The gummy bears are a lot chewier than I remembered. So as awesome as it looks as a cake decoration, it makes it a little impractical when you are trying to have a bite of everything at once. And it does make it a little harder to cut slices, I felt bad cutting into the gummy bears! Of course you could skip the gummy bears or use less of them, but I just had to try this out to see how it looked.
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It was totally worth it. Just looking at this cake makes me happy. Even though I know that most people who eat the cake will end up picking off the gummy bears and saving them for later, I love the effect of the gummies. Plus it's like getting a slice of cake plus a lolly bag for later!
Can you imagine a layered cake with chocolate buttermilk accompanied
by salted butter icing with matching colors to the gummy bears on top?
Many kids must have not missed this one. If you want to prepare a
surprise that will be the delight of every guest you have at your party,
this is for sure your best chance to simply amaze the children and the
adults altogether. We will start with a tip first, if you desire to work
clean and with no mess around you, you should remember to chill the
cake overnight before you start cutting the thin layers you will be
covering with icing, because otherwise it will tend to crumble. Everyone
will fall in love with the effect of the gummies since it is like you
get a slice of cake and a lolly bag in the same time.
You will need:
For the cake:
– 1 tbsp baking powder;– 1 tsp salt;
– 2 tsp baking/bicarb soda;
– 340g butter, melted;
– 360ml buttermilk;
– 385g plain/all-purpose flour;
– 560g sugar;
– 1 & 1/2 cups unsweetened cocoa powder;
– 4 large eggs;
– 4 large egg whites.
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Directions:
Start by preheating the oven to 180 degrees. Grease three
round cake tins of 18-20 cm each, and line a cupcake tray with cooking
paper. Pour the baking powder, sugar, bicarb soda, salt, and flour into a
bowl and set aside. Mix together ¾ cup of hot water with the cocoa
until a thick paste is formed, then add the eggs, egg whites, buttermilk
and butter whithout stopping the mixing. Finally, put in the flour
mixture until it all gets smooth. Distribute this mixture in the tins,
in such way that in the end it will result 5 layers of cake. Bake for
about 45-60 minutes and check with a skewer. Take out of the oven and
leave for 10 minutes to cool down, then you can carefully remove from
the tins and leave to cool completely so that you can cut them easier.
Cut the cakes into the 5 even layers.
For the icing:
– 1 tsp vanilla extract;
– 2-3 tbsp milk;
– 500g icing/confectioner’s sugar, drizzled;
– 500g salted butter, mellowed;
– green, yellow, red food colouring – optional;
– 1/2 tsp pure vanilla extract;
– 1-2 tbsp milk;
– 375g icing/confectioner’s sugar, drizzled;
– 375g salted butter, mellowed;
– 700g of gummy bear candies;
– 2-3 tbsp milk;
– 500g icing/confectioner’s sugar, drizzled;
– 500g salted butter, mellowed;
– green, yellow, red food colouring – optional;
– 1/2 tsp pure vanilla extract;
– 1-2 tbsp milk;
– 375g icing/confectioner’s sugar, drizzled;
– 375g salted butter, mellowed;
– 700g of gummy bear candies;
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Directions:
Beat the 500g of butter until it gets fluffy and light.
Slowly, add the 500g drizzled icing sugar continuing the beating, then
add the vanilla extract and beat some more until fluffy. Add 1 tbsp of
milk while still beating until the icing gets fluffy and light in color,
stiff to hold on the spoon but easy to spread. Split the icing in 5
portions and add food color to 4 of them. Put the colored icing in
between the 5 cake layers and use the 4th portion to coat the outside of
your cake, put it in the fridge and leave overnight.
The next day prepare some more icing with the remaining ingredients and
use a spatula to spread over the top coat, and decorate it with the
gummy bears, and your cake is ready to be served! Have fun!
