how to make a sailboat cake

Sailboat Cake

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• Prep 40 min
• Total 3 hr 30 min
• Servings 14
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Ingredients

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• Water, vegetable oil and eggs called for on cake mix box
• 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
• Yellow or brown food color
• Tray or cardboard (20x18 inches), covered with wrapping paper and plastic food wrap or foil
• 2 pull-and-peel cherry licorice twists (from 14-oz package)
• 1 roll Betty Crocker™ Fruit Roll-Ups® chewy fruit snack (from 5-oz box)
• Ring-shaped hard candies and assorted candies for decorating

•   1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or spray with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
•   2 Cut cake as shown in diagram. (See link below for diagram.) Arrange pieces to form sailboat on tray. Tint 1 1/3 cups frosting with yellow or brown food color for hull. Spread a thin layer of white frosting over top and sides of sails, and a thin layer of tinted frosting over top and sides of hull, to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
•   3 Frost entire cake with remaining frosting. Cut licorice pieces to desired length for the mast; place near the edge of the longest sail. To create the top flag, spread a thin layer of frosting on a small piece of aluminum foil. Unroll and remove wrapper from fruit snack roll; press onto frosting-coated foil. Using kitchen scissors, cut into flag shape. Secure flag to mast with a small amount of frosting. Use candy for portholes, or decorate as desired. Store loosely covered.
• View/Print the diagram here.

Tips from the Betty Crocker Kitchens

• tip 1 Purchase nautical theme wrapping paper to cover a large tray or piece of sturdy cardboard. Then cover the entire tray in plastic food storage wrap, securing it to cardboard back with tape. This makes an attractive display for your sailboat cake.

Try These Next

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Comments (3)

Thank-you for acknowledging my work Cake Central!

Thank you so much for featuring one of my cakes.

Lovely to see my Sail cake amongst this group of talented decorators.

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Sailboat Cake Recipe

• Butter , for pans
• 1 1/2 cups unsweetened cocoa powder , plus more for pans
• 3 cups all-purpose flour
• 3 cups sugar
• 1 Tbsp. baking soda
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 3 large eggs
• 1 1/2 cups buttermilk
• 3/4 cup vegetable oil
• 1 1/2 tsp. pure vanilla extract
• 2 1/4 cups sugar
• 3 Tbsp. light corn syrup
• 8 large egg whites
• 2 tsp. pure vanilla extract

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3D Cruiser Yacht Cake

Learn how to make a 3D Cruiser Yacht Cake.

In this tutorial, you will learn how to make a realistic 3D Cruiser Yacht Cake.

What you’ll learn…

• Proportional boat planning from multiple pictures
• Carving a boat’s body as multiple simple pieces
• Multi-layer boat building with separators
• Simple boat upholstery
• Panel coating for boats
• Creating foam and waves
• Preparations

Downloadable Course Material

• Set of knives
• Craft knife
• Pizza cutter
• Set of scissors
• Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
• Rolling pin (30cm long)
• Powder shaker (Filled with starch)
• Needle or pin (to pop air bubbles)
• Perfections strips
• Fondant smoother
• Flipchart sheets (70cm x 50cm)
• Semi transparent silicon baking sheets (70cm x 50cm)
• White cellophane sheets (70cm x 50cm, on side matt)
• Basic stationary (pencils, marker pens, ruler etc.)
• Semi transparent plastic file separators
• Plastic sleeves
• Set of icing spatulas
• Set of scrapers (hard and flexible)

To make wooden floor markings.

2200g mixture ---------------- Baked in two 20mm high rectangular or square slab

1kg to be used in between and masking

800g dark blue 500g white 400g black

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Too late I’ve seen your course. I made our new boat for my husband’s birthday. It was so difficult! I needed your tips and tricks. Too bad that I can not show you a picture here. Greetings from Vienna (and now from our boat in Croatia) Regina Schnabel

Merhaba ben bu egitimi satin almistim.Yenerways com da erisemiyorum.lutfen ilgilenirmisiniz

Hi can’t download pdf template just get error on page? Thanks

This yacht looks amazing! Thank you so much Mr Yener! I have 2 questions.. For the brown color for the decks, did you add gel food color to water or food grade alcohol? Also, where can I find those black cake boards that you use?

Just use gel colours or powder clours and water. the is self made. MDF covered with velvet. Please watch my free video about it

Not the prepared velvet board, I was referring to the black boards that you prepare and coat the cakes on?

In Part 1 at the 19:00 minute mark you can see the boards that I’m talking about. They’re round and black. Where can I find these?

They are just round perspex 3mm discs. When we had a pastry shop I ordered specially to present round cakes in display fridge. Maybe you have to search plastic cake boards

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Sailboat Cake

Set sail on a journey to a delicious dessert with Betty Crocker® Yellow cake. Cut and frost an ordinary 13×9-inch cake into a dessert fit for a captain.

