But, I decided to tackle it today.
It is a very time consuming cake to make. But, it is worth it. It requires a lot of cake and a LOT of frosting. And a lot of time. The key is to make the layers and give the cake at least 20 minutes in the refrigerator for each layer to settle.
12 cups buttercream frosting
6 - 8 cake boards
1. Start off by baking the cakes. I used cake mix - one white and one chocolate. I followed the recipe on the box, with the exception of using softened butter instead of oil. I also beat the butter with the eggs and then added the water and cake mix. This produced a thicker batter. (This cake should be made with genoise batter, which is a sponge cake. It needs the structure of sponge, not a heavy cake, not a fluffy cake.) But, modifying the boxed mix made a good alternative.
3. When ready, slice each cake into three layers or if the cakes are thin, slice them into 2 layers. Three layers are preferable, but you don't want the layers to be too thin.
|This will be the BOTTOM LAYER|
5. Now, make the top layer. This layer can be made with 4 - 6 layers. But the key is to make the cake almost as tall as it is wide. This will produce a thick cake.
6. Remove from the fridge and combine both layers. This is the TOP of the cake. To build this, we have to find a knife long enough to cut through all the layers. Also, it should be serrated and pointy. Chill this cake for another 20 minutes.
7. Trace a circle 1"-2" in from the circumference of the cake. I used a upside down bowl and etched and edge with the knife.
8. I removed the bowl and sliced into the cake. Cut at an angle, so that you are making an upside down triangle (or a core).
Remove the inner core by flipping it onto a cake board.
10. Frost the hollowed out cake part and the top edge as well. Leave the upside down core aside. (Notice the pretty layers in the core...)
11. Now, take the BOTTOM layer and turn it upside down onto the top of the frosted hollow cake. (Notice the bottom of the cake board.)
12. Now Flip the entire thing upside down. Remove the cake board. You will see that the cake crater is now showing. Gently press the sides of the crater.
13. Take the core and place inside the crater. It will not fit. Don't worry.
14. Now, slowly press the core a bit at a time, more like try and convince it to go in. If you notice that the BOTTOM layer starts to crumble, stop pressing and make a collar out of parchment paper or waxed paper. Secure with masking tape. Resume coaxing the core into the cake.
Place in the fridge for at least 30 minutes.
15. Remove from fridge and frost with a thin crumb coat. Return to fridge for another 30 minutes and then frost the final coat of frosting.
16. I pressed crumbs into the side of the cake, but you can use cookie crumbs, cake crumbs, sprinkles or leave it naked. Get ready to be surprised....
And this is how it looks when it is cut. Quite the puzzle!
Vary the colors of frosting and cakes as desired.