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How to make a stack of pancakes cake

Pancake cake with butter, blueberries and bacon


How to make a stack of pancakes cake

Pancakes for breakfast, sure.

What if you get a stack of pancakes cake, wouldn’t that be awesome? This cake is perfect to celebrate the birthday of a loved one, don’t you think?

The first time I made one, was to celebrate my husband’s birthday some time back. Friends and family enjoyed the cake and how cool it looked.

Making this stack of pancakes is perfect for when you are learning to decorate 3D cakes, it requires no carving at all.  I know making 3D cakes can be intimidating, it still is for me sometimes. So this stack of pancakes cake is a good project to start with.  


Materials to make a pancake birthday cake

The tutorial shows an already leveled cake, iced, chilled and ready to be decorated.
To ice the cake I used the delicious Swiss Meringue Buttercream  and chilled it in the fridge for a few minutes, just to solidify the buttercream and be able to apply the fondant.  

You will need:

  • Fondant
  • Gel colors: Gold, Yellow, Ivory, Navy Blue, Purple, Terracotta (brown & red) and brown
  • Iced cake
  • Light corn syrup
  • Piping gel
  • Brushes
  • Star tip tool
  • Silicone Mat
  • Rolling pin
  • Toothpicks
  • Cake board
  • Powdered Sugar  (to roll out fondant)
  • Shortening (to condition your fondant)



Making the stack of pancakes for the cake

Once you have your cake covered in fondant the process becomes easier and faster. You will be using quite some fondant, so start by coloring the fondant with yellow, ivory and gold food coloring. Start with a small amount of color. If you think it needs more just add more, it will be easier to add color than knead more white fondant.

Measure the perimeter of the cake, or to get an approximate multiply the size of your cake lets say an 8″ round cake, times 3.1416 ( round it to 3) so you would do  8″x3= 24″. To be on the safe side I would do 26″ to compensate for the 0.1416.   Roll the “ropes” as thin or as thick as you would like to make your “pancakes”. Don’t roll them all out at the same time or they can dry out. If you have extra hands like I did ask them to help you out.

Now you start gluing them to the side of the cake by using some clear piping gel. Again do not apply the piping gel to the whole cake all at once. Once you finish with the side, roll out a round piece of fondant and use it as your top pancake, make it larger than the size of your cake. Make little holes on the side of the cake with a tooth pick to resemble the popped air bubbles of cooking the pancakes.      


Adding the color and the rest of the decorations.

Adding color will totally change how the cake looks.  I used gel colors and some water (or if makes little clumps use alcohol) and you color the cake in layers of color starting with the lighter one so you can add more until you love it.

Make the butter scoops, blueberries, and the bacon. I guess it would be smarter to start making the decorations before you start decorating the cake. For some reason, I just do it after decorating the cake.

Blueberries: color fondant with purple and navy blue, make little balls and make indentations with a start tip sugar flower tool, set it aside and make some more.

Butter: use yellow/gold colored fondant. Form 3 balls about the same size, make a lip at the bottom using a toothpick and with a knife make little cuts and lift them just a little bit.

Bacon: Color some fondant using red and brown food colors to make terracotta color ( that is the meat). Use some ivory ( for the fat part).  Make a rope with the terracotta and add the ivory in different places of the rope. After that, roll out the fondant and cut strips to make the bacon strips. Add a coat of confectioners glaze to make it shiny. Leave to dry.


Tips to master this stack of pancakes cake.

-Begin by icing your cake and put it on the fridge until ready to be wrapped in fondant. -Don’t stress about the fondant being perfect, it will be covered with long ropes of fondant. -You can water down the piping gel and apply it to a bigger section of the cake. Just don’t apply it over all the cake at once.

-You can press one of the sides of the ropes to make a “lip” and make it more real. It is up to you if you want them rounded or a thinner edge. -To make the bacon look greasy and shinny I used confectioners glaze.

-To paint the top of the cake, use a brush that doesn’t leave strikes, a softer brush. I didn’t have one when I made the cake.

-Use a spoon to drip the syrup, start dripping it on the sides, slowly. Then add it to the top.   I would recommend you to use a dense cake so it can hold the weight of the fondant. Here is a vanilla cake I usually make.

For the buttercream, you can use either buttercream or ganache both will hold pretty well. If you have a question, please leave me a comment and I will reply as soon as possible. Thanks, and you take care.