The Nyan Cat Cake

So, I have this friend who is in love with the Nyan Cat. (See link here…) She has a Nyan Cat purse, a Nyan Cat camera case, and I believe the song is the ringtone on her cell phone. It’s totally adorable how much she loves this meme. The first time I met her, when we were just people with mutual friends, I remember walking away thinking, “I need to make that gal a Nyan Cat cake… When’s her birthday?!” Well, her birthday was a few weeks ago, so I finally got a chance to give her the Nyan Cat Cake! Hopefully, you can make this cake for someone else who loves the Nyan Cat even a fraction as much as my friend does… 🙂

For the cake:

First, assemble your ingredients.

You are going to need:

  • Your favorite vanilla cake recipe, enough for a 9×13 cake or 24 cupcakes (white cake works better than yellow because of the food dye)
  • 6 bowls and 6 spoons for mixing each color
  • Food coloring in red, orange, yellow, green, blue, and purple (I use these because the gel food coloring provides a more vibrant color without thinning out the batter.)
  • Chop sticks or thin knives
  • 9×13 baking dish (not shown)
  • Baking spray or butter and flour to grease your pan (for baking, I am a big fan of PAM’s Baking spray) (not shown)

Divide batter evenly among your 6 bowls.

Add a pea-sized amount of food coloring to each bowl. (I use chopsticks or the tip of a knife for measuring out the food coloring because spoons are too big to fit in the pots.)

Mix each of the colors together. (Your red may look a little more like hot-pink because deep red is hard to get, but all the colors will brighten once you bake them.)

In your greased and floured (or sprayed) 9×13 pan, add your purple batter. Spread evenly along the bottom of the pan and into the corners.

Next, add your blue batter on top. Be sure to drizzle the batter slowly into the pan to evenly distribute. Repeat with green, yellow, orange, and red batter, making sure to evenly distribute the batter. But be careful not to mix your colors together.

Bake for approximately 40 minutes or until a cake tester (or toothpick) comes out clean. When done, remove from the oven and let cool on a wire rack.

Be sure to cool completely to room temperature before decorating. (This may take up to 2 hours. After 30 minutes, you can be speed up the cooling process by placing the cake in the fridge or freezer.)

For the icing:

First, assemble your ingredients.

You are going to need:

  • Fully-cooled cake
  • Your favorite vanilla icing recipe at room temperature (If you’re buying pre-made frosting, you will prolly need 3 or 4 tubs of frosting.)
  • Cherry Pop-Tart
  • Food coloring (Use the gel food colors from the cupcakes above.)
  • Black food coloring (If you have the gel color in black, use that. Otherwise, you can purchase black liquid food coloring from McCormick.)
  • Icing knife
  • Tall glass
  • 8 12-inch icing bags
  • A small star tip (I use a Wilton #17 tip.)
  • A medium basketweave tip (I use a Wilton #45 tip.)
  • A medium round tip (I use a Wilton #7 tip.)
  • A small tube of black decorating gel (I use Betty’s Crocker’s decorating gel writer.)
  • 2 candy eyeballs (I use these because they are pretty cheap and much easier than piping eyes on with icing!)

Begin by placing approximately 1 cup of icing in a bowl. Using the blue food coloring, dye the icing dark blue.

Using an icing knife, ice the cake with the blue icing. Reserve approximately 1 tablespoon of the blue icing.

With the remainder of the blue icing, attach the PopTart to the cake just to the right of center.

For the rainbow, place a small amount of icing in your 6 small bowls. (You will only need a few tablespoons of icing for each color.) Using the gel food colors, dye the icing red, orange, yellow, green, light blue, and purple.

Place the #45 icing tip in the large bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. (For pictures, see the End of the Rainbow Cupcakes post.)

Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with the red icing.

Unfold the top of the bag, and lift it out of the glass. Squeeze the top of the bag and twist it closed.

Holding the icing bag at a 45-degree angle, pipe the beginning of the rainbow that trails from the Nyan cat. To mimic the video, the rainbow should appear pixelated.

Repeat with the remaining rainbow colors in orange, yellow, green, blue, and purple, rinsing and drying the #45 icing tip in between colors.

For the Nyan cat, place approximately 1 cup of icing in a bowl. Use the black food coloring to dye the icing grey.

Similar to the rainbow frosting, but using the #7 round icing tip, prepare the icing bag for the grey icing. Pipe the cat face on the cake, overlapping on top of the PopTart.

Next, add the feet to the bottom of the PopTart and the tail to the back.

Outline the Nyan cat head, feet, tail, and body with the black decorating gel. Using the decorating gel, also add a mouth and nose.

Using the remainder of the white icing and the #17 tip, prepare the icing bag similar to above. Pipe white stars around the Nyan cat. For the final details, add two candy eyeballs and red cheeks.

Enjoy!! 😀

Any questions? Feel free to ask in the comments below! :)

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9 thoughts on “The Nyan Cat Cake

  1. Thanks for this, my bestie is obsessed with Nyan cat – I’m definitely making him this for his birthday, it looks awesome!!!

  2. Is this an ok beginners cake? My daughter really wants this for her birthday cake this year, but I don’t know if it would be too difficult for us to make…

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