Kinnikinnick 30th Anniversary Cake

Directions

Chocolate Cake Batter 

1. In a medium bowl combine eggs, oil and water. Mix until combined.
2. Add Kinnikinnick Chocolate Cake Mix. Mix until combined. Set aside. 

White Cake Batter 

1. In a medium bowl combine eggs, oil and water. Mix until combined.
2. Add Kinnikinnick White Cake Mix. Mix until combined. Set aside. 

Portion Batter (use cake pans that are 3 inches in height) 

1. Preheat oven to 350°F (176°C).
2. Spray two 6”x 6” springform cake pans and two 9”x 9” springform cake pans.
3. Divide batter into 4 pans. Start with a layer of Chocolate Cake Batter in the base of each pan (just enough to cover bases).
4. Carefully pour a layer of White Cake Batter on top, then a layer of Chocolate Cake Batter followed by a layer of White Cake Batter.
5. Run a butter knife through the batter of each cake pan to swirl Chocolate and White Cake Batter together.
6. Bake all four cakes in preheated oven for 50 - 55 minutes.
7. Remove from oven and let cool for 10 minutes.
8. Remove outer ring from springform cake pans and let cool completely.
9. Remove bases of springform cake pans from cake bottoms.
10. Finish cooling completely before assembly. 

Simple Syrup

1. Bring sugar and water to a boil, do not stir.
2. Boil for 3 minutes. Let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks.

Espresso Mascarpone Filling   

1. In a small bowl combine water and espresso powder. Set aside.
2. In a medium bowl combine icing sugar and cocoa powder. Set aside.
3. In a separate bowl mix butter until smooth.
4. Add mascarpone and mix until smooth.
5. Slowly add in chocolate icing sugar mixture 1 cup at a time alternating with espresso water. Mix until smooth and incorporated.
6. Cover and refrigerate until ready to use.

Vanilla Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add vanilla extract and mix until incorporated.
4. Cover in an airtight container. Do not refrigerate.

Royal Icing 

1. Mix egg whites until soft peak.
2. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
3. Place royal icing in a piping bag with a writing tip #3.
4. Refrigerate until ready to use. 

Assembly 9" Tier 

Filling 

1. Trim tops of both 9” cake bases to create 2 even cakes using a serrated knife.  
2. Cut each 9" cake into 2 layers to create 4 even cake layers.
3. Place Bottom Cake Layer on an 8” cake board (bottom, uncut side of cake down).
4. Spray cake base with Optional Simple Syrup.
5. Using Espresso Mascarpone Filling, spread an even layer on cake base.
6. Top with 1 pint of raspberries. Spread evenly.  
7. Repeat with second and third layer of cake.
8. Place last layer of cake on top ( uncut, bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Using Espresso Mascarpone Filling, fill in any spaces between layers.
2. Using a large scraper, scrape off excess icing and smooth sides.
3. Cover the top of the cake with Espresso Mascarpone Filling.
4. Using a pallet knife, smooth top (don’t use too much icing).
5. Add Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.
6. Finish with the top of the cake, using a pallet knife to create a smooth top.
7. Let crumb coat set in the freezer for 30 minutes.
8. Remaining Espresso Mascarpone Filling will be used for 6” tier. 

Assembly 6" Tier 

Filling

1. Trim tops of both 6” cake bases to create 2 even cakes using a serrated knife.  
2. Cut each 6" cake into 2 layers to create 4 even cake layers.
3. Place Bottom Cake Layer on a 6” cake board (bottom uncut side of cake down).
4. Spray cake base with Optional Simple Syrup.
5. Using Espresso Mascarpone Filling, spread an even layer on cake base.
6. Repeat with second and third layer of cake.
7. Place last layer of cake on top (uncut, bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Using Espresso Mascarpone Filling, fill in any spaces between layers.
2. Using a large scraper, scrape off excess icing and smooth sides.
3. Cover the top of the cake with Espresso Mascarpone Filling.
4. Using a pallet knife, smooth top (don’t use too much icing).
5. Add Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.
6. Finish with the top of the cake, using a pallet knife to create a smooth top.
7. Let crumb coat set in the freezer for 30 minutes. 

