Spongebob Cake

Who lives in a pineapple under the sea? Made a cake to look like Spongebob's House on Nerdy Nummies with a delicious pineapple pound cake. 

One 5-layer 6" round cake


Things you'll need

  • 1 cup shortening
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 8 eggs, room temperature
  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons pineapple extract
  • 1 cup drained crushed pineapple
  • Buttercream frosting
  • Fondant: yellow, green, light blue, dark blue, pink, purple 
  • Orange petal dust
  • Optional: crushed graham cracks (sand)

Fondant prep:

  1. Pineapple crown: roll out the green fondant 1/8" thick; cut out 12 leaves. Place inside bowl and let dry completely for curved shape. Once dry, attach a toothpick at the bottom with a little water and another piece of green fondant.
  2. Door: roll out the blue fondant and cut out door shape. Cut out and attach a trim around the door, 13 small circles and sailor wheel details and assemble using a little bit of water as adhesive. 
  3. Windows: roll out light blue fondant to 1/4" thick. Cut two 1.5" circles and cut out the middle and make 8 small circles. Roll out sky blue fondant and cut out two 1.5" circles and attach the large circle for a window outline and the circles on top for detail.
  4. Chimney: roll out the light blue fondant to about 2" long log. Shape into an "L" and insert a toothpick in the bottom. 
  5. Flowers: roll the yellow, green, purple and pink fondant in thin 5" long ropes and shape into flowers. 

Let's get started!

  1. Preheat the over to 325F. Line and grease five 6" round cake pans. 
  2. In a medium bowl, whisk together the flour and salt. 
  3. In a stand mixer, beat shortening and butter until smooth.
  4. Add sugar and beat for another 3 to 5 minutes, or until light and fluffy.
  5. Add eggs, one at a time, beating well between each addition.
  6. Pour in the pineapple extract and beat again. 
  7. Add the dry ingredients and mix until well combined. Fold in the drained crushed pineapple.
  8. Evenly divide the batter into the prepared pans and bake for 40 minutes. 
  9. Let cakes cool and level with a serrated knife. 

Assemble the cake:

  1. Stack the cakes with a thin layer of frosting between each layer on an 8" cake board. Add dowels of straws after the third layer and place a 4" cake board on top.
  2. Place cake in fridge for 1 hour to chill.
  3. Using a knife, carve the cakes to form an oval or pineapple shape.
  4. Crumb coat the cake and smooth with an offset spatula. 

Time to decorate!

  1. Roll out the yellow fondant to about 1/4" thick. Cover the cake completely and trim the excess.
  2. Using thin bamboo skewers, gently press against the fondant to make pineapple line details creating diamond patterns. 
  3. Use the end of a stick to add circles in each diamond. 
  4. Using orange petal dust, carefully trace along the lines using a paintbrush.
  5. Use frosting to attach fondant doors and windows. 
  6. Stick on the chimney on the side and leaves on the top of the cake.
  7. Assemble the flowers next to the pineapple. 
  8. Optional: sprinkle crushed graham crackers around the base for sand.



Written By Rosanna Pansino

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