Super Mario Run is finally here and I’m celebrating by making a Super Mario Run Question Block Cake. This cake has the mystery box look on the outside, and on the inside, a mushroom is hiding!
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I’ve been working on the concept for this cake for over a year. Seriously. I have the initial prototype frost bitten and frozen in my cake freezer. It’s so hard and dry it could probably knock you out. My first version I made was way to small as I tried to make it in a 4″ x 4″ cake pan and double bake the mushroom. The block wasn’t big enough that way (though the concept was successful). I don’t have a cake pan that is anywhere close to a 6″ cube, so the only way around this was to do the project with prebaked cake, and cake pop filling.
Once you have everything baked and ready to assemble, it’s pretty straight forward on how to do it. What you’re basically doing is carving out an area for the cake pop mixture to be pushed into, and fingers crossed, when you cut it, it will still look like the Mario mushroom! To help maintain the shape of the cake pop mixture, you could consider freezing the filling once you have it all shaped to fit. That way, when you go to cut the cake, the mushroom would stay together better. I didn’t end up doing that, it was just an idea I had while writing this.
Super Mario was my one and only game I played as a kid. Well, I played Tetris too, but I don’t really count that. I was never allowed to have a Nintendo game system, but one year, Santa finally beat out my parents and got me a Game Boy. I was so happy playing on that tiny screen! I was excited to hear that Apple and Nintendo were releasing Super Mario Run this year, so as soon as I heard that, I knew I had to pull the frozen prototype from the freezer.
Super Mario Run Question Block Cake
Ingredients and Materials:
- 4 x 3/4″ square blue colored vanilla cake
- 2 x 1.5″ square blue colored vanilla cake
- Blue and yellow vanilla buttercream
- Yellow and white fondant
- Cake pop mixture- red, white, black, tan
- Attach one, 1.5″ cake to a cake board with buttercream. Cover the layer in a thin layer of blue buttercream, and place the first 3/4″ cake on top.
- Divide layer into three sections and remove the center section.
- Fill the removed section in with tan cake pop mixture. Carve out two, 1/4″ channels in the tan cake pop mixture and shape the gaps to be rectangle. Fill in the rectangle voids with black cake pop mixture.
- Repeat creation of tan rectangle cake pop mixture and removal of 2 rectangle voids beside the cake. Turn the tan rectangle piece upside down, and place on top of the other tan piece (which is on the cake), lining up the eyes (black strips). Fill either side of the tan pieces with blue cake.
- Form another rectangle piece to fit on top of the tan piece, with red cake pop mixture. From the middle of the red rectangle, remove a half circle strip of cake pop mixture. Fill that in with white cake pop mixture.
- Form a rounded rectangle out of red cake pop again and remove a half circle strip from the bottom of the arch (flat section). Turn arch over so removed section is facing down. Using a small circle cutter, remove 2 strips of red cake pop from the top of the arch. Fill all 3 removed areas with white cake pop filling and line the entire piece up with the other half circle of white cake pop. Fill either side of the red pieces with blue cake.
- Place remaining 1.5″ cake layer on top, securing with buttercream. Ensure sides are straight and freeze to set before icing the cube.
- Cover the cake in yellow buttercream, keeping the sides straight and flat. Smooth icing with a hot spatula.
- Roll out yellow and white fondant. From the white fondant, cut out 4 question marks. From the yellow fondant, cut out 16 3/4″ circles. Attach the circles and question marks with water (if needed) to the buttercream.
- Slice and serve cake when desired. Cake should be kept in a sealed container in the fridge and consumed within 2-3 days.