Don’t know what a tsunami cake is? Let us catch you up to speed—a tsunami cake (or pull-me-up cake) is a cake with most of its frosting suspended inside of a thin, acetate cake collar. When you remove the plastic, the icing cascades over the side of the cake, much like a tsunami, so your guests can watch the magic unfold.
What makes Juliet’s Tsunami cake so special?
For the tsunami icing, Juliet has opted for a pale blue food colouring, which makes this cake a real showstopper. The tsunami cake frosting or icing is one of the most important parts of the cake. This needs to be done precisely in order to get the best reveal and ‘ooze’ effect. The double cream makes the icing luxurious and creamy.
What do you need to make a tsunami cake?
The most important piece of equipment needed to make a tsunami cake is acetate. Juliet says; “The idea is that you build your cake wrapped in the acetate, as shown above.
Are tsunami cakes the most mesmerizing cake trend of 2021?
These Tsunami Cakes are the most mesmerizing cake trend of 2021 – and you can make them yourself! Here’s how homemade tsunami cakes turned out when We Tried It. Ever seen a dessert that’s equally as fascinating as it is delicious?
How do you make a rainbow tsunami cake with frosting?
The frosting used to stack your cakes can be Cool Whip, store bought frosting or even canned whipped cream. The flood of frosting is made by combining cool whip, food coloring and condensed milk. Adding some regular milk to help thin it out which will help it to flow down the cake. How do you make a Rainbow Tsunami Cake?
What makes Juliet’s Tsunami cake so special?
For the tsunami icing, Juliet has opted for a pale blue food colouring, which makes this cake a real showstopper. The tsunami cake frosting or icing is one of the most important parts of the cake. This needs to be done precisely in order to get the best reveal and ‘ooze’ effect. The double cream makes the icing luxurious and creamy.
Are tsunami cakes the most mesmerizing cake trend of 2021?
These Tsunami Cakes are the most mesmerizing cake trend of 2021 – and you can make them yourself! Here’s how homemade tsunami cakes turned out when We Tried It. Ever seen a dessert that’s equally as fascinating as it is delicious?
Each ″tsunami cake″ has a flood of icing cascading down its sides, and it’s mesmerizing to watch.
Many of the culinary hacks we use today are because to the internet.Consider the following: Did you know that you can cook the ideal breakfast sandwich every time right in the pan, or that you may milk a cucumber for a refreshing snack?The people that run TikTok aren’t finished yet.
It’s time to order the most beautiful dessert we’ve ever seen on the menu.Introducing…tsunami-themed cupcakes!This new fashion trend is as visually appealing as it is savory.
- And it’s quite simple to replicate at home.
It’s a Waterfall of Decadence
Do you have no idea what a tsunami cake is?For those who are unfamiliar with tsunami cakes (also known as pull-me-up cakes), these are cakes with the majority of their icing suspended under a thin, acetate cake collar.When you remove the plastic wrap, the icing falls over the side of the cake, creating the illusion of a tsunami, allowing your visitors to witness the wonder firsthand.
@madbatterpty fyppanamapty – a beautiful tsunami cake!Salem Ilese is enraged by Disney.The cakes are so popular because they are enthralling to look at.The outfits of your favorite princesses are created by some, which is appropriate for a Disney birthday celebration, don’t you think?
- Others are just stunning and loaded with sprinkles, fruits, and sweets or whatever else you choose on your cake!
- Almost too beautiful to eat, these are…almost…
- Also, if you’re looking for a cake cutting trick to make digging into your cake that much simpler, all you’ll need is a wine glass and accurate aim.
How to Make a Tsunami Cake
While these cakes appear to be the pinnacle of luxury, they are actually rather simple to make at home.Of course, you’ll need to understand how to bake a cake, but once you’ve mastered the technique, the rest of the steps are rather straightforward.To begin, make at least two layers of cake and spread the desired icing or cream on top of them in between each layer.
Once you’ve done that, you may fill it with any frosting or toppings you like.The beauty of these cakes, apart from the apparent fact that you can mix and match almost anything, is that they are completely customizable.Lastly, finish your tsunami cake by removing the cake collar, and there you have it: success!We’re not sure about you, but we’re planning on adding tsunami cakes to our baking bucket list as soon as possible.
- Interested in making your own?
- Begin with these Simple Cake Recipes from Taste of Home.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry birthday cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response. Recipes may be obtained by clicking here.
Homemade Confetti Cake
This simple birthday cake recipe is soft and fluffy, and it’s topped with a whipped vanilla buttercream and a sprinkling of sprinkles. After all, it’s nearly difficult not to smile when you see the bright, colorful confetti! The following is a letter sent by Courtney Rich of Highland, Utah
Rustic Honey Cake
When my sons were younger, they were not allowed to drink milk, but they were permitted to consume yogurt. This was a cake that they could actually eat. In addition, it is a dessert that does not have an overwhelmingly sugary flavor, which is always a welcome change of pace. The writer, Linda Leuer of Hamel, Minnesota
Lemon Sheet Cake
In this cake mix, lemon pie filling adds a burst of citrus flavor, while a thick cream cheese frosting adds sweetness and richness. Because my family like this cake cold, I cut it into squares and place it in the freezer before serving. The following is from Alyce Dubisar of North Bend, Oregon:
Coconut-Lemon Ice Cream Cake
This lemon ice cream cake is a favorite of my family’s at any time of year. The combination of sweet cream of coconut and tangy lemon juice is delectable, and the streusel lends a lovely crunch to the dish. — Janet Gill of Canton, Ohio, submitted this photo.
Peanut Butter Chocolate Poke Cake
When my family gets together to celebrate, I can always depend on three or four folks asking if I’m bringing this chocolate peanut butter poke cake to share. If you don’t have a chocolate cake mix, you may use a white or yellow cake mix and add 3 tablespoons of baking cocoa to the batter. Moreland, from Wichita Falls, Texas, says:
Lime Angel Food Cake
For this simple birthday cake recipe, I started with a store-bought angel food cake and transformed it into a special treat by icing it with a wonderful lime cream frosting and topping it with coconut flakes. It was a huge success! — Nancy Foust lives in the Pennsylvania town of Stoneboro.