Ingredients

• Small check mark in a circle icon 1 box Betty Crocker® SuperMoist® yellow cake mix
• Small check mark in a circle icon Water
• Small check mark in a circle icon Vegetable oil
• Small check mark in a circle icon Eggs (called for on cake mix box)
• Small check mark in a circle icon 2 containers Betty Crocker® Premium vanilla frosting
• Small check mark in a circle icon Yellow or brown food color
• Small check mark in a circle icon Tray or cardboard (50x45 cm), covered with wrapping paper and plastic food wrap or foil
• Small check mark in a circle icon Red licorice candy (chewy tube-shaped candy found in confectionary stores)
• Small check mark in a circle icon Ring-shaped hard candies and assorted candies for decorating

Preparation

• Heat oven to 180°C (160°C for dark or nonstick pans). Grease bottom and sides of 33x23cm pan or spray with baking spray with flour. Make and bake cake mix as directed on box for 33x23cm pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
• Cut cake as shown in diagram. Arrange pieces to form sailboat on tray. Tint 300 grams frosting with yellow or brown food color for hull. Spread a thin layer of white frosting over top and sides of sails, and a thin layer of tinted frosting over top and sides of hull, to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost entire cake with remaining frosting. Cut licorice pieces to desired length for the mast; place near the edge of the longest sail. Use candy for portholes, or decorate as desired. Store loosely covered.

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Sailboat Cake Tutorial

I t’s that time of year again! On at least four occasions per year, I decorate a cake for a special someone. This time around, it was O.’s turn.

This cake was super simple, so this tutorial will be, too.

Step 1: Bake two round cakes. I did eight-inch. Nine-inch would be fine, also.

Step 2: Freeze said cakes. Don’t skip this step. It is far, far easier to decorate a frozen cake compared to an unfrozen one. So do yourself a favor and freeze the cake. This can be done up to two days in advance without negative consequences.

Step 3: Make your frosting. I make the Wilton Buttercream . It never fails me. I made three batches, but only ended up needing two, so I froze some on the off-chance that it will last until I make cupcakes in a few weeks.

Ste 3a: Taste test the frosting. You know: “Just in case.”

Step 5: Put in refrigerator for at least 20 minutes. You want that crumb coat to harden up. If you are me, you put it there and then ate lunch and came back to it later.

Step 5a: Taste test more frosting. You know: “In case something changed.”

Step 8: Mark out your sailboat. I did this using a toothpick. I do not like free drawing with frosting. The cake I was imitating used fondant for this part, so it was cut and then slapped on top. I don’t like the way fondant tastes, so I did all frosting, therefore I marked some light lines on my “canvas.”

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Right. Those calories don’t count! 😉

The Michael’s class! How fun! Some of the tricks I use I learned from a gal who had taken all of their classes and was a complete master when it came to cakes. I bet you are having fun. (Enjoy sampling the frosting. 😉

Double birthday party! How fun! I usually decorate the cakes the night before the party, but most of my parties start at 11 or noon. In the summer, my guess is that if you starting frosting it fairly early in the morning, you’d be perfectly fine by 4, especially if you kept it out at room temp after it was done (of course, if it’s too hot your frosting can melt…). I feel like cakes start defrosting pretty quickly–I am always careful to pull them out right when I’m ready for the crumb coat and not before. With that said, I’ve never timed it as far as how long it takes to defrost all the way to the core…

Sorry I’m not more help!

If you freeze the cake, how long does it take to defrost before the party? If it’s frozen, and you decorate the cake the morning of, is it thawed out by 4pm???? I have never tried this idea before and instantly knew it was genius when I read your post. Thanks for the tip. I will be using it this weekend for my second son’s 6th, and my baby girl’s first.

I’m taking a cake decorating class right now, and thought of you when I started it. It’s series of four 4-week classes offered at our local Michael’s, and I’m halfway through the second course (though I think I’ll stop after this course and practice a while before taking the other ones).

Super cute! I love the Wilton Buttercream frosting….I don’t even want to think about how much I “sample” while I’m decorating a cake. Somehow those calories shouldn’t count, right? 🙂

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Sailing boat cake

This super cute sailing boat cake is delicious and just perfect for a birthday celebration. It has a rich, buttery sponge, a jam filling, and a sugar paste boat sailing on a sugar paste ocean.

The sponge uses the all-in-one method, which means you can make make the batter in a single bowl, adding all of the ingredients in a single step: just whisk and it's ready to pour into tins and bake!

It might sound so simple that you'd think the quality would suffer but no! The texture of the vanilla sponge is light and fluffy with great structure, and the taste is top notch!

The sugar paste boat decoration is a little more tricky to make, but well worth the effort and I've included lots of step-by-step photos to help you get a great result.

The first time I made this cake, I used cardboard to make the boat, but this time, my young baking assistant, Miss J (8) insisted that it had to be edible, so that's what we did!

Here's how to make this sailing boat birthday cake at home.

Ingredients

For the cake.

