Elephant Cake Recipes

ELEPHANT CAKE

Steps:

• Line two 9-in. round baking pans and one 13-in. x 9-in. baking pan with waxed paper; grease the paper. Prepare both cake batters and bake according to package directions, using the 9-in. pans for the yellow cake and the 13-in. x 9-in. pan for the chocolate cake. Cool for 10 minutes; remove from pans to wire racks to cool completely. Level cake tops if necessary., Referring to Fig. 1 and using a serrated knife, cut out a trunk and two feet from one yellow cake. Referring to Fig. 3, cut out an ear and tail from second yellow cake. (Discard leftover cake pieces or save for another use.), Center chocolate cake on a 28-in. x 16-in. covered board. Referring to Fig. 2, position trunk along left bottom edge of cake and tail on right side. Place feet at bottom corners of cake. Place ear 2 in. from left side of cake., For frosting, in a large bowl, cream the shortening and butter until light and fluffy. Gradually add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. , Tint 1/4 cup of frosting black; set aside. Set aside 1/2 cup white frosting. Tint remaining frosting blue-gray, using small amounts of black and blue food coloring. Spread 2 cups of the blue-gray frosting over top and sides of cake., Trace a 1-1/2-in. x 1-1/4-in. oval for the eye. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with black frosting. Outline eye and fill in pupil; pipe eyelashes and mouth. Using star tip #25 and reserved white frosting, pipe stars to fill in eye and add nostril and toes., With blue-gray frosting and star tip #16, pipe stars over top and sides of elephant.

ELEPHANT CAKE

Steps:

• Preheat oven to 350°F / 175°C. Grease and line the following pan sizes: one 7-inch cake layer, three 6-inch cake layers, and three 4-inch cake layers. Set aside.
• Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or in a large bowl hand mixer on a low speed until combined.
• Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
• Pour in 1 cup of egg whites and mix on low until just combined.
• Mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and a squirt of gel food coloring if desired. Mix on a medium-low speed until incorporated.
• Scrape down the sides of the bowl with a rubber spatula then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
• Fold 3/4 cup rainbow sprinkles into the cake batter using a rubber spatula and mix just until they're evenly distributed.
• Pour the batter evenly between the prepared pans, then bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. The small pans should bake faster, so be sure to check them first. Rotate your pans halfway through to help the cake layers bake evenly.
• Let the layers cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
• Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
• If you make these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.
• While the cake layers bake and cool, make the buttercream frosting.
• Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in 1 Tbsp of vanilla extract, 2 Tbsp black cocoa and 1 tsp of salt and mix on a low speed.
• Slowly add in 11 cups of powdered sugar, 1 cup at a time. Add 1/3 cup of heavy cream halfway through to make it easier to mix.
• Once fully mixed and has reached the desired consistency, beat on low until for a couple extra minutes to make the frosting super smooth and to push any extra air out of the frosting.
• If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Cover the buttercream with plastic wrap to prevent crusting, then set aside.
• Before you start to make the cake, use black, white and pink fondant to create the elephant's eyes, cheeks, nails and ears (roughly 4.5-in. x 2.5-in). Make the fondant ears about 1/2 inch thick to allow you to press 3 toothpicks into them like in the video. This will allow you to securely add the ears to the cake later.
• Place the fondant pieces on a wire rack or piece of parchment paper to let them dry and firm up while you assemble the cake.
• Stack and frost cake layers on a 10-inch greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream between each cake layer with a large offset spatula and stack them in the following order: 7-inch, 6-inch, 6-inch, 4-inch, 6- inch, 4-inch, 4 inch. Use a serrated knife to trim the cake layers as needed to give the elephants body a rounder shape.
• Insert either a thick plastic straw (like a bubble tea straw) or a wooden dowel through the center of the cake layers to help stabilize them.
• Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Place 4 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 30 seconds at full power.
• Stir then heat in 15 second intervals until the marshmallows are melted.
• Pour in 6 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
• Grease your hands with cooking spray then shape two front legs, two hind legs, and a trunk with the rice krispie mixture. Place the legs and trunk against your cake as you make them to ensure they are proportionate and shaped properly.
• Press the rice krispie treat legs and trunk into place on the cake.
• Add a second, thicker layer of grey buttercream around the cake and rice krispies. Smooth using a small offset spatula and an acetate sheet.
• Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the second coat of frosting firms up.
• Place the fondant facial features on the chilled cake with a small dab of buttercream.
• Carefully press the ears into the sides of the elephant's head and pipe grey buttercream around the edge of each ear. Pipe a thin layer of buttercream on the back of each ear, then chill the cake again in the fridge or freezer to help lock the ears into the place.
• Let the cake sit out at room temperature for 1-2 hours before serving to make it easier to cut.

