Minecraft Cake Recipe tutorial 3D by Ann Reardon How To Cook That

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 Large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• 2 tsp Baking Powder
• 2 tsp Vanilla Extract
• 4 cups Powdered Sugar (sifted)
• 1 cup Unsalted Butter (for buttercream) (softened)
• 2 tbsp Milk (for buttercream)
• 1 lb Food‑Grade Brown Fondant (divided into dark brown and light brown portions)
• 0.5 lb Food‑Grade Light Grey Fondant
• 0.5 lb Food‑Grade Green Fondant (mix of two shades for variety)
• 2 tbsp Crisco (or butter/margarine) (thin layer on baking paper to prevent sticking)
• 1 tbsp Water (for brushing fondant squares)
• 4 oz Dark Chocolate (for optional honeycomb chocolate coating)

Instructions

1. Prepare Cake Batter

   In a mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

   Time: PT15M

2. Combine Dry Ingredients and Bake

   Sift together flour and baking powder, then gradually add to the butter mixture, alternating with milk. Mix just until combined. Pour batter into a greased 9‑inch square pan, smooth the top, and bake at 350°F for 30 minutes or until a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

3. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack and let cool completely before frosting.

   Time: PT30M

4. Make Buttercream Icing

   Beat 1 cup softened butter until creamy. Gradually add sifted powdered sugar, 1 cup at a time, mixing on low. Add milk and vanilla, beat on high for 2‑3 minutes until light and fluffy.

   Time: PT20M

5. Frost the Cake

   Place the cooled cake on a board. Apply a thin crumb coat of buttercream, smooth with an offset spatula, then chill 10 minutes. Apply a final thick layer of buttercream, smoothing the sides with a paper towel and fondant smoother as described in the video.

   Time: PT15M

6. Color Fondant

   Divide the fondant into four portions: dark brown, light brown, light grey, and green. Knead food‑grade coloring into each portion until evenly colored.

   Time: PT15M

7. Roll Fondant and Cut Strips

   Place a sheet of parchment paper on the bench, tape it down, and roll each colored fondant to a 1/8‑inch thickness. Using a pizza cutter, cut long straight strips about 1‑inch wide, covering the entire sheet.

   Time: PT20M

8. Cut Fondant Squares

   Turn the rolled fondant and cut the strips into 1‑inch squares using the pizza cutter. Keep the squares organized by color.

   Time: PT15M

9. Prepare Baking Paper for Placement

   Lay a fresh sheet of parchment on the template, rub a thin layer of Crisco (or butter) over it, then wipe excess with a paper towel. Tape the paper to the bench, aligning one edge with the white square template.

   Time: PT5M

10. Assemble Fondant Squares on Cake

    Starting at the bottom edge, place brown squares side‑by‑side, using a ruler to keep lines straight. Add light grey squares where needed, and finish the top rows with green squares. Lightly brush each square with a little water to help them adhere to each other and to the buttercream.

    Time: PT20M

11. Transfer Fondant‑Covered Cake

    Slide the parchment paper with the assembled fondant onto a thin, firm board. Align the bottom edge of the fondant with the base of the cake, tilt up, and gently press the cake onto the fondant. Smooth any gaps with the fondant smoother.

    Time: PT10M

12. Final Smoothing and Optional Decorations

    Use the fondant smoother to perfect the edges on all four sides. If desired, cut leftover fondant squares into tiny cubes and coat small cake cubes or honeycomb chocolate pieces for extra Minecraft‑style snacks.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Large Eggs: Pasteurized egg substitute
• Instead of Whole Milk: Almond Milk
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Unsalted Butter (for buttercream): Margarine
• Instead of Milk (for buttercream): Heavy Cream (use less)
• Instead of Food‑Grade Brown Fondant: Homemade fondant
• Instead of Food‑Grade Light Grey Fondant: Grey fondant mix
• Instead of Food‑Grade Green Fondant: Green fondant mix
• Instead of Crisco (or butter/margarine): Butter, Margarine
• Instead of Dark Chocolate: Chocolate chips

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• 9‑inch Square Cake Pan
• Parchment Paper
• Cooling Rack
• Offset Spatula
• Bench Scraper
• Rolling Pin
• Pizza Cutter
• Ruler
• Fondant Smoother
• Plastic Sheeting (optional)
• Sticky Tape
• Paper Towels
• Brush
• Water Spray Bottle (optional)
• Cardboard Sheet
• Book or Flat Weight (optional)

Critical Steps — Do Not Skip

• Smoothing buttercream with paper towel and fondant smoother to achieve flat sides.
• Coloring fondant accurately to match Minecraft block palette.
• Cutting fondant into precise 1‑inch squares using a pizza cutter.
• Using a thin layer of Crisco on parchment to keep fondant squares in place.
• Transferring the fondant‑covered cake without tearing the squares.

Chef Tips from the Video

• Use a ruler and a gentle hand to keep the fondant squares perfectly aligned – the Minecraft look relies on crisp, straight lines.
• If you don’t have a fondant smoother, a clean palm can be used to press the fondant into place.
• For extra realism, add a few tiny chocolate “ore” pieces on the brown squares.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Bring to room temperature 30 minutes before serving.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the refrigerator overnight.

Room temperature: Not recommended due to buttercream; if serving within 2 hours, keep in a cool place.

Make-Ahead Tips

• Bake the cake a day ahead and store wrapped in plastic; make buttercream the same day.
• Cover fondant squares with a thin layer of vegetable oil or keep them in an airtight container to prevent drying.
• Assemble the fondant on the cake no more than 2 hours before serving to keep buttercream stable.

Frequently Asked Questions