Who KNEW you guys loved Pop Tarts so much!? We did a little Snapchat survey about whether or not you toast your Pop Tarts and you were all VERY opinionated! (Umm.. I’m team #nottoasted, to be clear.) And then we did this pop tart chair and you loved that too. And we aren’t one to quit on a good theme too soon so now we bring you… the (giant) pop tart CAKE! WHAM BAM BOOM!
And it’s just a sheet cake!!! AKA It’s SO EASY! It’s also filled with jam, a la an actual Pop Tart, because we had to be true to our inspo, of course.
DIY Giant Pop Tart Cake
Servings: 1 Cake
Ingredients
- One 9x13" Vanilla Cake Can be box mix or your favorite vanilla cake recipe!
- Vanilla Frosting
- Strawberry Jam
- Food Coloring
- Pink Royal Icing Optional, see below
- <br>
- Royal Icing Ingredients:
- <br>
- 3 tablespoons meringue powder
- 4 cups powdered sugar
- 5 tablespoons warm water
Instructions
- Using a long sharp knife, slice a 13 x 9 inch cake into 2 layers.
- Spread a 1/4 to 1/2 inch thick layer of butter cream over the entire bottom cake layer. Spread a generous amount of strawberry jam on top of the buttercream, leaving a 1/2 inch border free of jam. Place the other layer of cake on top.
- Dye the buttercream a light tan color. You can use tan food coloring to do this or, if you're using grocery store food coloring, add a the smallest bit of yellow and a touch of cocoa powder to get the color. Frost the entire cake, first with a very thin crumb coat. Chill in the fridge for about 30 minutes. Then do a final coat of buttercream. Spread a slightly darker colored buttercream just around the top edges to give the look of a toasted Poptart.
- We used royal icing to frost our cake, as it gave a more realistic resemblance of what a pop tart frosting is. You could simply use buttercream instead if you prefer! To make with royal icing, prepare the icing by combining all ingredients in the bowl of a stand mixer and mixing on medium high for 7 to 10 minutes. Dye royal icing pink and place in a piping bag fitted with a small round tip. Pipe a smaller rectangle with curvy edges in the center of the cake, starting about 2 inches in from the edge. Fill in with royal icing and top with sprinkles.
- Using a a skewer or chopstick, poke 12 small holes around the cake, where the tan buttercream is still showing, to give the same texture a pop tart has.
Tried this recipe?Mention @studiodiy or tag #studiodiy!
Photos by Jeff Mindell | Recipe by Theresa Rountree
BREAK OUT THE CAKE PANS, FOLKS! It’s time for a pop tart cake. Oh and if you haven’t weighed in yet… I gotta know, toasted or not toasted??
p.s. Popsicle cakes!
Catherine says
Oh MAN am I craving a pop tart right now…strawberry…toasted 🙂
Kelly says
Haha, we all DOVE on them after this shoot! So good.
Helen says
You are an absolute genius! I love this!!!
XO Helen | www.KaleidoscopeSpinning.com
Blythe says
SO GOOD! What a fun idea, looks delicious too
-Blythe
www.eleanorandemilio.com
Kelly says
It was super yummy!!!
Trina says
Toasted for sure! 😉
This cake is amazing!!
Paige says
Absolutely living for this. As for my personal poptart preference? Wildberry all the way, not toasted.
Kristina B says
This is GLORIOUS!!!! I love it.
I know I already threw my hat in the pop-tart ring but NOT TOASTED all the way. Also we won’t even get into the hedonists who get the unfrosted ones. WAT.
Holly says
SO FUN! It’s like a combination of all the best things!
Erin says
Wait…you mean people eat them un-toasted on purpose? 😉 #teamtoasted4ever
Michelle says
That looks super delicious!
https://www.makeandmess.com/
Emily says
S’mores, toasted. Always.
Jackie says
Oh my goodness, this is SUCH a good idea! I will have to give this a try!
Jackie
Something About That
Heather says
LOVE this cake, but I am team toasted all the way
Julie says
Toasted, with butter, cinnamon brown sugar, comfort food!
Jenny says
Any tips on how to slice the cake evenly and in one piece! I’m in the process of making this, and I’m really worried I’m going to screw it up.