Among Us Cake Toppers Recipes

EASY AMONG US CAKE

Steps:

• Preheat oven to 180°C (Gas mark 4/350°F). Grease and line a 30cm x 20cm (12in x 18in) rectangle cake tin.
• Place the butter and caster sugar in a large bowl and whisk together until well combined and fluffy.
• Add the eggs, two at a time, whisking after you add each pair. Once the eggs have all been whisked in, add the flour, vanilla extract and milk. Whisk again until fully combined.
• Pour the cake mixture into the prepared cake tin. Gently smooth the top down with a spatula, then bake in the pre-heated oven for around 35 minutes, until golden and springy to the touch.
• Once the cake is cooked, transfer to a wire rack and leave to cool completely before shaping and icing.
• To shape the cake, first use a small side plate as a template to cut a rounded top to the cake. Place the plate on the cake and cut around it with a sharp knife.
• Cut pieces from the base of the cake to shape the two feet.
• Use the cake offcuts to make a rectangle for the backpack and pop it on the side of the cake. Don't worry if it doesn't stay put, the buttercream will hold in place once you ice the cake.
• Prepare the buttercream icing: Whisk the butter until soft and fluffy. Add the icing sugar, a little at a time, whisking as you go until completely combined. Add the vanilla extract and whisk again until combined. Add milk, 1 Tbsp at at time, until the icing is at the correct consistency for spreading.
• Using a palette knife, spread the buttercream all over the top and sides of the cake. Try to get the buttercream as smooth as possible as this will form a base for the fondant.
• Once the cake is covered in the buttercream coating, pop it in the fridge or somewhere cool for 1/2 hour or so to allow the icing to set a little.
• Roll the red fondant out into a sheet that is big enough to cover the cake.
• Carefully pick the sheet of fondant up (you'll find this easiest to do by rolling it carefully over your rolling pin), then starting at the top end, carefully drape it over the cake.
• Gently smooth the fondant in place over the cake. Shape the fondant over any tricky shaped areas by gently pulling it away from the cake and smoothing it down around it. If the fondant breaks around any tricky areas (the space between the legs cracked a little for me), you can always patch it up with offcuts so don't panic!
• Once the fondant is moulded to the cake, cut around the edges to remove any excess and tuck the ends under the cake.
• Split the remaining fondant into 3 balls of varying sizes - one big, one medium and one small.
• Use gel colourings to colour the largest ball light grey and the medium ball light blue.
• Roll the grey fondant out into an oval shape for the visor and place on the cake, sticking it in place with a little water if needed.
• Roll the blue icing out into a small oval and add on top of the grey oval.
• Repeat with the white icing, rolling into a small oval and layering it on top of the blue oval to complete the visor.

AMONG US CAKE

Steps:

• Divide buttercream into two batches. Color one with black food coloring for covering the cake and the other can remain white or be colored for the filling. I used both white and purple for the cake's interior.
• Pipe buttercream onto the first cake layer then add a layer on top and continue building the cake layers. You can add some visual interest by piping rings of different colors for the cake's interior.
• Cover the cake with black buttercream and smooth it until the cake is evenly covered using a cake scraper.
• Either press white confetti sprinkles on top or pipe little dots of white buttercream to create an array of stars on your cake.
• You can draw the characters onto the cake with a toothpick OR create a stencil by drawing one on a piece of paper then cutting it out. You can even print one out if you're not a fan of drawing.
• Mix a smaller batch of buttercream up and divide into 5 or so batches. Most will be for the character's bodysuits one light gray batch will be for the visors.
• Transfer buttercream to piping bags and snip the tips off. Try to keep them pretty small so you can pipe the frosting neatly.
• Pipe the outline for each person then fill in and smooth with a small spatula or knife. Pipe the visor with gray buttercream and repeat for the remaining figures. Chill the cake and smooth any areas that look a bit rough.
• I used my stencil to cut one sugar cookie for the cake topper, which I decorated with buttercream. You can pipe a figure with candy melts which can be covered in buttercream or just pipe more figures on top of the cake.
• Serve or store for later.

ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER

Steps:

• Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
• Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
• Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
• Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
• Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.