Geode Cake Hack Recipe using Trader Joe’s Mini Sheet Cakes

Method

• 1)

  Use a knife or spatula to even out the buttercream frosting on the cakes, so the frost covers the edges as well. The cake is very moist and can crumble easily, so it’s important to be delicate in this step. Use a sturdy spatula and carefully lift up the mini sheet cake, use your hand to help slide the sheet cake off the spatula onto your serving plate. Repeat with the other two sheet cakes, stacking them on top of each other. Watch a short time-lapse video of me making the cake below.
• 2)

  Make sure the heavy whipping cream is very cold. If it’s hot in your house, it’s also a good idea to place the mixing bowl and whisk into the freezer for 10 minutes. Pour 1½ Cups Heavy Cream into your mixing bowl. Use the whisk attachment and whisk on high until it’s slightly thickened. Add ⅓ Cup of Powdered Sugar and continue to whisk on high until stiff peaks form. Avoid over-whisking or it will turn grainy, it should be thick like Cool Whip – if you don’t want to make whipped cream, you can substitute with Cool Whip (whipped cream from a can will not work)

• 3)

  Use a small, sharp pairing knife and cut out a portion of the cake where you want to place the rock candy. Use a spatula to spread whipped cream over the entire cake, fill in all the gaps. You can mix a little bit of food coloring with a small amount of whipped cream and use a knife to add a little color to different parts of the cake.  Use a cake decorating comb  to create a simple design and smooth out the whipped cream. Use paper towels to wipe the serving plate clean.

• 4)

  Use a small hammer or other heavy object to break the rock candy off of the sticks – use the rock candy to decorate the cake.   This is best consumed within a day because it can dry out in the refrigerator, keep it refrigerated until you’re ready to serve – let it sit out for about 30 minutes before serving. Enjoy!