How do you stop the cake from being dry?*
*In my case, I used a schmancy boxed cupcake mix (schmancy in the sense that it cost nearly five bucks, and came with some prepackaged frosting that I ultimately threw away, while the usual Betty or Duncan extravaganza will set you back about $1.29 on sale and yields twice as many cupcakes) and kitbashed it into something much more party-worthy.
The birthday boy in question will always choose vanilla over chocolate, and although I don’t have issues with vanilla per se, I don’t have much luck baking it at home. Even the vanilla recipe from Vegan Cupcakes Take Over the World, whose chocolate cupcakes have garnered rapturous eye-rolling, gives me a finished product that is dense and drier that just about anything else I’ve made. Vanilla might be my new red velvet: vegan or not, that perfect version eludes me. Even the Minion cupcakes I made using VCTOTW’s recipe a couple of years ago were…okay, but not that light, melt-in-your-mouth moist WOW that the chocolate ones are. With that in mind, I didn’t feel exceptionally guilty starting with a mix, and felt even better when Alton Brown said that it’s hard for home bakers to compete with the various commercial ingredients in the boxed mix. I decided this was going to be a gummi bear cake, after seeing one in a magazine and deciding I wanted to try it.
My local Bulk Barn doesn’t carry straight-up quins anymore that aren’t (when I was looking) Halloween or (right about now) Christmas-themed, so I picked up these pastel starts to Funfetti the heck out of the cake.
They do, however, carry the best gummi bears ever. Despite the zoom in the photo, these guys are mini, and come in 11 different flavours. I’m kind of a sucker for proper ordering of colours, so…
Instead of cupcakes, I poured my batter into two six-inch pans. During baking, these things developed a bit of a crazy-high dome, and while leveling your cake before assembling it is the traditional method of handling this kind of baking topography, mine didn’t rise terribly high when baking and completely eliminating the domes would have left me with ridiculously thin layers. I spread a thick layer of almond-flavoured buttercream on the bottom layer, and…
…built up the edge using gummi bears. You won’t find that trick at fine French baking schools, kids. I then set my second layer, dome-down, on top of it, frosted the whole shebang, and added rows upon rainbow-ordered rows of gummi bears.
I staggered the colours in each row, but make no mistake: the order never changes. It was a bit fiddly positioning them in four iterations of twenty-two reasonably even intervals, but that’s the kind of weirdo I am. My original plan was to tint part of my buttercream a different colour and write a message of birthday goodwill on top, but the teeny letters were too cute to pass up. (It doesn’t hurt that they match the aesthetic pretty much perfectly and made that part so much easier and faster.)
You can see a slight fault in the icing in what I’ve come to think of affectionately as the “dome crack”, but it held up really well and the gummi bears between the layers were a fun surprise.
The birthday boy loved his highly customized (*snerk*) dessert, and now I have almost another year to crack the secret to homemade.
Thanks for looking! 🙂