Supernatural(ly) Red

I got another birthday cake request from a coworker and was eager to take on the challenge! The cake proposition was a black ’67 Chevy Impala from the show Supernatural, for a 16th birthday. The cake flavor of choice- Red Velvet. Since I’m not a huge Red Velvet fan, I don’t typically bake it that often, so I had to do a little research and practice.


Here is my “test cake.” It’s delightfully RED. I found that using Americolor Gel Color usually gives a great pigment without changing the liquid content of a cake or frosting too much. I was looking for a dense but moist Red Velvet to hold up to all the carving that I knew would have to happen before applying fondant.


My test cake, frosted with a White Chocolate Cream Cheese Frosting. This was a new recipe as well- but I loved it. The white chocolate firms up better than just the normal cream cheese/butter mix and also adds a subtle tang. I ended up using this recipe for the filling of the cake.


The recipes are from a book called, “Rose’s Heavenly Cakes.” Check it out! There are recipe excerpts on Amazon. I adapted the White Chocolate Cream Cheese Frosting slightly, mostly just switching up the technique. (I only have a mini-food processor, so I ended up just using my stand mixer to whip everything together.) I also doubled the recipe to get enough to fill the car cake. Here’s my edited version:

White Chocolate Cream Cheese Frosting Ingredients (Makes : almost 1 cup)

  • White chocolate containing cocoa butter (3 ounces)
  • Cream cheese, softened but still cool (4 ounces)
  • Unsalted butter, softened but still cool (2 tablespoons)
  • Sour cream (1/2 tablespoon)
  • Almond extract (1/8 teaspoon)

Melt the White Chocolate
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds.

Make the Frosting
In a stand mixer, whip together the cream cheese, butter, and sour for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and whip until it is smoothly incorporated. Add the almond extract and whip together.

I wanted to make a realistic replica of the car, so I researched and printed off some photos (all angles) of the Chevy Impala. Knowing that the car was to feed a minimum of 10 and was for more of a family event, I didn’t want to make it too big. I decided to bake 2- 9×13 pans, cut them along the long edge (hot dog style), and stack them side by side to get the approximate proportion that I was looking for. I then sketched up a side view of the car to use as a template for carving.

This is a top view of 3 of the cake layers “stacked” horizontally. Each layer is 4.5″x13″. I had 4 layers, but that made the car too wide.


I traced my side view template onto parchment paper (so that it is slightly transparent), and lined it up with the stacked cake.


I didn’t get any photos of the carved cake (pre-buttercream), but I basically followed the template, referencing the other photos as I went to get the shape close. Then I crumb coated it with a Swiss Meringue Buttercream (my favorite for building cakes, it’s so smooth).


A front view of the cake. I tried to match the “V” shape of the grill.


Another side view.


I wanted to make the windshield look like it was “embedded” into the car body, so I cut out approximate shapes of the windshield out of grey fondant and placed them where they would be on the car.


Then, I covered the entire car in black fondant. I used Wilton’s Black Fondant, and I found that it was stiff enough to work with but had a tendency to dry out a little if you didn’t work fast enough. This produced some cracks, especially in oddly shaped areas (like the wheel wells).


To get the windshield effect, I lightly cut through the top layer of fondant (the black) and revealed the grey fondant. I then peeled back the shape.


And then did a bunch of detail work of which I didn’t stop to take photos. (Typical)


With the windshield embedded, I was able to roll out thin ropes of fondant and “line” the edge of the windows where the grey met the black fondant. I painted these with edible silver luster (a new favorite decorating material of mine).


The grill, bumper, side mirrors, and lights were made in a similar fashion- I shaped the parts out of grey or black fondant and painted them silver. The slight variation in color just depends on what the base fondant color was.


The wheels were made by my in-house modeling chocolatier. Ok, I made the modeling chocolate (also a new technique that I learned and implemented in this project). I’d been wanting to try it but hadn’t gotten around to it. Now that I know how easy it is, I will incorporate it more in future projects! The hubcaps are grey fondant painted silver. Basically, we employed a series of round cookie cutters and a lot of shaping by hand.


I used the same thin ropes of fondant for the border of the tail lights. The tail lights were just grey and red fondant squares.


I built a foam core base and covered it in aluminum foil to help support the base of the car.


Lastly, I used some modeling chocolate to incorporate Gabby’s love for music (in a music note). She’s into band right now, and it was one way I could think of to incorporate that theme subtly without adding anything to the car.


Happy Birthday, Gabby!

Everyday I’m Truff-a-lin’

Cake truffles. I’ve stayed away from these for a little while just because anything bite-sized is pretty labor intensive. Props to those who have the patience to put these together! I decided to try them to bring to a baby shower since they were individual servings and easy to transport. There aren’t too many photos of the process- my hands were usually covered in cake or chocolate ganache, but I was happy with the result.


There were two flavors: Chocolate-Peanut Butter Truffles (inspired by mini Reese’s cups) and a Raspberry White Chocolate Truffle (Raspberry is always a favorite of mine). I topped the Chocolate PB ones with cut up pieces of the mini Reese’s cups, and the Raspberry ones with sprinkles.


Here’s a general recipe that I used. I improvised a little, knowing the basic theory behind cake truffles. Instead of using frosting as the binder, I used ganache for the PB ones and a Raspberry Jam for the Raspberry ones. I used ganache for the coating instead of white chocolate or dark chocolate, which would have hardened a little more into a candy shell. I think some of my tweaks were made mostly out of laziness, but it tasted pretty good when all was said and done :).

Chocolate Peanut Butter Cake Truffles (Makes 12-15)

  • 2-3 cups White or Yellow Cake, already baked
  • 3 oz semi-sweet chocolate (chips or bar)
  • 1/3 c. heavy cream
  • 1-2 TBSP Peanut butter
  • Mini Reeses cups (for topping)


Microwave the heavy cream for 30-45 seconds until hot. Add semi-sweet chocolate chips. Let this sit for a minute or two while the cream melts the chocolate chips. Whisk together until smooth. Whisk in the peanut butter a little at a time, making sure the ganache doesn’t seize.

Crumble up the cake into fine crumbs. Pour a little of the ganache into the mixture until the cake crumbs come together and can form a ball. You don’t want this to become too mushy, so work a little ganache in at a time. Reserve at least half of the ganache for coating the truffles.

Form 12-15 cake balls. Put in the freezer to cool down. In the meantime, cool the ganache in the fridge. The consistency should be runny enough to cover a cake ball and coat it evenly.

Coat the balls and place on parchment or wax paper (something non-stick). I used two forks and the “dunk” method- I placed a cake ball in the middle of the ganache bowl, rolled it around, and lifted it with a fork, sliding it onto a cookie sheet. When done, place these back in the fridge or freezer to harden.

I used mini cupcake liners for each cake truffle when I was done.

Raspberry Cake Truffles (Makes 12-15)

  • 2-3 cups White or Yellow Cake, already baked
  • 3 oz white chocolate (chips or bar)
  • 1/3 c. heavy cream
  • 1/4 c. Seedless Raspberry Jam
  • Sprinkles (for topping)

Follow the same directions as above, but instead of using the ganache inside the cake truffle, use the Raspberry Jam as needed to get the right consistency.

I might add that since I used ganache, it was more of a soft, slightly sticky chocolate coating. It never really solidified into a hard candy shell. If you prefer that for easy of transport, then I would use candy melts or just white or dark chocolate for these. I was experimenting and thought the ganache worked fine, but it’s totally up to personal preference. 🙂