How to make a cow cake

I’m sticking to my animal-shaped cake order with this cute beef cake! It’s made with layers of moist 6-inch marble cake and scrumptious vanilla buttercream. It’s simply cute and it’s delicious! Read: How to make a beef pie

Make this Beef Pie: Step by Step Instructions

Contents

Let’s walk through this cake step by step to make sure it looks as great as possible!

Step 1: Bake and slice your cake

Line three 6-inch spherical cake pans with parchment balls and grease with non-stick spray or launch homemade cakes. Substitute a tablespoon of chocolate and vanilla cake batter into the ready cake pan, filling the cake batter by about an inch. 33-35 minutes or until a stick comes out with a few moist crumbs. Let the cake cool for 10 minutes, then use a spatula to sweep across the circumference of the pan to separate the cake from the pan. Flip the cake layers onto a wire rack to complete the cooling process. Use a serrated knife to cut the cake layers as soon as they have cooled down. I also chose to bake the cake layer by layer to show my 3 thicker layers in 6 thinner cake layers, however that is completely optional!

Step #2: Make the buttercream frosting

While the cake layers bake and simmer, create the vanilla buttercream frosting. You should use either an electric hand mixer or a stand mixer. In case your frosting appears too thick after mixing all your ingredients, add another cream (1 teaspoon at a time). Or if the coating is too thin, add more powdered sugar (1/4 cup at a time). The consistency you’re looking for can be taught in my consistency review.

Step 3: Assemble and frost the cake layers

Then it’s time to assemble the cake! I recommend freezing your cake layers about 20 minutes earlier than stacking them. It will make them simpler to handle and freeze. Arrange and freeze cake layers on an 8-inch greaseproof cake board. I recommend using a frosted top coat to help the cake underneath stick to the board. Apply a thin layer of crumb coat on top of the cake to completely clean the cake layers. Roll cake in thicker vanilla buttercream and use a scraper to clean. Refrigerate the cake again until the contact is frozen. This can make it much simpler to add in the cow’s spots and muzzle!

Step 4: Make this little cow’s face

While the cake is cold, color 1/4 cup white fondant to ivory using a small drop of brown powder. Knead fondant until evenly colored. I like to do it in a plastic bag so I don’t stain my palms. Form two horns using ivory fondant and set aside. Color 1 tablespoon of white fondant the exact same pink color as your buttercream using a small drop of pink gel powder coloring. Lower two small loops to make the cow’s nostrils and cut 2.5 inch circles to make the inside of the cow’s ears. / 2 inch circular cutter for chopping ears. Place the pink circles on top of the white fondant. Clip together the undersides of the circles for a bit more form, then stick toothpicks in the bottoms of each ear to make them easier to add to the cake. Cut two 1-inch circles for the eyes, and three thin domes for the cow’s eyebrows and mouth. I recommend using the small circular cutter to get great eye and ear shapes.

Step 5: Add end touches

The final step is to coat the cake in dots and add options on its face! Take the cake out of the freezer or refrigerator. Use the pink buttercream to make a tube and scrape into a large, rectangular semicircle, onto the cake to make the snout, then add the eyes, nostrils, mouth, ears and horns with fondant. Use black buttercream to mark the marks on the cake and clean them with a small spatula.

Substitute and Swap Beef Pies

Here are some of the swaps and substitutions that can be made in this marble cake recipe.

All Objective Flour This recipe looks best with AP flour, however you’ll need to use a gluten-free flour mix or cake flour if that’s all you have on hand.
Granulated sugar – I am not advocating reducing sugar or changing the type of sugar because it will change the feel of the cake layers.
Butter milk – You can even use full-fat yogurt, bitter cream, whole milk, or yogurt or other milk (almond, soy, oat) when you don’t have dairy.
Egg – In case you don’t have eggs on hand or have an egg allergy, you need to use flaxseed eggs instead or 1/4 cup of unsweetened apple sauce.
Vegetable oil – You should use any unflavored oil in this recipe, so canola oil and even sunflower oil will work great!
Vanilla essential oil – Various extracts will also be used instead of vanilla extract such as coconut extract or witch hazel.
Unsalted Butter – In case you only have salted butter on hand, you need to use it instead of unsalted butter in this recipe. Simply put, you should definitely omit the salt that this recipe calls for. You can even use vegan butter instead!
Fat ice cream Complete milk or different types of milk (soy, almond, oat) will work well with this foaming recipe if that’s what you already have on hand.

Best Beef Cake Ideas:

Ensure accurately measure your flour (spoon into cup ruler, then mix) or use a kitchen scale to measure your dry ingredients.
Substances at room temperature the overall combination is higher, so be sure you’ve laid out any chilling elements ahead of time.
Simply combine your dough until the elements are integrated. This can ensure your cake layers are soft and tender.
Use a bench scraper that can help you clean up your remaining matte finish.
Chill your cake layers in the freezer about 20 minutes earlier than assembled cake. This makes stacking and freezing simpler.
Make this beef cake vegan or dairy-free if you want! Use your favorite dairy-free milk to switch between skim and full-fat cream, and use vegan butter stick instead of buttermilk. For eggs, I’d recommend using an egg substitute like this one.

Make this Beef Pie in Advance Ideas & Archives:

Make your cake layers early and harden. It breaks the method and makes it more accessible.
Also make your fog drift forward, or save any leftover overlays! It can be kept in an airtight container in the refrigerator for up to a month or in the freezer for up to 3 months. Make sure to stir the mixture immediately after thawing to create a smooth, clean consistency once again.
A frozen cake can be kept in the fridge several times a week or in the freezer for up to a month. Butter cream helps to keep the whole cake moist, maintaining the modern and scrumptious look of the cake!
In case you reduce to cake and have leftovers, Use any remaining coating to cover the relief to retain moisture and retail in the refrigerator in as much quantity as every week.

Various recipes you may like:

Octopus cake
Elephant cake
Lazy cake
Pig birthday cake

Let me know what you assume!

If you make this cow birthday cake, I’d love to hear what you’ll consider! Let me know by leaving a rating below. In case you’re going to share on social media, you’ll be able to tag me @chelsweets! Also, use #chelsweets so I can see your amazing creations on social media. Read more: How to make a tall cake

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