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Banging drum kit cake
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Prep Time:
480 minutes
Cook Time:
60 minutes
Total Time:
540 minutes
Elevate your child's birthday party with a dazzling cake.
Ingredients:
  • 4 x 340g packets golden buttercake cake mix
  • Pure icing sugar, sifted, for dusting
  • 3 x 500g packets fondant (see notes)
  • Purple, yellow and red gel food colouring
  • 240g packet licorice straps
  • 62.70 gm NESTLÉ BAKERS' CHOICE White Choc Melts, melted
  • 40.00 ml silver cachous
  • 2 x 10cm-long grissini (breadsticks)
  • 375g unsalted butter, at room temperature
  • 675.00 gm icing sugar mixture, sifted
  • 2.20 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease two 18cm round cake pans and one 20cm round cake pan. Line each with two layers of baking paper, making sure to extend the paper 5cm above the top of the pan.
  • Bake two packet cakes at a time. Fill each cake pan two-thirds full with batter and smooth the surface. Bake for 1 hour or until a skewer inserted into the center comes out clean. Let them cool in the pans for 5 minutes before transferring to a wire rack.
  • Whip up the Buttercream icing: Beat butter in a bowl with an electric mixer until it turns a lovely shade of white, about 5 minutes. Slowly incorporate the icing sugar mixture in batches, making sure to beat thoroughly after each addition. Stir in the vanilla. Level cake tops if needed, then slice each cake horizontally. Start by spreading a bit of icing on a 20cm cake board. Place the bottom of a 20cm-round cake on the board, spread with 1/4 cup of icing, and top with the other cake layer. Repeat with the rest of the cakes and boards. Gently cover each cake with a thin layer of icing.
  • Sprinkle a flat surface with icing sugar. Knead 500g fondant until smooth. Add food coloring to achieve a bright purple hue. Roll out 1/3 of the purple fondant with a rolling pin until it is 5mm thick. Use a pizza cutter to cut a strip measuring 7cm x 55cm. Spread a thin layer of icing on the side of an 18cm cake. Dust your hands with icing sugar. Carefully wrap the colored strip around a small rolling pin dusted with icing sugar, then unfurl it slowly around the side of the cake. Smooth the strip around the cake. Repeat the process with half of the remaining purple fondant on the second 18cm cake. Roll out the remaining purple fondant until 5mm thick and cut a strip measuring 7cm x 60cm. Spread a bit of icing on the side of a 20cm cake and wrap the strip around it. Smooth the strip around the cake.
  • Brush the top edge of the fondant with water using a pastry brush to help it stick. Knead the remaining 200g of fondant until smooth, then roll it out to 5mm thickness and cut into a 24cm round. Lift and place the icing on the 20cm cake, and smooth it over. Repeat the process with the remaining fondant for the other cakes, rolling it out to 5mm thickness and placing it on each cake before smoothing it over. Dust your hands with icing sugar as needed.
  • Smoothly knead 300g fondant until desired consistency. Add yellow food coloring to achieve a vibrant yellow hue. Roll out the yellow fondant to 3mm thickness. Use a sharp knife to cut 24 thin strips measuring 1cm x 6cm each. Re-roll any leftover scraps to maintain a consistent thickness. Cut out 24 stars using a 3cm star-shaped cutter, reshaping scraps as needed. Lightly brush the strips and stars with water. Follow the provided image to creatively arrange the strips and stars on the sides of the drums.
  • Cut the licorice strap in half lengthways using kitchen scissors. Divide the licorice into two 65cm-long strips and one 70cm-long strip. Spread a bit of melted chocolate on one 65cm strip and, following the picture as a guide, affix it to an 18cm cake. Repeat for the rest of the licorice and cakes. Attach the cachous to the yellow strips.
  • Shape the yellow fondant into two 5mm-thick, 5cm x 10cm rectangles. Apply water and wrap around breadsticks, trimming edges neatly. Roll out remaining yellow fondant scraps to 5mm thickness. Cut a 7cm star from yellow fondant and attach it to the front of the 20cm round cake using a bit of water. Knead the remaining 200g of fondant until smooth and color it red. Divide the red fondant in half and shape each half into a 5cm ball. Attach each ball to the ends of the breadsticks to create drumsticks. Let cakes sit overnight.
  • Before serving, elegantly position the 20cm cake on its side on the rectangular cake board. Referencing the picture as a visual aid, place the 18cm cake on the cupcake stand and artistically arrange the cakes to mimic a drum kit.

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