Here's a fun psychedelic cake that will blow your mind. This cake screams "happy," and it definitely has that '70s retro cool vibe. While it seems impossible to get this look, the method is surprisingly easy. All you need is a cake and fondant in around six or seven colors. With that, you've got to be ready to have some serious fun!
Fondant cakes can be a little intimidating, but here's the secret: Frost your cake with chocolate ganache first, and it will give your cake the perfect firm and flawless finish. And let's face it, chocolate just makes everything taste better.
Retro psychedelic cake
IngredientsTwo 7-inch round cakes
2 pounds, 3 ounces (1 kilogram) dark chocolate ganache
Fondant:
- 1 pound, 10 ounces (750 grams) white
- 2.3 ounces (65 grams) teal
- 2.1 ounces (60 grams) blue
- 2.6 ounces (75 grams) purple
- 1.6 ounces (45 grams) pink
- 0.9 ounces (25 grams) yellow
- 1.4 ounces (40 grams) orange
Two 7-inch round silver cake plates
8-inch round cake board
Larger silver cake plate
Nonstick padding
Bread knife
Metal cake scraper
Angled spatula
Sugar syrup
Pastry brush
Large rolling pin
Cornstarch
Pizza cutter
Clear fondant smoother
Acetate (chocolate sheet)
Directions1. Cut each cake into two layers and stack on one of the 7-inch round silver cake boards, filling the cake layers with chocolate ganache. Chill in the fridge for 15 minutes.
2. Shave down the sides of the cake using a bread knife. This helps make room for the ganache and keeps the cake nice and even.
3. Take the second 7-inch silver board and place it on top of the cake. Using an angled spatula, apply a thick coat of ganache to the sides of the cake. Scrape back with a cake scraper until smooth. Remove the cake board on top, and add ganache to the top of the cake. Place in the fridge for half an hour.
4. Place some nonslip padding on a larger silver cake board, and rest the cake on top. This is just to make it easier to cover. Using a pastry brush, apply sugar syrup to the entire cake, making sure you don't miss a spot, as that can cause an air bubble under the fondant.
5. Taking the white fondant, break it into two parts, and roll it out into long sausages. Roll out all the colors into sausages as well. Bunch them up so that each white section has three colors of fondant close to it, and then make one long sausage, pulling it all together.
6. Twist the fondant, starting in the center and working out to both ends. Fold it in half, and give it a good roll. Twist once more, and then fold it into a ball. Knead it a few times, to really mix up the colors, and then roll it out with a large rolling pin. It's best to coat your workbench with cornstarch first to avoid sticking.
7. Roll it out until it's around 1/8 inch thick, and then roll it up over the rolling pin. Rest it against the cake, and gently roll it over. Secure the top first, before slowly attaching the fondant to the side of the cake. Pull at the fondant, with two hands, and then smooth it out and down. This process should take around two minutes.
8. Trim off the excess with a pizza cutter, and then, taking one hard fondant smoother and one flexible smoother, push the fondant over the top edge a little and rub the sides. This helps to create that perfect sharp edge. Go around the cake a couple of times, until you are happy with the result and all the fondant is attached nicely.
9. Add a dab of chocolate ganache to a white cake board, and then gently pick up the cake and place it on top. Now get ready to party, and have some deliciously crazy cake!
