Triple-Flavoured Pokemon Centre Cake to Celebrate #PokeNoms!

Boy, oh boy, oh boy. I can’t believe I am FINALLY sharing this recipe with you all! This tricky little bugger took a very long time – and quite a few tears – to get right, and truth be told, I am still not 100% happy with it.

I always thought I would never share anything on the blog that I wasn’t completely in love with, but I soon realised what a perfectionist I am and therefore wouldn’t have half the content that I currently do, and also how stupid that decision was. How am I meant to see growth if I don’t share where I began? How am I meant to learn from my mistakes if I don’t give things a try in the first place?

And, more importantly, when your boyfriend comes home and sees the cake you’ve been decorating for 4+ hours and is literally taken aback, exclaims how awesome it looks, and then devours a huge piece of it in minutes, isn’t that a sign that the cake is actually pretty good? 🙊

We are always our biggest critics, but I ended up deciding to share this recipe – mostly because of how genuine and excited my boyfriend’s reaction was – but also because I worked so hard on it, I pushed myself out of my comfort zone, and I did learn a few tricks along the way.

firered pokemon centre cake thesmalladventurer

I actually wanted to share this at the beginning of the month in time for the Detective Pikachu release, but that was back when I wanted it to be a 3D cookie Pokemon Centre instead of a cake… Let’s just say, that didn’t end well 😅 I eventually decided just to make a cake instead, and to decorate the insides with the same colours as a Poke Ball so a fun surprise for when you cut it open!

Later is better than ever though. Whilst Detective Pikachu has been out for a little while now, it IS still the month #PokeNoms – which is an awesome Pokemon-themed month-long challenge hosted by CupcakeDex and Fandom Foodies. Plus, May 22nd is considered to be Ash Ketchum’s birthday, which I celebrated last year with a fun recipe as well!

Just to be completely transparent with you guys, in this recipe I use some of Queen Fine Foods products. They have sent me some products in the past, but the ones I use in this recipe I bought myself, and they have never requested that I advertise their products at all. They’re just a very generous company who know how much I love their products!

Before we get onto the recipe, I feel the need to warn you: this is an INCREDIBLY tedious recipe! The fondant work alone took me hours – not to mention all the baking, trimming, icing, chilling, etc – so this is going to be a super long post. Don’t say I didn’t warn you! 😂

YOU WILL NEED:

For the strawberry cake:
♡ 115g butter, softened
♡ 1 cup white sugar
♡ 
1 + 1/2 cup flour
♡ 1 + 1/2 tsp baking powder
♡ 2 eggs
♡ 1/2 cup milk
♡ 1/2 tsp strawberry flavour extract (I used Queen Fine Foods’ Strawberry and Cream)
♡ Red food gel (I used Chefmaster’s Liqua-Gel, which was gifted to me)

For the chocolate cake:
♡ 115g butter, softened
♡ 1 cup white sugar
♡ 1 + 1/4 cup flour
♡ 1/4 cup cocoa powder
♡ 1 + 1/2 tsp baking powder
♡ 2 eggs
♡ 1/2 cup milk
♡ Black food gel (once again, I used Chefmaster’s Liqua-Gel)

For the vanilla cake:
♡ 115g butter, softened
♡ 1 cup white sugar
♡ 1 + 1/2 cup flour
♡ 1 + 1/2 tsp baking powder
♡ 2 eggs
♡ 1/2 cup milk
♡ 1/2 tsp vanilla extract (I used Queen Fine Foods’ vanilla, which was gifted to me)

For the buttercream:
♡ 250g butter, softened
♡ 200g icing mix
♡ 1 tsp vanilla extract
♡ 1 tbsp milk (optional)
♡ Red AND dark brown food gel colour

