https://www.facebook.com/112289008632507/

Dessert cake, American Fork, UT (2025)

11/03/2025

🧜‍♀️ Mermaid Cake Recipe

Servings: 12–14
Layers: 3

---

Ingredients

For the Cake

3 cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

2 tsp vanilla extract

1 cup buttermilk

Blue, teal, and purple gel food coloring

---

For the Buttercream Frosting

1 ½ cups unsalted butter, softened

4 cups powdered sugar

2–3 tbsp heavy cream

1 tsp vanilla extract

Pinch of salt

Food coloring: teal, lavender, and light pink

---

For Decoration

Mermaid tails made from fondant or chocolate molds

Edible pearls and glitter dust

Sea shells made from fondant

Crushed graham crackers (to look like sand)

---

Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

2. Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

4. Alternate adding the dry ingredients and buttermilk, mixing gently.

5. Divide the batter into three bowls. Color each one blue, teal, and purple. Swirl them gently with a spoon and pour into pans.

6. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.

7. Make the frosting: Beat butter until creamy, then add powdered sugar gradually. Mix in cream, vanilla, and salt until fluffy. Tint portions of frosting in ocean colors.

8. Assemble:

Place the first cake layer, spread frosting, then repeat.

Frost the outside smoothly, blending colors in an ombré ocean effect.

11/03/2025

A cake with a view of the forest at sunrise.

Servings: 10–12
Prep Time: 40 minutes
Bake Time: 35 minutes
Total Time: ~1 hour 15 minutes

---

🧁 Ingredients

For the Cake:

2½ cups (315 g) all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (225 g) unsalted butter, softened

1¾ cups (350 g) granulated sugar

4 large eggs

2 tsp vanilla extract

¾ cup (180 ml) milk

½ cup (120 ml) orange juice (for sunrise flavor & color)

1 tbsp orange zest

---

For the Buttercream:

1½ cups (340 g) unsalted butter, softened

4 cups (500 g) powdered sugar

2 tsp vanilla extract

2 tbsp heavy cream or milk

Gel food coloring: yellow, orange, pink (for sunrise gradient)

---

Optional Forest Touches (Decoration):

Chocolate “tree bark” shards (made from melted chocolate spread thin and broken up)

Fresh rosemary sprigs or mint leaves (to mimic pine branches)

Crushed graham crackers or cookie crumbs (for “forest floor”)

Small edible flowers or berries

---

🍰 Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Mix dry ingredients: whisk together flour, baking powder, baking soda, and salt.

3. Cream butter & sugar: beat butter and sugar together until light and fluffy (2–3 minutes).

4. Add eggs & flavoring: beat in eggs one at a time, then add vanilla and orange zest.

5. Combine wet & dry: alternately add the dry mixture with milk and orange juice, starting and ending with the dry ingredients.

6. Bake: divide the batter between pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.

---

☀️ Buttercream & Decoration

1. Make buttercream: beat butter until creamy. Add powdered sugar slowly, then vanilla and cream.

2. Color frosting: divide into 3 bowls — tint each with yellow, orange, and pink.

3. Create sunrise effect: frost the cake with the pink at the base, orange in the middle, yellow on top; blend gently with a spatula for a sunrise gradient.

4. Decorate forest edge: add chocolate bark shards, herbs, and cookie crumbs around the bottom edge for a woodland feel.

---

🌿 Optional Add-ons

Add a thin layer of raspberry or apricot jam between layers for extra color and brightness.

Sprinkle a bit of edible glitter or gold dust on top to mimic early morning light.

11/03/2025

Christmas tree cake.

🎁 Ingredients

For the Cake:

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (230g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar, let sit 5 min)

For the Frosting:

1 cup (230g) unsalted butter, softened

4 cups (480g) powdered sugar, sifted

2 tsp vanilla extract

2–3 tbsp heavy cream or milk

Green gel food coloring

Decorations (optional but fun!):

Small candy stars or edible glitter for the top

Mini M&Ms or sprinkles for “ornaments”

Pretzel sticks for the trunk

Powdered sugar “snow” dusting

---

🌲 Instructions

1. Preheat Oven:

Heat to 350°F (175°C). Grease and flour a Christmas tree–shaped pan or a standard rectangular pan.

