Episode 2 Ainslie's Showstopper Bake Recipe: Five Golden Rings Carrot-Pineapple Cake

Episode 2 Ainslie's Showstopper Bake Recipe: Five Golden Rings Carrot-Pineapple Cake

Episode 2 Showstopper Bake: Ainslie's Five Golden Rings Carrot-Pineapple Cake

Five Golden Rings Carrot-Pineapple Cake


For the cake:

• 8 cups all-purpose flour
• 8 cups granulated sugar
• 3 teaspoons kosher salt
• 2 tablespoons + 2 teaspoons baking soda
• 2 tablespoons + 2 teaspoons pre-ground cinnamon
• 4 cups corn oil
• 10 large eggs, lightly beaten
• 3 tablespoon vanilla extract
• 2 2/3 cup shelled walnuts, chopped
• 4 cups unsweetened shredded coconut
• 4lbs baby carrots (+ water for boiling)
• 2 cup drained, crushed pineapple
• 1 1/2 cup raisins (soaked in water)

For the Cream Cheese Icing:

• 3 tsp lemon zest
• 3 tsp lemon juice
• 8 cups confectioner’s sugar
• 22 oz full-fat cream cheese - room temp
• 2 sticks unsalted butter – room temp
• 2 1/2 teaspoon vanilla extract

For dove decorating:

• 2 lb white fondant
• Black food coloring

For the golden rings:

• 3lbs yellow fondant
• Gold pearl decorating dust (for painting)
• 1 tsp merengue powder
• 2 tsp water
• ½ cup shortening

Decorating Items:

• 4 lbs dark green fondant
• 3lbs yellow fondant
• 6 lbs white fondant
• 4 oz red fondant
• Holly leaf cutter
• Gold pearl dust
• Green leaf pearl dust


1. Preheat oven to 350 F / 177 C. Grease 2x 10”, 2x 8”, and 2x 6” springform pans and line bottoms with parchment paper.

2. Sift dry ingredients together into a large bowl. Beat in the oil, eggs, and vanilla to the dry mixture until well combined. Fold in walnuts, coconut, carrot, pineapple, and raisins. Pour batter evenly into prepared pans. Bake the 10” cakes for 50min, the 8” cakes for 40min, and the 6” cakes for 35min. Or until a toothpick comes out clean from center of cake. Remove once done and place on cooling racks.

3. In a stand mixer, cream together cream cheese and butter. Once combined, slowly sift in confectioner’s sugar. Add in vanilla, lemon juice, and lemon zest. Place in refrigerator until ready to use.

4. Time to assemble! Spread layer of cream cheese frosting between each layer cake and place together.

5. Ice the top of the cake and spread a thin layer of frosting around the sides of the cakes. Place back into the refrigerator to cool for 10min. Wrap fondant around the sides of the cakes. Once completed, stack the cakes using dowels as support.

6. Decorate!