Pancake Day Maple Cake with Chocolate Chips
pancake Cake 1kg fondant 200g butter 400 g icing sugar 4 table spoons maple syrup vanilla cake 200g flour 200g sugar 200g eggs 200g butter vanilla maple syrup after to drizzle maple glaze: 100 ml apple juice 100 ml maple syrup agar agar 15g
Prep Time
Cook Time Passive Time
1hour 30minutes
Prep Time
Cook Time Passive Time
1hour 30minutes
Sponge Cakes (makes 2 small ones)
  • 200g plain flour
  • 200g sugar
  • 200g Butter
  • 200g eggs
  • 1tsp Vanilla Extract
  • 1tsp baking powder
  • 100g chocolate chips
  • 1tbsp maple syrup(to drizzle once cake is baked)
Maple Buttercream
  • 200g Butter
  • 400g powdered sugar
  • 1tsp Vanilla Extract
  • 4tbsp maple syrup(or 1 tsp maple flavouring)
Fondant Decorations
  • 1kg White Fondant
  • 1tsp ivory food colour
  • 1drop yellow food colour
  • 1drop blue food colour
  • 1 drop purple food colour
Maple Jelly
  • 15g agar agar(or gelatine of choice)
  • 100ml apple juice(or other fruit juice)
  • 100ml maple syrup(or fruit juice and maple flavouring)
Sponge Cakes
  1. Mix room temperature Butter and Sugar together until you get a foamy buttercream like texture
  2. Add Eggs and vanilla and mix again.
  3. Add flour and baking powder and mix again.
  4. Finally incorporate chocolate chips, separate the dough into 2 pans and bake for 20-25 min at 180C.
  5. Once baked, drizzle both cakes with Maple syrup.
Maple Buttercream
  1. Mix all ingredients together, until the buttercream turns from yellow to white and is nice and foamy.
  2. Place buttercream inbetween cakes, and cover the whole thing in buttercream after.
Fondant Decorations
  1. Separate a tiny bit of fondant for your “butter pieces” and “blueberries”.
  2. Use yellow food colouring for the butter, and mix purple and blue for the blueberries. Set aside.
  3. Use a bit of ivory and a bit of yellow to mix into remaining fondant for the pancake colour.
  4. Measure the circumference of your cake and roll fondant into desired pancake thickness.
  5. Place the fondant rolls around your cake and press firmly to make them stick.
  6. Use a brush for the ivory food colour mixed with a bit of water to paint the top of your rolls brown.
  7. Use something small to pinch holes into each fondant layer for a nice “bubbly” pancake look.
  8. Finally roll out a flat circle and place on top of your cake. Paint and pinch accordingly.
  9. Place the 2 butter pieces in the middle of the cake.
Maple Jelly
  1. Make sure the cake was in the fridge or freezer before making the jelly, as this will help the jelly to set much quicker and stay in the desired shape.
  2. Bring apple juice and agar to a short boil in order to dissolve the agar.
  3. Add maple syrup and wait for the mixture to start setting slightly.
  4. Make sure the mix isn’t boiling hot anymore and start pouring over the cake, slowly, starting from the butter pieces in the middle.
  5. Once completely set, place blueberries around the butter pieces.