboard covered with black paper and contact paper- to resemble a road.

Decorator's Buttercream Icing. You'll want to take out about 2 cups for white, and 1 cup for grey. The remaining 3 cups will be colored red.
See my post about Coloring Icing, and the one about No-Taste Red Coloring for more info on getting the colors right.

Making the Fondant Accents:

The fondant accents were totally freaking me out... but in the end, they were about the easiest part. But if you make them 24-48 hours before you assemble the cake, it will make it even easier.
You will need about 8 oz. of either homemade or store-bought fondant. I used marshmallow fondant. You need most of it to be white, but about a golf-ball sized amount of black, and just a pinch of red and yellow.
You can use the top and bottom of an Icing Tip #12 to cut the circles. The large circles come from the base of the tip, the small circles from the top.

If you want them to actually dry hard, then you need to do one of two things. Either combine the fondant with some Gum-Tex or combine the fondant with an equal amount of Gum Paste. (You can buy either at the craft store, cake supply store or online.) I used Gum Tex, and only used 1/4 tsp. with about a baseball-sized piece of fondant, and that turned out not to be enough. My fondant never got hard enough to do with it what I wanted. So, use more Gum Tex. Maybe 1/2 tsp. or more.

I employed the five-year-olds to help paint the fondant silver. Use Silver Pearl Dust with just a tiny bit of clear vanilla. To add the sparkle to the pieces like the windows and the shield, I dry-dusted the pieces with the pearl dust (or let the five-year-olds do it).

Shaping The Cake:
Here's a Template for how to cut the cake: (if you have two different flavors.)

I think it will make more sense when you see it put together... although I have to say that I couldn't follow this completely since I decided I didn't need to level one of my cakes, and therefore they were different heights and not at all level!
*Note: I just realized that if you have just one flavor, you could save a lot of trouble... you would need just 1 1/2 cakes. And you would use two halves stacked on top for the bottom two layers... add one more half (or two)... and just cut into one of them where your "dip" is behind the engine. Hmmm. Next time.

Anyway! Start by cutting each in half lengthwise.
For the engine, you'll then cut one of the two halves into thirds, like you see above.
Cut the other cake as you see in the other template. Cut in half, then cut off the top third (about 4 1/8" in). Then take about 1 1/2-2 inches off one of the remaining chocolate halves. (Stick with me, it makes sense when you see it! Sorry I didn't take more photos!)

Here's how you then assemble it... Bear with me because the photo and my description won't match 100%. (Due to my failure to level the darn cake!)

So... if I'd have done it right, the bottom of the cake is the whole length of the half cake. See?
Then you use two of the three "thirds" of the same cake to make the engine. (You could use all three, but I found that the cake was too tall and out of proportion with all three full pieces. You can see that I added a teeny, thin slice of the third to mine-- that's again because of my leveling issue.)

For the back, I would recommend just using the two pieces. You've removed the top 1/3 of the cake, so it should fit on the bottom layer flush... and for the top one, cut about 1 1/2-2 inches off to make the little dip where the dials and levers go. (Again, you can use the remaining 1/3 as another layer if you wish... it's pretty much the exact same size as the other pieces, so that's up to you. I used all three because it ended up getting rather short once I leveled it.)

*Note: I used Bake-Even Strips to help keep the cakes level... which in the end means that they are taller because I don't have to level off as much of the "dome" that forms. I highly, highly recommend these. If you have the "regular-sized" ones, you can just put them end-to-end around a 9x13 pan, and they work perfectly!

Glue the pieces together using icing. I would stick with a thin layer of icing, rather than trying to add another filling, just because this cake is a little wobbly, given its narrow, tall shape, so if you add any other reason for it to slide or squish around.... eek.
*Note: Add some icing between the front section and the back section. Again, if you just use one flavor, this won't be as much of an issue, but my engine started to crack forward a little at the end. I needed to add some icing between the sections to help glue them together as well.

Icing the Cake:

So, when you're icing this cake... if you don't have a lot of experience with icing cake that has been cut, you may want to make extra icing. The thing about cut-cake is that it makes LOTS of crumbs. It may be a good idea to do a "crumb coat" where you just get the whole thing iced, ignoring the crumbs. Allow that to set, then add the real coat of icing over it, thereby keeping most of the crumbs out of the icing.

Whether you crumb coat it or not, I would always start with the lightest color... and move on to the darkest color. Honestly, skipping the white would also be a good idea, and just make the whole thing red. I only added the white because that is what our fire trucks in our city look like. (Although in truth the top of the back is also white, but I had to draw the line.)

When you add colors like this, have a lot of paper towels nearby (or an extra bowl) to wipe off your spatula often. Getting perfectly straight, even lines, is darn-near impossible. This is where we embrace good enough.

