Mardi Gras Pina Coloda Cake recipe is a classic 2 layer 6″ white cake with thawed Pina Colada non alcohol drink mix, coconut flavoring and frosted with Coconut Buttercream. The cake is covered with a light layer of buttercream and yellow fondant with diamonds in green and purple. Candy melt masks and colorful feathers garnish the top of the cake.
How to Make Mardi Gras Pina Colada Cake
To make this cake, you will need a candy mask and Fleur de lie mold, white fondant or colored fondant, fondant smoother tool, 10 inch cake board, and feathers to decorate. To make the diamond shapes I made a cardboard template but I am sure there is a cookie cutter for that shape. You will also need 2- 6 inch round cake pans, parchment paper to line the pans, cooking spray. Candy melts in green, purple, yellow. See photo below on how to create the feather and gold doily covered cake base.
Making the cake begins with a classic white cake mix, package of vanilla pudding and pie mix (dry) frozen Pina Colada non alcohol drink mix, water, little bit of flour, vegetable oil and egg whites. Mix all together and bake the cakes in 350 degree oven for 25 minutes. Cool cakes, actually wrap cakes in plastic wrap and freeze for one hour before frosting. Crumb coat the cake while frozen.
How to Make Pina Colada Cake Filling
In small mixing bowl, mix 1 can of creamy white frosting with crushed, squeezed pineapple and 1 tablespoons thawed Pina colada juice. Stir to combine. If you get too much liquid in frosting, add confectioners sugar to thicken. Store in refrigerator until ready to use.
While you are waiting for the cake to firm, roll out fondant and create diamonds and decor. Melt candy melts to make the mask and Fleur de lie candies, prepare your work space with confectioners sugar so you can roll out your fondant. A good tasting fondant is Satin Ice.
I purchased white so I can make many colors, use food gel to tint, and be sure to wear plastic gloves. 🙂
Time to Decorate Cake
Place a small dollop of frosting onto 6″ cake board, then add one cake layer to the board. Add pina colada filling to cake top as desired. Add top cake layer. Crumb coat cake with thin layer of canned frosting. Chill to firm cake. Do not decorate a room temperature cake. Because you are covering the cake with fondant, a warm cake will cause problems getting the cake smooth and level.
Roll out yellow fondant on confectioners sugar base in to 14 “circle 1/4” thick. This will cover all sides and top of cake. Smooth out fondant over the sides and top of cake with fondant smoother tool. Don’t worry if you have wrinkles in the fondant, you will be covering them with your fondant cut outs.
Fondant Details make the Cake Mardi Gras Festive
With extra pieces of colored fondant, create small balls for beads, and diamond shapes. Attach these pieces to the cake with small amounts of cool water brushed onto each piece. Press designs carefully onto sides of cake. If you use too much water they will slide off.
Decorate cake with prepared candies and decorative feathers if desired. Ok heres the recipe. I made this cake for a birthday party, also made mini cupcakes that were decorated with mini candy masks.
Here’s the Recipe
PrintMardi Gras Pina Colada Cake Recipe
Supplies Needed to Decorate Cake: Make the decorative candy mask and Fleur de lie a few days before the cake.
Yellow, purple, green candy melts, mask and Fleur de Lie candy molds, 1-10″ round cake board for feather cake base, 1-8″ gold doily for center of feather cake board, 1- 6″ round cake board for cake. Feathers: green, yellow, purple
Fondant- tinted yellow, green and purple, disposable gloves for kneading fondant color.
- Yield: 1-6" 2 layer cake- 10 servings 1x
Ingredients
Cake:
1–15.25 ounce package classic white cake mix
1–3 ounce package vanilla instant pudding/pie mix-dry
1 cup water
3 egg whites
1/3 cup thawed, frozen Pina colada non alcohol drink mix
1/4 cup all purpose flour
1/2 cup vegetable oil
1 teaspoon coconut or vanilla extract
Frosting & Decor:
2 cups or 2 cans Buttercream frosting creamy white canned or home made.
1 teaspoon coconut extract, 1/2 teaspoon per can.
1 tablespoons thawed Pina Colada non alcohol drink mix juice
1–6 ounce can crushed pineapple, drained and squeezed- for cake filling between cake layers only.
1 package each Wilton Candy Melts, green, yellow, purple
2 pounds (lb) white fondant-divided
Food Gel paste- yellow, purple and green
Make ahead:
candy melts green, yellow, purple Mask and Fleur de lies using candy molds.
Tint 1 pound fondant yellow for cake base, divide the remaining 1 lb of fondant in half, tint one half with purple, and one with green.
Instructions
- Preheat oven to 350. Line two-6″ cake pans with parchment paper and spray with cooking spray, the parchment paper and sides of pans. Set aside.
- In large bowl, combine all cake ingredients, mix on medium speed for 2 minutes.
- Divide batter in half and pour into prepared cake pans.
- Bake at 350 for 22-25 minutes. Cake is done when center springs back after touching.
- Let cool. Remove cakes from pans and place cakes in freezer for an hour to firm for frosting.* optional
Cake Filling: In small mixing bowl, mix 1 can of creamy white frosting with crushed, squeezed pineapple and 1 tablespoons thawed Pina colada juice. Stir to combine. This is the cake filling.
Frosting: Frost bottom layer top of cake only. Add second layer. Frost the entire cake with a thin coat of buttercream frosting. Chill Cake.
Sprinkle counter top with confectioners sugar and roll out yellow fondant into 14″ round circle 1/4″ thick. Place this over the frosted cake, smooth sides, cut off excess fondant. Set aside. With extra pieces of colored fondant, create small balls for beads, and diamond shapes. Attach these pieces to the cake with small amounts of cool water brushed onto each piece. Press designs carefully onto sides of cake. If you use too much water they will slide off.
Decorate cake with prepared candies and decorative feathers if desired.
Notes
*Freezing cake layers will help with frosting the cakes.
Wear disposable gloves when mixing color gel into the fondant. Keep fondant covered with a moist towel, it will dry out if you don’t. Recommended Fondant: Fonderific. It is delicious.
Photo below is a candy mask mold and mini masks for cupcakes.
How to Make Feather Cake Board
Supplies Needed:
10 ” Round Cake Board
10-12 Assorted flat feathers in yellow, purple and green, (30 total)
1- 6″ gold doily
Hot glue sticks- glue gun
Instructions:
Step 1: Cover edges of 10″ cake board with feathers evenly, leaving center 6″ open. To help feathers lie flat, trim off the stem ends/cartilage stem.
Step 2: Hot glue feathers in place on the rim of the cake board.
Step 3: Attach with glue the gold doily to center of board.
Tip: Use small dots of glue as not to create bumps or dimples on doily/feathers.
Cute Rope Fondant Beads for Cake Garnish
Using left over fondant pieces from the diamonds and cake, roll into balls and attach each ball side by side with water or corn syrup. Allow the beads to harden before attaching to cake.
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