The past couple days, I have been a cake baking fool. Yesterday was my nephew’s fourth birthday party and I had a special request for a “really tall spiderman cake.” So that is what I made.
I was inspired by this cake. The bottom layer is white cake with vanilla buttercream. The middle layer is chocolate cake with chocolate buttercream and the top layer is actually Rice Krispie treats with chocolate buttercream. The cakes were covered in fondant and the buildings and spider were both made from black fondant. Spiderman and the #4 were both piped candy melts.
- 2 cups butter softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup water
- If using a stand mixer, fit with paddle attachment.
- Beat butter until smooth and creamy.
- Add in vanilla extract and beat until smooth.
- Bring mixer speed down to low. SLOWLY pour in powdered sugar and beat until smooth. If you do not listen to me about the slow part, you are going to have a big mess in your kitchen.
- The mixture is going to get thick. With the mixer still running, add water 1 tablespoon at a time to thin it out to desired consistency. Don’t put too much water in at once-you can’t take it out.How do you know what your desired consistency is? Honestly, practice, but I like my buttercream to be easy to stir with a spoon but if you stick the spoon in the frosting it won’t just tip over.
- 1 sticks salted butter softened (1 pound)
- 8 cups powdered sugar (2 pound bag)
- 1 1/2 cups cocoa powder
- 1/2 cup heavy cream
- 1/4 cup water as needed
- Beat butter on high speed until smooth.
- Slowly beat in powdered sugar and cocoa powder. As mixture becomes thick, add in heavy cream.
- If buttercream is still thicker than desired, add water while mixing, 1 tablespoon at a time until desired consistency is reached.
- Don’t add the whole amount of water at once. Just add it one tablespoon at a time. You think you are going to save time, you are not. You are going to have soupy buttercream on your hands.
- For chocolate buttercream with a little bit something extra, substitute strong brewed coffee for the water portion.
- For a peanut butter chocolate buttercream, use 1 cup of peanut butter in exchange for 1 cup of butter (2 sticks).
Looking to make a big cake for a loved one? Check out my tips for how to make a tiered cake while working full time (without losing your mind).