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16 servings, one piece each
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Celebrate this special day with this delicious cake.
To "crumb and seal" a cake, spread a thin layer of frosting onto top and side(s) of cake, starting at center of cake. The frosting will trap the loose crumbs. Place cake in freezer for 5 min. or in refrigerator for 30 min. or until frosting is firm. (This is called "sealing the cake.") Then, spread cake with remaining frosting.
If making ahead of time, frost cake as directed but do not decorate until just before serving. Store in refrigerator up to 24 hours before decorating as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I appreciated the reviews, may look for more before I make this cake. My husband is a fan of chocolate cake so I feel like this will be a welcome recipe. I am learning a lot from the ratings provided on these recipes.
This was a lot of fun to make and the cost was very low! I have never had luck shaping cakes due to frosting sticking and the cake crumbling. But I did the suggest 'cake seal' which made a big difference. The cake I made looked just like the picture and was so much easier than expected. Oh, and it tastes amazing!!
I have tried to cut cakes to shape before and am not a big fan. I would rather just make it round but to see the diagrams to cut cake, click on the underlined words Sombrero Cake in the second paragraph. RJ