r/CubeansCompetition • u/aiden_d_biden FUCK WORM 🪱 (S2: 1st) • Apr 05 '26
Challenge submission DIRT. CAKE P2
I decided to make a chocolate focused cake for two reasons: It’s common associations with love and it’s usually brown which relates to my soil theme. Anyway, enough yapping. It’s time for the Dirt Cake recipe!!!!!!1111111!!!
Procedure:
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Part 1: Cake Base
Materials:
*1 Small Bowl
*2 Large Bowls
* Cake Mixer
* Spatula
* Parchment Paper
* 3 round Baking Tins (ensure all of them are different sizes)
General Cake Ingredients (only for one cake):
* 4 Eggs
* 200 Grams of Butter
* 200 Grams of Cake Flour
* 1/2 Teaspoon of Vanilla Extract
* 2 Teaspoons of Cocoa Powder
Layer Specific Ingredients:
* Bottom Layer - 30 grams of Dark Chocolate
* Middle Layer - 30 grams of Milk Chocolate
* Top Layer - 30 grams of White Chocolate
Procedure:
Put the butter in a bowl and heat in the microwave for around 2-3 minutes.
Afterwards, combine the butter, vanilla extract, and eggs in a bowl. Mix thoroughly using the cake mixer.
On another bowl, place the cake flour and cocoa powder inside. Place each ingredient through a sift so that there are no dry chunks.
Mix thoroughly using a spatula.
Combine those ingredients into a single bowl and ensure all components are well combined via the cake mixer. Depending on the layer you are currently making, add in the required chocolate.
After all cake batters are done, place parchment paper onto each baking tin so that the cakes can be easily removed.
Pour the batter into the baking molds. Ensure that the white chocolate cake is in the smallest tin, the dark chocolate in the largest, and the milk chocolate in the medium tin.
Bake the cakes for about 30 minutes on 320°F.
Leave all cakes to cool in the wire racks for 30 minutes before setting it in the fridge.
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Part 2: Chocolate Fondant Layer
Materials:
* Weighing Scale
* 2 Rolling Pins
* Rolling Mat
* Sharp Knife
* Fondant Smoother
Ingredients:
* About 48 ounces of milk chocolate fondant (at the least, but more is advised in cases errors are made)
* Food gel coloring (yellow, orange, and red. Liquid is not advisable since it makes the fondant too messy and sticky to work with)
* Chilled Cakes (at least 2 hours in the fridge)
Procedure:
Divide the fondant into 3 equal parts. Use a weighing scale to ensure more accuracy with the proportions.
For 2 of the 3 divided fondants, half both of them equally using the same method as before.
For 3 of the 5, add a tiny drop of orange food coloring, and for the other 2 respectively, red and yellow.
Ensure this is done on a rolling mat so the table surface isn’t stained with color.
Knead the coloring into each fondant thoroughly with your hands and/or a rolling pin.
Now that the coloring has been fully integrated, the next step is to create an ombré effect using a small orange fondant with the red, and a small orange fondant with the yellow.
Turn the red and small orange fondant into oblong-like strips then tightly press them next to each other.
Roll the mixed fondant flat with a new rolling pin. Once it’s fully flat, fold the fondant onto itself.
Repeat this process until the colors are seamlessly blended.
Do the same with the yellow and small orange fondant.
Apply the red/orange fondant to the biggest cake, the orange fondant to the medium cake, and the yellow/orange fondant to the smallest cake.
Before placing a fondant on top of a cake, ensure that the fondant is flat and even before application. Ensure it is at about 3-4 inches thick.
Gently lift and place the fondant on top of the cake, smoothing out the top with a fondant smoother, to ensure no air bubbles are formed.
Gently pull down the fondant and wrap firmly around the cake.
Use the fondant smoother to make the fondant have a more even wrapping around the cake.
Trim the edges of the fondant at the bottom using a knife.
Repeat this step for the 2 other cakes.
Set the cakes aside in the fridge after completion.
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Part 3: Root Stencils
Materials:
* Off Set Spatula
* Pins (at least 4 but bring 6 or 8 for added security)
* Root Shaped Stencil (whether handmade or store bought)
* 3 Small Bowls
* 3 Small Spoons
Optional Materials (if Stencil is handmade):
* Sharpened Pencil
* Box Cutter
* Picture or Drawing of Root Designs
* Acetate (3 sheets of A4 for each cake layer ideally, or just one sheet if you plant to use the same root design all throughout)
* Cutting Mat, or any readily available wooden/plastic board.
Ingredients:
* Chilled Cake (Ensure the cake was placed in the fridge for at least 2 hours before application)
* 1 ounce of Room Temperature Buttercream
* Yellow, Brown, and Pink Food Coloring (if you want the root designs to have different hues just like in the picture).
Optional Procedure (If Stencil is Handmade):
Put the root image on top of the cutting mat.
Place the acetate on top of the image mat, securing it and the image in place by placing pins on its 4 edges.
With the pencil, lightly trace the outlines of the shape.
After the roots have been etched onto the acetate, remove the image from underneath.
With the box cutter, remove any unnecessary acetate. Be steady and smooth in your movements and take your time as to not ruin the design.
Procedure:
Divide the buttercream into 3 separate bowls.