Decorator's Buttercream Icing, or another "crusting" icing, you can smooth the icing with a Viva brand paper towel (other brands are embossed and will leave a pattern on the cake).

Voila! Ready for embellishments.

Finish the Cake

Everything on the cake is fondant... except the writing. To make the gauges and the shield on the doors, I used the Food Writer markers.
The cake was well-crusted, so I brushed the back of the decorations with clear vanilla to get them to stick.

Happy Birthday, Will, the "Rescue Worker!"

Click the Links Below to See:
How to Doctor a Cake Mix
Decorator's Buttercream Icing Recipe
How to Ice the Corners of a Cake
Fondant 101

And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!

How to Make a Firetruck Cake

April 10, 2018 Add Comment Birthday Cakes, Cake, How-To Edit

Decorator's Buttercream Icing, or another "crusting" icing, you can smooth the icing with a Viva brand paper towel (other brands are embossed and will leave a pattern on the cake).

Voila! Ready for embellishments.

Finish the Cake

Carrot Cake with Cream Cheese Frosting {Recipe}

April 05, 2018 Add Comment Cake, How-To, Icing / Frosting, Recipes Edit

We have a deep egress window in our house. It's about 4 feet down to the bottom of the window well. And for some reason, the occasional bunny decides to take a leap down it. Once, my husband and my father tried to free the bunny by opening the window and "grabbing it." But bunnies are fast. The thing decided instead to squirt through the small window opening, and run around the basement for a while before they caught it.

(Stay with me... I'm getting to the cake.)

So, last week, when yet another bunny decided to check out the window well, my husband wasn't home. And my father lives two plane rides away. So, the 5-year-olds and I went to ask the neighbor if he had any ideas for rescuing the bunny, and NOT letting it escape into the basement. He insisted that he would catch the bunny- again from inside. So down to the basement we went, bucket in hand. This bunny wasn't quite as quick as the last one-- and Mr. Dick was ready for him (or her). After one near-escape, the bunny was captured, put in the bucket, carried triumphantly through the house to be set free, outside to roam once more.

The 5-year-olds dubbed Mr. Dick "The BunnySaver." He now has superhero status in our house. So, to thank him... I made him a carrot cake. That's appropriate for a Bunny Saver, right?

The challenge is that I don't really like carrot cake (it's a texture thing). I've been asked many times for a good carrot cake recipe, but have had to say no because, until now, I've never baked one. So, I consulted the Google gods, and I looked over my favorite pumpkin cake recipe-- because I figure pumpkin cake and carrot cake should be kind of similar.

I actually like this cake. It does have a lot of texture, but I'm prepared for it. Plus, I think I've had a lot of dry, and overbaked carrot cakes. This one does not have those problems. It's very moist. I hope you'll try it, and if you do actually like carrot cakes. Let me know (honestly) how this one rates.

What You Need:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 cup brown sugar
1 cup (granulated) sugar
1/2 cup butter (at room temperature)
3 eggs (at room temperature)
1 Tbsp. vanilla
1/4 cup applesauce
3/4 cup buttermilk (at room temperature)
2 cups grated carrots (about 4-6 carrots)
1 (8-ounce) can crushed pineapple, drained
Optional:
1 cup flaked coconut, toasted (and divided)
1 cup chopped pecans, toasted (and divided)

For The Icing:
1 8 oz. brick of cream cheese (at room temperature)
1/2 cup butter (at room temperature)
2 tsp. vanilla
3-4 cups powdered sugar

Yield: 2-8" or 9" layers (or, like I made, 3-6" layers)
* First, let me give you the head's up that this is not a quick recipe. Plan at least 30 minutes to an hour to make the batter before you even get the cake to the oven.

Start by toasting all of your pecans and your coconut. Spread the flaked coconut onto a rimmed baking sheet, and place into a 350-degree oven for 5-7 minutes, checking it and stirring (or shaking) it every 2-3 minutes.
When the edges start to turn golden brown, remove the pan from the oven. Gently shake the pan for about 30 seconds to finish toasting. Remove from the pan to a cutting board.
Then, toast the pecans, by spreading them on the same sheet, and baking for about 5-7 minutes at 350.
I would do the nuts and coconut separately, because while they each take about 5-7 minutes to toast, the coconut is much more delicate, so once it starts to get golden, it needs to come out immediately, or it will burn.

Chop both the coconut and the pecans fine. You will use 1/2 cup of each in the batter, and 1/2 cup of each to cover the sides of the cake when decorating. (Chopping the coconut is kind of a silly step, but I think it helps for those of us who don't like the long strings of coconut in their baked goods. And it will help the decorative side sprinkling look better.)

With the small side of a box grater, or using a microplane grater, grate your carrots. (They should be peeled and washed first, of course.) You need 2 cups of grated carrots-- that's about 4-6 carrots.

