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Dessert cake, American Fork, UT (2025)

09/18/2025

little feet cake

Ingredients

For the Cake (Vanilla Sponge, 2 layers)

2 ½ cups (310 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225 g) unsalted butter, softened

1 ¾ cups (350 g) sugar

4 large eggs, room temp

2 tsp vanilla extract

1 cup (240 ml) whole milk

For the Buttercream

1 cup (225 g) unsalted butter, softened

4 cups (500 g) powdered sugar, sifted

2–3 tbsp milk or cream

2 tsp vanilla extract

For the Baby Feet Toppers

Pink (or blue) fondant

Cornstarch (for rolling)

Edible glue or a drop of water

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Instructions

1. Make the Cake

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

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

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

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

5. Add dry ingredients alternately with milk, beginning and ending with dry mix.

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

7. Cool completely.

2. Make the Buttercream

1. Beat butter until creamy.

2. Add powdered sugar gradually.

3. Mix in vanilla and milk until smooth and fluffy.

3. Assemble the Cake

1. Level cake layers if needed.

2. Place first layer on a board, spread buttercream, then add second layer.

3. Cover cake with a smooth coat of buttercream.

4. Make the Baby Feet

1. Roll small ovals of fondant for the soles.

2. Roll tiny balls for toes, sizing from large (big toe) to small.

3. Stick toes onto the oval using a dab of water or edible glue.

4. Let dry for a few hours to firm up.

5. Decorate

Place the fondant baby feet on top of the frosted cake.

Optionally, add gold sprinkles, pastel ribbons, or edible pearls.

09/18/2025

Arabic kids cake

📝 Ingredients

For the cake (two tiers):

3 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter (softened)

2 cups sugar

5 eggs

1 tsp vanilla extract (or rose/orange blossom water for a gentle aroma)

1 cup milk

For the frosting (whipped cream style):

3 cups heavy whipping cream

1 cup powdered sugar

1 tsp vanilla extract

Food coloring (pastel colors: pink, blue, yellow, light green…)

For decoration:

Small baby stroller (plastic topper or made of fondant)

Fondant stars, ribbons, or sugar pearls

Optional: edible balloons, teddy bear toppers, or pastel sprinkles

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👩‍🍳 Instructions

1. Bake the cakes:

Preheat oven to 350°F (175°C).

Grease and flour two pans: one larger (bottom tier) and one smaller (top tier).

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

In another bowl, beat butter and sugar until fluffy.

Add eggs one at a time, then vanilla.

Gradually mix in the flour mixture, alternating with milk.

Pour batter into the pans and bake 25–30 minutes (or until a toothpick comes out clean).

Let cakes cool completely.

2. Make the frosting:

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Add a few drops of food coloring if desired (separate into bowls for different pastel colors).

3. Assemble the cake:

Place the larger cake on a cake board and frost it smoothly.

Place the smaller cake tier on top (use support sticks or straws inside the bottom tier for stability if needed).

Frost the top tier and decorate with pastel swirls, ribbons, or stars.

4. Decorate:

Place the baby stroller topper on top of the cake.

Add small fondant stars, sugar pearls, or playful decorations around.

Optional: place teddy bear or balloon-shaped toppers to make it more kid-friendly.

09/18/2025

Barbie cake with a cream dress

Ingredients

For the Cake (you’ll need 2–3 sponge cakes depending on height):

3 cups all-purpose flour (sifted)

2 ½ tsp baking powder

½ tsp baking soda

1 pinch salt

1 ½ cups sugar

1 cup butter (softened)

1 cup milk (room temperature)

4 eggs (room temperature)

2 tsp vanilla extract

(You can also use store-bought plain sponge cakes or make multiple layers with your favorite recipe.)

For the Cream Frosting:

2 cups heavy whipping cream (chilled)

½ cup powdered sugar (sifted)

1 tsp vanilla essence

For Decoration:

Gel food colors (pink, purple, or your choice)

