This is what a cake looks like in Minecraft:
I used my super quick and easy egg-free cake recipe (see below - instead of chocolate chips I used a bar of orange dark chocolate, chopped up into small chunks), and a whisky-heavy dark chocolate butter cream icing. Conveniently, I already had a whole tub of the home made buttercream icing made up in the fridge, since I've been making a lot of cupcakes and cakes for people having birthdays at work and at my former work. As I made this, I found myself saying "it's always useful to keep a tub of chocolate buttercream icing handy in the fridge!" ...Words that 10 years ago I would never have expected I'd find myself saying, but there you go.
So anyway, I needed two square cakes. All I had was some square pyrex dishes, but I lined them with some parchment paper for ease of extraction and then trimmed the edges off once they were cooked to make them fully square and flat sided.
Cake trimmings: just as yummy as the cake. Although I gave the cake away, I did get to eat the trimmed off edges. Part of a nutritious and delicious breakfast!
Once the chocolate was melted, I poured it out onto a sheet of parchment paper, used a spatula to smooth it flat into an approximate square, and covered with cling film to keep it clean while it cooled.
The red coloured white chocolate had to be mixed up carefully before the colour was smooth and homogeneous. It was softer than the pure white due to the added colour, but that just made it a bit easier to work with. It too was spread out flat to cool.
Next day I removed the cake from the freezer and put the first layer of cake into the container it would be delivered in, and covered it with buttercream icing. You don't have to freeze the cake, but it has to be cool (or the buttercream will melt) and it's much more crumbly if it's not frozen which makes icing it neatly a lot harder.
The container is just a simple clear box with lid picked up from an office supply store. The base of the container is a layer of cardboard which (a couple days before) I'd cut to fit the container, and painted to look like a sheet of Minecraft grass, and then wrapped in cling film. It took a little extra time to make this base, but it ended up looking great!
Once the first layer of the cake was iced top and sides, I put the second layer of cake on top, and also covered it in butter cream. Once that was in place, it was time to start decorating. The sheets of white chocolate had been cut up into squares previously and stored in the freezer to keep them hard. I placed the white chocolate squares so they covered the top, with small spaces in between to keep the pixellated look. Around the upper edges I placed full and half squares, alternating, to look like the Minecraft cake edge you see above. Technically I should have done 7x7 squares instead of 5x5 to be completely accurate, but I failed to plan this well enough when cutting the squares. This was easier anyway and still looks good!
Finally, on top of the white chocolate, a few red chocolate squares of varying sizes, to match the pattern of the Minecraft cake as much as possible.
I'm definitely not a very skilled cake decorator so I was happy this worked, and was also pretty easy. I think it turned out really well, although I will improve a few things for next time.
Ta da! Minecraft cake! Looks awesome and tastes absolutely delicious.
Egg-free chocolate cake
3 oz salted butter
2 oz cocoa powder
8 oz (1cup) sugar
7 oz all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup organic apple sauce (note: this substitutes for 1 egg)
2/3 cup water
½ tsp vanilla
½ cup mini dark chocolate chips or your favorite chocolate of choice
Melt butter gently and allow to cool for a minute or two. Add everything else except chocolate chips and mix well using a fork or whisk until smooth. Add chocolate chips (can either mix in, or leave sprinkled on top). Pour into a cake pan and bake in a preheated oven at 350F for about 30 minutes, until a toothpick stuck into the middle comes out clean. Wait until cool (refrigerate or freeze so it won't crumble when being iced), then cover with the icing below. (You can also use this recipe to make cupcakes, these will bake faster in about 20 minutes so check sooner.)
4 oz (½ cup) salted butter, at room temperature
2 cups powdered confectioner's sugar
1-2 shots of whisky or other strong alcohol (e.g grand marnier, brandy, rum, Bailey's) or cream
½ cup cocoa powder (or more, for a stronger chocolate taste)
Mix well, adding more liquid if needed to soften up. Spread on cooled cupcakes then refrigerate.
Note: the icing ingredient measurements are pretty flexible - add more or less of anything according to whatever tastes good!