Tools/Equipment:
♡ Three 23cm/9 inch square cake pans
♡ A large quantity of white fondant, I recommend at least 750g
♡ Square cake board
♡ Stand mixer with paddle attachment
♡ Cake leveller
♡ Large silicon mat and baking paper
♡ Rolling pin and fondant smoother
♡ Angled spatula and regular spatula
♡ Cake tester
♡ Small knife and a bread knife
♡ Ruler
♡ Scissors that are used for food ONLY
♡ Red and blue food gel for the fondant (I used Chefmaster’s for both)
♡ Food safe, powder free gloves
♡ Two zip lock bags
♡ Small saucer of water + food-safe paint brush

fondant tiered cake firered pokemon centre thesmalladventurer

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DIRECTIONS:

For the strawberry cake:

1. Preheat your oven to 200C. Line all three of your cake pans with baking paper, and spray with cooking oil if desired.

2. Cream your butter and sugar together until smooth and combined. Beat in your eggs one at a time, then add in the strawberry flavour and red food colour.

3. Combine the flour and baking powder together and SLOWLY add it your mixture in increments, alternating with the milk, and beating after each addition. I recommend trying to end with the milk to ensure the batter is a nice, pourable consistency. If your batter has lightened too much in colour, add one or two more drops of red food colour.

4. Bake cake for 30 minutes. Insert a cake tester into the middle to check if the cake is done. If any batter is on the tester, continue baking for another 5-10 minutes. Remove cake from oven and place on a cooling rack whilst your make your next layer.

For the chocolate cake:

1. Cream your butter and sugar together until smooth and combined. Beat in your eggs one at a time, ensuring that they are fully incorporated before adding the next.

2. Add in your cocoa powder and beat until combined.

3. Combine the flour and baking powder together and SLOWLY add it your mixture in increments, alternating with the milk, and beating after each addition. I recommend trying to end with the milk to ensure the batter is a nice, pourable consistency.

4. Put a few drops of black or dark brown food colour into the mixture and beat well.

5. Bake cake for 30 minutes. Insert a cake tester into the middle to check if the cake is done. If any batter is on the tester, continue baking for another 5-10 minutes. Remove cake from oven and place on a cooling rack whilst your make your next layer.

For the vanilla cake:

1. Beat the butter on its own until it starts to go pale. Add in the sugar and mix together until combined.

2. Add in your eggs one at a time, beating throughly between each one, and then beat in the vanilla extract.

3. Combine the flour and baking powder together and SLOWLY add it your mixture in increments, alternating with the milk, and beating after each addition. I recommend trying to end with the milk to ensure the batter is a nice, pourable consistency.

4. Bake cake for 30 minutes. Insert a cake tester into the middle to check if the cake is done. If any batter is on the tester, continue baking for another 5-10 minutes. Remove cake from oven and place on a cooling rack until completely cool.

5. Once all THREE cakes are cool, trim any wonky or dark edges off with a bread knife, level the tops with your cake leveller, and then cut all three cakes in half horizontally. 

6. You should be left with two vanilla rectangles, two strawberry rectangles, and two chocolate rectangles! However, you will only need ONE chocolate rectangles, as the inside of this cake is based on a Poke Ball, whose the black line is a lot thinner than the red and white parts. Therefore, the cake portion should be thinner too, so save the rest of the chocolate cake for something else 😋

7. Use your ruler to determine how wide you’d like your cake to be and how thick. Once I trimmed the edges and cut my cakes in half, I trimmed my six cake slices so that they were all 7cm x 4cm. It doesn’t really matter how big your cake is, along as all the slices are the same size!

pokemon centre firered cake thesmalladventurer

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Making the buttercream:

1. Beat your 250g softened butter for at least 5 minutes, or until it starts to go pale.

2. Slowly add in the icing sugar in small increments and beat in well. Don’t forget to scrape down the edges with your spatula every now and then to ensure it all gets mixed together!

3. Add in your vanilla and beat well. I chose NOT to add milk to my buttercream because it was warm in my house and this buttercream needed to hold up a LOT of cake and I didn’t want to risk making it too soft, but you can make your own decision for this step!

4. Separate your buttercream in half, then separate ONE of those halves again, so you have two quarters and one half all in their own bowls.

5. Colour one of the quarter bowls red, and the other quarter bowl dark brown. I DON’T recommend using black food gel for the buttercream as there’s no cocoa powder in it so it will go a grey colour at best. Colouring it dark brown will match nicely with the chocolate cake.

