How to Make a Stunning Giant Apple Cake for Any Occasion

Have you ever wanted to impress your friends and family with a stunning dessert that not only looks amazing but tastes divine? Well, let me tell you, this Giant Apple Cake is the answer! Perfect for any occasion, this cake is a showstopper that will have everyone talking. Plus, it’s a fun project that you can tackle over a weekend, and I promise, the end result will be worth every minute spent in the kitchen. So, roll up your sleeves and let’s dive into this step-by-step Apple Cake Tutorial!

Why You’ll Love This Recipe

• It’s visually stunning and perfect for celebrations.
• Delicious layers of vanilla cake and Italian meringue buttercream.
• Fun to make and a great way to spend time with family.
• Impressive enough to be the centerpiece of any dessert table.
• Perfect for those who love baking and want to try something new!

Ingredients

To create this beautiful Giant Apple Cake, you’ll need the following ingredients:

• 12 lbs of Yo’s Ultimate Vanilla Cake
• Simple Syrup
• Italian Meringue Buttercream
• White Chocolate Candy Melts
• Green Food Colouring
• Brazil Nuts
• 3 lbs Red Fondant
• Gum Paste
• Green Gum Paste
• Red Food Coloring
• Golden Yellow Food Coloring
• White Food Coloring
• Brown Food Coloring
• Clear Food Grade Alcohol
• Piping Gel
• Green Color Dust
• Yellow Color Dust

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get into the fun part—making the cake! Follow these steps for a delicious and beautiful Giant Apple Cake:

