Today I decided to make a “piece-of-cake cake”! Who doesn’t love a big old piece of cake?
I most often see these fun little cakes done in fondant….but I had trouble finding any that were done in buttercream. So, buttercream is what we went with!
You’ll want to start with a fairly sturdy cake recipe…one that produces layers that can easily be cut without crumbling. If you are worried, carving partially frozen layers will help keep things nice and neat. :0) —
I started out by assembling three 8 inch layers of cake (with vanilla buttercream in between.) — Then, I used a cardboard cake circle to create a template for the size of slice that I wanted. (You could use paper if you’d like…but I had a scrap cake cardboard and so I used that.) You can mark around the template either with a knife or with a food coloring pen.
Next, I used a long serrated knife (serrated is best!) to saw back and forth along the lines that I had made. The cake started to look like a slice of cake in no time.
Of course you’ll have some scraps. (I’ve *heard* that cake scraps make a good breakfast.)
Look at that big piece of cake! I later trimmed away the excess cake board with an x-acto knife. It was tempting to leave the sides unfrosted and just frost the top and back with frosting. That would make a funny cake too, don’t you think?
Next I crumb coated my cake with a thin layer of vanilla buttercream. I smoothed over it with a hot spatula, removing the excess. This gave me a good canvas to begin with the final coat–and it kept the crumbs in check.
Next I tinted some of my vanilla buttercream with Americolor Egg Yellow. This will be the shade for our “cake layers”. Golden Yellow in your favorite brand would be a nice choice too—or even chocolate frosting if you’d rather have the look of chocolate cake.
I frosted both sides of the cake slice in yellow.
Because I used a crusting buttercream, I was able to wait about 5 minutes or so and then go back over the icing with a paper towel. Rather than my usual Viva brand paper towel (no quilting or texture), I used just a regular paper towel that had some texture to it. I used the smoother of the two sides–the other side had diamond shapes.
Next, I swirled on some pink buttercream (tinted with Americolor Deep pink). This is my favorite part!
I used my medium round Wilton tip 12 to pipe along the edges of the cake. I had more control doing it this way rather than with the spatula.
I used my spatula to swirl the pink piping a bit because I didn’t want it to look like a true border. (That will come a little later.)
Next, I used that same piping tip 12 to draw a line of pink icing from end to end on each side of the slice. This really brings the cake to life! If you don’t want to eyeball it, you can use a ruler to measure the height of your cake. Divide that measurement by two and then use a toothpick to make a few impressions across the side of the cake. This will give you a guide to follow as you pipe across the sides.
A candle would be a really cute topper for a cake slice, but I love the whimsical feel of an over sized cherry. I rolled some pink (Wilton Rose) fondant into a ball, painted some coiled floral wire pink to match, and inserted into the fondant. Instant cherry! I added some sparkle with pixie dust.
I gave our cake some extra color by pressing on some of our trusty Wilton Jumbo Confetti Sprinkles.
Next, I made a jumbo sized shell border of vanilla buttercream with the help of our Wilton 2D tip. (Any large star tip will do!)
A big fluffy (2D) swirl of buttercream gave us the perfect home for our cherry on top!
That’s it!
Our jumbo cake slice is finished~
Now, where’s my fork?
Thanks for stopping by the blog today–I hope you’ll give this cake a whirl sometime soon! I bet that you can think of SOMEONE that would love a BIG slice of cake. It would make a great top tier too! Enjoy the rest of your week, and we’ll see you next time!
Really cute, Melissa! And, I love the idea of using it as a top tier. =) Thanx to you and Bebe for all you do. Luanne
Thank you for sharing this really cute idea! Just lovely!
oh how sweetness this is!!!! So fun and creative!!! I LOVE all your postings!! U inspire me!!!
One word-precious!
Adorable! What icing recipe do you use?
Thanks for sharing. I LOVE LOVE LOVE it!!
Vishanna
Really cute, Melissa.
Too cute!!
Very cute! I also would like to give a thumbs up on the cake leftovers for breakfast part.
Thanks for sharing! This is so pretty and I love the colors!
Melissa, I love everything you do. You are so creative! Taste great too. Thank you and BeBe.
YAY!!!! Super cute and so easy.
Love the idea of using it as a top tier! So cute!
Hi Melissa & Bebe,
What a unique idea. Great for a small party! Thanks again for your creativity.
lov it
Too stinking cute as always! Melissa you rock!em
I love this!!!!!
Great cake! It’s always exciting to get a message in my inbox to notify me that you’ve posted a new item, I’m really enjoying my subscription thankyou!
Thanks so much for your comments! I’m glad that you like it!
I am going to make this for a baby smash cake. So cute–thanks for sharing!
That’s funny…I’ve *heard* that about cake scrapes, too! Love this idea, especially as a top tier. Man, I love this site!!
@Renee–that will be so cute! —@Caitlin–thank you!! ;0)
Love this!!!!
What a cute idea! I love this cake
This is really fun! I think I will try this with my teen students – they will love it!
This is so beautiful, I can’t wait to make one! Thanks for sharing your tutorial, fantastic!
Really Cute..I love this..:)
That is wonderful thanks for showing us!
Great idea! Love to learn different ways to decorate!
Great idea I will be using it w/ other cakes
Absolutely wonderful!
Got here via Sweetopia’s newest post actually.
Love that cake, it’s so fun to just look at it.
Many blessings from Germany,
niner
Hi!!! I love this tutorial!! it`s so cute!! thanks again for sharing!!! love the cherry idea on the top!!
Thanks Melissa for sharing this adorable piece-0f-cake, I cannot wait to try it out!
This looks gorgeous. Really giving me ideas for my daughter’s birthday cake. Can you please share the recipe for your buttercream ? What i make is all sticky and melt-y. I’m never able to get a great finish out of it.
what recipe do you used to make firm layers?
Hi Karina, we use the White Almond Sour Cream recipe most often. If we will be doing a lot of carving, we use the Durable Cake for Carving recipe.
My daughter turn me on to thus blog it’s worth the every bit of what I paid you are awesome I have put candy crusher down this is so much better I love love love it
Where can I find the americolor colors and the confetti sprinkles?
Still searching for the americolor colors and sprinkles
Could you let me know where I might find them?
Hi– When in doubt, a quick google search will give you lots of listings of online stores that carry these products. We use globalsugarart.com often, as well as SweetWise.com. Both of these supply shops will have Americolor..and most likely the sprinkles also.
Michael’s carries Jumbo Confetti Sprinkles (at least the time time I bought them) — and Americolor Coloring Gel is found locally in my area at Hobby Lobby. However, you do not have to use Americolor brand…Wilton is fine! ;0)