I’m going back to my cake decorating roots with a Simple Grinch Cake for Christmas.
No special tools and only two recipes!
Using this approach, even the least creative among you can pull it off!
Before there were Edible Sugar Printers for cake photographs, there was no such thing.
And even before most people even knew what fondant was! (Yes, that is my age)
There were buttercream hand drawings.
No airbrushing, no fondant appliques and certainly no edible images!
This year, I’m going to teach you how to make this easy and entertaining design for Christmas!
By the way you can use this technique with any picture you like for any occasion!
The Grinch is without a doubt my favorite Christmas character.
Yet, as you can see, the image I picked of him for my cake is not a hateful Grinchy image.
But rather when he realized that
“ Maybe Christmas, he thought, doesn’t come from a store. Maybe Christmas means a little bit more.”
So go ahead and try your hand at this easy Christmas Grinch Cake.
I promise you won’t need anything but your favorite recipe for cake and buttercream 2 recipes and several parchment paper cones for decoration
I’m making my favorite fluffy vanilla cake with a green tint and American-style buttercream.
Of course, you may use any recipes you like, but the recipe below is designed for a 7′′ – 3 layer cake.
How to Make a Grinch Cake Simple Two Recipe Cake
2 hours 30 mins
For this recipe, I used three 7-inch cake pans, but you could use two 8-inch pans instead.
Serves: 1-7″ cake serves 10
- Ground Flax Seeds 2 tablespoons (16g)
- Hot Water 5 tablespoons (75ml)
- White Vinegar 1 Tablespoon (15ml)
- For the cake:
- Soy Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoon (10ml)
- Cake Flour 2½cup (300g)
- Granulated Sugar 1½ cup (300g)
- Baking Powder 3 teaspoons (15g)
- Salt ½ teaspoon (3g)
- Vegan Butter 12 Tablespoons (175g)
- green & Yellow food color as needed
- For the Buttercream:
- Chick Peas* 2 15oz cans for 134 cup bean water
- Granulated Sugar 1 cup
- Vanilla Extract 2 teaspoons
- Confectioners Sugar 1 cup
- Cream of Tartar ½ tsp
- Vegan Butter 3 sticks (1½ cups) (339g)
- Hi Ratio Solid Vegetable shortening 1 cup (226g)
- Food color as needed to decorate
- For the cake:
- Preheat the oven to 350°F and line the cake pans with parchment paper.
- Mix the flax meal and boiling water and set aside for 5 minutes to thicken.
- Add the vinegar to the soy milk to sour
- Sift the flour with the baking powder and salt
- Mix the vegan butter and sugar together until light and creamy, approximately 3-5 minutes on medium to high speed.
- While mixing on medium speed, add the thickened flax paste, scraping the bottom and sides of the bowl to evenly integrate, and then add the vanilla extract.
- Add roughly a third of the flour to the creamed mixture, followed by half of the soured milk.
- Add another 13 of the flour, followed by the remaining sour milk.
- Mix in the remaining flour until evenly combined.
- Divide the mixture equally among the three greased and parchment-lined cake pans and bake for 25-30 minutes, or until the centers are springy to the touch when lightly pressed.
- For the buttercream
- In a saucepot, bring the sugar and chickpea water to a full boil.
- After 5 minutes, move to a mixing basin to cool fully.
- Whip the aquafaba on high speed using the whip attachment of the kitchen aid (a hand beater would work but it will take a long time) until it is thick and glossy and has firm peaks.
- Add the cream of tartar and 2 tablespoons confectioners sugar to the beaten, hard peaked meringue, continue beating, and add the remaining confectioners sugar.
- Continue whipping on high speed until you get a smooth emulsion with the shortening and softened vegan butte.
- Then, add the vanilla extract and divide the buttercream into four separate basins for color decoration.