• 250 g ( 8.82 oz ) baking margarine
• 250 g ( 8.82 oz ) white caster sugar (superfine sugar)
• 4 large free range eggs large, free range
• 1 tsp vanilla extract
• 250 g ( 8.82 oz ) self-raising white flour (self rising flour)
• 1 tsp baking powder

For the decoration

• 6 tbsps strawberry jam
• 200 g ( 7.05 oz ) light blue sugar paste
• 100 g red sugar paste
• 2 pieces coloured card
• 100 g yellow sugar paste
• 50 g dark green sugar paste
• Wooden skewers
• Weighing scales
• Measuring spoons
• Large mixing bowl
• Electric whisk
• 2 Round 20cm (8") nonstick cake tin
• Parchment/baking paper
• Kitchen knife
• Chopping board
• Small mixing bowl

Instructions

Make the boat shapes.

Your sugar paste will need time to dry and harden.

In the instructions below, I'll show you how to use your oven to dry it out. Alternatively, you can cut out your shapes the night before.

You'll need three sugar paste colours - I chose red, yellow and green but any will work.

• Roll out the red sugar paste to about 7mm (1/4 inch) thick.

• Cut out a shape for the base of the boat.

• From the offcuts, cut a thin strip that will act at the mast.

• Roll out the yellow sugar paste to the same thickness and cut out two sails.

• Finally, use the green sugar paste to make some portholes. I used a small piping nozzle to cut mine. Brush a little water on the back of the circles to help them stick.

• Place all the pieces on a tray lined with baking paper.

• Now, you can either leave your sugar paste overnight to dry, or you can set your oven to its very lowest setting and place the tray on the middle shelf.
• After about 10 minutes, the sugar paste will be soft due to the heat, but it will have lost a lot of moisture. Don't touch it, just allow it to cool and you should find that it has become hard enough to hold its shape.

Make the sponges

• Preheat the oven to 180C (160C fan, 350F).
• Put the margarine, sugar, eggs, vanilla, self-raising flour and baking powder in a large bowl.

• Beat with an electric whisk until the cake mixture is even and well combined.

• Divide the mixture between two greased and lined 20cm (8 inch) sandwich cake tins.

• Bake in the oven for 25-30 minutes until golden and springy to the touch. Place the cakes onto a wire rack and allow to cool fully.

Fill the cake

• Place on of your cakes upside down on a plate or cake stand.

Pile half the jam on top.

Spread the jam to the edges of the cake. Spread the remaining jam onto the top of the cake.

Place the second cake on top (also upside down).

Spread with the remaining jam.

Cover the cake

• Roll out the blue sugar paste on a work surface very lightly dusted with cornflour. Aim to make it just slightly larger than the top of the cake.

• Drape the sugar paste on the top of the cake. Allow the extra to hang over the side of the cake and shape it into ripples gently with your fingertips.

Complete your boat

• For this, you'll need an edible glue. Place a small chunk of sugar paste (you can use your offcuts from the boat) in a bowl and add a few drops of boiling water, stirring until you get a thick, stiff glue.
• Your boat shapes should now be set. Gently turn them over and use a little glue to bond the sails to the base of the boat.

• Dab a little more glue along the edges of the sails and position the mast in place.

• Place more edible glue along the length of the mast, then place a wooden skewer on top.

• Leave to set. It might take up to 30 minutes. If you can't wait, you can use the same oven trick you used before.

Push the skewer into the centre of the cake to position your boat in place.

And you're done! Time to serve yourself a well-earned slice.

Do you love creating themed birthday parties? Which has been your favourite so far?

Print this sailing boat cake recipe

Here's the recipe for this fun sailing boat birthday cake again in a printable format.

Sailing Boat Cake Recipe

• Pile half the jam on top and spread the jam to the edges of the cake. Spread the remaining jam onto the top of the cake.
• Place the second cake on top (also upside down) and spread with the remaining jam.
• Push the skewer into the centre of the cake to position your boat in place. And you're done! Time to serve yourself a well-earned slice.

This recipe adapted from one provided by Stork and Ruth Clemens of The Pink Whisk.

Pin this sailing boat cake

More sweet treats to serve at a birthday party

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Lindsay @ Newcastle Family Life says

July 30, 2015 at 4:29 pm

I love this it looks so simple yet so lovely. My little boy will be turning one next month and something like this will be perfect for him x

July 24, 2015 at 10:39 am

Looks so delicious...

Best Cake Mixers says

July 24, 2015 at 9:03 am

It's really good.Need not a long time to make and different than other birthday cakes.People must love this.

