Baked Potato Cake

Votes: 1

Photo of the dish: Andrew Purcell

Time: 2 hours 25 minutes
Complexity: easily
Servings: 16 - 20

A step-by-step photo recipe for a cake that mimics a baked potato in its skin, wrapped in foil. It was made using sponge cake, buttercream, homemade chocolate fondant, and chewy candies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g vanilla butter cream
3 yellow gummies such as Mamba, Frutella or Starburst
2 fresh mint leaves
1 tbsp. milk
3 - 4 cups powdered sugar
Oil for greasing the pan (cooking spray)
110 g of butter at room temperature
2 tsp cocoa powder + a little for sprinkling
2 packages of 500g dry mix for baking white sponge cake or muffin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, mint, cream, powdered sugar, cocoa, milk, marmalade

Cooking the dish according to the recipe:

Grease three 23cm round cake pans. Prepare the sponge mixture according to package directions, pour the batter into the prepared pans, and bake until set at the temperature indicated on the package. Let cool.

Prepare some confectionery paste to imitate potato peels: Beat the butter and milk with a mixer until smooth. Continue beating, adding the cocoa powder and powdered sugar in several additions.

Continue whisking until the mixture becomes thick like cookie dough. Divide the fondant into two equal parts and form into two balls. Wrap in plastic wrap and refrigerate.

Using a serrated knife, trim the domed tops from 2 sponge cakes. Sandwich the sponge cakes together, sandwiching buttercream between the layers. Place the remaining sponge cake with the domed top on top of the cake. Freeze the cake for 30 minutes.

Using a sharp serrated knife, shape the cake into a potato (reserve the cut sponge to simulate potato flesh). Cover the entire cake with a thin layer of buttercream.

Dust a sheet of parchment paper with cocoa powder. Roll out two 13x26 cm ovals from the cooled fondant, dusting them with cocoa powder (to prevent the fondant from sticking to the rolling pin, roll it out between two sheets of heavy-duty plastic wrap).

Cover the rolled out oval with parchment paper and carefully transfer it to the cake.

Repeat these steps with the second oval, overlapping the edges by a few centimeters, as shown in the picture. You don't need to trim off any excess fondant at the bottom of the cake; it will be covered with foil.