Classic Chocolate Cake
You may learn how to create chocolate cake from scratch by following this simple homemade chocolate cake recipe, which is a great place to begin. It first appeared on a can of Hershey’s cocoa in 1943, according to Wikipedia. When I tried it, it was a hit with my guys, and I’ve been cooking it ever since. —Betty Follas, a resident of Morgan Hill in California
Cream Cheese Sheet Cake
This moist, buttery cream cheese cake with a thin layer of fudge frosting is ideal for serving a large group of people. It’s usually a hit at potlucks and gatherings, and for good reason. Individuals frequently return for second and even third helpings of their favorite dish. G.A. Mann of Rocky Mount, North Carolina wrote to say
Glazed Chocolate Angel Food Cake
Rich chocolate glaze is drizzled over the top, adding an exquisite touch that will leave guests wanting more. It’s a pleasure you’ll want to enjoy year after year, thanks to its low fat content (just 3g per slice). • Mary Relyea, a resident of Canastota, New York
Coconut Poppy Seed Cake
This luscious coconut cake is one of my most requested sweets, and it’s easy to see why. Make a variety of cake mixes and pudding types to keep things interesting. Gal Cayce of Wautoma, Wisconsin, sent this in:
Margarita Cake
On a hot day, this margarita cake is the ideal dessert. You’ll be astonished at how much it resembles the actual thing in terms of flavor. Huntingdon Valley, Pennsylvania resident Dawn Lowenstein contributed to this article.
Yummy Chocolate Cake
My husband and I are attempting to eat more healthfully, but we still have a sugar tooth. This rich, nutritious chocolate cake is a huge help in that regard. It’s a luscious delicacy, especially when topped with creamy icing! The following is from LaDonna Reed of Ponca City, Oklahoma:
Strawberry Poke Cake
When you make this strawberry poke cake recipe, that classic springtime delicacy, strawberry shortcake, takes on a fascinating new dimension. Strawberry gelatin and strawberries add a burst of color to each stunning slice of this wonderful tiered cake, which is created from a simple boxed cake mix for easy preparation. Mary Jo Griggs of West Bend, Wisconsin, sent in this message.
Pineapple Breeze Cake
This delicious cake is made with ladyfingers, a creamy filling, and a pineapple topping that has been crushed. A nice treat for my huge family, this is a rare occasion for them. Barbara Joyner of Franklin, Virginia, sent this in:
Cherry Pudding Cake
This dessert, which is a combination between a cake and a cobbler, is always a favorite when I bring it to a potluck or serve it to guests. My family has insisted that I create an extra batch to keep at home for them. The recipe was given to me by a neighbor more than 30 years ago. Brenda Parker of Kalamazoo, Michigan, contributed to this article.
Pina Colada Tube Cake
We called this cake a ″pina colada″ cake because it has coconut, pineapple, and rum, much like the drink. It’s a nice, relaxing way to wrap up a large spread of food. The author, Debra Keil, of Owasso, Oklahoma
Cranberry Crunch Cake
The state of New Jersey is well-known for its cranberries, and this cake is a delightful way to include them into your meal. Cake becomes wet as the marshmallows melt and seep into it, resulting in a very moist cake. Whether for breakfast or just with a cup of coffee, it is delicious! Adelaide Krumm, of Manasquan, New Jersey, contributed to this article.
Chocolate Comfort Cake
This luscious and delectable chocolate cake is frequently the first dessert to disappear from the dessert table. People even consume the crumbs that fall to the ground. It’s usually my first pick when it comes to family get-togethers. — Ellen Riley of Murfreesboro, Tennessee, has submitted this entry.
Berry Dream Cake
I use cherry gelatin to create a marbled look on a boxed cake mix, which is very pleasing. It has a really festive appearance. You may decorate it with whichever fruit you choose! Ms. Margaret McNeil from Germantown, Tennessee
Vanilla Bean Angel Food Cake
Angel food cake is the go-to base for creating amazing desserts since it is so forgiving. Serve it with a simple glaze, or top it with fresh fruit, chocolate sauce, or nuts sprinkling for a more festive presentation. A letter from Milwaukee, Wisconsin resident Leah Rekau
Strawberry-Rhubarb Upside-Down Cake
During the summer months, when fresh rhubarb is plentiful, I make this bright and simple birthday cake recipe on a regular basis. People literally form a queue to get their hands on a piece. •Bonnie Krogman from Thompson Falls, Montana
Pineapple Orange Cake
This is one of my favorite no-bake birthday cake recipes, and it’s simple to make. It’s wet and light, yet it’s also really fulfilling. It’s something I’ve been working on for years, and it’s virtually guilt-free now. — Pam Sjolund of Columbia, South Carolina, sent in this photo.
One-Bowl Chocolate Cake
This cake comes together quickly, and it bakes while we eat our meal together. My son, David, enjoys helping me decorate the house. Brookfield, Wisconsin resident Coleen Martin contributed to this article.
Cherry Dream Cake
The fact that this cherry cake is so simple makes it a favorite for get-togethers. No one will ever guess that you used a container of cherry gelatin to make a boxed cake mix from scratch! Ms. Margaret McNeil from Germantown, Tennessee
Orange and Pear Upside-Down Cake
Making a major meal or a dessert in my cast-iron skillet is something I look forward to every time I get into the kitchen. This upside-down cake is simple and quick to make. — Linda Persall of Cullman, Alabama, is a writer.
Hazelnut Cake Squares
They ask me for this recipe whenever one of my daughters is invited to a church event, a birthday party, or any other special occasion when they will be bringing a food. It is incredibly simple to make because it begins with a cake mix as a base. Because it doesn’t require icing, it’s a great choice for bake sales as well. —Brenda Melancon from McComb, Mississippi.
Black Forest Upside-Down Cake
When you serve this easy Black Forest cake to your visitors, they will be blown away by the delicious tastes and will be begging you for the recipe. Kimberly Campbell from Wheeling, West Virginia, contributed to this article.
Root Beer Float Cake
I use root beer in both the cake batter and the fluffy icing to achieve the flavor of a root beer float without the calories. Serve this luscious cake to a group of hungry children and watch it vanish into thin air! KAT THOMPSON (Prineville, OR)
Rainbow Sherbet Angel Food Cake
Talk about a dessert that makes a statement. I like to make this simple birthday cake even more eye-catching by tinting the whipped cream as well as the cake itself. You may use any sherbet flavor combination that you choose. —Bonnie Hawkins from Elkhorn, Wisconsin
Lemon Berry Dump Cake
This recipe for a sweet-tart cake is a lot of fun to create with my grandchildren. They like simply ″throwing it all in″ and watching as it transforms miraculously into a beautiful, delectable dessert. Las Vegas resident and writer Nancy Heishman wrote this article.
Raspberry Cake
Make a simple cake more interesting by adding raspberry gelatin and frozen berries. The festive results are topped with a light, fruity whipped topping (or this whipped topping replacement) and served chilled for a cold and delightful dessert. Marion Anderson of Dalton, Minnesota, sent this response. Following that, 16 Adorable Kids Birthday Party Ideas and Decorations will be presented.