Deborah Chalk says

July 22, 2015 at 1:08 pm

Rate This Recipe

Discovering the truth about Santa Claus

St. Nicholas Name Day Cake

A sailboat cake for the patron saint of sailors, mariners, fishermen, and all who travel or work on the sea

What you will need

1 baked 9-inch square cake, cooled For 9-inch square cake, bake all of prepared cake mix batter in a greased & floured 9-inch square pan at 325º for 50-55 minutes, or until cake tests done. 2½ cups butter cream frosting 1½ cups Baker's Angel Flake Coconut 1 square unsweetened chocolate, melted 4 white ring-shaped candies Gumdrops, to cut for moon and anchor trim Paper flag

Cut cake diagonally in half to make two triangles. Cut a strip 2¼ inches wide off one triangle. Tip: Put a narrow strip of waxed paper under each edge before frosting cake. Remove when finished and the serving plate will be neat and clean.

Arrange cake pieces as shown, using the triangles as sails and the strip as the hull. Blend melted chocolate into ¾ cup of the frosting. Spread white frosting on sails; chocolate frosting on hull. Put a line of chocolate frosting between the sails as mast. Sprinkle coconut on sails; arrange candies and flag as shown above.

St. Nicholas Name Day Celebration

From Baker's Coconut & Chocolate Party Cup-Up Cakes , General Foods Corporation, 2nd Edition, 1968, and Baker's Cut-Up Cake Party Book , General Foods Corporation, 1973.

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Sailor Boy Boat Cake Decorating and Baking Tutorial

Tutorial preview.

Lesson Details

1. making the ombre blue waves, 2. attaching the ombre blue waves, 3. making the rope, 4. making the boat, 5. finishing and attaching the boat, 6. finishing touches, 7. other ideas, 8. pro lesson, course overview.

Paul introduces us to his ocean inspired Sailor Boy Boat cake tutorial on CakeFlix. This cake tackles simple carving and stacking techniques, followed by wrapping different shades of sugarpaste to create blue ombre waves on the base tier. Aimed at beginners, this cake will only take a few hours to create and is perfect for a little boy’s birthday or christening.

The skills and techniques learned on the Sailor Boy Boat cake tutorial on CakeFlix can easily be adapted to create a range of new designs.

Inspired to go Sailing by the Sailor Boy Boat cake tutorial on CakeFlix?

Sailing is a thrilling and challenging sport that requires skill, knowledge, and a deep connection with the sea. It allows sailors to harness the power of the wind, glide across the waves, and explore the vastness of the open ocean.

At its core, sailing involves using the wind to propel a boat forward. Sailors hoist sails, which act like giant wings, and adjust them to catch the wind and generate motion. The boat’s shape and design, combined with the sailor’s ability to trim the sails and steer the boat, determine its speed and direction.

Sailing is more than just a mode of transportation; it is a way of life. Sailors develop a profound understanding of the natural world, learning to read the wind, waves, and currents. They learn to be self-sufficient, resourceful, and resilient, able to navigate challenges and adapt to changing conditions.

The joy of sailing lies in the freedom and tranquility it offers. Sailors can escape the hustle and bustle of daily life, immersing themselves in the beauty and serenity of the open sea. The rhythmic sound of the waves, the gentle swaying of the boat, and the salty air create a sense of peace and rejuvenation.

Sailing also fosters a deep appreciation for the environment. Sailors witness firsthand the wonders of the natural world, from the majestic whales breaching the surface to the colorful coral reefs teeming with life. This connection to nature instills a sense of responsibility and stewardship, encouraging sailors to protect and preserve the marine ecosystem.

Whether it is racing across the open ocean in a high-performance sailboat or leisurely cruising along the coastline, sailing offers a unique and unforgettable experience. It is a sport that tests one’s physical and mental limits, creates lasting memories, and fosters a lifelong love for the sea.

Don’t forget to share your interpretations of this wonderful cake with  Paul and the rest of the CakeFlix Family on our Facebook group .

View hundreds of more world-class tutorials only at www.cakeflix.com.

Paul Bradford

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Wicked Goodies

Cake designs, baking ideas, tutorials & recipes.

How to Make a Boat Cake

William D Evans

This 3D cake adventure involves modeling chocolate ,  piped chocolat e , malt balls, buttercream frosting , wood dowel infrastructure , carved cake construction, and Pepperidge Farm Pirouette Rolled Wafers. This boat wedding cake was designed for a couple that met at the 2009 San Diego Singles Conference on a boat called the William D. Evans . My challenge was to simplify the boat’s detail down to a manageable level. For more on this topic follow this link to read my tutorial on how to make a ship cake , to see my rendering an aircraft carrier.

How to Build the Boat Cake Parts

This boat cake fed over 100 people and consisted of four components with two large base tiers that blended together as one.

Above is the base tier and below is the second tier. Each one was frosted with smooth buttercream and wrapped with modeling chocolate .

Marbled Modeling Chocolate Windows

To make the windows on this boat cake, dark brown, light brown, and white  modeling chocolate  were marbled together. The marbled modeling chocolate  was then rolled into 1/8” thick sheets. Using the two square cutters, I cut windows for the sides of the boat. I used smaller square cutters to cut out the windows’ centers.

I use the recipes and techniques in this book Cake Decorating with Modeling Chocolate

 modeling chocolate banisters.