6. Using your angled spatula, spread a small dollop of your white buttercream onto your square cake board, then place a slice of your vanilla cake on top. Transfer all three coloured buttercream icings into piping bags, and place those piping bags in three tall glasses for easy access and minimal spilling.

7. Snip a hole in the end of the piping bag with the vanilla buttercream in it (or, if you’re using tips, use a medium-sized round one) and pipe around the edges of the TOP of the vanilla cake that is on your board. Use your angled spatula to spread the icing inwards and to make sure no icing falls down the sides of your cake.

8. Continue piping and smoothing until you get an even layer of icing that’s about 5mm thick. Place in the fridge (or even the freezer) for 5 or so minutes to quickly chill the buttercream.

9. Carefully add your second vanilla cake layer on top of the buttercream you just added. Repeat steps 7 and 8 again by piping and smoothing another 5mm thick layer of vanilla icing on top of that cake, then chill again.

10. Take your cake out of the fridge, then place your singular chocolate layer on top. Clean and dry your angled spatula then, just like before, pipe and smooth an even layer of the brown buttercream on top of your chocolate cake. Chill again.

11. Carefully add one of your strawberry cakes on top of the brown buttercream, then pipe and smooth on your red buttercream just like you’ve been doing. Chill for a few minutes before adding the second strawberry slice on top.

12. Now it’s time to use your remaining vanilla buttercream to coat the entire cake in a crumb coat! Chill the entire cake for at least another 5 minutes whilst checking the consistency of the buttercream with your spatula. If it’s too runny, add more icing sugar.

13. Remove your cake from the fridge and start covering it in buttercream! As there are THREE different coloured cakes, I piped a layer of buttercream on the vanilla portion of the cake on all four sides, then smoothed that over with an angled spatula.

14. After I wiped the spatula, I piped a layer of buttercream all around the four chocolate sides, then smoothed those over the spatula. Then, once again, wipe the spatula and do the same with around the sides and top of the strawberry cakes!

I broke it up into portions to avoid the different coloured crumbs being smeared along the cake, but you won’t be able to tell afterwards anyway, so don’t stress too much 😊 Place entire cake in the fridge whilst you prepare your fondant.

layered cake pokemon firered pokemon centre thesmalladventurer

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To decorate:

1. Whilst your cake is chilling in the fridge, you will need to organise your Pokemon Centre template! I decided to do mine AFTER the cake was made as I wasn’t sure how long or tall it would end up being after I trimmed the edges.

2. Double check the length and height of your cake, then bring up a photo of the Pokemon Centre from FireRed and enlarge it so that the front is as long as your cake is.

3. Using some tracing paper and a pencil, trace around the windows, letters, Poke Ball, door and doorframe that are on the front of the Pokemon Centre. Cut out all the shapes that you just traced.

4. Grab a small handful of white fondant and place it inside a sandwich bag. Add one drop of blue food gel, then close the bag with minimal air inside. Use your rolling pin to roll the fondant inside the bag until it becomes completely blue.

5. Place a sheet of baking paper in front of you, put on your food safe gloves, and take out the blue fondant and continue kneading it to ensure it is entirely blue and no longer sticky.

6. Roll out the blue fondant to about 1-2mm thick, then place your cut outs for the windows and door on top (There is actually meant to be TWO windows on either side of the door, but I measured incorrectly somehow and only had room for one 😅).

7. Use your small knife to cut out each shape. Leave the shapes to the side to firm up, and wrap the remaining blue fondant in plastic wrap and place it in a airtight container for future ruse.

8. Now it’s time to cover the cake in white fondant! Covering a cake in fondant is quite intimating, but in case you’re new around here, The Small Adventurer motto is “If I can do it, you can too!” ☺️ When covering an entire cake in fondant, you always want to roll out the fondant to be much bigger than the cake is, as you will be trimming, folding, and smoothing later on which will be a nightmare if you don’t have enough fondant!

thesmalladventurer pokemon centre fire red cakelayered tiered cake pokemon centre fire red thesmalladventurer

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9. Grab your large piece of white fondant and knead it on your silicon mat until pliable. Since there’s no colour in this fondant you don’t need to wear gloves, but I like to anyway to ensure that my hands won’t warm up the fondant too much, or stick to it.

