8 lb portion of Yo’s Ultimate Chocolate Cake
Simple Syrup
Italian Meringue Buttercream
1/4 cup Green Sprinkles
2 Tablespoons Red Sugar
3 Tablespoons Fine Chocolate Flakes
3 lbs Blue Fondant (I used Wilton pre-dyed)
CMC Powder
Icing Sugar
2 bags Salted Ruffles
1 package of Wilton Light Cocoa Candy Melts
1/4 cup Coarse White Sugar

Item Name:	Availability:
2 x 12” Round Cake Pans, lined with parchment paper
Ruler
Serrated Knife
Small Serrated Knife
Offset Spatula
Small Offset Spatula
Small Icing Spatula
Bench Scraper
Rolling Pin
Paring Knife
Fondant Smoother
Vegetable Mincer
4 1/2” Circle Cutter
Parchment Paper, for piping bags

Preperation

Prepare Cake

Prepare the 8lb portion of Yo’s Ultimate Chocolate Cake, and divide evenly into two lined 12” round pans. Bake at 350 degrees for 50 minutes, or until a cake tester comes out completely clean. Let cool completely in pans.

Level Cakes

Remove both cakes from their pans, and level them.

Prepare Simple Syrup

Prepare the Simple Syrup and soak both cakes.

Prepare Buttercream

Prepare the Italian Meringue Buttercream, folding in red sugar, green sprinkles and chocolate sprinkles into 3 cups of buttercream. Reserve the remaining buttercream.

Fill and Layer Cakes

Spread a layer of your chip dip buttercream on of your chocolate cakes, and place the second cake on top. Chill 10 minutes.

Carve Cakes

Using a serrated knife, carve an A-line shape around the edge of the stacked chocolate cakes. Use a 10” pan at the top as a guide.

Crumb Coat and Chill

Crumb coat and chill. Once chilled, ice the cake for a final time, and chill until ready to decorate.

Roll Out Fondant

Roll out blue fondant to a 1/8” thick on a clean surface dusted with icing sugar. Add a band of blue fondant around the bottom edge (the wider part of your cake), which will later create an indent. Trim the band evenly to a 2” height.

Cover the Cake

Cover the entire cake with fondant. Add a ¼” thin strip of fondant to the bottom edge of the cake. Use a vegetable mincer to cut these strips. Flip the cake. Set aside.

Roll Out More Fondant

Add ½ teaspoon CMC to ¼ lb fondant. Roll out the CMC fondant into a thick band that is slightly thicker along one of the long edges. Trim to 1” thickness. Wrap it around your circle cutter and cut a nice clean seam. Set aside.

Carve Dip Bowl

Use the circle cutter to mark a circle in the top of your cake, and a ruler to find the center. Start digging the bowl out of the cake with a spoon. Only go halfway down the cake.

Ice Cake

Ice a thin layer of buttercream onto the whole surface of the cake, essentially giving it another crumb coat.

Assemble Dip Bowl

Place the ring of blue fondant around the inside of your the bowl hole. Pile the bowl high with chip dip buttercream.

Dip Chips

Melt the candy melts in the microwave in 20 second increments. Dip half of the chips in chocolate and sprinkle them with coarse sugar. Drizzle the other half with chocolate using a parchment paper piping bag.

Add the Chips!

Take the remaining plain chips, and press them into the cake lightly so that they stand upright. Add the special chocolate chips.

Congratulations!

If all went well, you should see something that looks like this...

Preperation

Prepare Cake

Level Cakes

Prepare Simple Syrup

Prepare Buttercream

Fill and Layer Cakes

Carve Cakes

Crumb Coat and Chill

Roll Out Fondant

Cover the Cake

Roll Out More Fondant

Carve Dip Bowl

Ice Cake

Assemble Dip Bowl

Dip Chips

Add the Chips!

Congratulations!

SHOPPING INFORMATION

QUICK LINKS

Prepare Cake

Level Cakes

Prepare Simple Syrup

Prepare Buttercream

Fill and Layer Cakes

Carve Cakes

Crumb Coat and Chill

Roll Out Fondant

Cover the Cake

Roll Out More Fondant

Carve Dip Bowl

Ice Cake

Assemble Dip Bowl

Dip Chips

Add the Chips!

Congratulations!

FROM_JS