In a large measuring cup or bowl, add the buttermilk, applesauce and drained pineapple to the carrots. Set aside.

In a medium-sized bowl, whisk together the flour, spices, salt, baking powder and baking soda. Set aside.

In a mixing bowl, cream together the butter, sugar and brown sugar until it is light and fluffy. (At least 2-3 minutes!)
Add eggs, one at a time, mixing well with each addition, and scraping down the bowl in between.

Starting with the flour, alternate adding the flour mixture with the carrot mixture. (flour- carrots- flour- carrots) Mixing well with each addition.

Lastly, add 1/2 cup each of chopped, toasted coconut and pecans. Mix well.

Prepare your cake pans: Line the bottom with parchment paper cut to fit. Grease the sides. I use Cake Release, or just dip a paper towel in shortening, and rub it along the sides.
*Note: I recommend using Bake Even Strips when you bake. I didn't this time because I thought the cake would be dense enough that it wouldn't dome much. I was wrong. I should know better. Click the link to see my post on Bake Even Strips, see what they do, and how you use them.

Divide batter among prepared cake pans. (I put 1 3/4 cup into each 6" round pan.)

Bake in a 350-degree oven. I baked the 6" cakes for 25-30 minutes. I would expect 8" cakes to take about the same, and I'd check 9" cakes around 20 minutes.

When a toothpick comes out clean, remove the cake pans to a cooling grid.

After 10 minutes, remove the cakes from the pans, and allow to cool. (If you let the cake cool in the pan, that is when it sticks.)

While the cakes cool, you can make your icing.

Cream together the cream cheese and butter in a mixing bowl. Add the vanilla, mix well. Add the powdered sugar about 1 cup at a time, until it reaches the desired thickness. (If it gets a little too thick add a tsp. or so of milk to thin it down.)
I don't know how it's possible that I have zero photos on this entire site of making cream cheese icing, but somehow, I do not.

Decorating The Cake:

When the cakes are cool, level them, and torte them, cut them in half - or thirds - to add layers. Because there are so many pieces of coconut, pecan and pineapple in this cake, be aware that thin layers will not work terribly well.

Spread a layer of cream cheese icing in between each layer.
!Remember! You always decorate cakes upside down... so the bottom is the top and the top is the bottom. If you're doing two cakes together, put the bottom layer right side up, and the top layer upside down on top of it. (Click here to see the how to ice a cake tutorial.)

If you want to add the nuts/coconut to the sides of the cake, ice the sides first. You don't want a terribly thick layer of icing on the sides, when you coat them, because that makes it squish out when you roll it in your nuts or sprinkles... making it harder to ice the top of the cake.
You may also notice that I've got this on a piece of parchment paper to cover the sides. It was easier for me to pick up the cake (to roll the sides) when it was on the parchment paper. That way, I could get my hand underneath it, and not be completely covered with icing.

Line the coconut/pecan mixture in the middle of a plate with a rim around it. You want a thick layer to roll the cake in so that it doesn't stick to the plate.

So, you pick up the cake, and gently roll or dip it in the coating.
I can't show you this in photos, because I needed both hands for the cake. So, this is the picture I could get. I highly do NOT recommend letting it go and setting it on its side as you see here. Keep your hands on it!! I consider myself very lucky that this photo- and cake- worked out.

When you get all the way around, place your cake on the serving plate, and you have a nice layer of nuts and coconut all around the cake.
*Note: You wait to ice the top of the cake because you have to hold it by the top and bottom. If you're holding an iced cake, I don't think it would end well.

To ice the top of the cake, be very careful not to pull all of the nuts into the frosting. You'll get a few, here and there, but if you keep your spatula facing away from the edges, you should be able to keep most out of the icing.
Click the link if you want to see my complete tutorial on How to Ice a Cake.

To add the decorations, I colored a little of the icing orange and a little green.
I made the carrot border using a Tip #5 for the carrots and a Star Tip #14 for the leaves.

I tried to take a photo of the technique, but it just didn't want to work for me. To make the carrots, hold the piping bag so that the back of the bag is towards your chest. Squeeze to make the fat end of the carrot, and slowly move towards yourself while you squeeze more gently.
If you've made a shell border before, the technique is similar to that. You would use the same technique with a little less pressure for the green on top.

Store the cake in the refrigerator.

Variations:
If you want to make this cake with a little less "texture," I recommend leaving the nuts and coconut out of the batter - but still add them to the sides.
You can also substitute all applesauce for the crushed pineapple, thereby removing that bit of extra texture as well.
If you use the smaller side of the grater for the carrots, I didn't notice that they actually added much texture at all to the cake.

Click the Links Below to See:
My Pumpkin Cake Recipe
How to Ice a Cake Tutorial
What Does That Do?! Bake Even Strips

And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!