10. Once it’s at a good, smooth texture, roll it out into a square that is larger than your cake. I made mine about 5cm wider on each side, and no thicker than 5mm. If it’s too thick, it will be a lot harder to use!

11. When you’ve rolled it out into its desired shape, removed your cake from the fridge. Lift up your silicon mat with the white fondant on it, then carefully-but-quickly flip the mat over so that the fondant lands on the cake. Carefully peel back the mat, then move quickly to rearrange, smooth, and trim the fondant.

I don’t have any images or video footage on how I did this because my kitchen is TINY and has abysmal lighting – and also, let’s be real, I’m certainly no expert 😂 – but there are HEAPS of videos available online if you’d like some more information on how to do this part.

12. When you’re happy with your white fondant, leave your cake to the side and roll out a smaller piece of white fondant to make your doorframe. Place the outline that you cut out earlier on top of the fondant, then trace around it with a knife, as you did for the windows, then place it to the side.

13. Grab a medium handful of white fondant and colour it red using the same ziplock bag method as before. Roll out the fondant so that it’s 1-2 mm thick and place the tracing paper of the letters, the small square, and the pixelated Poke Ball on top. Use your small knife to cut out each piece. Wrap and store the remaining fondant as before, then place your red shapes to the side.

14. Now it’s time to begin making your roof. Once again, I recommend measuring the size of your roof beforehand and rolling out a large chunk of fondant so that it’s a 1-2 millimetres thick, and 3-4cm longer AND wider than needed, as some of it will hang over the sides of the “building”.

15. Once you think you’ve got the right amount of fondant, place it in a ziplock bag with a two drops of red food colouring and use your rolling pin again until it is all red. If you don’t have a ziplock bag big enough for all the fondant you’re colouring, just place it between two sheets of baking paper and then roll on top of them. This way no food colour will go on your bench or your rolling pin!

16. Once the fondant is entirely red and tack-free, roll it out on your silicon mat so that it’s longer and wider than the roof needs to be. Then, same as you did with the white fondant, flip the mat over onto your cake so that the red fondant is on top, then peel the mat away. Quickly rearrange the roof as needed, then trim and smooth the edges that are hanging over the sides as needed.

17. It is FINALLY time to add your finishing touches! Place your white fondant doorframe in front of you. Pick up your blue door with your angled spatula to avoid ruining the shape, flip it over onto your hand and brush the back of it with a small amount of water to make it sticky, then carefully place it on the doorframe. Pick your three pieces for the pixelated Poke Ball one at a time the same way as before, line them up on the doorframe so you’re happy with their placing, then brush a small amount of water on the back of each one and gently press them onto the door frame.

18. Carefully pick up the entire door frame with your spatula, flip over, brush the back with water, and stand it up in the middle of the front of your cake. Hold it in place until the water dries and it still stay standing up. Get your blue fondant windows and repeat the same steps until they’re all attached to your Pokemon Centre, then do the same with your PC letters and small square. Feel free to get up a photo of the FireRed Pokemon Centre to use as a guide if need be!

After that, you are DONE! 🎉🎉🎉

Whew 😅 I TOLD you this was a long one! This is definitely one of the most in-depth recipes that I’ve ever created. I don’t normally tackle large cakes – and when I do, I don’t usually worry about what the inside looks like – but I really wanted to challenge myself with this recipe and, boy, was it a challenge alright! It was also really fun though, and a great learning experience. I really hope you guys like it!

Until next time,
Indya xx

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Screen Shot 2020-05-22 at 12.57.38 am

30 thoughts on “Triple-Flavoured Pokemon Centre Cake to Celebrate #PokeNoms!

  1. Wow that looks so delicious! I love all the different flavors inside the cake, and the outside is amazing! You’re clearly a very talented baker. Your directions are so good, I feel like I could give this a try myself.

    Like

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