September 14, 2015

We’d like to make a TOAST to Autumn. And what better way to do it than with our TOASTER CAKE from CAKE MY DAY! It’s one of the projects our fans mention most. And why not? Who doesn’t love toast—and retro appliances?!!

We gave it a vintage look by using poured frosting for the red enamel and chocolate cookies for the Bakelite handles. It actually looks like the toaster in Alan’s kitchen. And it’s a lot easier to make than you might suspect.

Here’s how to do it:


1. For the bagels, preheat the broiler. Cut the doughnuts in half horizontally. Place the pieces, cut side up, on a cookie sheet. Toast the doughnuts under the broiler until just golden brown around the edges.

2. Place the cake on a work surface, bottom side up, and cut it in half crosswise to make 2 smaller rectangular cakes. Spread some vanilla frosting on the bottom side of 1 cake and place the other cake on top, bottom side down and cut edges adjacent to each other, pressing it into the frosting. Place the cake, cut side down, on a cardboard cut to fit. Use a serrated knife to round the corners of the top of the cake. Spread a thin crumb coating of vanilla frosting on the cake, filling in any gaps, and smooth. Place the cake in the freezer until set, about 30 minutes.

3. Spoon the dark chocolate frosting into a freezer-weight ziplock bag. Press out the excess air and seal the bag. Spoon 1/3 cup of the vanilla frosting into a small dish and cover with plastic wrap. Place the remaining vanilla frosting in a glass measuring cup and tint it red with the paste food coloring. Cover with plastic wrap to prevent drying.

4. Line a cookie sheet with wax paper. As the parts are made, transfer them to the cookie sheet. For the lever handles, cut 1/2 inch from one edge of each of the 4 chocolate mint cookies. Snip a small (1/8-inch) corner from the bag with the dark chocolate frosting. Pipe a dot of frosting on the flat side of 1 cookie and press another cookie on top, flat sides together, with the trimmed edges lining up. Repeat with the remaining 2 cookies.

5. For the electric cord, twist the licorice laces together to make a double strand. Insert one end of the laces into the round end of 1 black spice drop. With a small knife, cut 2 slits parallel to each other on the flat end of the spice drop. Insert the small end of a white gum rectangle into each slit.

6. For the controls, cut a 1/8-inch slice from the flat end of the black gumdrop. Press the red pearl candy into the cut side of the slice for the button. Pipe lines of black decorating icing on the white flat candy and attach the cut side of the black gumdrop as the dial.

7. Line a cookie sheet with wax paper and place a wire rack on top. Place the chilled cake on the wire rack. Microwave the red frosting in the glass measuring cup, stirring every 5 seconds, until it has the texture of lightly whipped cream, about 25 seconds. Pour the melted frosting over the cake to cover completely, allowing the excess to drip onto the cookie sheet. Place the cake in the refrigerator to set the frosting, about 30 minutes.

8. Use a large spatula to transfer the cake to a serving platter. For the toaster openings, use toothpicks to mark 2 side-by-side 3/4-x-4-inch rectangles on top of the cake. Use a small knife to remove about 1 inch of cake along the length of each rectangle.

9. Pipe a line around the base of the cake with the dark chocolate frosting. Press the fudge-covered wafers into the frosting, trimming as necessary to fit.

10. Starting about midway up from the base of the cake and centered from side to side, pipe a vertical 2-inch line of dark chocolate frosting on both short sides of the cake. Press the cut edge of the chocolate mint cookies into the cake, crosswise, as the lever handles. Insert a thin pretzel stick into the cake under the cookie for support.

11. Press the black gumdrop candies on one long side of the cake as the button and the dial. Insert the licorice end of the electric cord near the bottom of one end of the cake. For the toasted bagels, pipe a dot of dark chocolate frosting on one edge of 2 of the doughnut slices. Insert the frosted edge into the toaster openings, standing upright.

12. Sprinkle the top of the reserved vanilla frosting in the small dish with the green sugar for the cream cheese.

13. To make the knife, cut the stick of gum into a long peanut shape. Trim 1/8 inch from each flat side of the remaining 4 black spice drops and discard the trimmings. Press the cut sides together to make 2 balls. Trim one rounded side of each ball and press the cut sides together to make the handle. With a small knife, cut a slit in one rounded end of the handle and insert the stick of gum as the blade of the knife.

Serve with the 4 extra toasted doughnut slices. And there you have it: an edible kitchen appliance!!

Remember: For more warm and toasty projects, CAKE MY DAY is still available at Amazon (by clicking here) and BARNES & NOBLE (by clicking here).

Happy Cake-making,

Alan and Karen

You Might Also Like