It’s the first time in fifteen years that my daughter has not known exactly what she wanted for her birthday cake. She actually suggested she make her own this year but this was nearly offensive to me. So I was set free to come up with my own idea. Initially I was going to make a sushi roll cake but this ramen bowl cake was really intriguing with its gravity-defying effect.
This actually turned out to be one of the easiest cakes I have ever made. Although I got the idea and a great start to this project by watching a youtube video by Marisha’s Couture Cakes I did a few things differently. Not only did I bake the cake in a mixing bowl but I filled and frosted it in that bowl as well (see my youtube video) which — after chilling for about 30 minutes — cut down my work by more than half the time. This is a technique I use whenever I can because the cake basically frosts itself but it really only works well with ganache. Ganache has the right consistency to kind of smoodge around the cake and firm up perfectly as long as you line the bowl with plastic wrap. You can still fill the cake layers with buttercream or filling of your choice however.
The cake was rum pineapple with caramelized white chocolate buttercream and white chocolate ganache frosting. Turns out that white chocolate ganache is the perfect color for ramen noodles. It also sets up quick and firm making decorating the rest of the cake a cinch. The rest of the “food” items were made with fondant.
I couldn’t believe how easy it was to create that floating chopstick effect. I stuck a boba straw in the cake and pierced it with the chopsticks and they held up! Then I just piped a lot of noodles over it to cover it!
I love my cricut machine for creating fast easy stencils for my cake. I googled “Sophia” in Chinese symbols and created a stencil within minutes then used royal icing to fill the stencil.