Ham Cake
- Level: Intermediate
- Yield: 24 slices of cake
- Total: 3 hr (plus cooling)
- Active: 1 hr
Ingredients
Cooking spray
2 15- to 16-ounce boxes spice cake mix (plus required ingredients)
3 16-ounce cans white frosting
Pink and brown gel food coloring
Red and yellow liquid food coloring
1 tablespoon plus 2 teaspoons vanilla extract
1 tablespoon unsweetened cocoa powder
10 pineapple rings (from two 20-ounce cans), drained
8 maraschino or candied cherries
40 mini chocolate chips
Directions
- Coat two 8-inch and two 9-inch round cake pans with cooking spray. Prepare the cake mixes as the label directs. Divide the batter among the 4 pans and bake at 350˚ F as directed. Let cool, then remove the cakes from the pans.
- Stack the two 8-inch cakes on top of the two 9-inch cakes, spreading frosting between each layer. Refrigerate for 30 minutes.
- Measure 3 inches in from one side of the top cake layer. Starting at this point, use a serrated knife to cut down through the cake as shown, ending 1 1/2 inches in from the same side on the bottom layer.
- Put the larger section of cake, cut-side down, on a platter. Separate the trimmed-off cake into two 2-layer pieces and stack them on top of one another at the narrow end of the layer cake.
- Cover the rounded part of the cake with a thin layer of frosting. Tint 1/2 cup frosting pink and spread on the flat side, making it as smooth as possible. Refrigerate the cake for about 30 minutes.
- Spread the remaining white frosting over the rounded part of the cake, making it as smooth as possible. Use a chopstick to make crosshatch marks in the frosting, about 1 1/2 inches apart.
- In a small bowl, combine 1/4 teaspoon pink food coloring, 1 drop yellow food coloring and 1 tablespoon vanilla. Use a small brush to paint the color in the crosshatch marks. Return the cake to the refrigerator for 30 minutes.
- Mix 6 drops yellow and 1 drop red food coloring. Separately, mix 1/4 teaspoon brown food coloring with 2 teaspoons vanilla. Brush both colors on the white frosting. To complete the look, mix the cocoa powder with 1 teaspoon warm water and flick the mixture onto the cake with a brush.
- Pat the pineapple rings dry with paper towels. Place on a foil-lined baking sheet and brown with a kitchen torch or under the broiler. Attach to the cake with toothpicks. Press 4 mini chocolate chips into each ring and press a cherry into the center. Remove the toothpicks after slicing.