Guitar Cake

For the guitar cake, beat eggs, sugar and vanilla sugar for 10 minutes for the first batter. Sift the remaining ingredients and fold into the dough.

Pour into a greased square pan and bake at 180 °C for 30-40 minutes. Check with a chopstick if the dough is cooked through.

Repeat exactly the same for the second dough. Crumble dough 2 and mix with applesauce, cinnamon and citric acid until a malleable mass is formed.

Line the square baking pan with plastic wrap and press the mixture firmly into the pan. Refrigerate for at least half an hour. Cut the guitar body from the first dough.

To fill, cut a large rectangle from this dough, spread it in half with jam and place the rectangle back into the guitar body.

For the buttercream, melt the butter – do not heat too much and beat with the sugar for a few minutes until fluffy. Then chill for half an hour.

Cut the guitar neck from dough 2. Due to the malleable mass you can easily touch up small mistakes, but also work very precisely, as the dough does not crumble.

Spread the guitar body with buttercream and add the guitar neck, using the buttercream to join the two parts.

Color the fondant in the color of your choice and cover the guitar body with it first, then the guitar neck. Paint the details with liquid food coloring.

Preparation Tip:

For the guitar cake, you can find a guitar template from the Internet beforehand. Details can be highlighted with edible gold and silver spray. You can't bake this cake in one day. I recommend planning at least 2 full days.

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