I baked two 9×13 sized chocolate cakes for this electric guitar cake and froze them (I froze them in the pans, and they were really hard to get out of the pans, so it might be good to cool the cakes, remove them from the pans and THEN freeze them.
I used a piece of plywood covered in foil to hold the cake since none of my pans were big enough. I cut the body of the guitar from one cake, making sure to keep it as big as possible, and I cut the neck and head (in once piece) from the other cake.
I used buttercream frosting in brown, blue and white and black. I frosted a thin layer of the blue and brown to seal all the crumbs, then when that hardened a bit, I frosted another layer. I piped black and white frosting for the pickups and frets, and piped white frosting then smoothed it with a knife as the front plate/strum guard.
I used Rolo candies for the knobs, and also to hold the “Fruit by the foot” strap on. I used black licorice for the strings, but it might work better if you have a steady hand to just use black frosting, the licorice wasn’t as straight as I wanted it.
I used colored licorice candies called Snaps as the tuning keys.
in the process of making guitar cake now, any reason why you would freeze it first?
I liked very much, that I like to make one for my birthday but I cannot find the mold.
I wonder if you can tell me where I can find one.
It’s much easier to work with a cake when it’s frozen. You can go to Betty Crocker for a mold, just type in electric guitar cake into Google and it will come up.