Ingredients for Giant Heart Sunglasses Cake
- Cake
- Vanilla Instant Pudding Mix
- Food Coloring
- Cornstarch
- Fondant
- 4 large egg whites
- White Sugar
- Unsalted Butter
- 2 teaspoons lemon extract
- 1/2 teaspoon vanilla extract
- Fine Sea Salt
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How to Make Giant Heart Sunglasses Cake
- **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9x9 inch square cake pans.
- **Make the Batter:** Prepare one box (15.25 oz) of your favorite white cake mix according to package directions, incorporating two (3.4 oz) packages of vanilla instant pudding mix.
- **Divide and Color the Batter:** Divide the batter into three equal portions (about 4 cups each). In one bowl, gently fold in 1 teaspoon of deep blue gel food coloring for a dark blue hue. In another bowl, fold in 1/2 teaspoon of deep blue gel food coloring for a light blue hue. Leave the remaining batter white.
- **Layer and Swirl:** Using a small ice cream scoop, drop alternating spoonfuls of the white, dark blue, and light blue batters into each prepared cake pan. Swirl the batter gently with a wooden popsicle stick to create a marbled effect.
- **Bake:** Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 20 minutes.
- **Cool Completely:** Invert cakes onto wire racks to cool completely. Wrap each cake in plastic wrap and freeze overnight.
- **Shape the Sunglasses:** Print a large sunglasses stencil online, cut it in half to create two frame templates. Unwrap frozen cakes and place stencil halves on top.
- **Trim the Cakes:** Using a sharp paring knife, carefully trim the cakes around the stencils. Transfer the trimmed cakes to a large cake board or platter, aligning the halves to form a pair of sunglasses.
- **Crumb Coat:** Frost the cake with a thin layer (crumb coat) of pink buttercream frosting. Chill for 10-15 minutes until firm.
- **Prepare the Fondant Lenses:** Cut out heart shapes from your stencils that match the sunglasses. On a surface lightly dusted with cornstarch, roll out yellow fondant (about 1/4 inch thick). Use the heart stencils to cut out two fondant lenses.
- **Frost the Cake:** Transfer some pink buttercream to a piping bag fitted with a #803 tip. Frost the entire cake, using the piping bag for the sides and smoothing with a small offset spatula. Chill for 10-15 minutes.
- **Smooth the Frosting:** Gently smooth out frosting imperfections with a non-patterned paper towel.
- **Add the Lenses:** Carefully place the fondant heart lenses onto the frosted cake.
- **Serve:** Let the cake sit at room temperature for 30-45 minutes before serving.
- **Make the Lemon Swiss Buttercream:** (See detailed instructions below)
- **Lemon Swiss Buttercream:**
- **Simmer Egg Whites and Sugar:** Combine 4 large egg whites and 1 1/2 cups granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Place the bowl over a saucepan of simmering water ensuring the bottom doesn't touch the water. Whisk constantly until the mixture reaches 160°F (71°C).
- **Whip Egg Whites:** Transfer the bowl to the stand mixer and whisk on high speed until stiff, glossy peaks form (about 10 minutes).
- **Add Butter:** Switch to the paddle attachment and reduce speed to medium. Gradually add 2 cups (4 sticks) unsalted butter, one piece at a time, ensuring each is fully incorporated before adding more.
- **Incorporate Flavorings:** Increase speed to medium-high and beat until smooth. Add 2 teaspoons lemon extract, 1/2 teaspoon vanilla extract, and a pinch of salt. Fold in 1/2 teaspoon deep pink gel food coloring.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
254g
Fat
233g
Carbs
21g