How to make a tsunami cake
- We may receive a commission if you purchase something after clicking on one of the links in this post.
- How to build a tsunami cake is outlined in detail by Juliet Sear in this tutorial. Discover all you need to know about crafting a tsunami cake, from the funfetti sponge to the double cream frosting. Our latest culinary trend — a tsunami cake – was created in collaboration with baking specialist and best-selling cookbook author Juliet Sear. The cake is referred to as a tsunami cake because the icing at the top of the cake is held in place by acetate that is wrapped around the outside of the cake. The aim is to gently and slowly peel the acetate off the cake, enabling the icing to flow down the edges of the cake in a ‘tsunami effect. Tsunami cake, also known as a ‘pull-me-up cake,’ is the latest show-stopping cake fad to take the internet by storm. If you enjoy a good baking challenge and have already attempted to make a drip cake, ingeniously disguised form cupcakes, or a stacked rainbow cake, you might want to consider adding this masterpiece to your repertoire. In our exclusive video, Juliet walks you through each stage of the process – and we’ve also included a step-by-step breakdown of the procedure below. ″The amazing thing about a tsunami cake,″ adds Juliet, who is also a regular on ITV’s This Morning, is that it ″brings theatre to the table.″ ″It’s all about getting moving.″
Watch our step-by-step video on how to make a tsunami cake
- Making a tsunami cake involves several processes, which we will examine in this article: 1.
- Is there any specific equipment required to prepare a tsunami cake?
- Making a tsunami cake is simple.
- The tsunami cake sponge is a kind of sponge cake.
- Instructions on how to prepare the buttercream icing Putting together the tsunami cake Icing for a tsunami cake What is the best way to reveal a tsunami cake?
- Keeping leftover tsunami cake in the refrigerator
Do you need special equipment to make a tsunami cake?
- The most critical piece of equipment for making a tsunami cake is acetate, which may be found here. ″The concept is that you construct your cake while it is wrapped in acetate, as shown above,″ Juliet explains. You wrap the sponge firmly so that you can pour the icing on it, and then you just raise it up, allowing the icing to come out in a continuous stream.″ If you can’t find the tall acetate, Juliet recommends sellingotaping two pieces of acetate together to create a taller piece. Juliet has used the following ingredients to create a tsunami cake: A medium-sized palette knife with a crank handle for icing
- piping bags
- Cake leveler or large bread knife – we recommend the Tala cake leveler if you want to level your cake.
- 6″ round thin cake card to cut around and use as a foundation
- 6″ round thin cake card to cut around and use as a base
- A large cake dish or stand with a lipped edge
- We propose Cake Collars, which are available in a variety of sizes and may be used to wrap around the cake to make it 20cm high.
- 7-inch round cake pan(s)
- Sellotape
- Scissors
- Baking parchment
- Ingredients:
How to make a tsunami cake
- Build sure you have everything you’ll need to make your tsunami cake out in front of you before you start working on it.
- It’s recommended to make this cake in parts rather than all at once.
- Start with the sponges and work your way up from there.
- Allow them to cool fully before moving on to the buttercream layering technique.
- Once the buttercream is finished and in piping bags, you can proceed to the next step, which is preparing the tsunami cake frosting and putting it all together.
- Pre-heat the oven to 180 degrees fan for the first step.
- In addition, you will need to oil, base, and sideline four 7-inch round cake pans (or do in batches if you do not have multiple tins)
Step one: How to make the tsunami cake sponge
- For the cake, Juliet has used her funfetti sponge recipe, which she has embellished with sprinkles.
- This is ideal if you’re making the cake for a special event, as it gives an extra ‘wow’ effect when it comes time to cut it into slices.
- If you’re short on time, you could substitute prepared, store-bought sponges for this recipe — and you could also experiment with alternative flavors, such as a chocolate sponge cake foundation, lemon drizzle, or even a marble cake.
Ingredients for the tsunami cake sponge:
- 500-gram tub of soft salted butter, at room temperature
- 2 teaspoons vanilla bean paste or extract
- 400g caster sugar
- 8 medium free-range eggs
- 400g self-raising flour with 1 teaspoon baking powder stirred in
- 4 tablespoons brilliant bake stable cake sprinkles
Method for the tsunami cake sponge:
- Using an electric mixer fitted with a paddle beater attachment or a large mixing bowl and a hand whisk, cream together the butter, vanilla, and sugar on high speed until the mixture is light, pale, and creamy.
- Stop the mixer and scrape the sides of the bowl as needed throughout the process.
- 2.
- Add the eggs, one at a time, and beat on a moderate speed until everything is well blended.
- Add the flour and baking powder in three-part increments, mixing only until barely combined after each addition.
- 3.
- Gently fold in the sprinkles until they are evenly distributed.
- 4.
- Divide the mixture evenly between the muffin pans and bake for 20-25 minutes, or until the sponges are springy, lightly brown, and totally cooked in the center.
- Leave to cool in the tin for 5 minutes before turning out onto a cooling rack, removing the paper, and leaving to cool completely.
- While the cakes are cooling, start working on the icing.
Step two: How to make the buttercream frosting
- Juliet Sear has created a delicious strawberry buttercream for the cake, which is made with strawberry jam and flavoring and can be seen on her website.
- A mild vanilla buttercream has also been utilized, which results in an attractive finish to your cake when it is sliced into slices.
- The buttercream is used to sandwich the cake layers together and hold them securely in place.
- Until the buttercream has hardened, it should be able to hold the cake stable, allowing it to stay in place once the acetate has been removed.
- I placed the buttercream in a piping bag since the acetate is pretty tall, and it makes it simpler to get the buttercream into a piping bag.
- ″Plus, you’ll have a lot more professional finish,″ Juliet explains.
- It is important to me that the specified layers can be seen clearly, thus I have used a 1 cm thick coating of buttercream.
Ingredients for the buttercream frosting:
- Ingredients: 300g soft unsalted butter
- 2 tbsp vanilla bean paste
- 900g superfine icing sugar (sifted)
- 2 tablespoons strawberry jam (sifted)
- 2 tbsp strawberry flavoring
- yellow and pink food coloring
Method for the buttercream frosting:
- 1.
- Place the butter and vanilla in the bowl of your stand mixer fitted with the paddle beater or in a mixing bowl fitted with a hand whisk and beat on high for about a minute or until extremely creamy and smooth.
- 2.
