Spaghetti and Meatballs Cake

 

This cake is such a fun April Fools Day prank. Just be prepared, because this cake feeds a crowd. I took it into work and my coworkers ate some and took some home and I still came home with leftovers. 

If cake decorating has ever intimidated you or you think you won't be able to do it this is the prefect cake to start on. When piping the "spaghetti noodles" you really can't mess it up. You just pipe the frosting in all sorts of directions crossing over, up around and down. 

The meatballs call for nuts in them, which make them look more realistic. However, when I made it to take into work I left them out due to allergies and for those who do not like nuts. The cake also calls for nuts which I left out. The cake itself is super moist and a banana cake is not a type you would necessarily think to make for this cake, but the frosting is super sweet so the less sweet banana cake pair well with the frosting.

Spaghetti and Meatballs Cake

Ingredients:

Banana Cake

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 cup unsalted butter, softened
• 1 2/3 cups granulated sugar
• 3 eggs
• 1 1/4 cups mashed ripe banana, about 3
• 1 1/2 cups buttermilk
• 1 1/2 cups chopped walnuts

Chocolate Meatballs

• 4 ounces cream cheese
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• 1 cup semisweet chocolate chips, melted and cooled
• 1 cup finely chopped walnuts

Buttercream Frosting

• 1 1/2 cups unsalted butter, softened
• 2 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract
• 1 tablespoon milk
• 8 drops yellow food coloring
• 1/4 teaspoon unsweetened cocoa powder

Tomato Sauce and Parmesan Cheese

• 2- 10.25 ounce jars low-sugar strawberry preserves
• white chocolate (optional)

Directions:

Banana Cake

1. Preheat the oven to 350º F. Spray a 9x13 inch baking pan with cooking spray and flour.
2. In a medium bowl, whisk together the flour, baking powder and baking soda.
3. In bowl of a stand mixer, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the banana and then beat in the buttermilk.
6. On low speed, gradually beat in the flour mixture, just until incorporated.
7. Stir in the walnuts.
8. Spread the batter into the prepared baking pan. Bake for 50 minutes or until an inserted toothpick comes out clean.
9. Cool the cake in the pan on a cooling rack for 30 minutes. Remove the cake from the pan and place on the cooling rack and allow to cool completely.
10. Place the cake onto an oval serving platter of at least 13x9 inches. Cover the cake with plastic wrap and refrigerate for 3 hours or up to 1 day.

Chocolate Meatballs

1. In a medium bowl, beat the cream cheese until creamy and smooth. Beat in the vanilla.
2. On low speed, gradually beat in the sugar and then the chocolate.
3. Stir in the nuts.
4. Using a 1 3/4 inch cookie scoop, scoop out the chocolate mixture and roll in your hands to form a ball. Place on a baking sheet and continue to all of the chocolate has been rolled into balls, about 23. Cover the baking sheet with plastic wrap and refrigerate for up to 2 days.

Buttercream Frosting

1. In the bowl of a stand mixer, beat the butter until light and fluffy. On low, gradually beat in the sugar.
2. Beat in the vanilla and milk. Add in the food coloring and cocoa powder and beat until the color resembles cooked spaghetti.

Tomato Sauce and Parmesan Cheese

1. Directions

Assembly

1. With a serrated knife, trim the cake to fit the platter. Cutting downward on a diagonal cut off the edges and corners making an oval mound. Remove the cake pieces and brush the crumbs from the platter.
2. Using an off set spatula, spread an even thin coat of frosting over the entire cake, about 2 cups of frosting.
3. Fill a pastry bag fitted with a #5 plain tip (1/8 inch) half full of frosting. Starting at the bottom edge of the cake pipe "spaghetti noodles" around the sides, looping and overlapping on already piped noodles, working upwards towards the top of the cake. Refill the piping bag as needed and continue to pipe so the noodles are densely piped around the sides of the cake. Extend the noodles near the top of the cake slightly higher than the top edge, creating a well.
4. In a small saucepan, over low heat, heat the preserves, stirring constantly until just barely warm and pourable, do not overheat.
5. Transfer 1/2 cup of the preserves to a shallow dish. Spoon the remaining preserves into the well on the top of the cake and spread the preserves to fill the well, allowing some to drip over the top edge of the spaghetti noodles.
6. Add a few meatballs to the preserves in the dish and roll to coat. Place the meatballs on top of the preserves on the cake. Repeat with the remaining meatballs. Spoon any remaining preserves from the dish over any uncoated meatballs.
7. If desired, use a vegetable peeler to shave white chocolate or "parmesan cheese" over the top of the meatballs.
8. Cake can be made and refrigerated up to 1 day ahead of time. Serve at room temperature.

Enjoy!!!

Yields: 20 servings

*Adapted from Rosemary Cheris Littman, of Rosemary's Cakes in Teaneck, New Jersey.