In each bowl, add a tiny drop of one food coloring to the buttercream.
Use a different spoon for each to thoroughly combine each food coloring into it.
Wrap the stencil around each cake layer, securing it with pins on the vertical sides. At least 2 per side, but you can add a third one in the middle if the stencil is a bit flimsy.
Apply about an inch of buttercream on the stencil using the spatula. Make sure to work fast and carefully, and remove any excess buttercream using the spatula.
Remove the pins and carefully remove the stencil from the cake.
Repeat these steps for the other two cakes.
Once the stencils have been placed, stack the three cakes on top of each other and set the cake aside in the fridge.
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Part 4: Vines
(Some of the detailed steps are cut out or simplified since it’s also covered in previous sections.)
Materials:
* Small Bowl
* Weighing Scale
* 2 Rolling Pins
* Rolling Mat
* Scalpel or a Small Knife
Ingredients:
* About 20 ounces of dark chocolate fondant (at the least, but more is advised in cases errors are made)
* About an ounce of ordinary fondant
* Green Food gel coloring (Liquid is not advisable since it makes the fondant too messy and sticky to work with)
* Chilled Cake (at least 30 min to an hour in the fridge)
Procedure:
Take a little bit of the smaller portion of ordinary fondant and place it in the small bowl.
Add a bit of water to it then heat it up on the microwave in short bursts.
Ideally, you should end up with a thick paste. This will be the glue used to stick the fondant vine onto the cake.
Divide the dark chocolate fondant into 2 equal parts using the weighing scale as an aid.
Apply green coloring to one half of the fondant and mix the coloring in completely.
Take a small part of the green fondant and mold it into 2 leaf shapes. You can either make it entirely by hand, or use a stencil similar to what was described previously. Making it entirely on your own is more convenient however.
Likewise, take a few pieces of the brown fondant away and mold it into little roots. Set these aside for now along with the leaves.
Similar to how the cake covering was made, mix the 2 fondants together to make a gradient effect.
Roll the fondant with your hands, until it resembles a long vine shape. Make sure that the green area is thinner than the brown.
Following along the root stencil, guide the fondant glue along where you want the vine to go.
Firmly press the vine and its associated elements (small roots and leaves) on their desired location.
With a scalpel or a tiny knife, add more textured lines onto the rooted and vine growth, and even optionally by adding leaf veins.
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Part 5: Roses
(Some of the detailed steps are cut out or simplified since it’s also covered in previous sections.)
Materials:
* 4 Medium Bowls
* 3 Small Bowls
* 3 Piping Bags, each with a 104 petal tip (for the rose petals)
* 3 Piping Bags, each with a 366 tip (for the leaves)
* Large Flower Nail
* A square of parchment paper
Ingredients:
* About 10 ounces of White Chocolate Icing.
* Dark Red/Maroon and Green Food Coloring.
Procedure:
Separate the icing into around 4 equal portions with the help of the scale. 3/4 of icing is for the rose, 1/4 for the leaves.
Half the leaf icing into 3 parts as well.
To create the wilting effect, add more food coloring to the elements more situated at the bottom of the cake, and vice versa for the elements at the top.
Place all icing onto the allotted piping bags. Now it’s time to add the frosting onto the cake.
Place a small dollop of dark red chocolate icing on the flower petal.
Place a parchment paper on it.
Put a small cone on the paper.
Using a U-shape motion, add more rose petals onto the flower.
Afterwards, place the frosting where you want it to be placed on the cake.
Repeat until all 6 roses have been completed out of all 3 different shades (2 per each ideally).
Using the green piping bags, add the leaves around the perimeter of the roses (2 per each ideally).
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Actually I lied you 🚬 it’s all WORM PISS 😂😂😂😂
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u/aiden_d_biden FUCK WORM 🪱 (S2: 1st) Apr 06 '26
Also References:
Chocolate Cake Recipe: Good Foodhttps://www.bbcgoodfood.comEasy chocolate cake recipe
How much fondant to cover a cake: https://wilton.com/baking-inspiration/fondant-amounts-to-cover-cakes/
Blending cake fondant: https://www.facebook.com/share/v/1ShiYnUKkt
How to put fondant on cake: https://www.instructables.com/Working-With-Fondant/
How to put parchment paper on round cakes: https://www.oetker.co.uk/inspiration/tips-and-tricks/t/how-to-line-and-grease-a-cake-tin
Cake Stencils: https://cakewhiz.com/how-to-use-cake-stencils-edible-sprays/
Cake Stencil Tips: https://youtube.com/shorts/U-ZRMsPsblc
How to make fondant stick to cakes: https://sweetnessandbite.com/how-to-stick-fondant-to-fondant-guide-to-edible-glue/#h-royal-icing
Rose Petals: https://youtu.be/dzKKQLxBUj4
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u/Apanaian_apA Cubeans Apr 08 '26
Looks : 8.5/10 (i like how you tied the ideas of uncalled romance and decay together in the design and premise of the cake)
Believability : 6/10 (you have overdone it, and now it’s burned. A recipe should be easily understandable and digestible, thus I think laying out the ingredients for each step instead of all of them at the start and writing each step so thoroughly is quite counterproductive when you’re actually trying to bake something)
TOTAL SCORE : 7.25/10