- Gradually add the icing sugar, approximately a quarter at a time, beating each addition on low speed first so that the icing sugar doesn’t bubble up everywhere, then on high speed for about a minute or so after each addition.
- In the words of Juliet, ″a fantastic technique to guarantee that your buttercream is creamy and fluffy is to put a tablespoon of previously heated water into the bowl with each addition of the sugar, mix on moderate speed first, then increase to high speed.″ 3.
- Place 400g of the frosting in a big piping bag and dye it a bright yellow color using a food coloring tablet.
- 4.
- With the remaining frosting, combine the jam, flavoring, and coloring and beat until well combined.
- Spoon into piping bags to decorate.
Step three: How to assemble a tsunami cake
- When creating a tsunami cake, the most important thing to remember is that the edges of the sponge cake and the edges of the buttercream must totally contact the acetate all the way around the cake before it can be served.
- This will act as a barrier, preventing any excess icing from leaking through the cake or down the edges when you don’t want it to.
- In addition, as Juliet explains below, pressing the sponges tightly together when building the cake and placing it in the refrigerator to chill will both assist to avoid this from happening.
Method for assembling a tsunami cake:
- 1.
- Using a cake leveler or a bread knife, level out any uneven humps from the top of each cake to make it flat, if needed.
- To make the cake sprinkles visible in the sponges, cut a circular 6″ disc off the top of each cake to trim off the crust and reveal the cake sprinkles.
- You’ll have a total of four layers to sandwich together at this point.
- 2.
- Place the first layer on your stand or board or plate, and apply a thick layer of strawberry frosting over the top of the layer.
- Place a second layer of cake on top and gently push down.
- Wrap the acetate around the cakes, making sure that it is tightly and neatly fixed to the sides of the cakes at all times.
- Firmly press the sponge down on the acetate to force the icing up against the sheeting.
- ″Press the cake firmly on the acetate slides to ensure that it adheres properly,″ Juliet explains.
- 3.
- Next, pour a layer of yellow icing over top, reserving a small amount for the top, and then the third sponge on top.
- 4.
- Using the remaining sponge, flip it so that the smooth portion is on top and another layer of strawberry frosting is applied on top.
- Apply a thin layer of vanilla frosting to the top of the cake to seal it in and create a barrier to keep the tsunami icing at bay.
- ″Sealing all of the edges with a thin coating of buttercream is a good idea.″ To prevent drizzling, make sure that all of the buttercream touches the acetate before applying the tsunami icing.
- This trap can hold it in place until the big unveiling,″ Juliet explains.
- 5.
Chill in the refrigerator for 30 minutes to an hour, or until the mixture is stiff.In the meantime, prepare the tsunami icing.
Step four: How to make the tsunami cake icing
- In order to create the tsunami icing, Juliet has chosen to use a pale blue food coloring, which gives this cake a stunning appearance.
- This cake’s frosting or icing is one of the most crucial components of the entire cake design.
- Getting the optimum reveal and ‘ooze’ effect requires meticulous execution of this step.
- The double cream adds a rich and creamy texture to the frosting.
- The cornflour and condensed milk help to thicken the icing, which is important since if it’s too liquid, it will soak through the cake or slip off entirely.
- In order for it to stick to the cake as it cascades down it, it must be thick enough and not too thin that it simply runs over the edge of the cake.
Ingredients for the tsunami icing:
- 350g double cream
- 350ml semi-skimmed milk plus an additional 35-40ml for creating the cornflour solution
- 35g cornflour
- 1 can condensed milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Food coloring in the color blue
- Sprinkles, gold and silver balls, and other embellishments
Method for the tsunami icing:
- Using a spoon, combine the cornflour into a liquid/paste by adding anywhere between 35 and 540 mL milk to it.
- This will avoid your icing from becoming lumpy later on.
- 2 Cook over medium heat, whisking frequently, until it begins to thicken, the cream, milk, and cornflour mixture in a medium saucepan until it thickens.
- It should take around 6-7 minutes.
- 3.
- Add in the can of condensed milk and whisk for another 20-30 seconds until everything is well combined.
- Remove from heat, mix in a few drops of blue food coloring, and transfer to a bowl to cool fully before serving.
- Immediately place a sheet of cling film or parchment paper directly on top of the mixture to avoid the formation of skin.
- 4.
- Once the mixture has cooled, it may be poured onto the cake layer.
- Alternatively, if it appears to be a bit lumpy, filter it before using.
Step five: How to reveal a tsunami cake
- The point where the tsunami cake is shown is by far the most exciting.
- Lifting the acetate gently and steadily in an upward motion will result in a better result.
- The icing will fall over the edges of the cake, producing the appearance of a tsunami.
- Consider leaving lots of space around the cake so that the icing may pool at the bottom of the cake rather than covering your table or ending up on the floor.
- Juliet has opted to put her tsunami cake on a huge lipped cake stand, which she describes as ″quite elegant.″
Method for revealing a tsunami cake:
- 1.
- Place the cooled cake onto the cake stand, allowing plenty of room for the frosting to run over the sides.
- 2.
- Pour the blue icing all over the top of the acetate, filling it up to a couple of inches from the edge.
- Sprinkle the tops of all of your sprinkles.
- To show the tsunami effect, begin by gradually loosening the acetate from the cake base, then pulling upwards to let the icing and sprinkles to fall down all of the cake’s edges.
- 3.
- The acetate may be difficult to lift after the cake has set and chilled, but you may warm the surface with your hands or a hairdryer to loosen the buttercream icing on the outside, allowing it to be lifted more easily next time.
- Please keep in mind that this dish feeds 20 people (in tiny pieces) and will take around 1 hour to prepare and 20-25 minutes to bake at 350 degrees.
How to store leftover tsunami cake
- The best case scenario is that a tsunami cake is produced, unveiled, and consumed on the same day because it is a very messy cake to preserve.
- Having said that, if you have any leftovers, it’s better to store them in portions in the refrigerator.
- Because the frosting is created with double cream, storing the cake in the refrigerator is the best option for keeping it fresh.
- It is possible that the sponge will get drier if left in the refrigerator for more than 2 days.
- If you wish to create this cake ahead of time, you may prep and bake the sponge cakes ahead of time, as described above.
- It is also possible to prepare the buttercream ahead of time.
- Store it in the refrigerator for a few hours before bringing it back to room temperature before using it.
- For bakers, Juliet has built a welcoming Baking Club community in which she provides all of her best ideas, tactics, and particular procedures, which she hopes will help them learn and improve their talents.
- In addition to being able to participate in Juliet’s live bakealong each week, attendees will get access to all of the prior bakes, recipes, and demos.
