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How to Make a Tent Cake

Updated July 20, 2017

You can dazzle a party group of outdoor enthusiasts with a cake shaped and decorated like a tent. Serve the cake at a back garden pyjama party or use the tent-shaped cake to bring a little bit of summertime indoors during the winter. The cake is easy to make and requires no special cake decorating techniques, making it a perfect introductory cake-decorating project for a novice baker.

Prepare a sponge cake mix according to package instructions in a medium-size mixing bowl.

Cover the sides and bottoms of two 27.5 by 17.5 cm (11 by 7 inch) rectangular cake pans with a little bit of vegetable shortening. Pour a little bit of flour into the pans and tap it around to cover the shortening.

Pour the sponge cake batter into the two cake pans, pouring half of the batter into each pan. Put the pans in the oven and bake according to the sponge cake mix instructions.

Take the cakes out of the oven and let them sit in the pans for 10 to 15 minutes. Take the cakes out of the pans and place them on a wire rack to cool for one to two hours.

Insert short plastic or wooden dowels into the long, thin edge of one of the cakes and lean the other cake against the dowels to make a tent shape. Push the cake onto the dowels to join the two cakes together and keep them upright.

Spread a thin layer of buttercream icing in the colour of your choice on the cake. Let the cake cool in the refrigerator for 20 to 30 minutes.

Take the cake out and spread a smooth, thick layer of buttercream icing over the entire tent cake.

Measure the triangular opening of the tent cake. Roll out a sheet of fondant and cut two triangle shapes approximately 2.5 cm (1 inch) larger than the opening measurements. Cut a seam line up the centre of each triangle.

Moisten the edges of each triangle with water and place them over the triangular openings on the tent to make flaps. You can leave the flaps closed or fold the fondant back upon itself to look like opened tent flaps.

Things You'll Need

  • Sponge cake mix
  • Mixing bowl
  • 2 rectangular cake pans -- 27.5 by 17.5 cm (11 by 7 inch)
  • Vegetable shortening
  • Flour
  • Wire rack
  • Short wooden or plastic dowels
  • Buttercream icing
  • Fondant
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About the Author

Eric Jonas has been writing in small-business advertising and local community newsletters since 1998. Prior to his writing career, he became a licensed level II gas technician and continues to work in the field, also authoring educational newsletters for others in the business. Jonas is currently a graduate student with a Bachelor of Arts in English and rhetoric from McMaster University.