Embark on a culinary adventure by creating a stunning, photo-realistic cake that mimics the appearance of a microwave. This project is perfect for advanced bakers looking to challenge their skills or anyone passionate about creating edible art.
By combining traditional baking techniques with detailed fondant work, you’ll craft a dessert that’s as impressive in appearance as it is delightful in taste. Let’s dive into the detailed steps to bring this unique creation to life.
Ingredient List for the Microwave Cake
Cake Base
- All-purpose flour – 3 cups
- Granulated sugar – 2 cups
- Baking powder – 1.5 teaspoons
- Baking soda – 0.5 teaspoon
- Salt – 0.5 teaspoon
- Eggs – 4 large
- Whole milk – 1.5 cups
- Vegetable oil – 0.75 cup
- Pure vanilla extract – 2 teaspoons
Chocolate Buttercream
- Unsalted butter, softened – 1.5 cups
- Powdered sugar, sifted – 6 cups
- Unsweetened cocoa powder – 0.75 cup
- Heavy cream – 0.25 cup
- Pure vanilla extract – 2 teaspoons
- Salt – a pinch
Fondant Details
- Black fondant – 500 grams
- White fondant – 200 grams
- Silver fondant – 150 grams
- Edible glue – as required
- Edible silver paint – for metallic details
- Food coloring markers – for buttons and display screen
Additional
- Edible silver leaf – for metallic shine
- Cornstarch – for dusting work surface
- Cake board – 14-inch square
Directions
Preparing the Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9×13 inch cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: In another bowl, beat the eggs, milk, oil, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until well combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Buttercream
- Cream Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Add Cocoa and Sugar: Gradually add the cocoa powder and powdered sugar, alternating with splashes of heavy cream. Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more cream or sugar if needed.
Assembling and Sculpting the Cake
- Layer the Cakes: Trim the tops of the cakes to level them. Stack them on the cake board using a thin layer of buttercream between them.
- Carve the Shape: Carefully carve the cakes into a microwave shape, rounding the corners and creating a slight indentation for the door.
- Crumb Coat: Apply a thin coat of buttercream over the entire cake to seal in crumbs. Chill for 30 minutes.
- Final Coat: Add a thicker layer of buttercream to smooth out the surface.
Decorating with Fondant
- Cover with Black Fondant: Roll out black fondant and drape it over the cake, smoothing it out and trimming the excess.
- Add Details: Use white and silver fondant to create the door, control panel, and buttons. Attach them with edible glue. Use food coloring markers to add details to the buttons and display.
- Metallic Finishes: Paint metallic parts with edible silver paint and apply edible silver leaf for extra shine.
Finishing Touches
- Detailing: Add any final details to enhance the realism, such as vents or a handle, using fondant or painted details.
- Presentation: Place the finished cake on a clean cake board or display stand.