Week 9 :: 80's Themed Cake

Happy Birthday Christy!

This week a friend of mine turned 30 and the occasion involved dinner and an 80s cover band, Guilty Pleasures!  So how about an 80's themed cake?


Not going to lie....this cake took a lot of time, but it really isn't that hard to make a themed cake!  So while this post is long it talks you through make this cake, including a couple new recipes, along with many of the cake decorating tips I learned along the way.   


There are three staple recipes that you definitely need: cake, a crusting buttercream icing, and fondant.  You need at least those three...beyond that you can be creative.  For this cake I used my Moist Chocolate Cake recipe for the base and modified the Crusting Buttercream below for a Kaluha flavored filling.  For the top tier I used the Yeloow Cake recipe below and made and almond buttercream by adding almond extract.

Cake :: For this cake I did two 8" rounds and two 6" rounds and layered them.  When the cakes come out of the oven I let them cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.  I then use a serrated knife to cut off the "bump."  No need to be perfect...you can always level it out with some extra buttercream, just as close as possible.  Once the cakes are cooled and leveled you can fill them or layer them with buttercream, if you choose to use a filling such as a fruit compote or caramel, first create a buttercream "dam" around the edges--just trace the perimeter of the bottom later and put the filling in the middle.  This keeps the filling from running out once you put the top layer on.

Icing :: The next step is to "crumb coat" or "dirty ice" the cakes.  This isn't meant to look pretty, it's just mean to add flavor, make the fondant smoother and stabilize the cakes.  Use a Crusting Buttercream for the crumb coat so that it hardens slightly and helps holds the shape that you want when you add fondant.  I use the Wilton #789 icing tip found here to crumb coat the cake (I spin the cake on a turntable), then smooth with a spatula.  Now is the time to make things as smooth and even as possible with sharp edges.  When you are satisfied, place the cakes in the fridge for 20-30 minutes (or overnight if you are making early, once you decorate with fondant, do not put in fridge).  This is what a crumb coated cake looks like:

Decorating :: When ready to decorate.  Roll out fondant to cover cake tiers.  I use the MAT from Sweet Wise and wouldn't use anything else because it saves a ton of time and looks amazing every time.  Otherwise, dust your surface and rolling pin with powdered surgar and dust it good....and keep dusting.  When it sticks, you have to start all over (and trust me....after it sticks a few dozens times you will just order the $15 mat).  Sweet Wise has a video on their site of the MAT method including how to cover the cake with fondant.

You can use premade fondant or make your own.  My go-to recipe for Marshmallow Fondant is here, but a true black fondant can be a mess and near impossible to make, so I also used Fondx elite fondant found at Sweet Wise for the black and pink to save time.  It also has a great taste!

Now decorate however you want, and be creative!  To adhere soft fondant pieces to the cake paint the adhering surface with water.  If you have make the decorations in advance (up to 2 weeks) and they have dried, apply them with piping gel (it's like a baker's super glue).  Wilton makes a ton of cookie cutters to make all sorts of great shapes, but you can always use an x-acto knife to cut out any shape you like.  I also covered the cake board with a layer of fondant and hot-glued a ribbon around the edges.  Lastly, I used toothpicks to support the TV and "mini Christy."  You can attach the figures before you transfer the cake (just use a little extra piping gel to secure) but I recommend waiting until you are at your final destination to attach. 

Here's a close-up of the cake:

If you have any questions, just shoot me a message--I will help as much as I can and I hope I provide you with some motivation to try!

Happy Baking!

Yellow Cake
All recipes

::Prep Time:: 10 minutes

::Bake Time:: 45 minutes

::Yields:: 24 servings

::Ingredients::

• 1 cup Crisco
• 2 cups sugar
• 4 eggs
• 2 tsp. vanilla extract
• 2 3/4 cups all purpose flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 3/4 cups milk

::Directions::

1. Preheat oven to 350 degrees.  Grease and flour (1) 9x13" pan or two 8" round cake pans.
2. Cream together shortening and sugar.  Beat in eggs well, add vanilla.
3. In a separate bowl combine flour, baking powder, and salt.  Add to creamed mixture alternating with milk.  Mix well.
4. Pour batter into prepared pan(s).
5. Bake for 45 minutes (or until toothpick inserted into center comes out clean) rotating pans half way through baking time.
6. Cool in pan for 5-10 minutes.  Remove cakes and cool completely on wire rack.

Cake Central is an another great resource for any cake-making recipes and questions.  Below is the crusting buttercream recipe used for the VIVA method you can read about below--I use it under my fondant to hold shape and adhere to the fondant.

Crusting Buttercream
Cake Central

::Prep Time:: 10 minutes

::Yields:: 30-50 servings

::Ingredients::

• 2 lbs. sifted powdered sugar
• 1/2 cup butter
• 1 1/2 cups Crisco (vegetable shortening)
• 2 Tbsp. clear vanilla extract
• 1/4 tsp. almond extract
• 1/4 to 1/3 cup water

::Directions::

1. Cream butter, shortening, and extracts until creamy and smooth.
2. Gradually add powdered sugar and water.  Adjust the amount of water from 1/4 to 1/3 cup for desired stiffness.
3. Mix thoroughly on medium speed with a hand mixer (slow speed for stand mixer) until smooth and creamy consistency.  Do not overmix or mix on high speed.

Note :: If you want a true white, you can purchase butter without dye at places like whole foods.  This icing can be refrigerated for up to two weeks in an airtight container, or at room temp for 2-3 days.