Why not make a hamburger out of cake?

Originally published at: https://www.riverreporter.com/stories/why-not-make-a-hamburger-out-of-cake,43643

A hyper-realistic sculpted cake of a classic cheeseburger and fries — thick dark brown beef patty with bright yellow melted cheese and red ketchup, layered between pale green lettuce and red tomato slice, topped with a golden-brown sesame seed bun, all on a platter piled with golden-brown french fries.

There are few things in the world that smell as good as a hamburger sizzling on a grill, and I say this even though I really can’t digest red meat.

What says “summer” more than an outdoor barbecue with delicious food and cold beverages?

One of the joys that cooking gives me is the fact that food can bring people together, which is exactly what we all need as we emerge from our COVID-19 nightmare.

That’s why this month’s project is, well, a hamburger!

And since a hamburger can be made out of beef, turkey, chicken, fish, tofu, or a vegan substitute, I thought, “Why not make a hamburger out of cake covered in fondant?”

“What, exactly, is fondant?” I’m often asked.

It’s actually a kind of icing, though the texture of fondant is completely different from, say, buttercream.

Most fondant is made from sugar, water, corn syrup and glycerin (some variations include powdered sugar and marshmallow). This formula allows a baker to roll it out—much like dough—rather than spread it on as you would with other icings. And because you can roll fondant out, you can cover a cake almost flawlessly—after a little practice, that is. (Another advantage of fondant is the lack of raw eggs, which are a potential allergen.)

Once you’ve mastered the art of rolling fondant, your cake decorating skills will take a giant leap forward. People will be very impressed by how clean and elegant your cakes look.

This hamburger project is the perfect way to develop your fondant skills.

First of all—unlike, say, a wedding cake—your hamburger doesn’t have to look perfect.

Second, the hamburger project can teach you how to add support structure to your cake efforts—a very important concept, since most people don’t understand exactly how heavy and potentially unstable cake is.

And third, it’s always fun to serve a dish that looks like standard dinner fare—only to have your guests gasp in surprise when it’s revealed that your burger is actually a cake!

Hamburger Cake

Make a realistic hamburger out of cake and fondant, complete with bun, patty, cheese, tomato, lettuce, ketchup, and french fries — all on a serving plate.

Kim Simons
Intermediate
A hyper-realistic sculpted cake of a classic cheeseburger and fries — thick dark brown beef patty with bright yellow melted cheese and red ketchup, layered between pale green lettuce and red tomato slice, topped with a golden-brown sesame seed bun, all on a platter piled with golden-brown french fries.

Supply List

CakeChocolate Ganache (Recipe)Fondant: White, Beige, Yellow, Green, Brown, and RedButtercreamEdible colorsCake toolsSmall cookie swivelPaint brushes (multiple sizes)SpatulaCake strawsSmall precision knifeRolling pinWheel cutterSilicone matCup of waterScissors

Instructions

  • Bake a cake in the flavor of your choice. Carve four separate layers: the bottom area (for fries), the bottom bun, the burger patty, and the top bun. Cover all layers in chocolate ganache and refrigerate for 2 hours.
    A hand spreads chocolate ganache over a carved cake layer with an offset spatula.
  • Roll out beige fondant. Cover the bottom bun area. Trim excess and shape.
    Hands cover the bottom bun cake layer with rolled beige fondant.
  • Push five cake straws into the bottom bun through to the cake plate.
    A hand inserts cake straws into the bottom bun for structural support.
  • Roll out fondant for the burger patty. Add texture. Cover the burger cake layer, trim excess, and attach with buttercream.
    Hands attach the textured brown fondant patty to the burger cake layer.
  • Brush the bottom bun layer with edible color.
    A hand brushes edible color onto the fondant bottom bun layer.
  • Roll out yellow fondant very thin. Trim to look like a slice of cheese. Stack on the burger layer.
    Hands place a thin yellow fondant cheese slice onto the burger patty.
  • Roll out red fondant thickly for a tomato slice. Cut with a round cookie cutter. Carve out and shape the tomato interior with a cake tool. Detail with white edible paint.
    A red fondant tomato slice with detailed interior on a cutting mat.
  • Marble together white and green fondant (very thin). Shape like lettuce and add details with cake tools. Add to top of cheese.
    A hand places marbled green and white fondant lettuce onto the burger.
  • Slice the tomato in two. Add the halves to the lettuce. Attach random red fondant strips to simulate ketchup.
    Red fondant tomato halves and ketchup strips added on top of the lettuce.
  • Roll beige fondant, cover the top bun layer, trim excess, and shape. Attach to top of burger with buttercream.
    A hand places the fondant-covered top bun onto the burger cake.
  • Detail the top bun with edible paint.
    A paintbrush applies brown edible color detail to the top bun.
  • Make tiny sesame seeds out of white fondant. Add to the top bun.
    Small white fondant sesame seeds placed on the top bun.
  • Roll out more beige fondant (thick). Cut into strips and shape like French fries.
    Hands cut beige fondant strips into french fry shapes with a wheel cutter.
  • Add fries to the plate layer. Paint and dust with details using edible colors.
    Fondant french fries and painted details on the finished burger cake plate.

Notes

• Fondant is a rolled icing made from sugar, water, corn syrup, and glycerin — it rolls out like dough, unlike buttercream.
• Cake straws provide crucial structural support, as cake is heavy and can be unstable.
• This is a forgiving project — unlike a wedding cake, your hamburger doesn't have to look perfect.

Products Used

• Satin Ice : Fondant
• The Sugar Art : Edible colors
• Learn To Cake Swivels : Small cookie swivel
View full guide →

As always, I encourage you to put your own stamp on your burger. My tutorial is a way, not the only way—at least in decorative terms.

But don’t take my word for it. Get some cake and some fondant and “grill up” some sweet burgers yourself!

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