Blueberry Pancake Cake With Maple Syrup Buttercream! - Kogonuso


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Aug 23, 2018

Blueberry Pancake Cake With Maple Syrup Buttercream!

Blueberry Pancake Cake

With Maple Syrup Buttercream!

It’s the most important meal of the day, and it’s so much fun to cake! I’ll teach you how to take all of the flavours of a stack of blueberry pancakes, and turn them into a brunch-worthy novelty cake. Maple buttercream, blueberry jam, and vanilla cakes come together with fondant details to make the ultimate stack of pancakes.


2 x 6lb Portion Yo’s Ultimate Vanilla Cake
5 lbs White Fondant
Wilton Ivory Icing Color
Clear Food Grade Alcohol (such as white rum or vodka)
Blueberry Jam
Yo’s Italian Meringue Buttercream
1 Cup Real Maple Syrup
Wilton Cornflower Blue Icing Color
Wilton Violet Icing Color
Wilton Black Icing Color
Cocoa Powder (for dusting)
Wilton Buttercup Yellow Icing Color
½ Cup Corn Syrup

Item Name: Availability:
3 x 9” Round Pans, Prepared With Parchment
Food Scale
Round Piping Tips # 9, 11, & 12
Star Piping Tips # 15, 18 & 20
Simple Syrup Squeeze Bottle
Serrated Knife
Small Offset Palette Knife
Rolling Pin
Non-Stick Rolling Pin
Non-Stick Mat
Lazy Susan
Paint Brush

Step 1 - Prepare Batter

Prepare your batter and divide evenly among your prepared pans. Bake at 350 degrees for 1 hr 10 mins, or until a toothpick comes out clean. Set aside to cool completely at room temperature. Do not remove from pans.

Step 2 - Prepare Buttercream

Prepare your Italian meringue buttercream. Once complete, whip in ½ cup of your maple syrup, or to taste.

Step 3 - Dye Fondant

Dye the fondant for your blueberries. Take a small portion of your white fondant, and colour with Wilton Cornflower Blue, Violet, and Black Icing Color. Roll fondant into blueberry sized balls.

Step 4 - Pierce Blueberries

Press your round piping tips into the top of the blueberries, followed by your start tips to create a stem. Brush with cocoa powder, and set blueberries aside.

Step 5 - Dye Fondant

Take another small portion of your white fondant and dye a butter yellow with Wilton Buttercup Yellow Icing Color. Roll out your fondant into a thick slab using a non-stick rolling pin and board. Use a sharp knife to cut into pats of butter, using your fingers to soften the edges.

Step 6 - Prepare Maple Syrup

Mix your remaining ½ cup of maple syrup with ½ cup of corn syrup. This will make the maple syrup more ooey gooey looking.

Step 7 - Level and Cut Cakes

Level your cakes and cut them in half horizontally using a ruler and serrated knife, leaving you with six cake layers. You can watch me do this here. Shower all six layers with simple syrup.

Step 8 - Layer and Fill Cakes

Spread a layer of blueberry jam on your first vanilla cake layer, keeping jam away from edges. Pipe a maple buttercream fence around your jam, to keep it from spreading. Then fill the rest of the layer with maple buttercream, and place your next vanilla cake on top. Repeat until all layers are filled and stacked.

Step 9 - Crumb Coat and Chill

Crumb coat your cake and place it in the fridge to chill. Once chilled, take out for another ice, and return to the fridge for a second chill.

Step 10 - Roll Fondant

Roll white fondant into long tubes, and wrap around the side of your cake until you reach the top. Once the cake is covered in fondant tubes, dilute your Wilton Ivory Icing Color with clear food grade alcohol, and brush onto the top of each tube.

Step 11 - Add Finishing Touches

Roll out a round of your remaining white fondant into a full pancake shape, and place on top of your cake. Then paint the surface to look like a freshly griddled pancake.

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