Back-to-School Pencil Cake
Celebrate the start of a new school year with this Back-to-School Pencil Cake. It is the the perfect after school snack on the first day of school for your kids or grandkids!
Servings 12
Ingredients
- 1 Boxed cake mix such as Funfetti, prepared according to package directions
- 3-4 Batches of Easy Vanilla Buttercream see note
- Food coloring gels yellow, pink, and tan/light brown
- Store bought black frosting
Instructions
Assemble the Cake
- Bake the cake in in a 9x13-inch pan, making sure to use non-stick baking spray (like Pam for Baking) so that the cake does not stick. After the cake has cooled in the pan for 10 minutes, flip it out onto a cooling rack.
- Using a long, serrated knife, slice the cake lengthwise into a section of about 3.5-inches wide.
- Then slice another section about 3.5-inches wide. These two pieces should be identical because they will stack on top of one another to make two layers of cake.
- Smear some buttercream on a parchment covered baking sheet or cake board. Place one of the long rectangular pieces of cake on top of the buttercream, which will prevent the cake from sliding. Slip small pieces of waxed paper underneath all of the edges of the cake. This will protect the serving platter.
- Spread some buttercream in an even layer on top of the pieces of cake, then place the second layer on top.
- Add buttercream on top of the second layer and smooth the top. Carefully cut the tip of the pencil by slicing off two of the corners on the narrow end on one side of the cake.
- Coat the entire cake, including the sides, in an even layer of buttercream, smoothing it out. This is essentially a crumb coat that will be covered with colored buttercream.
Decorate the Cake
- At the tip of the pencil (the part that is the lead), spread the black frosting on with a small offset icing spatula.
- With a large star tip, pipe on the black band that goes next to the "eraser" end of the pencil, about 4-inches from the end of the squared off side of the cake.
- Place about 1 ½ cups of buttercream in a medium bowl and color with the yellow food gel. Place about ½-3/4 cup of buttercream into each of two small bowl to tint pink and tan for the eraser and pencil wood, respectively.
- Transfer the tan buttercream into a disposable piping bag with a large star tip. Pipe the "wood" of the pencil, which should cover the section of cake that had the corners removed, except for the black tip.
- Transfer the yellow buttercream into a piping bag with a large star tip. Pipe the yellow on the main portion of the cake between the tan section and the black band next to the end that will become the "eraser."
- Lastly, transfer the pink buttercream into a piping bag with a large star tip and pipe the "eraser" at the end of the cake.
- Carefully remove and discard the pieces of waxed paper that were protecting the serving board.
Notes
Easy Vanilla Buttercream Recipe HERE
Leftover cake can be stored in airtight containers at room temperature or in the refrigerator. Note that if you refrigerate the buttercream, it should be brought up to room temperature before serving.
You're Gonna Bake It After All
bakeitafterall.com