Christy is a self-taught baker who is still learning. She enjoys scaling down recipes to avoid wasting delicious goodies.
A Cake in Honor of Marvel's Deadpool
I like themes. I love movies. One of my favorite movies is Deadpool, and I decided to try to make a themed cake.
There were a lot of firsts for me while making this cake. I have never used or made fondant before. I had never made my own frosting from scratch before, and I had never made a chocolate cake from scratch before. As far as firsts go, I think this didn't turn out half bad.
People who know me will gasp at the fact that I've made this cake chocolate. It's funny. I'm not a big fan of chocolate. It's not my go-to flavor. I actually have lied to people and told them I'm allergic to chocolate just to get them to stop offering it to me. Seriously. Chocolate fans are persistent. "What? How can you not like chocolate? Just try it! Have just a taste!" For me, it's more of a texture thing. Chocolate is usually too rich (though I like brownies for some reason). Anyway, once you tell someone you're not a fan of chocolate, that apparently means you're never ever allowed to eat it or make it. Ever.
So anyway, I made a chocolate cake. I chose this flavor of cake because, you know, devil's food cake just seemed a perfect fit for the man with the mouth. This recipe is a little more intense, but you can easily make this super simplified if you just want to cover it with buttercream frosting and leave out all the fondant decorating—and it'll be just as delicious.
Makes 1 to 2 servings (listen, you really don't have to share this one at all).
For the cake:
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 2 tablespoons hot coffee
- 2 tablespoons milk
- 1 tablespoon of egg. (When using less than an entire egg, put the egg into a bowl and "scramble" it, then measure the amount of egg you need. Use the rest for scrambled eggs or for a different recipe. Just be sure to use it within a day!)
- 1/8 teaspoon vanilla
For the buttercream frosting:
- 1/4 cup butter
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla
- 1 1/4 tablespoons heavy cream
- Dash of salt
For the fondant (for all you adventurous freaks out there):
- 4 oz mini marshmallows (you should totally get a cheap food scale—it can be a game-changer)
- 1 tablespoon water
- 1 1/2 cups powdered sugar
- Vegetable oil or shortening, for handling
- Gel food coloring
If you're making the fondant, do it at least the day before you want to make the cake.
- Put marshmallows and water in a microwave-safe bowl. Put in microwave for 30 seconds.
- Stir. Put back in the microwave for 15 seconds. Stir.
- Fold in the powdered sugar
- It'll be lumpy and weird, don't panic. Put vegetable oil on your counter and hands. Be sure to use a ton; there will never be too much. Begin kneading the fondant, adding powdered sugar when needed. It will smooth out and you'll know it's ready when you can stretch it without it breaking. I set a timer for 6 minutes, and it was about ready by then. If it's too dry you can add water, do a little bit at a time to get it to the right consistency.
- Once it's finished put it in a ball, rub with vegetable oil and then wrap in plastic wrap and then put it in a ziplock bag then put it in the refrigerator overnight. Boom! You just made homemade fondant, which by the way tastes so good! Have you had store-bought fondant? Gross. Most people have an aversion to fondant because that's the only kind they have had. This way is cheaper and tastes better. Win-win!
- Preheat oven to 325°F. Let that oven preheat all the way.
- Grease and flour your pan (I did this, and my cake kind of stuck to the bottom. Next time, I'm going to use parchment paper. I think the extra step will be worth it and make my life a little easier.).
- Sift together dry ingredients into your mixing bowl.
- Add in oil, coffee and milk. Mix on medium speed for 2 minutes.
- Add egg and vanilla. Beat for 2 more minutes.
- Pour batter into pan. The batter is super runny and it hardly filled the bottom of my 6" x 2" pan. I was a little nervous, but as it baked, it rose about halfway up the pan. If you have a smaller pan, you could always try using them if you want a taller cake.
- Bake for 20 minutes. Checking around the 18 mark. When you touch the top, it should have a firm, springy kickback.
- Remove from oven when fully baked and leave to cool in pan for 10 minutes. Then remove it from the pan and cool it the rest of the way. While you're waiting for the cake to cool you can...
- Make your frosting! This is super easy, and I'm not even going to bother with semantics. Just dump all the ingredients in a mixing bowl and beat for 5–7 minutes until it's light and fluffy. If you want a thicker frosting, you can add more powdered sugar. Easy peasy.
By the time all that is done, you should be ready to frost and/or decorate your cake. If you're just butter-creaming it up, do your thing and enjoy! If you're doing the fondant thing, make sure to roll your pieces thin. I made the black eye circles too thick, so it hardened on the cake more quickly. Also, when coloring the fondant black, it takes a lot of gel coloring. Be patient.
My 16-year-old niece, Maria, smashed a lot of this cake and she said she absolutely loved the fondant. She was honestly apprehensive to have a cake with fondant on it because she'd had so many bad experiences prior. This is definitely a staple fondant recipe I'll be keeping around.
Thanks for reading and happy baking! Please send me pictures or stories of your experiences with any of these recipes. I'd love to hear from you!