Nerd Misfit Bake-Off Featuring SugarBytes!

  • By Adriana Palma

Nerd Misfit Bake-Off Featuring SugarBytes!


If you caught our Birthday Livestream on Facebook then you saw our majestic
cakes! A local baking company called Sugar Bytes hosted the event with us and
we had such a blast! We couldn't have asked for a better start to our birthday!

Many of you asked about our cake and wanted to create one of your own. Sugar
Bytes has kindly provided us with a step by step on how she did it!

Our cake consisted of three layers.  This recipe will yield enough batter for 3 - 8” cake pans.


  • 3 - 8” cake pans
  • Fondant
  • 8” cake board
  • Edible ink pen
  • Decorator bags
  • Toothpicks
  • Food coloring
  • Small paintbrush
  • Spatula
  • Edible gold paint
  • Mixer (stand or hand)
  • Various candies
  • Plastic bottle (for dripping ganache)
  • Icing smoother

Cake Ingredients:

  • 2 boxes Betty Crocker yellow cake mix
  • 1 cup vegetable oil
  • 2 cups milk of your choice
  • 6 eggs

Preheat oven to 350 deg.   Grease 3 cake pans (if you have parchment paper on hand, cut to fit inside of the cake pan and grease the top).

Dump all ingredients in the mixer, and start the mixer on low.  Once the ingredients start to combine, mix on medium for two minutes.

Pour three cups of batter in each pan.    

Bake in oven according to box directions.  SET A TIMER ON YOUR PHONE. When it goes off, check the cake.  If it is jiggly in the middle, leave the cake in the oven and set your timer for another five minutes. If it seems done, remove the cake.  Insert a toothpick into the center of the cake to check for doneness. If the toothpick comes out clean, your cake is done. Let the cake cool.

Frosting ingredients:

  • 1 cup butter (two sticks)
  • 1 cup shortening (one stick)
  • 1 bag powdered sugar
  • 2 tsp vanilla
  • 3 tbsp cream (ISH)


Put the butter and shortening in the mixing bowl. Mix on high for about 30 seconds, until creamy. Add half a bag of sugar.  Mix, starting on low speed. As the sugar incorporates, stop the mixing. Scrape the sides and add the rest of the sugar. Add 2 tbsp of cream and the 2 tsp vanilla.  Mix, slowly at first, then increasing speed. Mix at medium for about two minutes, until frosting is fluffy.

Scoop two scoops into the piping bag.  

Put about a ½ cup of frosting into a bowl, five times.  


Ganache ingredients:

  • 1 cup white chocolate chips
  • ⅓ cup heavy cream


Pour cream into a microwavable bowl. I recommend using a glass measuring cup.  Heat the cream in the microwave on high for 30 seconds. It should be hot but not boiling.  Add the chocolate chips and stir. The chips will begin to melt. Continue stirring and reheating until the chips are gone and the ganache is smooth.  Pour into a plastic bottle.


Assembling the cake:

Cover the rectangle cake board with green foil.   Tape it down on the back of the board.

Use a circular cake board to support your cake.  Put a dab of frosting on board, then your first cake layer.  Gently press it down. Using a knife, cut off enough of the top of the cake to make the layer even.  Squeeze frosting onto the layer and spread with the spatula.

Before adding the second and third layers, cut off the tops to make them even.  

Put the second layer on top of the frosted layer on the board.  Repeat frosting.

Add the third layer, but flip it upside down so that the top of the cake is flat.  

Evenly frost the top of the cake.  Add a thin layer of frosting around all of the cake, and pop in the fridge for 10 minutes. While it’s cooling,  prepare your colored frosting. Take a few drops of each color and mix into that cup of frosting, then put colored frosting into a decorator bag.  Snip the end of the bag, and put the first layer of color on the bottom of the cake. Proceed with the next color, and so on, until all of the colors have been used.  Do not worry about smoothing the frosting yet, but do be sure to fill in any holes.

Take the icing smoother and smooth the rainbow icing out.  Work in sections. Smooth the section out and then wipe the excess icing into a bowl.  With a clean-ish smoother, work on the next section of iced cake. Repeat until the sides of the cake are smooth and you have a rainbow appearance.   

Pop the cake in the fridge for 20 minutes. By the time it comes out, your ganache should be cooled to almost room temperature.  You want to just barely feel any warmth. Squeeze the ganache all away around the edge of the cake.


YouTube tutorial for the Unicorn:


Our finished product:

Need tasty bakes for your next event?!!

Get more info on Sugar Bytes here:

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