2. Make the Cake Batter:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

Add eggs one at a time, mixing well after each. Stir in vanilla.

Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until smooth.

3. Bake:

Pour batter into the prepared pan.

Bake 30–40 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

4. Make the Frosting:

Beat butter until creamy.

Gradually add powdered sugar.

Add vanilla and milk/cream to reach desired consistency.

Tint green with food coloring.

5. Assemble & Decorate:

Level the cooled cake and shape it like a Christmas tree if not using a tree pan (cut triangles with a trunk).

Frost generously with green icing.

Add candies or sprinkles as “ornaments.”

Top with a candy star and dust lightly with powdered sugar “snow.”

---

🍫 Optional Variations

Chocolate Version: Replace ½ cup flour with cocoa powder.

Peppermint Twist: Add ½ tsp peppermint extract to the batter or frosting.

Mini Trees: Bake cupcakes, then pipe tall tree shapes with green frosting.

11/03/2025

Santa Claus cake.

Ingredients

For the Cake (Vanilla Sponge):

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter (softened)

1¾ cups sugar

4 large eggs (room temperature)

1 cup milk (room temperature)

2 tsp vanilla extract

For the Frosting:

2 cups unsalted butter (softened)

4 cups powdered sugar (sifted)

2 tbsp heavy cream or milk

2 tsp vanilla extract

Red gel food coloring

Black and yellow fondant (for eyes, belt, etc.)

Shredded coconut (for Santa’s beard and hat trim)

---

🎂 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Stir in vanilla extract.

6. Alternate adding dry ingredients and milk, mixing gently until combined.

7. Divide the batter between pans and bake for 30–35 minutes, until a toothpick comes out clean.

8. Cool completely before frosting.

---

2. Prepare the Frosting

1. Beat butter until creamy (about 2–3 minutes).

2. Add powdered sugar gradually, then cream and vanilla extract.

3. Whip until light and fluffy.

4. Divide the frosting:

Leave some white for beard and trim.

Tint a portion red for Santa’s hat and suit.

---

3. Assemble and Decorate

1. Place one cake layer on a board, spread frosting, then top with the second layer.

2. Frost the entire cake with a thin “crumb coat,” then chill for 20 minutes.

3. Apply your final coat of frosting, shaping Santa’s face and hat:

Hat & suit: Red frosting

Beard & trim: White frosting + shredded coconut

Eyes & belt: Fondant decorations (black & yellow)

4. Add small edible gifts or candies around the cake for a festive touch.

---

🎁 Serving Tip:
Dust the plate with powdered sugar “snow,” and place tiny wrapped gifts around the cake for a magical presentation.

11/03/2025

Autumn garden cake.

🧁 Ingredients

For the Cake (2 layers, 8-inch pans):

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves (optional)

1 cup (200 g) brown sugar

½ cup (100 g) granulated sugar

1 cup (240 ml) vegetable oil (or melted butter)

3 large eggs

1 tsp vanilla extract

1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)

1 cup (120 g) grated carrot or grated apple (optional but adds moisture)

---

🍂 For the Buttercream Frosting:

1 cup (230 g) unsalted butter, softened

3 ½ cups (440 g) powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

Food coloring: yellow, orange, brown, and green gels

---

🌻 Decoration Ideas (Optional):

Edible flowers or sugar leaves

Crushed nuts around the base

Gold dust or edible glitter

Tiny fondant pumpkins

---

🪵 Instructions

1. Preheat & Prepare:

Preheat oven to 350°F (175°C).

Grease and line two 8-inch round cake pans with parchment paper.

2. Make the Cake Batter:

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.

2. In a separate large bowl, whisk sugars, oil, eggs, and vanilla until smooth.

3. Add the dry ingredients alternately with the buttermilk, mixing until just combined.

4. Fold in grated carrot or apple if using.

5. Divide the batter evenly between the pans.

3. Bake:

Bake for 28–32 minutes or until a toothpick comes out clean.

Let cool completely before frosting.

