![]() Make 2 Tbsp of buttercream brown using warm brown gel food coloring to make our minion’s irises. Place in a small piping bag fit with a flat piping tip (like an Ateco 48) and set aside. While the cake chills, color the buttercream! Place 1/3 cup of uncolored buttercream into a small piping bag fit with a large round tip or cut opening about 1 cm wide and set aside.Ĭolor 2/3 cup of buttercream bright blue with royal blue gel food coloring to make our minion’s overalls. Liquid food coloring can throw off the consistency of the frosting and won’t make as vibrant of a color. While the cake chills, color the buttercream! Use gel food coloring if possible to color the buttercream. This makes it easier to get a perfect second coat of frosting. Then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch. Shape two legs and feet and place them in front of the cake. Stir the mixture with a fork until the it’s fully combined and has a consistency similar to cake pops. Smooth using a bench scraper.Īdd a couple teaspoons of buttercream into the bowl with the cake top we set aside earlier. Spread a thin coat of frosting around the cake and legs to fully cover everything. Repeat with the remaining cake layers, placing the unleveled cake layer on top. Spread an even layer of buttercream between each cake layer with an offset spatula. You’ll need a bit of room to add on the minion’s legs. Use a dab of frosting to help stick the first cake layer to the board. Stack and frost the cake layers on a 10-inch, grease-proof cardboard cake round or flat plate. Cover the frosting with plastic wrap to prevent crusting, then set aside. Wait to color the buttercream until the cake is crumb coated. If you want to use a less sweet frosting, I’d recommend making 1.5 batches of my Swiss meringue buttercream or my hybrid buttercream. Then it’s time to make the buttercream frosting for this cake! I like to use an American buttercream because I think it’s the easier to decorate with and I love eating it. Take them out of the freezer about 20 minutes before you want to assemble the cake. If you make these in advance, wrap and freeze them at this point. Place one of the cake tops in a bowl and set aside to make our minion’s feet later (you can “taste test” the other two cake tops). Once cooled, level three of the cake layers with a serrated knife and leave one unleveled. Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Bake as many layers at a time as you can.ĭivide the batter evenly between the cake pans and bake for 28-32 minutes. If you don’t have 4 cake pans, the batter can sit at room temperature for a few hours. Line four, 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release. The first step is to work on the banana cake layers. Step 1: Bake and Level the Banana Cake Layers Small Acetate Sheet (I cut these down into smaller squares with scissors).Large Round Piping Tip (like a Wilton 1A).Small Flat Piping Tip (like an Ateco 48).2 Small Round Piping Tips (like a Wilton 10).If you don’t have all these things on hand, feel free to improvise and work with what you have. Not all of these are mandatory, but they make the process a lot easier. I figured it might be helpful to know what tools I use too, so I’ve shared a list below. Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve shared a video below, or you can check out my in-depth video tutorial on my YouTube channel. It’s just as cute as it is delicious!! Making this Buttercream Minions Cake: Step-by-Step Tutorial This buttercream minions cake is made with moist banana cake layers and homemade buttercream frosting. I’m not sure this buttercream minions cake counts as a continuation of my animal cake series, but I’m going to say it!
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