Description
This striking comic cake uses bold black outlines and clever fondant placement to create a mind-bending 2D cartoon illusion. Beneath the artistry lies a moist peanut butter sponge paired with a decadent 54% dark chocolate ganache, offering a sophisticated flavor profile to match its playful appearance.
Ingredients
- 175g Unsalted butter, softened
- 175g Crunchy peanut butter
- 350g Caster sugar
- 4 Large eggs
- 350g Self-raising flour, sifted
- 1 tsp Baking powder
- 50ml Whole milk
- 1 tsp Vanilla extract
- 200g Dark chocolate (54% cocoa)
- 150ml Double cream
- 1 tbsp Caster sugar (for ganache)
- 50g Unsalted butter (for ganache)
- Pinch of sea salt
- White, pink, yellow, and red fondant icing
- Black royal icing mixed with black gel food coloring
Instructions
- Preheat your oven to 190°C (170°C fan/375°F/Gas 5) and grease and line a 20cm round cake tin.
- In a stand mixer, beat the softened butter, caster sugar, peanut butter, eggs, flour, baking powder, milk, and vanilla extract until the batter is smooth and fully emulsified.
- Transfer the mixture to the prepared tin and bake for 20-25 minutes until the sponge is golden and springy to the touch.
- Prepare the ganache by heating the cream, sugar, butter, and salt to a simmer, then pouring it over the dark chocolate; let sit for 2 minutes before stirring until glossy.
- Once the cake is completely cool, cut it into quarters and stack them, trimming the edges with a serrated knife to form a sharp wedge shape.
- Sandwich the sponge layers with ganache, then apply a smooth crumb coat to the exterior and chill until firm.
- Roll out white fondant to cover the straight sides of the wedge, then drape pink fondant over the top and curved edge, trimming the meeting point into a wavy drip line.
- Add decorative fondant details including yellow and pink strips for filling, a red fondant cherry, and a white fondant swirl on top.
- Using a number 3 nozzle, pipe thick black royal icing outlines along every edge and detail of the cake to complete the 2D comic effect.
Notes
To ensure the sharpest 2D effect, keep your piping bag at a consistent angle and use a steady pressure to avoid breaks in the black outlines. If the fondant feels too soft to handle during the carving stage, place the crumb-coated cake in the freezer for ten minutes to provide a more stable surface for decorating.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British