1. Prepare 10 lbs of Yo’s Ultimate Vanilla Cake. Split the batter between two 8” round cake pans and two 9” round cake pans. Bake at 350 degrees for 1 hour and 20 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans, sitting on a wire rack.
2. Prepare your Italian Meringue Buttercream and set aside at room temperature.
3. Prepare your Simple Syrup and set aside at room temperature.
4. Once your cakes are completely cool, gently remove them from their pans and level with a serrated knife, cutting off all the caramelization from the bottom of each cake. Set aside.
5. Place all of your cake layers onto a flat surface and shower them with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.
6. We’ll be stacking and filling this cake in two parts because it’s going to help when we eventually put apple seeds inside the actual cake. Take your two 8” round cakes, stack them together, and fill the center with Italian Meringue Buttercream. Set aside. Then, take your two 9” round cakes and stack and fill them with Italian Meringue Buttercream as well. Place both cakes in the fridge to chill separately.
7. Once your cake is chilled, stack the larger cake on top of your smaller cake (without putting any buttercream in between them) and start carving! Using a serrated knife, begin rounding out the top and creating a little “valley” in the center of the top of your cake. This is where your stem and leaf will go. Then, start moving down your cake, carving inward as you go down so that it’s tapered. When you reach the bottom, begin carving the apple’s “feet” so that it doesn’t sit perfectly flat. Once you’re happy with the shape, remove the top half of your cake from the bottom half and flip it over so that the flat side is up.
8. Time to create our apple core – or secret chamber! Use a calyx cutter to mark the center of both cakes. Next, use a leaf cutter (or similar) to cut five “teardrop”-shaped indents into the center of each cake, scooping all the excess cake with a spoon. When you’re happy with the shape of your apple’s interior, coat the secret chambers with a bit of melted white chocolate (mixed with a touch of green). Brush your melted chocolate mixture onto each one of the secret chambers with a paintbrush to help hold all in the crumbs so you can later place your apple seeds in neatly. Let dry.
9. Once your chocolate is dry, spread a bit of Italian Meringue Buttercream onto the top layer of the bottom half of your cake. Next, place one Brazil nut (or similar) into each of the 5 secret chambers, which will act as your apple seeds. Finally, carefully flip the top section of your cake over the bottom half and align it with the bottom chambers.
10. Once your cake is fully aligned and stacked, crumb coat your cake with Italian Meringue Buttercream using a small offset spatula. Chill the cake in the fridge for about 20 minutes.
11. Remove the cake from the fridge and ice again, creating a smooth finish. Chill for another 20 minutes.
12. While your cake is chilling, let’s work on the stem and leaf! Roll out some green gumpaste nice and thin, and use an impression mat (I used a Rose Leaf impression mat) to press your gumpaste between the two mats, creating a leaf-like texture. Trim your leaf with a sharp paring knife and let it dry on a crumpled piece of paper towel.
13. Mix a bit of the same green gumpaste that you used to make your leaf with a bit of regular gumpaste to lighten it up. Roll your lightened gumpaste into a cord and trim it to the right length for your cake’s stem. Once you’re happy with the way it looks, insert a piece of floral wire inside your gumpaste cord. Dry your stem upright by inserting the wire into a cake dummy, and bend it ever-so-slightly so that your stem becomes a bit curved. Let dry.
14. Now, it’s time to cover your cake! To create your apple’s deep red color, mix your red fondant with a bit of white fondant that’s already been pre-mixed with a bit of Ivory and Yellow food coloring. This will just ensure that the apple doesn’t look too vibrant and unrealistic. Once you’re happy with the color, remove your cake from the fridge and roll out your red fondant large enough to cover the entire cake. Pick up your fondant with a French Rolling Pin and drape it over the entire cake. Starting from the top, smooth the fondant down with your hands, being careful of the folds. Tuck the fondant underneath your cake as best as possible and cut away any excess with a sharp paring knife. Continue this process of smoothing and trimming until you achieve an even finish and your fondant is flush to the cake. (Don’t worry about any cracks in your fondant – we will address this later!) Place your cake in the fridge to chill.
15. While your cake is chilling, let’s create a fondant paste that we can use to repair any cracks in your fondant. Work a bit of clear food grade alcohol (you can also use water!) into your remaining red fondant until it’s the consistency of Royal Icing. Remove your cake from the fridge and spread an even layer over the cracks, making sure that the paste goes directly into those crevices. Scrape away any remaining paste so that it only remains in the cracks. Wet a paintbrush and brush in a consistent downward motion all over the cake to further smooth the paste. (This will also add to the texture of your apple, which will be enhanced once we start painting!)
16. First, paint your entire Apple Cake using a mixture of Red food coloring and a bit of clear food grade alcohol. Paint your entire apple in one direction, from the inside of the “valley” to the bottom of the feet, all around the apple. Let dry.
17. Once your first coat is dry, create a second paint mixture using some Golden Yellow food coloring mixed with a touch of White and some clear food grade alcohol. This time, paint your Apple Cake from the top to bottom in patches, so that the coloring isn’t consistent throughout – just like a real apple! While it’s still wet, speckle your apple with some remaining yellow food coloring so that the dots disperse and aren’t so heavy. Let dry.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Giant Apple Cake turns out perfectly:

• Make sure your cakes are completely cool before stacking and carving.
• Use a serrated knife for leveling and carving to achieve clean edges.
• Don’t rush the chilling process; it helps the buttercream set and makes decorating easier.
• Experiment with colors to get the perfect shade for your apple.
• Have fun with the decorating process; it’s all about creativity!

How to Serve

This Giant Apple Cake is perfect for any occasion! Whether it’s a birthday party, a family gathering, or just a fun weekend treat, it’s sure to be a hit. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. You can also pair it with some White Chicken Enchiladas for a delightful meal followed by dessert!

Make Ahead and Storage

If you want to prepare this cake ahead of time, you can bake the cakes and freeze them. Just wrap them tightly in plastic wrap and store them in the freezer for up to a month. When you’re ready to decorate, simply thaw them in the fridge overnight. Once decorated, store your Giant Apple Cake in an airtight container at room temperature for up to 3 days. If you have leftovers, you can also refrigerate them, but I doubt there will be any left!

So there you have it! A stunning Giant Apple Cake that’s not only a feast for the eyes but also a delicious treat for the taste buds. I hope you enjoy making this cake as much as I did. Happy baking!