Cheeseburger Cake Recipe

Instructions

For the Cake (buns):

1. Line two 12x16in (30x40cm) baking sheets with parchment paper and grease the paper with cooking spray or butter.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cakes. 
3. Place the egg in a medium bowl and whisk for a few seconds using a wire whisk. 
4. Add the milk, oil, and vanilla. Whisk until well combined and set it aside. 
5. Sift the flour, sugar, baking powder, and salt into a large bowl. Stir to combine the dry ingredients. 
6. Pour the wet ingredients over the dry ingredients and stir with a spatula as little as you can until just combined. Don’t overmix the batter. 
7. The batter should hold its shape. You can add more flour if necessary, one tablespoon at a time, until the desired consistency.
8. Using a leveled medium cookie scoop (capacity: 2 tablespoons / 30ml / 1 fl. oz), place dollops of batter onto the prepared baking sheets, about 5-in apart from each other. 
9. Using the back of a spoon, smooth the top of each dollop, trying to make an even dome to resemble a hamburger bun. 
10. Sprinkle sesame seeds on top of half of the dollops. 
11. Bake for about 15-20 minutes. 
12. Let them cool completely, and remove the cakes from the parchment paper using a spatula. 

Strawberry Puree (ketchup):

1. Combine the strawberries, sugar, and lemon juice. Let it stand for a few minutes on the counter until the strawberries are soft. Blend until smooth. 
2. Pour the mixture into a saucepan and cook over medium heat, constantly stirring, until it starts to thicken.
3. Let it cool completely before using. 

For the Chocolate Ganache (patties):

1. Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth. 
2. Add the butter and stir until well combined. The heat of the chocolate will melt the butter. 
3. Refrigerate for about 30-40 minutes, stirring every 10 minutes to firm up evenly until the desired consistency. Don’t let the ganache in the fridge for too long, or it will be hard to pipe. 
4. Using a piping bag fitted with a round tip, pipe the ganache on the flat side of half of the cakes (without sesame seeds). Set them aside.

For the Marshmallow Fondant (cheese):

1. This homemade fondant is optional; you can use store-bought fondant. 
2. Combine the marshmallow and butter in a large bowl. Microwave in 20-second intervals and stir until soft. They won’t mix properly, but make sure to melt the butter and soften the marshmallows. 
3. Sift half of the powdered sugar on top and stir. Knead the mixture adding sifted powdered sugar when necessary until it forms a dough.
4. Add the food coloring and knead until the desired color. 
5. Roll the dough between two sheets of parchment paper, but make sure to sift powdered sugar under and on top of the dough to make sure it won’t stick to the parchment paper. Cut into squares.
6. You can combine the remaining pieces, microwave for about 15 seconds, knead and repeat the process.

Assembling the cakes:

1. Spread about one teaspoon of strawberry puree on top of the “hamburger” and place one fondant square on top. Spread one teaspoon of strawberry puree over the fondant, and finish with a cake on top (sprinkled with sesame seeds).