You’ve Got to See These Tsunami Cakes, the Most Mesmerizing Cake Trend of 2021
- What’s the best part?
- You may create them on your own.
- Have you ever come across a dessert that is just as intriguing as it is delicious?
- So, have a look at the coolest cake trend we’ve seen so far this year, which is referred to as ″tsunami cake″ on the internet (although ″waterfall cake″ might be the better fit).
- Our attention is drawn to this dish because it has a smooth and gradual waterfall of creamy icing over the borders of a fluffy, moist layer cake.
- Short and sweet, whether you’re having a girls’ night out or entertaining the kids for a few hours, these cakes are a lot of fun.
- Not only do they have the appearance of a science experiment, but they also serve as a blank canvas for you to decorate with any toppings and taste combinations you like.
- * Sprinkles, Cocoa Puffs, and spoonfuls of edible glitter are ready to be added.
- As soon as I spotted these brilliant ″pick-me-up″ cakes on my Facebook page, I knew I had to try my hand at making them in my own home.
- A quick trip to the craft shop for clear sheets of acetate and a special order from my local bakery for two unfrosted sheet cakes (no, I did not make the cake myself, and no, you do not have to either) were all that was required.
- Here’s how I created tiny tsunami cakes in the comfort of my own home.
Mini Tsunami Cake
- You will be in need of Ingredients Sheet cake that has not been frosted
- Icing for a cake
- 1 13 cup heavy cream
- 1 12 cup milk
- 4 tablespoons cornstarch
- 1 can condensed milk
- 1 cup sugar
- 1 cup flour
- Toppings that are desired
- A medium saucepan is used to combine the heavy cream, milk, and cornstarch until they are fully combined. Transfer the pan to a medium-heat burner and continue to whisk until the sauce begins to thicken, approximately 5-6 minutes total time. Whisk in the can of condensed milk for a few more seconds after you’ve added it. Remove from the heat and set aside to cool fully. Optional: put a layer of plastic wrap on the surface of the mixture to prevent a film from developing
- this step is optional.
- Cut out cake rounds from the sheet cake using the cookie cutter and place them on a sheet pan to finish baking. Spread cake frosting over the tops of half of the cake rounds, and then stack the remaining half on top of the first half to create double-layer cake layers. Place in the refrigerator until the cream topping has totally cooled
- Each cake base should be wrapped securely in transparent acetate, which should be secured in the center with tape to make a long tube. Spoon roughly a cup of the cream topping over the top layer of the cake, being sure that none of it slips between the cake and the acetate sheet underneath. Decorate the top of the cake with the chosen garnishes and embellishments. As soon as you’re ready to show the tsunami effect, release the acetate from the cake foundation with a little tug, then quickly lift it up.
How to make a tsunami cake
- Follow Juliet Sear’s step-by-step instructions on how to build a tsunami cake to complete your project.
- Everything you need to know about baking a tsunami cake, from the funfetti sponge to the double cream frosting, is revealed in this article.
- A tsunami cake has been created in collaboration with baking expert and best-selling cookbook author Juliet Sear, who has collaborated with us to produce the next food trend.
- The cake is referred to as a tsunami cake because the icing is held in place on the top of the cake with acetate that is wrapped around the outside of the cake’s perimeter.
- Essentially, the idea is to meticulously and slowly raise the acetate up, which will allow the icing to flow over the borders of the cake in a ‘tsunami effect.’ Instructions on how to make a tsunami cake may be found here.
- Informally known as a ″pull-me-up cake,″ a tsunami cake is the most current cake innovation to go viral, and it is a show-stopping sight to see.
- If you enjoy a good baking challenge and have already attempted to make a drip cake, beautifully disguised form cupcakes, or a stacked rainbow cake, you might want to consider adding this masterpiece to your list of baking challenges.
- In our original video, Juliet walks you through every stage of the process – and we’ve also included a detailed description of the strategy below.
- ″The amazing thing about a tsunami cake is that it brings theatre to the table,″ adds Juliet, who can also be seen on a regular basis on ITV’s This Morning.
- ″It’s all about getting moving.″
Watch our step-by-step video on find out how to make a tsunami cake
- In this post, we’ll have a look at the following steps in the process of making a tsunami cake.
- Do you require specialized equipment to create a tsunami cake?
- Techniques for creating a tsunami cake The tsunami cake sponge is a kind of sponge cake.
- How to create the buttercream frosting according to the recipe Putting together the tsunami cake Icing for a tsunami cake Methods for revealing the contents of a tsunami cake Keeping leftover tsunami cake in the refrigerator
Do you want particular gear to make a tsunami cake?
- When making a tsunami cake, acetate is a vital piece of equipment to have on hand. ″The concept is that you construct your cake while it is wrapped in acetate, as shown above,″ Juliet explains. You wrap the sponge firmly so that you can pour the icing on it, and then you just raise it up, allowing the icing to come out in a continuous stream.″ ″If you can’t find the tall ones, you can just sellotape two pieces of acetate together so if you want to make something really nice and tall,″ Juliet explains. ″If you can’t find the tall ones, you can just sellotape two pieces of acetate together so if you want to make something really nice and tall.″ Juliet has used the following ingredients to create a tsunami cake: Cake leveler or large bread knife (we recommend the Tala cake leveler) for frosting
- Piping bags
- A medium crank handle palette knife for icing
- A medium crank handle palette knife for frosting
- To make the foundation, cut a 6″ spherical slim cake card in half and use it as a template.
- A massive cake dish or stand with a lipped edge
- Acetate to wrap around the cake, 20cm in height — we recommend Cake Collars, which are available in a variety of sizes
- and
- Sellotape, scissors, baking parchment, and a 7-inch round cake pan are all you’ll need.
Methods to make a tsunami cake
- Before you begin constructing your tsunami cake, make certain that you have everything you need out in front of your facet of the counter.
- Making this cake in stages is the best way to make it look more impressive.
- Start with the sponges and work your way up from there.
- Set aside for a few minutes to allow them to completely cool before placing them on top of the buttercream.
- Once the buttercream is produced and placed in piping bags, you will be able to proceed to the next step, which is preparing the tsunami cake frosting and constructing it.
- Pre-heat the oven to 180 degrees fan for the first step.
- Additionally, you’ll need to oil, base, and border four 7-inch round cake pans (or do it in batches if you don’t have a lot of tins) and set aside.
The 1st step: Methods to make the tsunami cake sponge
- For the cake, Juliet has used her funfetti sponge recipe, which she has embellished with sprinkles.