4. Make the Buttercream:

1. Beat butter until pale and fluffy (about 2 minutes).

2. Gradually add powdered sugar.

3. Mix in vanilla and cream until smooth and spreadable.

4. Divide frosting into 4–5 bowls and tint with fall colors (yellow, orange, brown, green).

5. Assemble & Decorate:

1. Place one cake layer on a serving plate, spread a layer of buttercream, and top with the second cake.

2. Frost the outside lightly for a “naked” look or fully cover for a smooth finish.

3. Using leaf piping tips (like Wilton #352), pipe colorful leaves cascading from the top edge or across the sides.

4. Add finishing touches—nuts, gold dust, or fondant decorations.

---

🍮 Storage:

Keeps 2–3 days at room temperature (covered) or 5–6 days refrigerated.

Tastes even better the next day as the spices settle!

11/02/2025

Winter night cake.

Serves: 10–12

Prep Time: 30 minutes

Bake Time: 35–40 minutes

Decoration Time: 30–45 minutes

---

🧁 Ingredients

For the Cake

1¾ cups (220 g) all-purpose flour

¾ cup (75 g) unsweetened cocoa powder

2 cups (400 g) sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 eggs

1 cup (240 ml) whole milk (or buttermilk for tang)

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee (for richness and depth)

For the Frosting (Dark Night Sky)

1 cup (230 g) unsalted butter, softened

3 cups (360 g) powdered sugar

½ cup (45 g) dark cocoa powder

3–4 tbsp heavy cream or milk

1 tsp vanilla extract

Blue and black gel food coloring (optional, for deep night-sky color)

For the Decorations

White fondant or white chocolate for the moon

Powdered sugar or desiccated coconut for snow

Green-tinted buttercream or melted white chocolate for trees

Edible silver dust or pearl sprinkles (for stars)

---

🥣 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Pour in hot coffee slowly; the batter will be thin — that’s perfect.

5. Divide evenly between pans and bake 35–40 minutes, until a skewer comes out clean.

6. Cool completely before frosting.

---

2. Make the Frosting

1. Beat butter until creamy (2–3 minutes).

2. Add powdered sugar and dark cocoa, mixing on low until combined.

3. Add vanilla and cream to achieve a silky texture.

4. Tint with blue and black food coloring until it looks like a night sky.

---

3. Assemble & Decorate

1. Place one cake layer on a board, frost the top, then add the second layer.

2. Frost the entire cake with the dark chocolate “night sky” buttercream. Smooth with an offset spatula.

3. Cut a moon from fondant or white chocolate and press it gently onto the side or top.

4. Use a small piping tip or palette knife to add snow-covered trees along the base — you can use green-tinted buttercream dusted with powdered sugar.

5. Sprinkle powdered sugar or desiccated coconut over the top for fresh snow.

6. Add silver sprinkles or edible glitter for twinkling stars.

---

✨ Optional Touches

Add a hint of peppermint extract to the frosting for a frosty feel.

Use a star piping tip for snowflakes or small dots of icing as stars.

Serve with whipped cream and hot cocoa for the ultimate winter treat.

11/02/2025

Parisian Rose Garden Cake

Inspired by a Parisian rose garden (pastel colors x gold).

Flavor profile: Vanilla, rose, and raspberry
Visual theme: Pastel pinks, ivory, and gold accents
Serves: 10–12

---

🌸 Cake Layers

Ingredients:

2 ½ cups (310g) cake flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, room temp

1 ¾ cups (350g) sugar

4 large egg whites, room temp

1 cup (240ml) whole milk

2 tsp pure vanilla extract

1 tsp rosewater (food-grade; adjust to taste)

Pink food coloring (optional, a drop or two for a blush tone)

Instructions:

1. Preheat oven to 350°F / 175°C. Grease and line three 8-inch round pans.

2. Whisk flour, baking powder, and salt together.

3. Cream butter and sugar until light and fluffy (3–4 minutes).

4. Beat in egg whites one at a time.

5. Mix vanilla and rosewater into the milk.

6. Alternate adding dry ingredients and milk mixture to the butter mixture.

7. Tint batter a soft blush pink if desired.

8. Divide evenly into pans and bake for 25–28 minutes, until a toothpick comes out clean.

9. Cool completely before frosting.

---

🌿 Raspberry Rose Filling

Ingredients:

1 ½ cups fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

1 tsp rosewater

2 tsp cornstarch + 2 tsp water (slurry)

Instructions:

1. In a saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes.

2. Add cornstarch slurry; cook until thickened.

3. Stir in rosewater. Cool completely before using.

---

🍰 Whipped White Chocolate Buttercream

Ingredients:

6 oz (170g) white chocolate, melted and cooled

1 cup (230g) unsalted butter, room temp

3 cups (360g) powdered sugar

2–3 tbsp heavy cream

1 tsp vanilla extract

Optional: a few drops of ivory or blush gel color for tone

Instructions:

1. Beat butter until creamy (2–3 minutes).

2. Add melted white chocolate, beat until smooth.

3. Gradually add powdered sugar.

4. Add cream and vanilla; whip until light and fluffy.

---

✨ Assembly

1. Level the cakes.

2. Place one layer on a stand, spread raspberry rose filling.

3. Repeat, finishing with a cake layer on top.

4. Frost the entire cake with white chocolate buttercream.

5. Smooth sides and top for a clean finish.

---

🌷 Decoration (Parisian Rose Garden Style)

Palette: Ivory, blush, pastel pink, sage green, and gold

Decor ideas:

Pipe buttercream roses, buds, and leaves with soft pastel tones.

Add edible gold leaf or gold luster dust highlights.

Arrange fresh or candied rose petals (organic, unsprayed).

Finish with a few gold-painted macarons or white chocolate curls.

Optionally, mist lightly with rosewater syrup before serving for fragrance.

---

☕ Serving Tip

Serve with a cup of Earl Grey tea or rose-lavender latte to complement the floral notes.

11/02/2025

Small forest cake.

🍰 Ingredients

For the Cake (Matcha Sponge):

1 ½ cups all-purpose flour

2 tsp matcha (green tea) powder

1 ½ tsp baking powder

¼ tsp salt

3 large eggs

¾ cup sugar

½ cup vegetable oil

½ cup milk

1 tsp vanilla extract

For the Filling (Vanilla Cream):

1 cup heavy cream

2 tbsp sugar

1 tsp vanilla extract

For Decoration (The “Forest”):

Crushed pistachios or green cake crumbs

Fresh mint leaves

Small chocolate trees or mushrooms (optional)

For the “River”:

½ cup blue mirror glaze or

½ cup melted white chocolate tinted blue

Edible glitter or silver dust (for shimmer)

---

🪵 Instructions

1. Preheat & Prep:
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.

2. Make the Matcha Batter:
In a bowl, sift together flour, matcha, baking powder, and salt.
In another bowl, whisk eggs and sugar until pale and fluffy.
Add oil, milk, and vanilla; mix well.
Gently fold in the dry ingredients until just combined.

3. Bake:
Divide batter evenly between pans.
Bake for 20–25 minutes, or until a toothpick comes out clean.
Cool completely.

4. Prepare the Cream Filling:
Whip heavy cream, sugar, and vanilla until soft peaks form.
Spread between the cake layers.

5. Assemble the Forest:
Frost the top with a thin layer of cream.
Sprinkle crushed pistachios or green crumbs to create a “mossy forest floor.”
Add mint leaves and chocolate decorations to resemble trees.

6. Create the River:
Pour the blue glaze or chocolate in a winding path across the cake.
Dust with edible glitter for a shimmering water effect.

7. Chill & Serve:
Refrigerate for at least 1 hour before serving.

---

✨ Optional Twist:
Add a touch of coconut flakes for “snow,” or use crushed Oreo crumbs for rocky terrain near the river.

11/02/2025

A cake containing a baby bottle, a pacifier, and a small sugar shoe.