I kneaded together the scraps of modeling chocolate  left over from the windows and rolled them into a bunch of long ropes, which served as banisters for the three levels of the boat.

Molded Chocolate Columns

White Chocolate Piped Banister Rungs

Modeling Chocolate Flags

Read the Modeling Chocolate Flags Tutorial

Decorating the top elements.

Piping the Chocolate Inscription

The inscription was achieved using scraps of rolled modeling chocolate  decorated with white chocolate piped writing that was allowed to set then applied to the back of the cake.

To learn more about this chocolate cake font, follow this link to read my tutorial on cake writing .

Assembling the Cake Parts

At this point, the only steps remaining to complete to the cake were to add the top elements and make a few final touches. I used Pepperidge Farm Pirouette Rolled Wafers in a few places to represent the tall light structures and mastheads.

I also added malt balls to make the boat look more delectable.

Lastly, around the base of the cake, I created an edible water effect on the platter using white and blue smooth buttercream frosting  swirled together with an offset spatula.

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Simple. Sweet. Scrumptious.

Riverboat Cake

This cake was made for a retirement party, after the Barefoot Princess was sold to new owners.  I did my best to make the cake look as much like the real boat as I could, and learned a lot from the process.

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Pirate Ship Cake

Apr 24, 2024

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This Pirate ship birthday cake will be a HIT at your kid’s next birthday party. Get all hands on deck and set your sails toward the kitchen! 

Easy Pirate Ship Cake Ingredients

What you need to decorate the pirate ship, how to make a pirate ship cake step-by-step, decorating the pirate ship chocolate cake, get creative with your pirate ship cake, frequently asked questions, more fun and delicious birthday cakes for kids.

• Pirate Ship Cake Recipe

This pirate ship cake is where it all began! It is the first post that we ever posted on the site and it became a huge hit among our families. This pirate ship cake is fun, creative, and tastes even better than expected! Make this delicious chocolate cake for your next pirate birthday and you will have all the rave reviews! From baking the cake, frosting it in a few different colors, then decorating it just like a pirate ship turned out over the top amazing! It may look like it took me hours and hours to make but it is easier than you think. Get your baking hat on and let’s make this simple and easy pirate ship cake together with step-by-step instructions to guide you all the way through!

Get ready to think like a pirate and create the best ship to take out on the ocean! We started out using a box cake mix for the chocolate cake and bought store-bought icing to make this even easier. This pirate cake is cut into a ship and ready to be decorated now!

• Round cakes – Either make a homemade chocolate cake or use a store-bought cake box mix. I used a 9-inch round cake tin that was greased and floured before pouring the cake batter into it. Bake in the oven then set aside.
• Chocolate icing – Again, make this simple with store-bought icing or you can make a homemade chocolate frosting .
• White icing – This will blend with the blue food coloring making waves under the ship. Make homemade vanilla frosting or purchase your favorite brand of canister in the baking aisle.
• Blue food coloring – Liquid or gel food coloring will give the right amount of blue that is needed for the water coloring in the ocean.

Time to be creative and feel the pirate vibe! You will want to think of a treasure chest, treasure map, gold, and all the pirate theme decorations you can think of. Have fun and think outside of the box about what you can use and create within your own home!

• Pepperidge farm pirouette cookies – These are for the cannons on the side. Cut the cookies into three sections to have six cannons total, three on each side.
• Hershey candy bars – Unwrap Hershey Bars and place them on top of the cake as the floor of the deck to fit.
• Plastic pirate figurines – You can find these at a local store or party store. Use frosting as glue to hold down the pirate’s feet in the cake.
• Wooden skewers – These are for the masts to hold the sails. Having them open looks like they are on the ocean with the wind hitting them.
• White or black paper for sails – These are easy to make with the skewers going through the poked holes of the paper.
• Pirate flag – Trace or print the pirate symbol onto white paper for the ownership of the pirate ship.
• Pirate map – We printed and burned the edges of the map to look more authentic. You can either put this under the cake on the tray or roll it up too.
• Gold coins – Place the gold coins around the area of the cake. Chocolate gold coins or plastic gold coins work great!

To make it even more realistic, I added a tray that the pirate ship can rest on then added the treasure map and treasure chest that could easily be transported to where the party was happening. Follow these step-by-step ways to make this easy pirate ship cake quickly and easily for your next party!

• Preparing the cake – Cut both of the cakes in half. You will have 4 semi-circles, but you will only use 3 for the cake. Set 4th aside for extra cake slices. Put frosting on each half and layer them. Wrap in plastic and freeze for 1 hour.
• Cutting and shaping – Remove cakes from the freezer. Trim off about an inch of the most rounded part of the cake on an angle so the front of the ship is higher than the back of the ship. Turn the cakes upright, as shown.

These are just some ideas to get your creative side started! Add your personal touches to the pirate cake making it your very own!