- If you’re making this cake for a particular occasion, this is a great option because it adds an extra ‘wow’ factor to the cutting process.
- If you’re short on time, you can substitute prepared, store-bought sponges for this recipe — and you can also experiment with alternative flavors, such as a chocolate sponge cake foundation, lemon drizzle, or even a marble cake base.
Components for the tsunami cake sponge:
- At room temperature, combine 400g butter with 2 teaspoons vanilla bean paste or extract, 400g caster sugar, 8 medium free-range eggs, 400g self-raising flour with 1 teaspoon baking powder stirred into it, and 4 tablespoons brilliant bake steady cake sprinkles.
Technique for the tsunami cake sponge:
- Using an electric mixer with with a paddle beater attachment or a large mixing bowl and a hand whisk, quickly beat the butter, vanilla, and sugar together until they are extremely light, pale, and creamy in color.
- Stop the mixer and scrape the bowl down as needed throughout the process.
- 2.
- Separately add the eggs and beat until well combined at a slow and steady pace.
- Add the flour and baking powder in three-part increments, mixing very gently until only barely mixed after each addition.
- 3.
- Toss in the sprinkles and gently mix everything up.
- More information may be found at: Is it possible to create brownies from a cake mix?
- 4.
- Divide the mixture evenly between the muffin pans and bake for approximately 20-25 minutes, or until the sponges are springy, lightly golden on top, and completely cooked in the center.
- 5.
- Allow for five minutes of chilling time in the pan before transferring to a cooling rack, removing the paper, and allowing to cool completely.
- While the muffins are cooling, start working on your icing.
Step two: Methods to make the buttercream frosting
- Juliet Sear has created a candy strawberry buttercream for the icing, which is prepared with strawberry jam and flavoring to taste like candy.
- She has also utilized a delicate vanilla buttercream on top of the cake, which when lowered, offers a formidable finish to your dessert.
- The buttercream sandwiched the cake layers together, holding them together securely.
- Once the buttercream is applied, it should help to keep the cake in its original shape, ensuring that it remains in place once the acetate is removed.
- I placed the buttercream in a piping bag since the acetate is pretty tall, and it makes it simpler to get the buttercream into a piping bag.
- ″Plus, you’ll have a lot more professional finish,″ Juliet explains.
- It is important to me that the specified layers can be seen clearly, thus I have used a 1 cm thick coating of buttercream.
Components for the buttercream frosting:
- The ingredients are as follows: 300g comfortable unsalted butter
- 2 teaspoons vanilla bean paste
- 900g superfine sugar, sifted
- 2 tablespoons strawberry jam, sieved
- 2 teaspoon strawberry flavoring
- yellow and pink food coloring
- 300g comfortable unsalted butter
Technique for the buttercream frosting:
- Put the butter and vanilla in a stand mixer bowl fitted with the paddle beater or a mixing bowl fitted with a hand whisk and beat on high speed for about a minute or until very creamy and clean.
- Slowly add the icing sugar, a quarter at a time, beating each addition on low speed first to prevent the icing sugar from puffing out all over the place.
- Once everything is well combined, increase the speed to high for about a minute each time.
- In the words of Juliet, ″a fantastic technique to guarantee that your buttercream is creamy and fluffy is to put a tablespoon of previously heated water into the bowl with each addition of the sugar, mix on moderate speed first, then increase to high speed.″ 3.
- Place 400g of the frosting in a large piping bag and dye it a pale yellow hue using food coloring.
- 4.
- Using the remaining frosting, mix in the jam, flavoring, and coloring until well combined.
- Spoon into your piping bags to finish.
Step three: Methods to assemble a tsunami cake
- If you’re making a tsunami cake, the most important thing to remember is that the perimeters of the sponge cake and the perimeters of the buttercream must come into complete touch with the acetate during the whole process of construction.
- If you don’t want any tsunami icing to leak around the edges of the cake or down the sides, you may use this to create a barrier to keep it from happening.
- It is important to press the sponges down firmly during assembly, and keeping the cake in the refrigerator to cool will also aid in preventing this from occurring, as Juliet outlines more below.
Technique for assembling a tsunami cake:
- 1.
- Using a cake leveler or a bread knife, level out any uneven humps from the highest point of each cake to make it flat and level.
- In order to view the cake sprinkles within the sponges, cut a round 6″ disc off the top of each cake to trim off the crust.
- You’ll now have a total of four layers to sandwich together for the final product.
- 2.
- Place the first layer on your stand, board, or plate and unfold it over a thick coating of strawberry frosting.
- 3.
- Repeat with the second layer.
- Place a second layer of cake on top and gently push down.
- Wrap the acetate around the muffins, making sure it’s tight and properly fixed around the ends of the muffins.
- Apply strong pressure to the sponge now in order to push the icing up and towards the acetate.
- ″Press the cake firmly on the acetate slides to ensure that it adheres properly,″ Juliet explains.
- Construction is now complete, with a layer of yellow icing applied on top of the second and a third sponge layered on top of that.
- 4.
- Add another layer of strawberry frosting and top with the last sponge, inverting it so that the elegant half is at the top of the stack.
- 5.
- Go over the top with a thin layer of vanilla frosting to seal the cake and provide a barrier to keep the tsunami frosting from falling off the cake.
- ″Sealing all of the edges with a thin coating of buttercream is a good idea.″ To prevent drizzling, make sure that all of the buttercream touches the acetate before applying the tsunami icing.
This trap can hold it in place until the big unveiling,″ Juliet explains.5.Chill in the refrigerator for approximately 30 minutes to an hour, or until the mixture is firm.While you’re waiting, start making the tsunami icing.
Step 4: Methods to make the tsunami cake icing
- More information may be found at: how to make a Starbucks birthday cake pop.
- Juliet has used a pale blue food coloring for the tsunami icing, which gives this cake a stunning appearance and makes it a real show stopper.
- The tsunami cake frosting, also known as icing, is unquestionably one of the most important components of the cake.
- This must be done precisely in order to get the most effective reveal and ‘ooze’ effect possible.
- The double cream adds a rich and creamy texture to the frosting.
- The cornflour and condensed milk thicken the icing to prevent it from becoming too runny; otherwise, it might soak through the cake or slip off completely off the cake.
- In order for it to stick to the cake as it cascades down it, it must be thick enough and not too thin that it simply runs over the edge of the cake.
Components for the tsunami icing:
- 350g double cream
- 350ml semi-skimmed milk plus an extra 35-40ml for making the cornflour answer
- 350ml semi-skimmed milk plus an additional 35-40ml for making the cornflour answer
- 350ml semi-skimmed milk plus an additional 35-40ml for making the cornflour answer
- 1 can sweetened condensed milk
- 35g cornflour
- Meal coloring in the shade of blue
- Sprinkles, gold and silver balls, and other embellishments
Technique for the tsunami icing:
- 1.
