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It’s been three years since the first Treatsie box hit a mailbox, and it’s been a crazy ride. For this birthday cake, I thought it only appropriate to make a replica of a Treatsie box. A 9×13 sheet cake was a perfect replica for our medium box, so I didn’t even have to trim the cake down.
I started with a basic yellow cake and added sprinkles. If you can get your hands on what are called “quin” or “sequin” sprinkles, those work the best (these are round, flat sprinkles – I’ve found them in a number of color assortments). They’re not so heavy that they sink in the cake and they melt nicely to create the color specks without leaving any crunchy residue to mess with the texture of the soft cake. I used “jimmies”, and they work well too.
These Seattle Chocolates Birthday Cake Batter Truffle Bars are super cute (hello, great birthday gift!), and they’re really fun chopped up in the filling of this cake.
When baking a sheet cake (or pretty much any cake larger than an 6″ round cake) I like to use parchment in the bottom to keep the cake from sticking. I have tons of pans, so I like to bake more layers but thinner. For me, this equals less time baking and I don’t have to worry about torting the cake. If you’d rather just bake one cake, carefully torte the cake and set the top layer aside.
Once the cakes have cooled, I put down a layer of buttercream, then I took the two chopped up Seattle Chocolates Birthday Cake Batter Truffle Bars and sprinkled that on top of the buttercream.
Place the second cake on top of that. Add more icing to the cake. I like to put a thin layer – a crumb coat – and place it in the freezer. I realize that most people don’t have a freezer big enough to place an entire cake (I’m just going to go ahead and say you should! But I get it.), so you can also just place it in the refrigerator.
Basically we just want the frosting cold enough that when you spread more frosting on it, it doesn’t pull the original frosting away. And, as you can see, I went super festive and added even more sprinkles in the frosting. Because hello, sprinkles.
For this cake, it’s not as important that we have a perfectly clean final coat of frosting because it’s getting covered in fondant, but it never hurts to practice. I smoothed out the frosting, minding the top center of the cake (it’s very easy to end up with a ‘hump’ in the center).
Up next, I tinted the fondant a light brown color (kraft brown is a tough color to match!). Start with ivory and add small amounts of brown until it looks right.
I rolled out the fondant and laid it over the top of the cake. Using two fondant smoothers, gently push toward each other to create a crisp corner.
I used my stitching wheel to replicate the corrugation of the cardboard.
After that, I painted the logo on the top using straight gel food coloring. I will admit, this can end up a messy way to paint, but it’s the easiest for me.
I had grand plans of printing the logo, cutting everything out and creating a stencil and painting from that. In the end, I just started painting and paid attention to proportions. Outside of a little mistake by the second ‘e’, it turned out pretty well!
If you try this and mess up, use vodka and gently wipe it off with a clean brush. Keep cleaning the brush and using fresh vodka to wipe the color away.
Happy Birthday Treatsie!
If you’d like to get a Treatsie box in your mailbox, sign up here.
Or shop Seattle Chocolates here. (At least check out all of their adorable packaging!)