• First – Frost the deck of the ship or the top of the cake with a light layer of frosting. Place the skewers on the cake.
• Deck – Unwrap Hershey bars and place them on top of the cake as the floor of the deck to fit.
• Boarder – Frost the sides of the cake in one of two ways. You can simply spread frosting on the cake or use a star tip. Use a star tip to put a top border around the top of the cake (ship deck).
• Masts – Cut 7 sails from the paper, then slip them onto the skewers and pinch them so it looks like they are billowing in the wind.
• Cannons – For the cannons, cut 2 Pepperidge Farm Pirouette Cookies into three equal sections. Place a candle in the center of each cookie so the wick end is sticking out about half an inch. Push three cannons into each side of the cake. Make sure that the surface on which the cake rests is impervious to wax, as the burning candles will drip.
• Yarn – Add yarn for the rope around the masts.
• Pole – For the front bow part (the pole) use a full Pirouette cookie or a pretzel stick. Tie a rope, using jute or yarn, from the end of the cookie to the top of the mast.
• Pipe – Marble blue food coloring into white icing, making it look like water. Pipe it on with a star tip, like waves, along the bottom of the boat.
• Pirates – Place pirate figurines on the deck with a little frosting under their feet so they will stick to the deck. Place gold coins around the cake.

Decorate your pirate ship just the way you like it! Go above and beyond or make it simple. Either way the cake is delicoius and the pirate ship is going to be an amazing display for any party!

• Decorate – This recipe gives you a chance to be creative! You can add plastic pirate figures ,  gold coins , gold sprinkles , or whatever you can to make it the best pirate cake ever!
• Display – Place the cake on a cookie sheet or board covered by a pirate map.
• Frosting – If you want to take it to the next level you could add more of the blue frosting around the sides and put plastic sea creature figures! The possibilities are as endless as the open sea! Feel free to leave your ideas in the comments! As an Amazon Associate, I earn from qualifying purchases.

“We made this for a birthday party and oh my gosh was it a hit. Super cute and fun. I loved that it was easy to make!” -Meagen B.

Make sure to follow the package instructions on how long to bake the cake for and at what temperature for 9 inch cake pans. To avoid over cooking and buring the cake you can use a toothpick to stick into the middle of the cake and if it comes out clean, the cake is done. If it has cake batter still on it, bake a few minutes longer.

This is always a common question when it comes to pirate ships. Yes! They were real, however, I am not sure if they continue to be the same type of ship and pirates in these modern times. They have said that there was a pirate ship that was discoverd off the coast of Wellfleet, MA.

Need more inspiration for a fun birthday cake or cupcakes for our next birthday party? With a little creativity, you can make something memorable that your child will love.

Ice Cream Cone Cupcakes

Hamburger Cake

Barbie Cake

Disney Princess Cake

Ingredients

• ▢ 2 (9 inch) round cakes prepared and baked
• ▢ 2 1/2 cups chocolate icing
• ▢ 2 cups white icing
• ▢ blue food coloring

Decorations:

• ▢ 3 Pepperidge Farm Pirouette Cookies
• ▢ 4 Hershey candy bars
• ▢ plastic pirate figurines
• ▢ 3 (10 inch) wooden skewers
• ▢ white or black paper for sails
• ▢ pirate flag (you can find one online and print it)
• ▢ pirate map (optional)
• ▢ gold coins (optional)

Instructions

• Cut the cakes in half. You will have 4 semi-circles, but you will only use 3 for the cake. Set 4th aside for extra cake slices.
• Put frosting on each half and layer them. Wrap in plastic and freeze for 1 hour.
• Remove cakes from freezer. Trim off about an inch of the most rounded part of the cake on an angle (the bottom of the ship) so the front of the ship is higher than the back of the ship. Turn the cakes upright, as shown.
• Optional: place cake on a cookie sheet or board covered by a Pirate map.
• Frost the deck of the ship or top of the cake with a light layer of frosting. Place the skewers (masts) on the cake.
• Unwrap Hershey Bars and place them on top of the cake (around the masts) as the floor of the deck to fit.
• Frost the sides of the cake in one of two ways – you can simply spread frosting on the cake or use a star tip. Use a star tip to put a top border around the top of the cake (ship deck).
• Cut 7 sails (3 inch by 5 inch) from the paper, then slip them onto the skewers (masts) and pinch them so it looks like they are billowing in the wind.
• For the cannons, cut 2 Pepperidge Farm Pirouette Cookies into three equal sections (so you have 6 cannons). Place a candle in the center of each cookie so the wick end is sticking out about a half an inch. Push three cannons into each side of the cake.
• Make sure that the surface on which the cake rests is impervious to wax, as the burning candles will drip.
• Add yarn for the rope around the masts.
• For the front bow part (the pole) use a full Pirouette cookie or a pretzel stick. Tie a rope, using jute or yarn, from the end of the cookie to the top of the mast.
• Marble blue food coloring into white icing, making it look like water. Pipe it on with a star tip, like waves, along the bottom of the boat.
• Place pirate figurines on deck with a little frosting under their feet so they will stick to the deck. Place gold coins around the cake (optional).

