I made small sized cake pops and dipped them into different colored chocolates and some I painted leopard and zebra and placed each one around the top tier of the second cake. Once it was set up on top of the first cake. I then made a smaller cake and covering it in fondant and layering it with black fondantf cut out into zebra shapes and covered it all over. I wrapped the bottom leopard print with a red ribbon and bow and painted the center of the bow a leopard print. I used brown, gold and black luster dust for the paint. I covered the cake in fondant and hand painted the leopard print onto the first tier after dying the fondant a light tan color. It is a leopard and zebra cake with the inside zebra and leopard print as well. Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.I created this cake for my friends daughters 23rd birhtday. Cover the top of the wooden dowel with frosting. Gently place the 6-inch cake on top of the dowels. Push the 4 dowels evenly into the cake within the outline. Use the cut dowel as a model to cut 3 more. Make a line with an edible pen where the top of the cake hits the dowel. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made. Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Repeat the process with the 6-inch cakes and chill. Transfer cake to the refrigerator and chill for 30 minutes. Remove excess buttercream and scrape into a bowl. To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Spread into an even layer, then top with the last 9-inch cake layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Transfer the buttercream to a piping bag fitted with a 2D tip. Add the vanilla and salt and mix until incorporated. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Cool completely on a wire rack.įor the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Increase the speed to medium for 2 minutes. Cool completely on a wire rack.įor the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Grease the bottom and sides of three 9-inch cake pans with cooking spray.įor the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Grease the bottom and sides of three 6-inch cake pans with cooking spray. For the cake: Preheat the oven to 350 degrees F.
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