Grounded BURG.L Cake


From Xbox's 'Grounded', a BURG.L robot vanilla cake with raspberry filling and custom "Armed Raspberry Punch-O" Swiss Meringue Buttercream.

Makes one tiered robot cake


Things you'll need

Vanilla Cake
  • 2 sticks (8 oz) unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk, room temperature

"Armed Raspberry Punch-O" Swiss Meringue Buttercream

  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 4 sticks (16 oz) unsalted butter, room temperature
  • 1/4 cup seedless raspberry jam

Puffed Rice Cereal and Marshmallow Treats

  • 2 tablespoons butter
  • 1 package (10 oz) mini marshmallows
  •  6 cups puffed rice cereal


    • Fondant: red, orange, yellow, green, blue, black, grey, brown
    • Royal icing
    • Shortening
    • Corn starch
    • Tylose
    • Corn Syrup
    • Silver luster dust
    • Almond extract

    Baking Equipment

    • One half sheet pan
    • Two 5-inch round cake pans
    • Parchment paper
    • Candy thermometer
    • Offset spatula
    • Stand mixer
    • Piping tips: 
    • Circle cutters: 
    • Paintbrush: small and large
    • Food-safe glue stick
    • Black ribbon
    • Templates #1-17 

    Cake Structure Equipment

    • One 6-inch round cake board
    • One 5-inch round cake board
    • One 4 3/4" x 5 1/2" cake board
    • One 12-inch wooden board (1/2-inch thick)
    • Two 4-inch wooden boards
    • Four 2"x1"x1/2" blocks of wood
    • 11" tall threaded dowel rod
    • Eight 5/16" nuts
    • Two washers
    • One locking washer
    • Super glue
    • Electric drill
    • Aluminum wire
    • Wire cutters

    Let's get started!

    Vanilla Cake

    1. Preheat oven to 325F°. Grease and line the 5-inch pans and half sheet pan.
    2. In a small bowl, whisk together the flour, baking powder and salt. 
    3. Using the stand mixer with a paddle attachment, cream together the butter, sugar and extracts until light and fluffy, 6 to 8 minutes.
    4. Add the eggs to the butter mixture, mix until partially combined. 
    5. Alternate adding the flour mixture and milk in 3 additions, starting and ending with the flour. Do not over mix.
    6. Spread 1 cup of batter in each 5-inch pan. Spread the remaining batter into the half sheet pan. Bake until toothpick inserted in the center comes out clean, about 30 minutes. 
    7. Let cakes cool completely, then level the 5-inch cakes to 1" tall using a serrated knife. 

    Cake Structure

    1. Drill holes in the center of the 12" square wood piece, two 4" square wood pieces, 6" cake board, 5" cake board - and an off center hole in the 4 3/4"x 5 1/2" cake board. 
    2. Super glue the four small wood pieces to the bottom of the 12" board. 
    3. Screw dowel into the 12" board, securing it with two nuts and a locking washer. 
    4. Place the 4" wood board and cake boards onto the dowel, securing with nuts and washers. 

    Raspberry Swiss Meringue Buttercream

    1. Fill medium saucepan with 1 inch of water and bring to a simmer.
    2. In a bowl of a stand mixer, whisk together the egg whites, granulated sugar, powdered sugar, cream of tartar and vanilla until combined. 
    3. Place the bowl over the simmering water, making sure the bottom doesn't touch the water.  Whisk until the mixture reaches 165F°. 
    4. Put bowl on stand mixer fitted with a whisk attachment, whisk on high speed until mixture cools to almost room temperature, 15 to 20 minutes. 
    5. On low speed, slowly add butter 1 tablespoon at a time until fully combined.
    6. Mix on low to medium speed until buttercream is smooth and silky. 
    7. Scoop half the buttercream into a large piping bag. Add the raspberry jam to remaining half and mix until combined, then scoop into a large piping bag. 

    Puffed Rice Cereal Treats

    1. In a large pot, melt the butter. 
    2. Once butter is melted, add the marshmallows. Stir until completely melted. 
    3. Add the puffed rice cereal, stir to combine. 
    4. Pour mixture into a greased bowl and let cool until it's warm before shaping. 
    5. Split in half. Shape one half into a rectangle and the other into a 6-inch bowl semi-shere shape. 


      Time to Decorate!

      1. BURG.L Body Cake: Cut the half sheet cake into twelve 2 1/2"x 5" rectangles. Stack onto the rectangle cake board with a layer of raspberry buttercream between each layer. Carve lower half at an angle for the body shape.
      2. Head Cake: Stack the two 6"cakes on the 6" cake board with a layer of raspberry buttercream between. Carve the top to be rounded.
      3. Frost the cakes completely with unflavored buttercream & smooth. Chill in refrigerator for 1 hour or until buttercream is firm.
      4. Using light grey fondant, cut out panels and attach them to the body. 
      5. Arms: Shape arms with aluminum wire. Use templates #1 & #2, dark grey and black fondant to make arms. Create shoulders with light grey fondant.
      6. Head: Cut semi-sphere cereal treat in half and fill space under head cake 6" cake board. Cover in buttercream and chill. Cover head in light grey fondant. 
      7. Top: Using grey fondant & fondant ball tool create the topper. 
      8. Neck: Cut out long 3/4" red strip of fondant and wrap around neck area.
      9. Feet: Shape two cereal treats into two feet using template #17. Cover with black fondant. 
      10. Eyes: Use template #15 and dark orange fondant to create the eye screen. Use circle cutters and red, orange and yellow circles to complete.
      11. Mustache: Use template #3, grey fondant with tylose powder, blue, yellow, orange, and red fondant strips. 
      12. Front Panels: Use templates #12 and #13 with black fondant and grey, blue and red royal icing.
      13. Antenna: Use aluminum wire and green fondant to create antenna.
      14. Base: Cover wooden base with black fondant. Glue black ribbon around edges.
      15. Feet: Shape two cereal treats into two feet using template #17. Cover with black fondant. 
      16. Panel Details: Use templates and grey fondant to make: six #5, two #6 one #1, two #8, one #10, one #1, one #12, one #13, two #14, one #16.
      17. Attach all the fondant details. 
      18. Use grey royal icing to pipe additional details.
      19. Use silver luster dust mixed with almond extract to paint silver accents.




      Written By Rosanna Pansino

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