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Hi, I’m making this cake and don’t understand how the half circles fit together for a solid cake? Please help. Thanks, Viki

You can use dowels or wooden skewers to hold them together. You just stack the two half circles on top of each other and stick them together. Hope this helps!

Do you have a recipe for the chocolate cake?

We just used a boxed chocolate cake mix!

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Quick and easy homemade recipes for everyone!

How to make a Speed Boat Cake

Learn how to make a fondant speed boat cake! Surprise your friend or a family member who likes boats with this cake!

I hope that this video will help those who want to try something different but don’t know where/how to start.

I made this speedboat cake for a friend and truth be told I didn’t know how it would turn out at all. I checked about a hundred of speed boat pictures on the Internet and still wasn’t sure what way to do it. I just knew I wanted something that was not too complicated to make and this is the result.

I am not a professional baker but making fondant cakes is my passion and challenge. I always learn along the way. When you are about to make fondant cakes for the first time planning plays an important role in the whole process. You have to plan ahead what you will start with and how you will do it. That is why time management is also important. Never leave making any fondant cake project to the last minute. It will save you a lot of nerves! Believe me!

Now when it comes to this fondant speed boat cake I kind of did not realized it would turn out so big. I know I had my template but still. Somehow I always go over! Ooops!

Speedboats are not my thing I tell you this! The amount of research that went into this project was unbelievable! I actually learned what some boat parts are called. I studied the shapes and everything!

I know this cake was not perfect but I was pretty happy with it!  It looked like a decent speedboat cake and that’s what counts, right? Haha!

Tools used to make this speedboat cake:

• Floral wire
• Paper Boat Template
• Spatula to fill the cake
• Paint Brush
• Rolling Pin
• Icing Sugar
• Round Cookie Cutter
• + Fondant (white, blue, red + brown)

Substitutions:

Paint Brush Use your finger if you don’t have a clean paint brush. Make sure not to wet your finger too much. You could also use a piece of kitchen paper towel.

Icing Sugar Corn Flour works well as well.

Round Cookie Cutter Try using a glass or a jar.

Spatula If you don’t have one, use a knife (possibly chef’s knife).

Watch how to make this speed boat here:

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The Cake Blog

10 Sea-Loving Nautical Cakes

June 10, 2015 by Carrie Sellman

There’s something about a coastal wedding that rings true to classic form.  With preppy color palettes, stripes and nods to the water, you can’t help longing to hear the crash of waves and feel the salty ocean air on your skin.  Elegant and timeless, seaside celebrations will forever be chic.   So today we’re loving on some amazing cakes inspired by the sea.  Along the way, we’ll welcome back some of our favorite cake artists while also introducing you to new designers making their first appearance here on the blog.  Hooray for all of these talented bakers — we can’t get enough of your spectacular cake creations (#cakeloveonthecakeblog)!   Let’s set sail with these   10 Nautical Cakes …

Seafoam green and golden accents are paired with marbled fondant in this gorgeous design by Tiffany MacIsaac and Alexandra Mudry of  Buttercream Bakeshop , bringing an unexpected twist to the classic nautical theme.   (Photography by  Sweet Root Village , Styling by  Lauryn Prattes Events )

Swirling rows of fondant rope are flanked by tiers of grey in this serene seaside design, by Erin Gardner of  Erin Bakes , and beautifully accented with a floral arrangement of gum paste peonies, French tulips, leaves, buds, and manzanita branches.   (Photography by  Mark Davidson )

A crisp white anchor pops on the navy tiers in this modern nautical cake, by Sherri Meyers and her team at  The Pastry Studio , while embossed bands add a touch of gold.   (Photography by Sherri Meyers)

Inspired by the beautiful coast of Southern California, this stunning design by Lindsey Stone, owner of  S’more Sweets Bakery , showcases the natural colors of the ocean combined with wavelike organic ruffles.   (Photography by  Carolly Photography )

Sporting a traditional feel, this buttercream cake by Lisa and Stephen Maronian, co-owners of  Sweet Lisa’s Exquisite Cakes , pairs preppy navy anchors with swiss dots, twisted rope borders and a monogram flag topper.   (Photography by  Christina Szczupak )

Created for a riverboat reception, this lighthouse themed nautical cake by Robin Martin, owner of  Gateaux Inc. , includes amazingly tiny white railings, posts, and nautical flags which, of course, are all edible!  (Photography by  Corinna See Photography ).