- To begin, turn the cornflour into a liquid/paste by adding around 35-540 mL milk to it and mixing well with a spoon; this will prevent your icing from becoming lumpy.
- 2.
- In a medium saucepan, whisk together the cream, milk, and cornflour until the mixture begins to thicken, stirring constantly, over medium heat.
- It would take roughly 6-7 minutes to complete the task.
- 3.
- Add within the can of condensed milk and whisk for an additional 20-30 seconds, or until everything comes together.
- Remove from heat, whisk in a few drops of blue food coloring, and transfer to a bowl to cool completely.
- Place a piece of cling film or parchment paper over the top of the mixture soon after it is made to prevent pores and skin from developing on the surface.
- 4.
- Once the mixture has cooled, you will be ready to pour it into your cake.
- If you suspect it may be lumpy, you will be able to filter it first to remove any lumps.
Step 5: Methods to reveal a tsunami cake
- The stage at which the tsunami cake is revealed is by far the most effective.
- Elevate the acetate gently and gradually in an ascending motion, starting at the bottom.
- The icing will fall down the sides of the cake, creating the effect of a tsunami.
- Create plenty of space around the cake so that the icing may collect on the underside of the cake rather than on your table or on the ground.
- Juliet has decided to display her tsunami cake on a large lipped cake stand.
Technique for revealing a tsunami cake:
- 1.
- Place the cooled cake onto the cake stand, allowing plenty of room for the frosting to pour over the sides.
- Pour the blue icing all around the high filling, filling it up to a few inches within the acetate sheet.
- Prepare all of your sprinkles in advance.
- If you want to show the tsunami effect, carefully release the acetate from the cake base, then lift it upwards and let the icing and sprinkles to flow all the way down the borders of the cake.
- 2.
- 3.
- If you notice that the acetate is difficult to pull up after the cake has been allowed to set and refrigerated, you can heat the outside of the cake with your hands or a hairdryer to melt the buttercream frosting on the surface, allowing the acetate to be pulled up.
- Please keep in mind that this dish feeds 20 people in tiny portions and might take up to 1 hour to prepare and 20-25 minutes to bake.
Methods to retailer leftover tsunami cake
- A tsunami cake should be made, displayed, and consumed on the same day as it is because it is a very messy cake to store for any length of time.
- It is best, however, to store this cake in portions in the refrigerator if you have any leftovers from this recipe.
- Because the icing is made with double cream, storing the cake in the refrigerator is the most convenient option for keeping it looking fresh.
- It is possible that the sponge will become dried out if left in the fridge for longer than 2 days.
- If you want to make this cake ahead of time, you can prep the sponge muffins and bake them ahead of time.
- You might as well prepare the buttercream ahead of time as well.
- Retailer it within the fridge after which carry it to room temperature earlier than utilizing it once more.
- A welcoming Baking Club community has been established by Juliet, where she shares all of her best baking ideas and methods, as well as specific methods for bakers to learn and hone their abilities.
- Every week visitors may be part of Juliet for a stay bakealong in addition to receiving access to the full prior bakes, recipes, and demos.
- Read more: how to bake birthday chocolate cake
Tsunami Cake: The Latest Viral Food Trend That Has Left Instagram Mesmerised
- Tsunami cakes are the latest viral food trend to take over Instagram.
- As we look forward to the year 2020, we have seen a slew of fascinating and unusual cuisine trends develop.
- From the frothy and delicious Dalgona coffee to the evergreen Banana bread, there hasn’t been a shortage of new dishes to experiment with this year.
- In this final month of the year, we have witnessed the creation of another another fad that is both physically beautiful and worthy of being shared on social media: tsunami cakes.
- In contrast to your typical baked dish, the Tsunami cake or the ‘Pull-Me-Up’ cake fad on Instagram comes with an element of surprise that may leave you completely surprised!
- (You may also be interested in: 10 Viral Foods That The Internet Was Obsessed With In 2020.) Creating a Tsunami cake begins in the same way that every other cake does: with layers of cake sandwiching a lovely buttercream icing between them.
- The twist, on the other hand, is in the presentation.
- Instead of being completely coated with a smooth icing covering on all sides, the icing is made somewhat liquid in order to let it to flow more freely.
- In order to get the desired consistency of the icing, enough cornstarch combined with milk should be sufficient.
- Following that, the cake is covered in a sheet of acetate or plastic cake wrap from all sides to ensure that the liquid topping is kept contained within the cake.
- One key element to keep in mind while making a Tsunami cake is that the plastic wrap must be taller than the cake itself in order to allow for the wrap to be dragged upwards.
- The frosting is then put on top of the cake and spread evenly across the top of the cake in a single layer.
- The magic comes when the plastic sheet is ‘drawn up’ from the floor.
- The delectable frosting cascades down from the top of the cake, creating a mesmerizing effect and giving the Tsunami cake trend creation a whole new aspect.
- Take a look at this: This Tsunami cake fad has gone popular on Instagram, capturing the attention of people and inspiring many bakers to try their hand at creating the incredible cakes.
- Interestingly, Bollywood actress Shilpa Shetty had just had the Tsunami cake with her mother at a prominent restaurant in Mumbai, which is where the picture was taken.
- Do you want to try your hand at making Tsunami cakes at home?
- Please let us know if you would want us to share a recipe in the comments section below!
Aditi Ahuja’s biography Aditi enjoys conversing with and meeting other food enthusiasts (especially the kind who like veg momos).Gain extra credit by understanding her poor jokes and comedy allusions, or by suggesting an interesting restaurant for her to try.
Chocolate Tsunami Cake: the easy recipe to enjoy a decadent pull me up cake
- Preparation of chocolate premix with no eggs Don’t miss out on this recipe if you’re seeking for a dessert that will be the talk of the party.
- The Chocolate Tsunami Cake (also known as the ″lift me up cake″) gained popularity after the cake fad went viral on TikTok in early 2021, causing it to become famous.
- After removing the plastic sheet off the cake (a.k.a.
- ″pulling me up″), the icing or chocolate ganache pours out all over the cake like lava, making the cake look like a volcano.
- Although it appears to be a difficult dish, it is actually rather simple to prepare.
- It’s not only a matter of appearances.
- Although it contains a lot of chocolate, it has a smooth and moist feel thanks to the chocolate sponge.
