DUCK CAKE INSPIRED BY BLUEY

For the Vanilla Cake:

Preheat one oven to 325 °F and another to 350 °F. If you only have one oven, bake the two half-sphere cakes first, then increase the temperature and bake the 10-inch cakes.

Prepare two 10-inch cake pans with nonstick spray and parchment paper circles. Place a cake baking nail in the center of each cake pan.

Prepare two 5-inch half sphere cake pans with nonstick spray. Transfer the half sphere to a rimmed baking sheet, then place a cake baking nail in the center of each pan.

Combine the butter, sugar, baking powder, and salt in bowl of a stand mixer. Using the paddle attachment, cream the ingredients together until fluffy and lightened in color, about 3-4 minutes.

With the mixer running on medium low, add one egg at a time, waiting for each egg to be completely incorporated before adding the next. After all of the eggs have been added, turn off the mixer and scrape down the sides of the bowl and the paddle attachment.

Combine the buttermilk, oil, and vanilla in a pourable vessel. Alternate adding the flour and buttermilk mixture in 3-4 additions to the batter, mixing on medium-low speed to combine.

Once the ingredients are incorporated, scrape down the sides and bottom of the bowl to make sure the batter is homogenous.

Fill the two prepared half sphere pans ⅔ of the way full, then divide the remaining batter in half and fill the two prepared 10-inch cake pans.

Bake the half spheres in the 325 °F oven for 30 - 35 minutes or until baked through (200-210 °F). Let cool for 15 minutes before removing from the pans. Let cool completely on a wire rack.

Bake the 10-inch cakes in the 350 °F oven for 37-42 minutes or until baked through (200-210 °F). Let cool for 15 minutes before removing from the pans. Let cool completely on a wire rack.

For the Ermine Frosting:

In a large high-walled skillet, combine the flour and milk. Heat the mixture over medium heat and whisk constantly until the mixture thickens to a pudding-like consistency, about 3-4 minutes.

Turn off the heat and whisk in the sugar and salt. Continue mixing until the sugar has completely dissolved, about 1 minute.

Transfer the mixture to a rimmed baking sheet lined with plastic wrap. Allow the mixture to cool to room temperature, about 1 hour.

Add the butter to the bowl of a stand mixer. Using the paddle attachment, whip the butter on medium speed until fluffy and lightened in color, about 2-3 minutes.

With the mixer running on medium speed, begin adding a few tablespoons of the cooled flour paste to the butter, waiting until each addition has been incorporated before adding the next.

Once all of the paste has been added, scrape down the sides of the bowl and the paddle attachment. Switch to the whisk attachment and whip on medium-high speed until the buttercream is smooth and fluffy, about 3-4 minutes.

Stir in the vanilla extract and optionally, food coloring.

Transfer the buttercream to a large piping bag, reserving the remainder at room temperature until ready to use.

For the Caramel Corn:

Prepare a large rimmed baking sheet with parchment paper and preheat the oven to 250 °F.

Heat coconut oil in a large pot on medium-high heat.

Add 2 or 3 kernels, once the kernels pop, add all the remaining kernels. Remove the pot from the heat, cover with a lid, and let sit for 30 seconds. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Return the pot to the heat and once you hear consistent popping, continuously shake the pot until all of the kernels have popped about 3 minutes. Transfer the popcorn to a large bowl.

Combine the corn syrup, brown sugar, and butter in a medium saucepot. Begin heating the mixture over medium-high heat and stir constantly until the butter is melted and the brown sugar is dissolved. Once the mixture is at a boil, stop stirring and continue cooking until the caramel reaches 240 °F.

Turn off the heat, then stir in the baking powder and vanilla extract and mix until combined.

Quickly pour the caramel over the popcorn and fold the mixture with a heat-proof spatula until all the popcorn is coated in caramel.

Transfer the popcorn to the prepared baking sheet and spread it out into one even layer.

Bake the popcorn for 45 minutes - 1 hour or until the popcorn appears dry. Make sure to stir and rotate the popcorn about halfway through baking.

Remove the popcorn from the oven and let it cool in the baking sheet for 20-30 minutes before serving.

For the Duck Cake:

Place the two 10-inch vanilla cakes in the center of a clean work surface, cake stand, or cake turntable. Trim the cakes into a roughly teardrop shape.

Add the trimmings to a medium bowl and break them up into crumbles using your hands. Add ¼-⅓ of frosting to the cake crumbs and fold into a moldable paste. Set aside until ready to use.

Add about 1-1½ cups of frosting to the top of one of the shaped cake layers, spread it evenly, then top with the other layer of shaped cake. Mold the reserved cake crumb mixture onto the tapered end of the teardrop to form the tail of the duck.

Spread a thin, even layer of frosting around the entire exterior of the cake, then refrigerate for 10-15 minutes while shaping the head of the cake.

Trim the tops of each of the half sphere cake pieces, then add about ½ - ⅔ cup of frosting to the flat side of one half, then spread it evenly. Top the frosting layer with the other half of the sphere.

Remove the cake base from the refrigerator. Using the cake crumb mixture, shape a plateau on the rounded side of the body, this forms the neck of the duck.

Place the assembled cake sphere on top of the neck and secure using a large straw through the center of the head running down through the neck and body of the cake. Trim off the excess straw. Spread a thin layer of frosting around the head and neck of the cake and refrigerate for 10-15 minutes.

Pipe a mostly evenly layer of frosting around the exterior of the entire cake, then using a mini spatula and/or icing scraper, smooth out the exterior coating.

Decorate the cake using black licorice rope to form the eyes, orange candies for the pupils, wavy chips for the beak, and red candies for the buttons. Carefully fold the red fruit strip candy into a bow and affix to the cake above the buttons. Finally, top the head with the caramel corn.

Slice and enjoy!