Tiers wrapped in ruffled white chocolate create little coves for edible sea shells and starfish in this elegant design, by Sherri Meyers and her team at  The Pastry Studio , which is appropriately topped with a pair of Mr & Mrs wooden chairs.   (Photography by Sherri Meyers)

Navy, stripes and twisted rope meet up with a pair of golden anchors in this lovely nautical design, by Jennifer Billingsley of  Honeycomb Events & Design , while pops of mint bring a fresh feel to this classic look. (Photography by  Cari Courtright Photography )

Stepping out from the expected, this white-on-white design by Lauren Bohl White, owner of A White Cake , combines texture with clusters of sea shells for a non-traditional nod to the ocean. (Photography by A White Cake)

YOU MAY ALSO ENJOY: This DIY Nautical Cake This Preppy Nautical Cake This Classic Nautical Cake This Ocean Sunset Cake

Carrie Sellman is the Founder & Editor of The Cake Blog . Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

connect with Carrie :

You're The Best Mom! Find the perfect treat for your mom in our Mother’s Day Gallery !

July 20, 2015 at 2:35 pm

Some really gorgeous inspirational cakes! I have just made some anchors from florist paste and it was much harder than I imagined it would be. It would be amazing to find an anchor cutter!

October 7, 2015 at 8:55 am

Thank you for sharing this beautiful selection! I very much like the cakes with the shells, especially the last one – it looks very classy with the sea stars and white flowers.

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Devil’s Inferno Cake

Riley is an associate food editor for Martha Stewart Living.

As if devil’s food cake weren't already temptation incarnate, we've cranked up the heat with a rich and melty ganache topping and a four-alarm-fire crown. All you need to fake the flames is sugar, water, a candy thermometer, and food coloring. Let the candy cool, and sink the hardened pieces in for a dessert that'll go down in a blaze of glory.

Ingredients

3 sticks unsalted butter, softened, plus more for pans

1 cup boiling water

¾ cup Dutch-process cocoa powder

4 ounces bittersweet chocolate, chopped (¾ cup)

3 ½ cups unbleached all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

1 ½ teaspoons kosher salt (we use Diamond Crystal)

2 cups packed light-brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup sour cream

Buttercream:

1 ¼ cups granulated sugar

5 large egg whites

3 sticks unsalted butter, room temperature

9 ounces bittersweet chocolate, melted and cooled

1 cup granulated sugar

Yellow and red gel-paste food coloring

4 ounces semisweet chocolate, chopped (¾ cup)

Pinch of kosher salt (we use Diamond Crystal)

½ cup heavy cream

Cake: Preheat oven to 325°F. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Combine boiling water, cocoa, and chocolate in a bowl; stir until chocolate has melted. Let cool 10 minutes. Meanwhile, in another bowl, whisk together flour, baking powder, baking soda, and salt.

Beat butter with brown sugar on medium-high speed until light and creamy, 2 to 3 minutes. Beat in eggs, one at a time, blending well after each addition. Beat in vanilla, then chocolate mixture to combine. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.

Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted into centers comes out clean, 35 to 40 minutes. Let cakes cool in pans on a wire rack 20 minutes. Turn out cakes and place on rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they are level.

Buttercream: In the bowl of a mixer, whisk together granulated sugar and egg whites. Place over (but not in) a pot of simmering water; continue whisking constantly until sugar has completely dissolved and mixture is warm, 2 to 3 minutes. Place bowl in mixer fitted with the whisk attachment and beat on high speed until thick, glossy, and cool, 8 to 10 minutes.

Switch to paddle attachment. Beat in butter, 2 tablespoons at a time, on medium-high speed until combined. Beat in chocolate. Reduce speed to low and continue beating until air bubbles are gone, 1 to 2 minutes more.

Flames: Line several baking sheets with parchment. In a small saucepan, combine granulated sugar and 1/4 cup water over medium-high heat, stirring until sugar has dissolved. Bring to a boil and cook, swirling pan occasionally, until mixture registers 300° to 310° (hard-crack stage) on a candy thermometer, 6 to 8 minutes. Swirl in a drop or two of yellow food coloring, then pour syrup into a glass measuring cup.

Working quickly, pour lengths of syrup (each between 1 and 3 inches long) onto prepared sheets, dragging the tip of a knife through in random places to create flame shapes. If desired, add a drop of red food coloring to the last few tablespoons of syrup to create redder flames. Let stand until hardened, about 5 minutes.

Assembly: Place one cake layer on a stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over surface. Top with remaining cake layer, trimmed-side down. Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides of cake, keeping top as flat and level as possible.

Ganache: Place chocolate in a small heatproof bowl; add salt. Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand 10 minutes, then whisk until smooth and shiny. Let cool a few minutes. Pour half of warm ganache over center of cake, then slowly but steadily pour remaining ganache around edges, allowing it to drip down sides. Refrigerate until set, about 1 hour. (At this point, cake can be refrigerated up to 1 day; bring to room temperature before serving.)

To garnish, press candy flames into top of cake, arranging lighter flames toward back and darker flames toward front.

Cook's Notes

The cake, buttercream, and flames can all be made a day in advance and kept covered at room temperature. The buttercream can also be refrigerated for up to three days, or frozen for up to three months (bring to room temperature and beat again for a minute or two before using).

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