Recently I had the second delight of teaching a wonderful class of students how to make a hamburger cake at SAIT Polytechnic as part of their Continuing Education classes…
Rolled cheese, frilled lettuce, and hand-shaped fries…
And of course, there was much conversation about the best burgers in town. Boogies or Dairy Lane anyone?
Silent concentration as patties were stacked on top of buns. Lettuce, tomato, cheese and onion were carefully arranged…
An air of excitement formed as the hamburger cakes came together…
I’m grateful to have so many talented students – many had never worked with fondant before, and everyone did great! I am very proud of everyone, and thrilled to see the class full of realistic hamburgers to take home! I hope that the cakes were shared as happy surprises to many loved ones.
I’m so excited, I’ve always wanted to make this – a hamburger cake! Not just any hamburger, but a realistic 3-D cheeseburger with fixings!
I love these cakes because it feels like I’m cooking and cake decorating at the same time. 🙂 This cake was for Pat – the perfect person for a “patty” cake!
A run down of the process:
The cake board was masked into squares using tape then airbrushed with red food colouring. The tape was then removed to reveal the checkerboard pattern. This was allowed to dry beforehand.
Lettuce was rolled out thinly, cut with serrated scissors to make a wavy edge, then veined. The lettuce was then painted with a combination of green and a bit of brown liquid food colouring to look more like green leaf lettuce instead of ice berg lettuce.
Tomato slices were made by shaping red modelling chocolate into a curved wedge shape, then sliced using a sharp Chef’s knife.
Onions were made by rolling out and cutting a strip of off white modelling chocolate, adding lines using a paring knife, then curved
Cheese was rolled out of golden yellow modelling chocolate. Once the cheese was placed on the bun, some gentle “drips” were pulled down and shaped by hand
Fries were made using off white modelling chocolate that was rolled out then placed in the freezer to firm up. Fries were cut out, then skins were painted on using brown food colouring and a paintbrush.
The buns were carved out of cake, the covered in buttercream, then fondant. Textures, lines and indents were adding using sculpting tools, then the buns were airbrushed using brown.
The patty was carved out of cake, covered in butter ream, then fondant. Texture was added using sculpting tools, then hand painted using a combination of brown and black.
Sesame seeds were made using off-white fondant that was rolled into a very thin rope, cut into small segments, then squished down one by one.
A little but of shine was brushed onto the surface of the patty and cheese using a thin layer of oil.
I even took a video!
On a side note – if anyone here is from Calgary, AB and if you like burgers: I suggest you check out one of my favourites places, Boogies Burgers. It’s a hip diner-styled place with HUGE burgers and the most delicious spicy fries. The burger itself is as big as the plate it’s served on, and is definitely a meal within itself. My current favorite is a single “Boog-Mac.” (The secret is to wrap the paper around the burger to eat one of these monsters.)