Easy Pencil Cake (Back to School Cake)
Learn how to make easy pencil cake (back to school cake). All you need is vanilla cake and different colors of buttercream icing. No fancy tools needed!
Servings: 9 Slices
Calories: 717kcal
Ingredients
- 2 Buttermilk pound cake Make in loaf pans
- 5 cups American buttercream frosting White, yellow, pink, black
Instructions
- Bake cakes and allow them to cool completely.
- Using a sharp knife, cut one big rectangle piece, one small rectangle piece and one triangle piece.
- Arrange the pieces into the pencil shape, as shown in the collage image above.
- Frost the entire cake in white buttercream icing.
- Use a knife to make marks.
- Fill a piping bag with yellow icing and attach Tip#21. Pipe a yellow shell design in the middle portion of the cake.
- Fill a piping bag with pink icing and attach Tip#21. Pipe a pink shell design at the back portion of the pencil cake.
- Fill a piping bag with black icing and attach Tip#4. Fill the top pencil tip and the small rectangular strip with black icing.
- Fill a piping bag with light brown icing and attach Tip#21. Pipe a brown shell design near the top of the cake. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 717kcal | Carbohydrates: 126g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 588mg | Potassium: 109mg | Fiber: 1g | Sugar: 104g | Vitamin A: 103IU | Calcium: 50mg | Iron: 2mg