People love playing with Rubix Cube Cake and the objective is to solve the cube. There are varieties
of games making use of the same Rubiks cube, such as making multiple cubes and using it as
photo collages. The more interesting are the Rubix cube cake.
Preparing Rubix cube cake was the idea of Nastia Zvierieva. There is no need for a blueprint of
the Rubix cube, but the entire process of making a Rubix cube cake is time consuming. It
requires a lot of patience. There is the need to fill each pixel with a cube picture. The cube is a
popular game that people play. People choose to keep the character on side and the design on one
The Rubix cube cake, the dessert version, is from Creative Crumbs Nashville, specialty bakery
mastermind. It is replicating the puzzle, but the cake appears and tastes pretty sweet. It started
with a half sheet cake to cut into squares and to stack on each other to form a cube. She baked
three square similar cakes and kept it in stacks.
As the cakes were stacked and frost in chocolate frosting as one mega-cake, the cube was coated
with cake spackle, that had a mixture of icing and cake crumbs. It was then covered in black
modeling chocolate. The buttercream and the spackle are firmer so that the shape is in hold. The
modeling of chocolate layer comes with no bumps and is perfect. However, the chocolate
frosting steps takes almost a day.
The squares appearing as cubes have food coloring dyed and rolled out into 45 squares as super-
thin. The measure of the cake needs to be exact with the width and height. It requires dividing
each by three and making each square a bit smaller that other dimension. Above all, sticking the
cubes right on the cake is a tacky job.
Recipe of Rubix Cube cake
Incorporating flavors reflect specific block of color and to keep it simple keep the frosting. The
cake appears great and smart.
- Store-bought frozen 1pound cake.
- Vanilla frosting (55 g) ½ cup
- Lemon zest ½ teaspoon
- Lime zest ½ teaspoon
- Orange marmalade1 teaspoon
- Strawberry jam1 teaspoon
- Blueberry jam1 teaspoon
- 1 bag white marshmallow
- 1 tablespoon water, add if required
- Unsalted, softened, 4 tablespoons butter
- Powdered sugar(550 g) 5 cups, add if required
- For greasing, Nonstick cooking spray
- Red, blue, green, orange, and yellow gel food colorings
Chocolate large bars 2 and cut into squares four 2 in (7 cm) and use food safe plastic glove
- Line with parchment paper a baking sheet.
- Use a sharp knife and divide the cake into thirds, crosswise about 3 inches (7 cm) each.
- Slice off each piece domed tops. Slice each cake piece into 4 even layers. Stack in 2 sets
of layers keeping the bottom facing up on the prepared baking sheet.
- The stacks set will be in different color cubes. Open each set of layers and spread a layer
of vanilla frosting on each slice.
- Now for white cubes, stack the frosted sides, for yellow sprinkle lemon zest and stack the
slides, frosted sides touching. For orange cubes, spread orange marmalade on one and
stack the slices, for green sprinkle with lime zest, stack the slides, frosted sides touching
and for the red cubes, spread strawberry jam on one piece and stack the slices. Spread
blueberry jam for blue cubes on one piece and stack them. Finally freeze for 30 minutes
Make the marshmallow fondant: Take a large microwave-safe bowl, put the marshmallows and
water. Microwave for 2-3 minutes on medium power, stir every 30 seconds, until the
marshmallows melt. Add e softened butter and stir using a silicone spatula to combine.
Add 5 cups of powdered sugar in a separate large bowl and make a well in the center. Pour the
marshmallow mixture and stir to combine. Grease your hands with nonstick spray and knead the
fondant into a ball. Add powdered sugar if the fondant sticks to your hands.
Grease a work surface clean keeping your hands with more nonstick spray. Turn the fondant onto
the greased surface out. Add some water if it appears dry. Use more nonstick spray and knead for
8-10 minutes, to hold a smooth fondant and to retain its shape.
Divide into 6 even pieces the fondant, spray with nonstick spray, and cover with plastic wrap to
not let it dry. Use the dye of gel food coloring and knead each gel color into the fondant. Leave
remaining pieces white.
Remove from the freezer the cake stacks. Use a sharp knife and a ruler to slice each stack into 9
¾-inch (22 cm) cubes. Return to the marked baking sheet and separate the pieces, then freeze
again for 30 minutes.
Roll one color fondant into a log, cut into 9 equal pieces. Grease the pieces that are not in use
with nonstick spray and cover them with plastic wrap. Sprinkle a piece of fondant with powdered
sugar and roll out a ¼-inch-thick (6 mm) square. Remove the cake cubes from the freezer. Cover
with the rolled out fondant on 5 sides, remove the excess fondant with a knife. Repeat it with
remaining fondant and cake cubes.
Assemble the cake, stack varying color 9 cubes on a plate, keeping a space of about ¼ inch (6
mm) apart. Place a chocolate piece squarely on the cubes top. Carefully stack the next 9 cubes on
top of the chocolate. Place another square chocolate on the cubes, slightly askew. Now, stack 9
more cubes on the chocolate. Repeat the same to make another cake.
Rubix Cube Cake Design
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