Giant Heart Sunglasses Cake

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READY IN: 16hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Cake:
  • Preheat oven to 350 degrees F.  Spray two 9-inch square cake pans with nonstick spray.  Line the bottom with parchment paper and spray with nonstick spray.
  • Prepare cake mix per package directions, adding in the packages of vanilla pudding mix.
  • Scoop 2 ½ cups of batter into a small bowl.  Scoop another 2 ½ cups of batter to another small bowl.
  • Color one of the small bowls a dark blue shade, folding in about 1 ½ teaspoons of Deep Blue gel coloring.
  • Color the other small bowl to a light blue shade, folding in about ½ teaspoon of Deep Blue.  You should have white, dark blue, and light blue batters.
  • Using a small ice cream scoop, drop alternating scoopfuls of the batter colors into the cake pans, dividing evenly.  Swirl the batter with a wooden popsicle stick, making sure to get all the way down to bottom of the cake pan.
  • Bake for 35-40 minutes or until a toothpick comes out clean.  Transfer to a wire rack and let cool 20 minutes.  Invert onto a wire rack and let cool completely.  Wrap each square cake in plastic wrap and freeze overnight.
  • Print a large sunglasses stencil online and cut in half, dividing the two frames.  Unwrap the frozen cakes on a wooden cutting board and position the stencil halves on top.  Trim around the stencils, with a sharp paring knife.
  • Transfer trimmed cakes to a large cake board or platter, matching up halves to create one large pair of sunglasses.
  • Frost the cake with a crumb coat of pink frosting.  Chill in fridge or freezer for about 10-15 minutes or until frosting is hard to the touch.
  • Meanwhile, cut the lenses out from stencil.  On a surface lightly dusted with cornstarch, roll out the yellow fondant using a silicone rolling pin.  Place one of the heart lenses on top and carefully cut out using a sharp paring knife.  Place on a parchment-lined baking sheet.  Repeat with the other heart lens.
  • Transfer some of the pink buttercream to a piping bag fitted with a #803 tip.  Frost cake all over with buttercream, using the piping bag to apply on the sides.  Smooth out with a small offset.
  • Place back in the fridge or freezer about 10-15 minutes or until the frosting is hard to the touch.
  • Using a non-patterned sheet of paper towel, gently smooth out frosting, buffing out any harsh lines or imperfections.  Position fondant heart lenses into place.
  • Let cake sit out to room temperature before serving, about 30-45 minutes.
  • For the Lemon Swiss Buttercream:
  • Prep everything first!
  • Bring a small saucepan with an inch of water to a simmer.
  • Whisk egg whites and sugar together in a stand mixer metal bowl and attach a thermometer.
  • Set the bowl over the simmering water, making sure the bottom is not touching the water.  Whisk constantly and allow the mixture to reach 160°F.
  • Immediately transfer bowl to a stand mixer fitted with a whisk attachment and whisk on high until stiff peaks and glossy and doubled in size, about 10 minutes.
  • Switch to the paddle attachment and drop speed to medium.  Add in a couple chunks of butter at a time, fully incorporating before adding more.
  • Once all the butter is mixed in, increase speed to medium-high and beat until smooth.  Then beat in extracts and salt.
  • Fold in about ½ teaspoon Deep Pink gel food coloring with a spatula.
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