- The ganache is rich, creamy, and intensely chocolaty; it has everything you could want in a chocolate cake, plus a little something extra to make it stand out.
- The dish is quite simple to prepare.
- In reality, all you need is a few pantry supplies and a boxed cake mix to make this dessert.
- You’ll like how lively this cake is…excellent it’s for celebrations and special occasions.
What is a Tsunami cake?
- The Tsunami Cake (also known as pull me up cake) derives its name from the gushing ganache or icing that covers the entire cake.
- The cake gained popularity after it went viral on the social media platform TikTok.
- After removing the plastic sheet off the cake (a.k.a.
- ″pulling me up″), the icing or chocolate ganache pours out all over the cake like lava, making the cake look like a volcano.
- It is available in a variety of tastes, and these days you can even buy cakes with rainbow sprinkles on top.
Chocolate Tsunami Cake Ingredients
- With its flowing ganache or icing, the Tsunami Cake (also known as pull me up cake) earns its name.
- After becoming viral on TikTok, the cake became well known.
- The cake has icing or chocolate ganache running all around it, and when the plastic sheet is lifted (″pull me up″), the ganache splatters all over the cake like molten lava.
- These days, you can get them in a variety of flavors, and you can even get them with rainbow sprinkles!
How To Make Chocolate Tsunami Cake
- Prepare baking pans by greasing them and lining them with baking paper.
- In a large mixing basin, whisk together the chocolate premix, water, and oil until completely smooth.
- Pour the batter into the baking pans that have been prepared and bake until the cakes are cooked through (a skewer will come out clean).
- Preparing the ganache should be done in the meantime.
- For the ganache, whisk the heavy cream until stiff peaks form, then fold in the chocolate.
- Slice the cake into layers and stack them on top of each other with a layer of cream between them.
- Wrap the cake with plastic wrap to protect it.
- Make the ganache by combining the chocolate chunks and heavy cream in a mixing bowl.
- Pour the chocolate ganache on top of the cake and sprinkle with cocoa powder to finish it off.
- As soon as you’re ready to serve the cake, take the plastic wrap off the top using both hands as fast as possible.
How To Assemble Tsunami Cake
Assemble the layers, piping cream in between each layer. Wrap the cake in a thick plastic sheet (such as acetate), forming a vertical cylinder, and securing the corners with tape to hold it together. Ensure that it is tightly wrapped around the cake’s foundation. Take hold of the plastic sheet and gently lift it upwards to serve.
Tips For Chocolate Pull Me Up Cake
Instead of sugar syrup, apricot jam can be substituted. This luscious cake is made without the use of eggs! You may also use additional toppings, such as chocolate chips, sprinkles, or cherries, to decorate your cake.
How To Store Chocolate Tsunami Cake
Refrigerate the cake (without the ganache) for up to 5 days or store it at room temperature for up to 2 days in an airtight cake tin or other airtight container.
How To Make Chocolate Tsunami Cake
- Step 1 Combine the chocolate premix, water, and oil in a large mixing basin until well combined.
- Step 2 Step 2 Combine the chocolate premix, water, and oil in a mixing dish until well combined.
- Whisk until the mixture is smooth.
- Step 3 Step 3 Pour the mixture into two baking pans and bake for 25 minutes at 160 degrees Celsius (320 degrees Fahrenheit).
- Step 4 Step 4 Whisk until the mixture is smooth.
- In a separate dish, whisk together the whipping cream.
- In a separate bowl, combine hot cream and chocolate to make the ganache.
- 5.
- Cut each prepared cake into two pieces using the 5th step.
- Step 6 Step 6 Pour the mixture into two baking pans and bake for 25 minutes at 160°C (320°F).
- Sugar syrup should be spread between the cake layers.
- The final step is to decorate each with whipped cream.
- Continue to add layers until you reach the top.
- Step 8 Step 8 In a separate dish, whisk the heavy cream until stiff peaks form.
- In a separate bowl, combine hot cream and chocolate to make the ganache.
- Plastic wrap should be used to round the cake.
- Step 9 Step 9 Prepare the ganache by combining the chocolate chunks and cream in a mixing bowl.
- Step 10 Step 10 Divide each made cake into two equal pieces and set aside.
Pour the chocolate ganache on top of the cake and let it to set.Step 11 Step 11 Lightly dust with cocoa powder to finish.Step 12 Step 12 Spread the sugar syrup between the layers of cake.This is how you should keep the cake until it is time to serve it.Step 13 Step 13 When you’re ready to serve the cake, take the plastic wrap from the top of the cake as quickly and speedily as possible, using both hands.
Step 14 Step 14 Finish each with a dollop of whipped cream.Continue to add layers until you reach the top.The ganache will be able to pour over the entire cake.
- Toss the ingredients together and serve.
Notes
Don’t forget to include the sugar syrup. When you are icing the cake, it ″seals the cake″ and prevents crumbs from getting into your frosting and ruining it.
How to make a tsunami cake
- We may receive a commission if you purchase something after clicking on one of the links in this post.
- How to build a tsunami cake is outlined in detail by Juliet Sear in this tutorial. Discover all you need to know about crafting a tsunami cake, from the funfetti sponge to the double cream frosting. Our latest culinary trend — a tsunami cake – was created in collaboration with baking specialist and best-selling cookbook author Juliet Sear. The cake is referred to as a tsunami cake because the icing at the top of the cake is held in place by acetate that is wrapped around the outside of the cake. The aim is to gently and slowly peel the acetate off the cake, enabling the icing to flow down the edges of the cake in a ‘tsunami effect. Tsunami cake, also known as a ‘pull-me-up cake,’ is the latest show-stopping cake fad to take the internet by storm. If you enjoy a good baking challenge and have already attempted to make a drip cake, ingeniously disguised form cupcakes, or a stacked rainbow cake, you might want to consider adding this masterpiece to your repertoire. In our exclusive video, Juliet walks you through each stage of the process – and we’ve also included a step-by-step breakdown of the procedure below. ″The amazing thing about a tsunami cake,″ adds Juliet, who is also a regular on ITV’s This Morning, is that it ″brings theatre to the table.″ ″It’s all about getting moving.″
Watch our step-by-step video on how to make a tsunami cake
- Making a tsunami cake involves several processes, which we will examine in this article: 1.
- Is there any specific equipment required to prepare a tsunami cake?
- Making a tsunami cake is simple.
- The tsunami cake sponge is a kind of sponge cake.
- Instructions on how to prepare the buttercream icing Putting together the tsunami cake Icing for a tsunami cake What is the best way to reveal a tsunami cake?
- Keeping leftover tsunami cake in the refrigerator