🍰 Cake Ingredients

2½ cups (315 g) all-purpose flour

2½ tsp baking powder

½ tsp salt

1 cup (230 g) unsalted butter, softened

1¾ cups (350 g) granulated sugar

4 large eggs (room temperature)

2 tsp vanilla extract

1 cup (240 ml) whole milk (room temperature)

---

🧁 Vanilla Buttercream

1 cup (230 g) unsalted butter, softened

3½ cups (450 g) powdered sugar, sifted

2 tsp vanilla extract

2–3 tbsp heavy cream or milk

Optional: blue, pink, or pastel food coloring

---

👣 Edible Baby Decorations (Fondant or Sugar Paste)

You’ll need:

White fondant or gum paste

Gel food coloring (pink, blue, yellow, etc.)

Cornstarch (for dusting)

Small modeling tools or a sharp knife

🍼 Baby Bottle

1. Roll white fondant into a small cylinder for the bottle body.

2. Roll a smaller piece of beige or yellow fondant for the ni**le and shape it into a dome.

3. Add a colored fondant ring around the top for the bottle cap.

4. Optional: use a toothpick to mark measurements on the side.

🧸 Pacifier

1. Roll a small ball of fondant for the pacifier base. Flatten slightly.

2. Attach a small disc (the mouth guard) and a tiny loop handle on top.

3. Use a contrasting color for the ring.

👟 Sugar Shoe

1. Cut shoe sole shapes from fondant (use a baby shoe template online).

2. Shape and attach sides and tongue with edible glue or water.

3. Add tiny fondant laces and let dry completely before placing on the cake.

---

🪄 Cake Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round pans.

2. Whisk flour, baking powder, and salt together in a bowl.

3. Cream butter and sugar until light and fluffy (3–4 min).

4. Add eggs one at a time, beating after each, then mix in vanilla.

5. Alternate adding dry ingredients and milk, starting and ending with flour.

6. Divide batter evenly into pans and bake 25–30 minutes, until a toothpick comes out clean.

7. Cool cakes completely before frosting.

---

🎂 Assembly

1. Level cakes and sandwich with buttercream.

2. Frost entire cake smoothly, tinting the buttercream a pastel shade if desired.

3. Decorate the top with your fondant baby bottle, pacifier, and sugar shoe.

4. Optional: Add fondant blocks spelling “BABY,” or sprinkle edible pearls or sugar confetti.

11/01/2025

A cake shaped like a bouquet of roses tied with a ribbon.

Ingredients

Cake

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup whole milk

Buttercream Frosting

2 cups unsalted butter, softened

6 cups powdered sugar

2–4 tbsp milk or cream

2 tsp vanilla extract

Food coloring: pink, red, green (for roses and leaves)

Decoration

Piping bags with star tip (Wilton 1M or similar) for roses

Leaf tip (Wilton 352) for leaves

Ribbon (optional, edible or real)

---

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two layers if you want a taller cake).

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then vanilla.

5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until smooth.

6. Pour into pans and bake 30–35 minutes (or until a toothpick comes out clean).

7. Cool completely before decorating.

---

2. Make the Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar, one cup at a time, mixing well.

3. Add vanilla and 2–4 tbsp milk until smooth and spreadable.

4. Divide frosting into separate bowls for colors:

Pink/red for roses

Green for leaves

---

3. Assemble the Cake

1. Level the cake layers with a knife or cake leveler.

2. Spread a layer of buttercream between layers.

3. Cover the entire cake with a thin crumb coat of buttercream and chill for 15–20 minutes.

---

4. Pipe Roses

1. Fit a piping bag with a star tip (1M). Fill with pink/red buttercream.

2. To make a rose:

Start at the center and pipe a small swirl outward in a circular motion.

Make several roses across the top of the cake, clustering them like a bouquet.

3. For leaves, use green buttercream with a leaf tip. Pipe small leaves around the roses.

---

5. Add Ribbon

Wrap a real ribbon or pipe a buttercream ribbon around the base of the cake to mimic the tied bouquet.

---

Tips

Keep buttercream stiff enough to hold shape for roses.

Chill cake if frosting starts to soften.

For extra realism, blend pink and red to make roses more natural.

11/01/2025

“Animal Garden” cake – ducks, sheep, butterflies.

Ingredients – Cake

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup whole milk, room temperature

Instructions – Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until fluffy (~3 min). Add eggs one at a time, then vanilla.

