How to Make a Biplane Birthday Cake

The wings are what make biplanes distinctive.

Fly into your new birthday year with a homemade biplane birthday cake. Bake your favorite flavor of cake and shape it into an old-fashioned biplane with two pairs of wings which are one above the other. To form the distinctive wings, cut up graham crackers and frost them like the rest of the cake. Add other decorations, such as stars, with colored fondant. Does this Spark an idea?

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Cake batter
Loaf pan
Toothpick
Serrated knife
Rectangular cake platter
7 graham crackers
White buttercream frosting
Frosting knife or spatula
4 toothpicks
Red fondant
Rolling pin
1-inch star cutter

Instructions

- 1
  
  If your cake is warm, the frosting melts off.
  
  Preheat your oven to 350 degrees F. Pour your cake batter into a greased loaf pan roughly 12 inches long to create the body of the plane. Bake for approximately 30 to 45 minutes or until it's finished baking. Test the center with a toothpick. If it comes out clean, it's ready. Allow it to cool completely.
- 2
  
  Most biplanes have an open cockpit.
  
  Round off one end of the cake loaf with a serrated knife for the plane's nose. Slice the other end so it tapers to a point evenly. The cake should have an overall tear drop shape. Carve out a 1 1/2-inch deep open cockpit in the top center of the plane. Place the cake onto a rectangular cake platter.
- 3
  
  Cut four graham crackers into rectangles that are approximately 2 inches by 4 inches for the wings. Cut three grahams crackers into rectangles that are 1 inch by 2 inches for the tail. Set aside.
- 4
  
  Frost the entire body of the biplane with white buttercream using a frosting knife or spatula. Cover two of the 2-inch by 4-inch graham crackers with the frosting. Press them into the sides of the cake one inch from the rounded front end at the bottom of the cake. These frosted graham crackers are the bottom wings of the plane and sit on the platter.
- 5
  
  Frost the two remaining 2-inch by 4-inch graham crackers with the white buttercream for the top wings. Place two toothpicks onto the end of the bottom right wing in an "X" formation standing up. Put one of the frosted top wings on top of the right wing with the toothpicks. The wing is held up by the toothpicks and the side of the cake.
- 6
  
  Place two toothpicks onto the end of the bottom left wing in an "X" formation standing up. Put the last frosted top wing on top of this left wing with the toothpicks. Insert a small end of a 1-inch by 2-inch rectangle into the top back of the airplane for the top of the tail.
- 7
  
  Insert the remaining 1-inch by 2-inch rectangles into either side of the tail of the plane for the tail wings. Roll out red fondant using a rolling pin to create a propeller and decorations for the biplane. Thin out the fondant until it's approximately 1/8-inch thick.
- 8
  
  Cut a red fondant rectangle that is 1/2-inch by 2-inch for the propeller using a knife. Press it onto the front nose of the plane. Stamp out two stars using a 1-inch star cutter. Place these stars onto the ends of the top wings.

Tips & Warnings

Denser cakes, such as pound or sponge cake, are better suited for cutting and shaping.
Fondant should adhere to the buttercream easily. If not, brush on gum paste glue or a small amount of water onto the fondant.
Cut out pieces of waxed paper to place onto the platter to catch frosting drips. Remove before serving.
Biplane wings can also be formed with cake or fondant.