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Hamburger Cake Recipe and Design IdeasThe hamburger cake below was kindly submitted by one of our readers like yourself... Cake Submitted by Lauren B. from Brooklyn, New York.
I made this Hamburger cake with French Fries for my son's 5th birthday BBQ. It was a big hit. Ingredients: 2-Super Moist Brownie Mixes 2-Moist Yellow Cake Mixes Wilton White Fondant Wilton Primary Colors Fondant Wilton White Icing Writer Wilton Icing Colors: Orange, Leaf Green, Yellow, No-taste Red Buttercream Frosting Small Round and Leaf Icing tips Refrigerated Sugar cookie dough Hamburger Patty: For the patty I used two super moist brownie mixes, cooked in a 10" spring form pan. The cooking time is longer than double the time for the thickest brownie on the box. It will burn a little on the edges which is okay because you can use a knife to gently shave off the burnt edges when the "patty" is completely cool. Hamburger Buns: I used two moist yellow mixes. For the top bun I generously greased a 2.5 qt Pyrex bowl. For the bottom I used a 9" pan. Fill the bowl and the 9" pan almost 3/4. You should have some batter remaining. The 9" cooked a little longer than the regular time because it is filled with more than the usual batter amount. You need to keep an eye on the bowl. You may want to start the timer at 55 minutes. The center will be loose for a while and then as soon as it looks cooked, check it with a butter knife. It will seem like you are cooking this for too long, but the cake will be very moist. The outside of the "bun" will begin to brown, which is good. You can make the "patty" and "buns" the day before. Wrap tightly in plastic. Toppings: The fondant toppings can be rolled out the day before you assemble the hamburger cake. Store in zip top bags. Try to get all of the air out. *Tomatoes: Red fondant. Roll out to desired thickness and cut circles. Set aside and re-roll and cut more until you use all of the fondant. Then using a paring knife cut small triangles along the edges of the "tomatoes". This gives them a more realistic look. *Cheese: I used the yellow fondant from the primary colors. I kneaded a little orange icing color to make it cheesier. Roll out very thin. The cheese doesn't have to be a perfect square. Mine was more like a rectangle which worked well because it draped over the edge very nicely. *Pickles: Using the green fondant, roll out to desired thickness and cut small circles. *Lettuce: 1/4 Cup buttercream with leaf green icing color. *Ketchup: 1/4 Cup buttercream with no taste red icing color. *Mustard: 1/4 Cup buttercream with yellow icing color. *Onions: Buttercream icing or white fondant cut into circles like onion slices. *Mayo: Buttercream icing. *French fries: Roll out sugar cookie dough and cut thin strips and bake at 325°F for about 7 minutes. Assembly: Place bottom bun on a cake board. Frost with some of the remaining buttercream. Don't frost all the way to the edge. Top with "patty". Lay on the cheese. Place tomatoes and pickles around the edge of the burger working your way to the center. Alternate pickles and tomatoes. Using a leaf tip pipe on the lettuce, make sure you don't cover too much of the tomatoes. Then pipe on onions, mustard, ketchup, and mayo if desired. You can top any way you like. I personally don't eat mustard on my burger but I liked the look of all the different colors. Using the white fondant writer, pipe small sesame seeds on your top bun. Place fries around the hamburger cake. You can also pipe some ketchup onto the fries. I think this hamburger cake would be great for a BBQ. The instructions make it seem like a lot of work, but it was really easy to do. I never worked with fondant before I made this cake and I was very surprised at how easy it was to work with. Enjoy!
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