The centerpiece of any gathering will be a bright, cheerful ladybug cake, whether you’re planning a picnic to celebrate summer or a birthday party for someone who loves ladybugs.This cake is memorable and you can learn how to make it.
Step 1: You can choose a cake recipe or mix.
A standard yellow cake or chocolate devil’s food cake is a good base.Look for a recipe that makes enough batter for two 8 inch (20.3 cm) cake rounds or a 2 layer cake.A box of cake mix is usually enough.Eggs, oil, and water are usually included in most box cake mixes.
Step 2: The cake batter should be mixed.
Make sure you follow the instructions closely.Adding the dry ingredients to the wet can make a difference in how your cake turns out.If you don’t mix the batter thoroughly, you will find clumps in your cake.
Step 3: The frosting is red.
The majority of your ladybug will be red, so you’ll need most of the frosting to be this color.Once you have the desired color, add the dye several drops at a time.Don’t use too much red dye.The flavor of the frosting can be affected by the amount of dye needed to achieve a bright red.To avoid a bitter aftertaste, look for a red dye that is highly concentrated.Some grocery stores have pre-dyed frosting in cans with an easy to use nozzle.If it is easier for you to decorate, you can use this.Wait until you are ready to decorate.
Step 4: The frosting is black.
Equal parts red, blue, and yellow food coloring can be used.Don’t use squid ink for black dye.This works for certain dishes.Wait until you are ready to decorate.
Step 5: You can reserve the rest of your frosting for filling and white details.
If you want your filling to be colored, you only need 1/2 cup of white frosting and can dye the rest.
Step 6: Grease the pan.
The inside of the pan should be covered with a thin layer of butter or shortening.Shake the pan to make sure the flour sticks to the grease.Place the pan on its side.Turn and tap until the bowl is covered in flour.Greasing the pan makes it easier for your cake to pop out and gives it more volume.Remove any excess flour by turning the pan over.Cocoa powder can be used to prevent a white film from forming when baking a chocolate cake.
Step 7: Place the heating core in the pan.
By heating the cake center and not just the sides of the pan, you can ensure that your cake bakes evenly and the middle, sides, and top are all done at the same time.You can place the “head” of the nail on the bottom with the spike pointing upward, or one that is shaped like a long, narrow plug, and the opening pointing up.You can bake this cake without a heating core, but the depth of the pan means you may over-brown the exposed top and sides of your cake.A heating core can prevent cake deflating in the middle.
Step 8: The cake batter should be put in the pan.
To make sure the batter is even, use a spatula, but be careful not to touch the sides or grease the pan.If you use a plug-shaped heating core, make sure to fill it with cake batter.The level of batter outside the core should be filled a little higher.Once it’s removed, the plug-shaped bit of cake will fit into the hole created by the core.
Step 9: The cake can be baked in an oven heated to 350 F.
You can bake on the middle rack.The round bowl should be placed in a standard 8 inch (20.3 cm) cake round pan to make sure it stays level in the oven.The cake is ready if the stick comes out clean.The sides should pull away from the pan if the cake is done, and the center should feel springy if you press it with your finger.
Step 10: Cool the pan on the cake rack for 10 minutes.
The cooling process can be sped up if the heating core is removed.If the cake is raised above the pan, use a knife to trim it flat.
Step 11: The cake needs to be removed from the pan.
If the cake has released the pan and is moving quickly, give it a shake.Stick it in the oven for an additional few minutes if it seems to be sticking.The cooling rack should be on top of the pan.You can lift the pan off the cake if the rack is on the bottom.You can loosen the sides by using a knife.Allow the cake to cool.If you slice a cake before it has cooled, you will ruin it and cause your icing to melt.
Step 12: The cake should be sliced into two layers.
The best way to do this is to place the cake on a wheel.The top part of the cake should be held with one hand and a long knife in the other.Push the knife toward the center of the cake while turning it.Make sure you hold the knife straight.It should slide through the cake cleanly.You might want to look at the cut first.The teeth will cut into the side of the cake if you hold the knife next to it.When you cut your layers, this can guide your knife better.Be aware of where the knife is going in relation to the hand on top of the cake.Don’t cut into your hand.
Step 13: The cake should be filled with icing.
To get an even filling, line the baking pan you just used with plastic wrap and make sure some of the wrap hangs over the sides.The top of the cake should be placed back into the pan.Place the larger, bottom part of your cake on top after spreading a thick layer of icing on the cake.The cake is being built in the pan.Put the bowl in the freezer for 30 minutes.If you don’t fill your cake, your guests may end up with big mouthfuls of cake with no frosting.
Step 14: The cake should be on a platter.
The plastic wrap should help the cake come out easily if it doesn’t pop out right away.Place the pan in a hot water bath for about three minutes and then turn it over on the platter.Wrap the saran wrap.A nice bowl shape is what your cake should be.You can use a blowtorch or a hairdryer to force the bowl to release the cake.The plattered cake should be placed on the cake wheel or turn table.A mesh shelf liner can be used to keep the platter from slipping while you decorate.
Step 15: To make the ladybug’s head, pipe the black frosting in a semi-circle on the side of the cake.
The stars should be placed close together so no cake shows through.To keep a uniform size, use an even amount of pressure for each star.When it starts to get soft, refill your piping bag with frosting.If the icing is not stiff, your stars will lose their shape.
Step 16: The black frosting should be piped in a straight line from the top of the ladybug’s head all the way down.
There is a line between the wings.The straight line can be decorated with the round decorating tip.You can smooth the line with a finger.
Step 17: Black spots on the ladybug’s wings can be made with the star tip.
It’s up to you, but try to keep the spots the same size.Keep the stars close together by using consistent pressure.
Step 18: The rest of the cake should be covered with red frosting.
The star tip can be used to cover the rest of the cake.
Step 19: Add details.
The white frosting can be used to make eyes or a smiling mouth.The round tip can be used to draw the antennas out of the head and onto the wings.Try borders.A nice border can be created by piping big red stars along the bottom edge of the cake.You can make green frosting and use the start tip to make it look like grass.