HOW TO MAKE AN ELEPHANT CAKE

Steps:

• For the elephant:
• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir constantly over heat until melted.
• Remove from heat and add rice bubbles in several batches until well stirred.
• When cool enough to handle, grease hands with coconut oil. then press down on mixture until well compacted.
• Shape into a basic elephant shape as shown.
• Place in fridge until firm (a few hours or overnight).
• Using a knife (we used a serrated Leatherman knife), shape mixture into an elephant.
• For the ganache:
• Stir chocolate and cream in a small saucepan over low heat until combined and glossy.
• Cover elephant with ganache to give an even covering and help smooth the surface. Allow to set.
• For the fondant:
• Sprinkle surface of bench with non-stick sugar powder.
• Knead fondant until silky smooth.
• Roll out until around 4mm thickness.
• Poke the wire into the elephant's backside to make the tail.
• Wrap fondant around elephant and the wire.
• Gently rub the fondant into position around the elephant.
• Rub tylose into a small amount of remaining fondant. (The tylose will harden the fondant).
• Roll out and cut out two shapes for the ears. Stick onto cake with edible glue and pin into place with sewing pins until dry (leave overnight).
• Using a ballpoint pen, (with the point retracted), mark eyes and other facial features (like details in ears) and wrinkles onto elephant as shown.
• For the cake:
• Preheat oven to 160C (325F).
• Place the butter, milk, sugar and chocolate in a large saucepan over medium-low heat and stir until smooth.
• Place the flour, baking powder, vanilla and eggs in a large bowl.
• Add the chocolate mixture and use an electric hand mixer to mix until smooth.
• Line tin with non-stick baking paper.
• Pour the mixture into the prepared tin and bake for 2 hrs 20 minutes or until cake is cooked when tested with a skewer.
• Allow the cake to cool in the tin, then turn out onto a wire rack.
• Take a small quantity of fondant and mix with a little water until sticky.
• Place on cake board to ensure cake sticks to the board.
• Level the top of cake as required then place cake upside down on the cake board.
• For the ganache:
• Stir chocolate and cream in a small saucepan over low heat until combined and glossy.
• Cover cake in ganache.
• Allow to harden.
• Use a knife to mark out the position of the swimming pool.
• To decorate the cake:
• Sprinkle surface of bench with non-stick sugar powder.
• Knead dark green fondant until silky smooth.
• Roll out until around 5mm thickness.
• Cover over all of cake except for area designated for the swimming pool.
• Knead navy blue fondant then roll out until 5mm thickness.
• Cover over remaining cake.
• Smooth fondant over cake.
• Lightly brush cake with Vodka.
• Sprinkle green glitter over 'grass' and blue glitter over the 'water'.
• Trim flakes to make 'pool edging' then set into position with edible glue.
• Place elephant on top of cake.

ELEPHANT EARS

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

BAKED ELEPHANT EARS

Steps:

• Preheat the over to 425 degrees F (220 degrees C). Grease a cookie sheet.
• Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and the 1/4 cup melted butter until dough forms.
• Turn dough onto a flat, floured surface. Knead dough 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cuts sides up on cookie sheet; pat each into a 6-inch circle.
• Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.

ELEPHANT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
• Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
• Use diagram (template can be found under the Tips below) as a guide to shape the elephant. Cut 1-inch slice from edge of cake about 2 inches into cake. Cut small inverted U-shape piece for trunk. Place body on tray. From remaining cake, shape trunk from U-shape head piece and tail from the trimmed sections. Arrange trunk and tail pieces next to body. Repeat with remaining cake, turning diagram over to allow elephants to face each other.
• Spoon frosting into large bowl. Stir in enough food color until desired color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost entire cake with remaining frosting. Add mints for eyes. Press 2 of the gumdrops together; on sugared surface, roll gumdrops with rolling pin to form large thin sheet. Repeat with 2 more gumdrops. Trim each gumdrop sheet as in diagram to look like ears. Press ears into frosting on elephant to attach. Cut toe shapes from scraps of gumdrop sheet. Place on bottom of elephant legs.

WHITE ELEPHANT CAKE WITH BUTTERCREAM FROSTING

Steps:

• Bake cake
• 1. Preheat oven to 350°F. Mix together the flour, baking powder, and salt in a large bowl; set aside. Using an electric mixer, cream the butter and sugar until the mixture is light yellow. Add the eggs one at a time, beating well after each addition. Add the coconut milk and the flour mixture alternately, ending with the flour mixture, and continuing to beat well after each addition. Stir in the vanilla.
• 2. Divide the batter evenly among 3 lightly buttered and floured 8-inch square pans. Bake for 30 to 35 minutes, or until a cake tester comes out clean. Cool in the pan, then invert onto cooling racks.
• 3. To create a 4-tiered cake, cut a 2-inch, 4-inch, and 6-inch square out of 2 of the cakes. Using sturdy cardboard, cut precise squares of the same dimensions. Place the cut cakes on the corresponding cardboard squares (they will serve as bases).
• 4. Insert 4 heavy-duty plastic straws, cut to 6-inch lengths, into the center of the remaining 8-inch cake, forming a square (they will act as the support for the 6-inch cake). Place the 6-inch cake on top of the 8-inch cake. Repeat this process with four more straws on the 6-inch cake, then place the 4-inch cake on top. Repeat the procedure for the 2-inch cake.
• Make buttercream frosting
• 1. Cream the butter in a bowl until light and fluffy; set aside.
• 2. Combine 2/3 cup water and the sugar in a heavy saucepan. Heat until the liquid reaches the soft-ball stage, 240°F on a candy thermometer. Watch carefully; do not let the sugar syrup overheat.
• 3. In another bowl, beat the egg whites with the cream of tartar and salt until very stiff peaks form. Continue beating on high speed as you slowly pour in 1/4 cup of the sugar syrup. Gradually add the rest of the syrup using the same method.
• 4. Continue beating as you add the butter, several tablespoons at a time. (Make sure the mixture has no heat left in it or the butter will melt). The frosting should become thick and creamy. If it doesn't thicken, cool it over a bowl of ice, then try beating again. Stir in the vanilla. Frost the cake and adorn it with elephant cookies ($8 to $12 each, elenis.com).