How to Make a Xbox Controller cake xbox cake part 3

1. I made marshmallow fondant. And dyed it the colors I needed it to be. I also bought decorators gel for the clear buttons in the top right hand corner and it dyed it the colors I needed. Don’t forget to test the colors out on the color of fondant you are using. Because they will be lighter in color once they are on the white fondant.

Marshmallow Fondant Recipe

*note: this recipe makes WAY more than you really need to make this cake. But can be good to have extra to practice colors with.

Ingredients

1/4 cup butter

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners’ sugar, divided

Directions

  1. Place the butter in a shallow bowl, and set aside.
  2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface lightly greased with crisco and dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes*.
  4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar. Try to work quickly if you work too slowly your fondant will get what I like to call “elephant butt” which means it will get crackly and wrinkly and you wont be able to get it back.

Note: It may take longer than 5-1o minutes, so if after 10 minutes your dough is still tacky, keep adding confectioners’ sugar and kneading.

2. I baked the cake in a 6 in round pan. Using the red velvet cake recipe from the previous post. Ps I apologize about the photos, these were just supposed to be for reference if I made it again.

3. I made a sketch of the controller, and used it as a stencil to cut out the cake.

4.  Then I cut it in half and filled the cake. You don’t necessarily have to fill it if you don’t want to, but if you don’t fill it then you should make the cake taller.

5. I froze the cake so that it would be easier to carve out the details

6. I started carving the cake. If you have access to a controller, I would recommend using it as a guide rather than using pictures . The final cake will be more accurate. If you want to just use pictures and you can’t find the correct angles or sides, just comment this post and I will post all of the pictures I took.

7. I crumb coated the cake with cream cheese frosting.

here are the different views of the cake

side

top

front view

8. I double checked to make sure the cake was sculpted the way I wanted it. Then I refrigerated the cake while I rolled out the fondant. I shaped pieces of fondant to go under the fondant cover.

9. I covered the cake in fondant. And cut away the extra at the bottom.

10. I shaped the xbox logo and dusted it with silver luster dust. If you want you can mix luster dust with vodka and paint it on. I chose not to do that because it wasn’t opaque enough.

11. I shaped the area in the top center where the xbox logo goes. I shaped all of the buttons, knobs, and lettering to go under the gel. I wish I had a picture the knobs but I don’t. I shaped the knobs on toothpicks so it would be easy to put them on the cake later.

12. I did all of the final details right before the party. Including putting the knobs on, putting the gel (for the buttons) on the cake, putting the buttons on the top of the controller, and lettering.

13. You’re Done! yay, now you can relax and bask in the praise you are about to get for all of your hard work.

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Happy Birthday Reed! red velvet xbox cake part 1

Today is my older brother Reed’s 30th Birthday!

Shhh… don’t tell any one, but his amazing girlfriend Katie is planning a surprise party for him tonight. A few months ago she asked me to make an extra special birthday cake for him. My brother works on video games for a living, so she asked if I could make a xbox controller cake. I am not by any means a gamer (not that I have anything against it), I just never got into it.

I really wanted to make this cake special, I mean it is his 30th b-day, kind of a big deal right? So I decided to make the cake life sized, thankfully I had a friend who generously lent me their controller for a few days, so I could have a visual aid. Because it has to be as perfect as possible for the birthday of someone who uses one every day. If you don’t know what a xbox controller looks like here is a pic:

I made a red velvet cake because it’s his favorite, the recipe I used is also the best red velvet cake recipe I have ever had. I can’t wait for him to see it! I hope he likes it.

Here is the cake before all of the bells and whistles.

and here it is finished! Next week I will post the step by step process so you can make your own xbox cake.

Check back tomorrow for pics of his reaction!

And here is my favorite recipe for red velvet cake. Red velvet cake recipes vary a lot in flavor, some are too chocolaty (for those of you who don’t know, yes it actually is considered a chocolate cake), some taste too much like buttermilk, or are too dry.

This one is just right. You can taste the chocolate, but not so much that it is like eating a chocolate cake, there is just enough buttermilk to add another layer of flavor, and as long as it isn’t over baked it is nice and moist with a fine crumb. These are the qualities that I think make red velvet so popular. I will be posting more on the history of red velvet next week, so don’t be a stranger.

Red Velvet Cake

I got the recipe from pinchmysalt.com

Ingredients

2 1/2 cups sifted cake flour*

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Directions

  1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
  2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
  3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  4. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
  5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Tips and tricks

*Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.

Cream Cheese Frosting

Ingredients

16 oz. cream cheese (2 packages), softened

1/2 cup unsalted butter (one stick), softened

1 teaspoon vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

Directions

1. With an electric mixer, blend together cream cheese and butter until smooth.

2. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.

3. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).