This cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and flavorings. I used this particular recipe for this baking project because its pure white interior will best show the colorful ‘peas and carrots’ inside. You’ll need an 8-inch white cake to make the peas and carrots, which you can buy ready-made or make with cake batter using the provided recipe.
Crumble the cake in a large baking dish and remove any hard edges or brown pieces. Only use the white fluffy interior of the cake. Divide the crumbs between two bowls and add 1 tablespoon of buttercream to each bowl. Add green food color to one bowl and orange to the other. Stir together or knead well with hands (use gloves) until the color is consistent.
Use a 1/4 teaspoon to scoop out small rounds of green dough; roll them between your palms to make ‘peas’. Place on a parchment lined baking sheet. Repeat until all of the green dough is used. Flatten the orange dough and cut into 1/2-inch strips with a knife. Cut the strips into square chopped carrot shapes and place on the parchment lined sheet. Freeze until solid, about 45 minutes.
White almond sour cream cake layers
Preheat the oven to 350°F. Grease two 3-inch pans and two 6-inch pans.
Whisk together the first 4 ingredients in a large mixing bowl. In a four cup measure, stir together the sour cream, water, eggs and extracts. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Layer the batter in the pans three additions, alternating with the frozen peas and carrots. Smooth the tops. Bake the 6-inch cakes for about 35 minutes and the 3 inch cakes for 25 minutes, or until the cakes spring back when pressed in their centers. Allow the cakes to cool completely and level with a cake leveler or serrated knife.
Vanilla buttercream
In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy.
Fill the cakes with frosting and stack: cover the outside of the cakes with an even coat of buttercream. Refrigerate until firm, about 1 hour. Place the 3-inch cake in the center of the 6-inch cake. Transfer leftover buttercream to a disposable piping bag with a small hole snipped in the end.
Peas and Carrots Decors
For the peas: Knead and roll the green fondant to 1/4-inch thickness and cut into rectangles, approximately 5 inches long by 1inch wide. Brush a little corn syrup in the center of each rectangle and line 6-8 Sixlets candies in the centers. Pinch the fondant around the Sixlets to create a ‘pea pod’. Pinch the ends together. The finished pea pods should be about 7-inches long (it’s okay if they vary). Let the pea pods dry four about 1 hour. Apply the pods to the edge of the cake using buttercream as adhesive.
For the carrots: Knead the orange fondant and tear away walnut-sized pieces. Roll the fondant pieces into carrot shapes between your palms (about 5-inches tall) tapering one end to a point. Striate the shapes horizontally using a toothpick (see video). Make a hole in the top of each carrot. Place a sprig of mint in the top of each carrot. Let dry until slightly firm, about 30 minutes. Apply the carrots to the sides of the 3-inch cake tier using buttercream as adhesive.
Add a cute cake topper if desired. Serve to delighted guests.
Wipe knife with a damp cloth between slices for prettiest presentation.
Notes
If making this cake ahead of time, apply the carrots to the cake without the fresh mint. Mint will wilt and become droopy over time if not kept in water. Add the mint to the carrots just before presenting and serving.