Vanilla Buttercream Coat

1. Using Vanilla Buttercream Icing, place a dollop of icing on top of 9” Cake Tier.
2. Smooth icing working your way to the edges using a pallet knife.
3. Add a generous coat of icing on the side of the cake.
4. Use a large scraper to scrape off excess from sides and create a smooth finish.
5. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
6. Place iced cake in the refrigerator until fondant is ready.
7. Repeat same steps to cover 6” Cake Tier.

Fondant 

9” Cake Tier 

1. Roll out 750 g fondant (roughly 2/3 of fondant) with the aid of icing sugar and parchment paper.
2. Fondant should be 3 times the circumference of 9” cake.
3. Remove 9” Cake Tier from refrigerator.
4. Moisten Vanilla Buttercream Icing with Simple Syrup or water (top and sides).
5. Carefully lift fondant and lay over top of 9” Cake Tier.
6. In a circular motion form Fondant to cake sides to create a smooth layer of Fondant.
7. Trim off excess Fondant from base (try not to get cake crumbs in it). Set excess Fondant aside (to be used for decorations).
8. Using your hands, smooth sides and top of Fondant on cake. Refer to video for helpful hints.  
9. Place 9” Cake Tier on 10 inch cake board or serving tray. Set aside.  

6” Cake Tier 

1. Roll out 375 g fondant (roughly ⅓ of fondant) with the aid of icing sugar and parchment paper.
2. Fondant should be 3 times the circumference of 6” cake.
3. Remove 6” Cake Tier from refrigerator.
4. Moisten Vanilla Buttercream Icing with Simple Syrup or water (top and sides).
5. Carefully lift fondant and lay over top of 6” Cake Tier.
6. In a circular motion form Fondant to cake sides to create a smooth layer of Fondant.
7. Trim off excess Fondant from base (try not to get cake crumbs in it). Set excess Fondant aside (to be used for decorations).
8. Using your hands, smooth sides and top of Fondant on cake. Refer to video for helpful hints. Set aside.  

Flower Fondant Decorations (can be made ahead and dried out)

Yellow Fondant Flowers 

1. Divide remaining fondant into 2 portions. Cover second portion with plastic wrap until ready to use.
2. To make 3 shades of yellow, add a touch of yellow food colouring to 1st portion of fondant.
3. Roll out Yellow Fondant with the aid of icing sugar and parchment paper.
4. Cut out flowers and set aside (roughly 10 - 15 flowers). Use a gum paste flower tool to push centre of flower in slightly to create open and partially closed flowers (refer to video).
5. Form remaining Yellow Fondant into a ball. Add additional yellow food colouring to create a darker shade of yellow.
6. Repeat rolling out steps to create 15 - 20 flower cut-outs.
7. Form remaining Yellow Fondant into a ball and add additional yellow food colouring to make a darker shade of yellow.
8. Repeat rolling out steps to create 15 flowers. Set aside.  

Blue Fondant Flowers 

1. Uncover second portion of Fondant.
2. To make 3 shades of blue, add a touch of blue food colouring to fondant.
3. Roll out Blue Fondant with the aid of icing sugar and parchment paper.
4. Cut-out flowers and set aside (roughly 10 - 15 flowers). Use a gum paste flower tool to push centre of flower in slightly to create open and partially closed flowers (refer to video).
5. Form remaining Blue Fondant into a ball. Add additional blue food colouring to create a darker shade of blue.
6. Repeat rolling out steps to create 15 - 20 flower cut-outs.
7. Form remaining Blue Fondant into a ball and add additional blue food colouring to make a darker shade of blue.
8. Repeat rolling out steps to create 15 flowers. Set aside.

Decorate

1. Carefully place 6” Cake Tier centred on top of 9” Cake Tier.
2. Using Royal Icing, pipe a bead border around edge of both cake tiers.
3. Starting from the top of the 6” Tier, attach light Yellow and Blue Flowers to the side of the cake with the aid of Royal Icing.
4. Followed by the middle shade of Yellow and Blue Flowers.
5. Finishing with the darkest shade towards the bottom.
6. Flowers should appear to cascade down the side of the cake from the top to the bottom, from lighter to darker shades (ombre).
7. To add depth to some flowers, decorate by adding edible confetti balls in the centre of some flowers.
8. Add additional clusters of flowers to cake if desired.
9. Flowers work great to camouflage any imperfections on the cake.
10. Refer to the video as a reference guide for decorating tips.
    Yields 1 Tiered Cake