One of the ways I looooove to procrastinate on CafeMom is to hang out in Cake 101, looking at all the gorgeous cakes made by talented CafeMoms. Seriously, I spend hours in there! That's exactly how I came across TwinMom1120's absolutely amazing 1923 Yankee Stadium Cake, which took more than 24 hours to make!
Even if you aren't a Yankees fan, you must see the inside of this cake...
See? Amazing, right? And you can see even more photos of the cake here (although you must join Cake 101 to view).
In the meantime, I asked TwinMom1120, New Jersey mom to 8 year old boy/girl twins, Emily and Alex, to tell us about her creation:
CafeMom: How long have you been making cakes?
I've been making cakes since I was little. I always liked baking, so my mom bought me a starter tip kit from Wilton when I was about 11, and it just took off from there! I have sold cakes; however, I mostly do them for family and friends, so I have a hard time charging for them. It's really very therapeutic!
For whom did you make the Yankee Stadium cake?
I made the cake for my friend's husband. It was for his 40th birthday surprise party this past weekend. He was surprised and loved the cake.
How long did it take to make?
Actually, I stopped counting hours at 24! I can tell you that the panels and windows took about 12 hours, and the people took about four hours to make.
What is it made out of?
The whole cake is crumb coated with butter cream icing—chocolate on the bottom layer, and white on the stadium. All of the walls, doorways, windows, roofs, and black on the base cake are Fondarific fondant. I hate making my own, and this stuff tastes great—people actually eat it! The people are individual dots of butter cream icing made with a #3 tip. I used Violet, Rose, Red, Yellow, Orange, and Green. I covered the seating with the trademark royal blue of the stadium seats before applying the people, in case someone had to get up and go to the bathroom! LOL.
The 18" square was devil's food and the stadium was classic yellow. I used a recipe called Durable Wedding Cake, which is extremely sturdy and strong and is great for molded or sculpted cakes, yet very moist and yummy! It's Duncan Hines Classic Yellow cake mix, 4 egg whites, 1/2 cup water, 1/3 cup oil, 1 cup sour cream and 1 small package of instant vanilla pudding mix. For the Devil's Food, use that mix and increase the oil by 2 tablespoons—it's a great recipe that I got off of CakeCentral.com.
How did you make it?
Believe it or not, it was fairly simple to make—just time consuming. First, I downloaded a schematic of the field off of the Internet and had it enlarged at a copy center so that the image was 17" at its widest. I then adhered the picture to poster board and cut out the field with an X-Acto knife so that I had a pattern to place on my fondant. The rest of the stadium served as a template as well, for the two levels of the stadium.
I baked two 12x18" cakes and cut the 12" sides to 9" so that I would have an 18"square base. I then baked three 16" round cakes to make the stadium itself out of. The large part of the stadium is two layers while the bleachers and top level are each one layer.
Because there was so much fondant and no real layers, there was no filling. I placed the cut-out templates on the cakes and cut around the outline to form the shape of the stadium. I did the same thing with the field, placing the appropriate sections on tan and green fondant in order to get the right effect. I placed the green on top of the tan and then cut the bases out of white; they were about 1/4' square.
All of the windows are cute from fondant with the smallest ones being 1/8" square. Getting the proportions correct was crucial for it to look right, so I toyed with different measurements based upon the blown-up copy until I found the right configuration— Height: 4.5"door sections, 3.5" wall sections, 1.75" top section, 2" bleacher section and width: 3" door sections, 1.5" wall sections for the top and bottom and 1" wall sections for the bleachers. I cut all of the windows to fit properly based upon these measurements.
To get the angle of the tiers, I measured about 1/2" from the bottom of each tier and cut the angle to about 1" from the top edge—you need to leave enough room to support the top level. There are only four pieces of cake board, cut to the shape of the levels. One double board on the bottom tier, one double board under the middle tier and two single boards sandwiching the top tier. There are dowel rods throughout to support the weight, including under the entire cake in the base cake. The roof of the top tier is covered in fondant and I actually put toothpicks through the top tier roof to secure the top tier shape, because it was rather fragile.
Any else you'd like to tell us about the cake?
I think it helped that I have experience in construction: I've built two sheds, two decks, a pergola and an addition onto my house, so I think that I was really able to create this so easily having those skills in my bag of tricks! It was almost more architecture than art! I have a request for Fenway from a friend of mine in Boston—it'll have to be the 1912 park— too many additions on the current one! :-) I would love to make another one, since this was my first attempt at a stadium. I really learned a lot from making it and would love to do one better than this.
Are you a Yankees fan?
Actually, I am a Mets fan, and my husband is a Phillies fan, so I would have loved for the Mets to have done better this year and have been in the Series. If the Phillies make it, that would be great and if not, then we can root for the Yankees, since they are from our area—always root for the home team!
Let's congratulate Twinmom1120 on a job well done!