Are you dreaming of a flawlessly smooth, beautifully decorated cake? Then mastering the art of fondant cake making is a must! This recipe isn't just for professional bakers; it's designed to guide you through creating a stunning, delicious fondant cake, even if you're a beginner in the kitchen. Get ready to impress your friends and family with this easy-to-follow recipe for a truly unforgettable cake. It's perfect for birthdays, celebrations, or any special occasion. This delicious dish is a guaranteed crowd-pleaser!
Ingredients:
For the Vanilla Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (375-500g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Fondant:
- You can purchase pre-made fondant in a variety of colors for ease. Alternatively, you can make your own using marshmallow fondant recipes readily available online.
Equipment:
- Three 9-inch round cake pans
- Mixer (stand or hand-held)
- Rubber spatula
- Parchment paper
- Cake turntable (optional, but helpful)
- Offset spatula
- Fondant smoother
Instructions:
Baking the Cake Layers:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Buttercream Frosting:
- Cream Butter: Beat the softened butter until light and fluffy.
- Add Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Liquid: Add the milk and vanilla extract. Beat until smooth and creamy. Add more milk, one tablespoon at a time, if needed to reach desired consistency.
- Season: Add a pinch of salt to enhance the flavor.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Frost: Place one cake layer on a cake board or turntable. Frost the top evenly with a layer of buttercream. Repeat with the remaining layers, finishing with a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
- Chill: Refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Fondant: Roll out your fondant to a thickness slightly larger than your cake. Carefully place the fondant over the chilled cake, smoothing it out with your hands and a fondant smoother. Trim any excess fondant from the bottom.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- Add chocolate chips, sprinkles, or nuts to the cake batter for extra texture and flavor.
- Use different extracts like almond or lemon to vary the flavor of the cake and buttercream.
- Get creative with your fondant decorations! Use cookie cutters, stencils, or even hand-painted designs.
Nutritional Information (per serving, approximate):
Calories: Around 400-500 (depending on cake size and frosting amount)
This recipe offers a fun and delicious project for home bakers of all skill levels. Enjoy the process, and most importantly, enjoy the beautiful and tasty result! Remember to share your creations with us!