Classic Car Cakes Recipes

HOW TO CARVE A CAKE THE EASY WAY

Steps:

• Prepare - Preheat the oven 350°F/ 177°C/ Gas mark. Prepare a 15 x 17 sheet cake pan for baking - grease, and line with parchment paper. If you don't have a sheet pan you can also use 2 x 8-inch square tins.
• Dry ingredients - In a bowl combine flour, baking powder, baking soda, and salt - set aside.
• Wet ingredients - In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Use a spatula and scrape the sides of the bowl when necessary. Next, add the flour and milk mixture in three batches. Then, add the vanilla extract.
• Bake - Pour the batter into the prepared sheet pan or appropriate pans and bake on the middle rack for 50 to 55 minutes or until a skewer inserted inside the cake comes out clean. Pro tip - freeze the cake for an hour or two. It helps to make fewer crumbs when you carve.
• In a large bowl (microwave-safe) combine the chocolate and heavy cream. Heat for a minute or more until all the chocolate is melted and smooth. Add the vanilla extract and combine well. Cover and leave to set in the refrigerator for a few hours overnight.
• Template - Search and print the template of the car you plan to make from google. Print it to the size you want the cake - actual size! Alternatively, you may like to draw the diagram of a fantasy car on paper and use it as a template.Pro tip - for a big cake you may need to scale the print on a few pages.
• Carve - Using your template carve the cake as shown in the video. Cutting cakes, arrange the pieces layer them according to the template. Make sure to pay attention to the hood making sure it matches the design of your car. Round the front of the cake
• Ganache - Once you have carved the shape. Frost the cake with frosting between layers and crumb coat the cake with a thin layer of frosting. Place cake in the refrigerator for 15 minutes. Then, add more frosting and frost the truck making sure you have nice square corners. Smooth the cake with a flexible smoother and let chill until the frosting is firm. Pro tip - Don't forget to brush the layers with simple syrup before frosting.
• Fondant - Tint the fondant with the gel food color you want your car. Roll fondant and cover the whole cake. Cut excess fondant from around the cake. I used white fondant and airbrushed it yellow but it's easier to use a pre-colored fondant.Use a cake smoother to smooth and create square corners around the cake. Pro tip - I added the back and side fondant pieces first to create an embossed or bumped look then covered the cake in fondant.
• Use your master template as a guide - cut additional templates to the appropriate size and use them to cut fondant in the color and size of the car. Outline the windows and doors then add the extra fondant cutouts. I used black fondant for the front and back glass, doors, wheels, etc.
• Bumpers - I also added the front and back elements like bumpers and racing stripes. I used silver luster dust for a metallic look
• Headlights - Use black or white fondant and then paint with silver metallic luster dust with alcohol. You can also use colorful candy for
• Wheels - you can use silicone molds for car wheels or make them from scratch as I did in my tutorial for fire truck cake. Today, I used my son's car wheel as a model and created my own silicone mold. Once the mold was ready I filled it with black fondant and added the rest of the details accordingly.
• Extra elements - based on the car you chose you may need to make other elements. For example, race cars such as lightening Mcqueen need strips, logs - Rustezes which are easier to make with edible prints.
• A fondant board - is a great way to add more elements and dimensions to your car. I use the cake board to create a road. For sports cars, you may like to make a racing track on the cake board. Also, you can use cake scraps to create more elements on the cake board such as a slope, or road

CLASSIC CAR CAKES

Steps:

• Heat oven to 350 degrees F (176 degrees C). Grease and flour pan; set aside. In large bowl, beat all ingredients except egg whites on medium speed, scraping bowl often. Add egg white and beat on high speed 2 minutes, scraping bowl often. Pour into prepared pan, diving batter evenly. Bake for 25 minutes, until toothpick inserted in cake comes out clean. Remove from oven and cool 10 minutes in pan. Invert onto cooling rack and cool completely. Decorate as desired.

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!