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Minion Cake

How to make a Minion Cake

This is a guide to how to make a Minion Cake. Use it to create your own.
4.80 from 5 votes
Cuisine decorated cakes

Ingredients
  

  • 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

Chocolate buttercream

  • 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

Instructions
 

  • You will need thick cake skewers to hold parts of the cake together. the extra Pure Icing sugar for rolling and making glue. Prepare cake tins (20 cm). You will need to make 4 layers. You will need to make the cake twice and cut the cake into 4 . Preheat the oven to 170 C
  • Melt the butter and cool slightly
  • Place the flour, sugar, cocoa, baking powder and soda into the bowl of a mixer and mix to combine.
  • Mix the eggs, milk, coffee, buttermilk and vanilla in a bowl and whisk together. With the machine turned off add the liquid into the dry ingredients and mix on low just a couple of turns to just start to combine. Add the butter then when the ingredients are incorporated beat on high till well mixed.
  • I weigh my cake layers so they are even. With this one though, you should get two cakes from each mix.
  • If you only have 1 tin. Cut your mix in half evenly. Bake till a skewer inserted comes out most clean. The cake will take approximately 40- 50 minutes. When the cake comes out of the oven cool for 15 minutes before running a knife around the edge and removing the tin. Clean and re-grease and line the tin and continue.
  • The cake must be cooled and chilled before decorating. Preferably make them the day before.

Chocolate Buttercream

  • Melt the chocolate and set aside
  • Beat the butter till light and fluffy and white. Gradually add the sugar and vanilla and beat again till incorporated. Add the cooled chocolate and beat again on high speed.
  • Use the butter cream to sandwich the cakes together and to spread onto the body of the Minion, using a pallet knife as smoothly as possible. Then chill before applying the roll out sugar icing.

Decorating

  • When you have 4 cakes, even them off by cutting off the domed top of 1 but keeping the other (making it into more of a head shape by shaving off some of the sides once they are stacked together and filled with buttercream) The cakes can be cut in half and filled with chocolate buttercream when they are cool.
  • Stack the cakes and push through the 3 skewers to hold the cake together. Slice the top with a serrated knife to make more of a head shape. Cover the cake with chocolate ganache then set on top of the board you are going to use. This serves as a crumb coat and a base for the rolled icing to stick to. Use a splodge of buttercream on the board to stick the cake and keep it from moving about. I like to chill the cake here for a little to set the ganache.
  • Start to cover your Minion with yellow roll out icing. Sprinkle the bench with icing sugar so your roll out fondant doesn't stick. Follow the pictures to finish your Minion.
  • Make glue to stick together decorations by mixing half the egg white with enough sifted icing sugar to make a spreadable paste This glue will stick all the pieces together.
  • If you would prefer not to free hand your cake go to www.howtocookthat.net and learn how to make a template and watch a video on how to attach the pieces.