Umbrella Cake

Kenneth Chen


  • 1 (9-inch) round cake
  • 1 plain bread stick
  • 1 roll red Fruit by the Foot
  • 1 tube (.75 ounces each) decorating gels; blue, green, red, yellow¬†and orange
  • 1 large orange spice drop
  • 1/2 cup light blue jelly beans


  • A bread knife
  • 3-inch round cookie cutter or glass
  • 1 freezer-weight zip lock bag
  • 1 small clean paintbrush

Trimming the cake:

  1. Place the cake on a clean work surface. Using the bread knife cut the cake to make the top level. Cut the cake in half crosswise to make 2 semi-circles.
  2. Spread some vanilla frosting on top of one cut side of cake. Place the other piece, cut side down and sandwich cakes together.
  3. Use a cookie cutter or glass to cut 3 scallop pieces, 1 inch deep, along cut side of cake. Transfer the cake to a serving platter. 

Frosting the cake:

  1. Spoon 1/2 cup of the vanilla frosting into a zip lock bag.
  2. Spread the remaining vanilla frosting over the top and sides of cake and make smooth.
  3. Snip a small corner from the bag with the vanilla frosting and pipe and outline along edge of cake. Pipe 5 more lines of vanilla frosting to make even sections on top of cake.

To complete the cake:

  1. Wrap the fruit leather around the bread stick, overlapping slightly, to cover completely. Press the breadstick into the base of the cake to look like the handle.
  2. Press the large spice top at the top of the cake, adding more frosting if necessary.
  3. Use the colored gels and fill in each section on top of the cake with a different color to create the stripes. Use the small paintbrush to help spread the gels evenly.
  4. Arrange the blue jellybeans on the serving platter to look like raindrops.

Serves 12