4. Gradually add flour mixture alternately with milk, mixing gently until smooth.

5. Divide batter evenly into pans. Bake 25–30 min or until a toothpick comes out clean. Cool completely.

---

Buttercream Frosting

Ingredients:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–4 tbsp milk or cream

Food coloring: green (grass), yellow (ducks), white/black (sheep), colors for butterflies

Instructions:

1. Beat butter until creamy. Gradually add powdered sugar, then vanilla.

2. Add milk 1 tbsp at a time until smooth.

3. Divide frosting into portions and tint with colors as desired.

---

Assembly & Decorations

1. Level cakes if necessary. Spread a thin layer of green buttercream on one cake layer, place the second layer on top. Cover the whole cake with green frosting as grass.

2. Animals:

Ducks: Pipe yellow buttercream bodies with a round tip, add small orange beaks.

Sheep: Pipe white fluffy bodies using a star tip; add black buttercream faces.

Butterflies: Use small butterfly-shaped fondant or wafer paper, or pipe them with colored frosting on parchment paper, then transfer to cake.

3. Add edible flowers or small fondant garden details to complete the look.

---

💡 Tips:

For a 3D effect, place some animals slightly raised on mini frosting mounds.

You can use chocolate chips or edible markers for tiny eyes.

If you want a pond, lightly pipe blue gel frosting.

10/30/2025

Red rose cake with luxurious gold accents

🎂 Ingredients

For the Cake (Red Velvet)

2½ cups (310g) all-purpose flour

1½ cups (300g) granulated sugar

1 tsp baking soda

1 tsp salt

1 tsp cocoa powder

1½ cups (360ml) vegetable oil

1 cup (240ml) buttermilk, room temperature

2 large eggs, room temperature

2 tbsp (30ml) red food coloring

1 tsp white vinegar

1 tbsp vanilla extract

---

For the Cream Cheese Buttercream

1 cup (225g) unsalted butter, softened

8 oz (225g) cream cheese, softened

5 cups (600g) powdered sugar

2 tsp vanilla extract

Pinch of salt

---

For the Decoration

Red fondant (for cake covering)

Edible gold paint or edible gold luster dust + clear alcohol (like vodka or lemon extract)

Royal icing (for scrollwork, optional)

Large red sugar rose (store-bought or handmade with gum paste)

Gold cake board

---

🧁 Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.

2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

3. In another bowl, whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla.

4. Combine wet and dry ingredients just until smooth — don’t overmix.

5. Divide the batter evenly into pans and bake for 30–35 minutes, until a toothpick comes out clean.

6. Cool completely before trimming and frosting.

---

2. Make the Cream Cheese Buttercream

1. Beat butter and cream cheese together until smooth.

2. Gradually add powdered sugar, mixing until fluffy.

3. Add vanilla and salt. Beat on medium-high until light and creamy.

---

3. Assemble the Cake

1. Level the cake layers.

2. Spread a thick layer of cream cheese frosting between each layer.

3. Apply a thin crumb coat and chill for 30 minutes.

4. Apply a final smooth coat of frosting. Chill again.

---

4. Cover with Fondant

1. Roll out red fondant to about ⅛ inch thickness.

2. Drape over the chilled cake and smooth with fondant smoothers.

3. Trim excess from the bottom.

---

5. Add Gold Accents

1. Use edible gold paint or mix luster dust with vodka to create paint.

2. Pipe royal icing scrollwork or use silicone molds for raised designs.

3. Paint the designs gold with a fine brush.

4. Brush a bit of gold along the fondant base edge for an extra luxurious look.

---

6. Final Touch

Place the red sugar rose on top of the cake as the centerpiece.

Chill until ready to serve.

---

✨ Tips

For a deeper red hue, use gel food coloring instead of liquid.

If you want a non-fondant option, you can tint your buttercream deep red and chill it for a smooth, satin-like finish.

Always use edible gold — not craft gold paint.

Dessert cake

11/03/2025

11/03/2025

11/03/2025

11/03/2025

11/03/2025

11/02/2025

11/02/2025

11/02/2025

11/02/2025

11/01/2025

11/01/2025

10/30/2025

Address

Website

Alerts

Shortcuts

Share

Category