The below cakes were photographed in a frozen state, just after they were carved. To read how I build cakes and freeze them in the pan, follow this link for my cake filling tutorial.
- Two 2” tall, 8” diameter half sphere cakes, leveled on top (above, top left and right)
- One 2” tall, 8” diameter cylinder cake, edges rounded (above, front)
- One 1” tall, 6” diameter disk of cake to raise the top bun
- Vanilla buttercream
- Chocolate buttercream
- Chopped dark chocolate
- Chopped nuts (I used pecans)
- Tan modeling chocolate + fondant (50:50)
- Green, red, purple, and white modeling chocolate
- Ball tool, part of this kit
- Foam shaping mat
- Rolled modeling chocolate equipment
- Red and yellow food coloring
- Cocoa powder
- Blush brush
2. Combine 50:50 tan fondant and modeling chocolate (or use all fondant) and roll it out to 1/8” inch thickness. Cover each bun cake and trim away the excess.
Sample my modeling chocolate book
Cake Decorating with Modeling Chocolate
5. Press the chocolate/nut mixture into the frosting around the sides of the hamburger tier.
8. Use a pointed sculpting implement to ruffle the edge like lettuce.
10. With a roller cutter or long knife, cut strips the long way and turn them sideways to expose the dual colors. Face them so that they are purple-side-out. Wrap four or more strips in a concentric nesting formation like slices of onion.
12. To make pickles, roll out green modeling chocolate to ½” thickness and cut them with 1 ½” diameter fluted round cutters.
13. Add ketchup and mustard in the form of yellow and red buttercream.
You can find my buttercream recipes in this book
Smooth Buttercream Cake Frosting
14. Place the top bun on the cake. Using a blush brush, dust it with cocoa powder to give it a toasted look.
15. To make the sesame seeds, roll a small ball of white modeling chocolate into a 1/16” inch thick rope. Using a sharp knife, cut uniform-sized pieces from the rope. Roll each piece into an oval shape and press it flat into the top of the finished cake. Distribute them evenly.
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