Today, I show you how to make a Crayon Waterfall Cake w/ Edible Crayons for Back to School. This cake is a gravity defying cake with a floating crayon box, spilling the edible crayons out onto the cake in a waterfall of rainbow color!
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A couple of years ago, I showed you how to make a giant box of crayons out of cake! With that video being so popular, and the requests for another Back to School cake, I decided to use crayons again for my inspiration and make this gravity defying cake.
Putting crayons on the cake was a must, so I wanted to make edible ones. Using melting chocolate and straws was the secret to creating them. Finding the proper size of straws was the biggest problem for making the edible crayons. I tried lots of different sizes, jumbo was too big, regular was too small, but I managed to find some color changing straws in the pop aisle of the grocery store- you know how there is always those extra things you don’t need hanging in the aisles? Ya, there’s where I found them!
For the waterfall effect on the cake, I went with coloured white ganache. I’ve used royal icing, melted buttercream, and melted chocolate for this effect before, and I wanted to do something different this time. The white ganache is easy to work with and drips down the cake easily. If it hardens up while you’re working on it, all you need to do is warm it back up in the microwave for 5-10 seconds.
How to Make an Edible Crayon Waterfall Cake for Back to School
- Prepared 6″ rainbow cakes (Batter recipe, Swirling tutorial)
- Prepared 8″ rainbow cakes
- Fondant- white
- Prepared white vanilla buttercream
- White chocolate ganache coloured red, orange, yellow, green, blue, purple
- Box of Crayons
- Cut cake board 6.5″x 2.5″
- Cover and stack cakes with white buttercream. Position the smaller cake at the back of the larger cake, using dowels to support the cake underneath.
- Insert the piece of cake board, pressing it into the cake at an angle. Place the empty crayon box on the top of the board, and position it as far down as it will go.
- Divide the area under the angled board into six different areas. Using the chocolate ganaches, pour it at the start of the angled board’s base, and then down the two cakes, all the way to the bottom cake board.
- Repeat for all of the colors, filling in the area under the angled board. Cover half of the inserted cake board in white buttercream and add chocolate ganache to the front and back of the board. Allow some of the ganache to flow off the back of the cake, but not as much as the front.
- Add cut edible crayons to the waterfall, placing the crayons in the corresponding color flow area.
- Slice and serve when desired. Cake is best kept in the fridge and should be consumed within 2-3 days.
How to Make Edible Crayons
- Candy melts
- Duct tape
- Box of crayons
- Melt candy melts in a piping bag.
- Wrap three straws together and secure with elastics. Duct tape the bottom closed.
- Fill the straws with chocolate and transfer to the fridge and store upright.
- Once solidified, remove from elastics and duct tape. Using a sharp knife, cut the straws to the length of a crayon. To remove the chocolate crayon from the straw, press on one end with a fondant tool or dowel. Alternatively, use a knife to remove the straw from the chocolate.
- Using a sharp knife, remove the wrapper from a real crayon, and transfer it to the chocolate crayon. Seal the wrapper on with a small amount of melted chocolate.