Highland Cow Cake
- Billie McKeown
- Apr 20
- 5 min read
This cake is not just a dessert; it serves as an ideal centerpiece for a birthday celebration, drawing attention and excitement from guests of all ages. Its whimsical appearance and delicious taste make it a focal point of the party, sparking conversations and creating an atmosphere of festivity. Whether it is adorned with colorful candles, playful decorations, or simply served as is, it embodies the spirit of celebration and togetherness.
Serves 35
Needs
Real or fake flowers
Ingredient:
Cake
4 boxes of cake mix (I used Funfetti)
4 teaspoons vanilla
2/3 cup water
2/3 cup sugar
1 cup vanilla vodka, divided (optional)
20 ounces orange marmalade
Double batch of Ermine frosting
1 batch white modeling chocolate
1 batch brown modeling chocolate
Ermine Frosting
2 cups milk
2/3 cup flour
2 cups unsalted butter
2 cups granulated sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/4 cup vanilla vodka
Modeling Chocolate
12 ounces of white candy melts
12 ounces of brown candy melts
1/2 cup of corn syrup
A few days in advance of when the cake is required, prepare and mold the modeling chocolate into all the components necessary to assemble the cow. This includes a set of horns, ears, eyes, a nose, and a tongue, but not the cow's hair. Attach a 5-inch wooden skewer to the base of each horn and insert a toothpick into the side of each ear to secure them to the cake when needed. Allow each piece to sit and harden.
Follow the instructions on the box to prepare the cake mix. Add 1 teaspoon for each box of mix. I prepared each mix individually.
Apply cooking spray to the cake pans, avoiding the sides to ensure the batter rises evenly. Line the bottoms of the pans with parchment paper and spray more cooking spray on top. You will need two 12-inch rounds and three 6-inch rounds. Use one box mix for each 12-inch pan and two cups of batter for each 6-inch pan. There be leftover batter, pour it into a pan of your choice. Firmly tap the pans filled with batter on a flat surface to remove air bubbles and level the batter. Bake according to the package instructions and allow to cool at room temperature.
As the cake cools, make a simple syrup by combining 2/3 cup of water with 2/3 cup of sugar in a small bowl and microwaving until it reaches a boil. In my microwave, this took 60 seconds. Stir until the sugar is fully dissolved. Then, add 1/2 cup of vanilla vodka and allow it to cool completely.
In a large cup or deep bowl, blend the marmalade and 1/2 cup of vodka (if using) with an immersion blender until smooth. You can also use a blender. Set mixture aside.
Position the 12-inch cake on a cardboard round. Carefully peel off the top layer of the cake and trim it a bit to even out the surface. Using a brush or spoon, soak the cake with 1/4 cup of simple syrup. Fill a piping bag with some frosting and cut the tip to make a 1/2-inch opening. Pipe a border around the edge of the cake, and within this frosting border, spread the marmalade filling to a thickness of 3/8-inch.
Remove the top layer of the second 12-inch cake and place it upside down on top of the bottom layer. Pour 1/4 cup of simple syrup over the top layer and apply a thin layer of frosting over the entire cake. Refrigerate for at least 30 minutes. Afterwards, apply the final layer of frosting. Store in a cool, dry place.
Do the same with the three 6-inch cakes, soaking each in the syrup and spreading two of the layers with the marmalade. Top layer should be right side up and not trimmed so it has a rounded top. Apply the two layers of frosting. Utilize a knife or spoon to add texture to the topcoat, mimicking the appearance of fur.
Cut out a piece of the cake from the leftover batter in the shape of the cow's nose and place it in the freezer so it is easy to work with. Once frozen cover it in some frosting and place it at the bottom front of the 6-inch layer cake. Use frosting to stick the nose and eyes in place. Then attached the horn and ears. I dusted cocoa powder on the horns to give them a more realistic appearance.
To create the hair using modeling chocolate, start by rolling out strips that are 2 inches wide and about 1/8-inch thick, cutting fringes on one side. Immediately place them in the desired position on top of the cake. Next, roll out strands of varying lengths and drape them over the cow's face. Position flowers between the horns. If you are using real flowers, tape the stems if inserting them directly into the cake.
Cut five wooden dowels to match the height of the 12-inch cake and insert them in the center for support. Position the cow head on top of the dowels. To conceal the cardboard round of the top layer, add additional flowers. Enjoy!
Ermine Frosting
In a medium saucepan, mix milk and flour. Heat over medium-low while stirring continuously until it thickens to a paste-like consistency. Pour into a bowl and cover with plastic wrap. Place plastic wrap directly on the surface to prevent a skin from forming. Let it chill completely.
Beat the butter and sugar with a mixer for 7 to 8 minutes. Gradually add the cooled flour mixture, one tablespoon at a time. After it's fully combined, incorporate the remaining ingredients.
Modeling Chocolate (for one batch)
Microwave 12 ounces of candy melts for 30 seconds. Continue microwaving in 10 to 5 second intervals until fully melted, stirring after each interval. Once melted, allow it to cool to 91 degrees. Stir in 1/4 cup of corn syrup, which will cause the mixture to seize. Knead it on a clean, smooth surface. At this point, knead in food coloring gel. From the white batch, I made the horns. I then colored a portion black for the eyes, tan for the nose, and pink for the tongue. I used the brown batch for the nostrils, ears and hair.
Wrap any unused modeling chocolate in plastic wrap. To soften it, microwave it for a few seconds. Additionally, the warmth from your hands will help it become more pliable as you handle it.
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