How to Make a Minion Cake!
It was a little while ago now that I made this Minion cake. I got most of the help I needed from how to cook that.net. I watched a video Ann Reardon did and then worked on from memory. I wanted to make mine simpler by having it sit on the board, Ann’s version is an ambitious three D standing Minion. This one although similar, is simpler and easier to put in the car and move to the birthday party!
In my eyes he looks a little rough but I think as a whole he passed the test. The arms are one of the hardest parts and the arms on my cake were a little funny looking, but I don’t think the birthday girl noticed. The cake takes about 5 kg of roll out icing to make. I usually just buy a large 5 kg bucket so I don’t have to worry about running out. I like to put my cakes on to a decorated base. It just makes them look that much more special. This one had a nice purple white spotted base made before I started decorating the cake.
The cake itself is one that I use a lot. It a great one to sculpt but also tastes very chocolatey and never dry. I made some of the details like the shoes, the eyes and the goggle a week ahead so I didn’t have so much to do on the day I pieced the cake together. I made the cake pieces a couple of days and up to a week ahead before I started decorating. It’s always best not t leave cake decorating to the last minute. Do as much as you can ahead of the day. The cake was completely finished the day before I needed it and is usual I keep it in a cool room with a fan on it to dry out the icing a bit before I deliver. Never put your finished cake in the fridge one covered in sugar icing as the icing will sweat and melt. I never put a lot of powdered sugar in the buttercream preferring a solid butterfat base, while it sits out of the fridge.
Recipe for How to make a Minion Cake
- 550 gm caster sugar
- 350 gm plain flour
- 90 gm dark cocoa powder 3/4 cup
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 200 ml milk 3/4 cup
- 200 ml coffee 3/4 cup
- 200 ml buttermilk 3/4 cup
- 125 gm butter melted
- 750 gm unsalted butter softened
- 420 gm pure icing sugar sifted (3 heaped cups)
- 2 teaspoon vanilla
- 300 gm melted milk chocolate or dark if you like
- 10 ml lemon Juice 2 teaspoons
- 2 kg yellow roll out icing
- 500 gm black icing
- 1 kg blue icing
- 2 kg white icing
- 1 whole egg white
- 150 gm icing sugar