Malibu Sunset Cake

"Opportunity is missed by most people, because it is dressed in overalls and looks like work." 

  • Thomas Edison 
  •  

Yeahh, I know – familiar, right? I’d heard that one before; you probably have too.

And it’s not such a bad thought, right? Little bit of work = new opportunities!

Here’s the thing I never thought much about until recently though….I don’t mind work! My tendency though….my tendency is to try to avoid NEW work! The new things, the hard things, the unfamiliar things, the things I’m trying for the first time feeling nervous because I’ve never done them before.

THIS was me during this project! For my first giveaway ever, I’ve partnered with Miss Jones Baking Company ( @MissJonesBakes on Instagram) to run a giveaway that will result in our lucky winner receiving a custom box of baking supplies from Miss Jones Baking Company! They already sent me a similar box with cake mixes and frosting, and I road-tested them to create a brand new recipe that anyone can make with their amazing products!

Miss Jones Baking Company’s products are all-organic, verified non-GMO, contain no trans fats, are vegan friendly, and best of all – they’re  designed to taste homemade! 

These were such easy (and delicious) products to use! I was thrilled with the way the cake came together, and for this suuuper fun opportunity to partner with another group of amazing bakers!

My inspiration for this cake came from the Malibu Sunset drink – check out what I made with their products + just a few of my own supplies – recipe below!

 

Malibu Sunset Cake Layers:

2 boxes Miss Jones Bakes ‘Ultimate Vanilla’ Cake mix 
6 eggs 
½  cup milk 
½ cup Malibu Coconut Rum

1 cup melted unsalted butter
2 drops pink gel food color, 8 drops yellow liquid (or 2 drops gel)  food color

Heat oven to 350F. Grease and flour (or line with parchment paper rounds) the bottoms of three 8-inch round pans.

Combine cake mix, eggs, milk, coconut rum, and butter, and beat with a whisk until just combined, scraping the sides of the bowl as needed. Divide evenly between three bowls to color your cake layers (I found a kitchen scale helpful for this part).

Color one layer with one large drop pink gel food color, the next with a smaller drop of gel food color plus 4 drops yellow liquid or 1 drop yellow gel food color, and the last with 4 drops yellow liquid or 1 drop yellow gel food color (to make a pink, orange, and yellow layer).

Bake cakes in the center of the oven for 29-35 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before frosting.

This is a great time to prep your frosting!

 

Frosting:

2 containers Miss Jones Confetti Pop Frosting (or their Vanilla Buttercream frosting – I used confetti pop but ended up deciding not to use the sprinkles!)

2 drops red + 2 drops yellow gel food color

Divide your frosting into 1 larger and 3 smaller parts – I used about 2/3 of one container to fill and crumb-coat my cake, and colored the rest of the frosting and used it to cover the cake. To be honest, if I were doing the cake over I’d probably use 3 containers of frosting; apparently I use more frosting than most!

Divide the remainder of your frosting into 3 parts, and color one pink, one orange (pink+yellow) and one yellow.

 

Additional Supplies/Equipment:
- 1 8- or 9-inch cardboard cake circle
- small piping bag & small tips
-9-10 marascino cherries 
- 1 can pineapple slices 
- 2-3 orange slices, sliced to the center 
- cocktail glass of your choice 
- white chocolate ganache for cake drip (see below!) 
-3-4 cocktail sticks 
- Cake leveler, cake turntable, offset spatula, and bench scraper - not all 100% necessary but incredibly helpful! 

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting. Repeat the process with your remaining cake layers.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting in three layers – I put the pink at the base, orange in the middle, and yellow on top – and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the freezer to set the frosting.

White chocolate ganache: I used a white chocolate ganache for this cake – I found my favorite white chocolate ganache recipe so far on ChelSweets.com !

1/4 cup heavy cream (77 grams) 
1 cup white chocolate chips (175 grams) 
1 drop pink & 1 drop yellow food coloring

Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add peppermint extract and stir until smooth.

I used small zip-lock bags to pipe this drip since my drip bottles were full of chocolate ganache from another project. A drip bottle would work well also!  
When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to your piping bag or squeeze bottle. Squeeze about ¼ c of the ganache into the cocktail glass, and then quickly invert the glass over the cake, pressing the glass into the cake at an angle (check out my video above for an extra guide on this step). Slowly drizzle ganache away from the glass, letting it fall down the edge of the cake to create drips.

Add maraschino cherries, pineapple chunks, and orange slices to the top of your cake! I skewered the pineapple and cherries with cocktail sticks, and added orange slice spirals to the back of the cake behind the glass. Pipe a few frosting swirls around the decorations as well, if you have me frosting left!

Annnd you’re done! Step back and admire your cake!!  

 

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!  

 

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