Sprinkles, edible pearls, or sugar flowers

1 Barbie doll (wrapped in cling film from waist down before inserting into cake)

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Method

Step 1: Bake the Cake

1. Preheat oven to 180°C (350°F).

2. Grease and flour round cake tins (you’ll need 2–3, of varying sizes if possible for dome shape).

3. In a bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well.

5. Mix in vanilla extract.

6. In another bowl, sift flour, baking powder, baking soda, and salt.

7. Fold dry ingredients into wet mixture alternately with milk.

8. Pour into tins and bake for 30–35 minutes (check with a toothpick).

9. Cool completely.

Step 2: Prepare the Cream

1. Whip chilled cream, sugar, and vanilla until stiff peaks form.

2. Divide into bowls and tint with food coloring if you want multiple shades.

Step 3: Assemble the Dress Cake

1. Level cakes and stack them with cream in between layers.

2. Carve the stacked cake into a dome shape (like a skirt).

3. Make a hole in the center for the Barbie doll (covered in cling wrap).

4. Insert the doll so the cake forms her dress.

Step 4: Decorate

1. Frost the entire dome with a thin layer of cream (crumb coat) and chill for 30 minutes.

2. Using a piping bag with star, petal, or rosette nozzle, pipe cream designs to resemble dress pleats, frills, or flowers.

3. Mix colors (like pink and white swirls) for a prettier effect.

4. Add sprinkles, pearls, or edible glitter for finishing touches.

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Tips:

If you don’t have different cake tin sizes, just bake equal-sized cakes and carve the skirt shape with a knife.

You can add fruit jam or ganache between layers for extra flavor.

Keep cake refrigerated until serving.

09/18/2025

👗👶 Baby Dress Cake Recipe 🎂

Ingredients:

For the cake (3 layers):

4 ½ cups all-purpose flour

2 ½ cups granulated sugar

2 cups unsalted butter (room temperature)

6 large eggs

2 cups whole milk

2 tsp vanilla extract

2 ½ tsp baking powder

½ tsp salt

For the buttercream filling:

2 ½ cups unsalted butter (softened)

5 cups powdered sugar

4 tbsp heavy cream

2 tsp vanilla extract

Optional: pink or pastel gel coloring

For decorations:

White fondant (to cover the cake)

Pastel fondant (pink, baby blue, mint, or lilac for dress details)

Edible pearls or sugar lace for delicate trims

Fondant bow, frills, and tiny buttons

Optional: fondant baby shoes or tiny hanger topper for extra cuteness

---

Instructions:

1. Bake the cake layers:

Preheat oven to 175°C (350°F).

Grease and line 3 cake pans (6-inch, 8-inch, 10-inch).

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

Sift flour, baking powder, and salt. Add alternately with milk.

Divide batter into pans and bake 30–35 minutes. Let cool completely.

2. Prepare the buttercream:

Beat butter until creamy.

Add powdered sugar gradually.

Add heavy cream and vanilla, whip until fluffy.

Tint with pastel gel coloring if desired.

3. Assemble the cake:

Level cake layers.

Spread buttercream between layers.

Stack and secure with dowels if tall.

Apply a crumb coat and chill briefly.

4. Cover with fondant:

Roll out white fondant and cover cake smoothly.

Shape top tier into a flared baby dress bodice with ruffles.

5. Decorate:

Add fondant bow, lace frills, and tiny buttons.

Place pastel fondant details like ribbons or flower appliqués.

Add edible pearls or sugar lace for a delicate trim.

Optional: place baby shoes or a hanger topper made of fondant on top.

6. Presentation:

Place on a pastel-colored cake board.

09/17/2025

Bouquet of roses cake

Ingredients (for two 8-inch round cakes):

2 ½ cups (310 g) all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (225 g) unsalted butter, softened

1 ¾ cups (350 g) sugar

4 large eggs

2 tsp vanilla extract

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

Steps:

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

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

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

4. Add dry ingredients in 3 parts, alternating with buttermilk.

5. Pour into pans and bake 30–35 minutes. Cool completely.

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🧁 Buttercream for Roses

Ingredients:

1 ½ cups (340 g) unsalted butter, softened

5 cups (600 g) powdered sugar, sifted

3–4 tbsp heavy cream or milk

2 tsp vanilla extract (or rosewater for floral flavor)

Gel food colors (pink, red, ivory, green)

Steps:

1. Beat butter until creamy.

2. Add powdered sugar gradually.

3. Mix in cream and vanilla until smooth.

4. Divide into bowls and tint with colors (roses: pink/red/white, leaves: green).

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🌹 Decoration (Bouquet Look)

1. Level cakes and stack with buttercream in between.

2. Carve into a dome shape (optional, makes it look more bouquet-like).

3. Crumb coat with a thin buttercream layer, chill 20 minutes.

4. Using a Wilton 1M or 2D piping tip, pipe roses all over the cake:

Start in the center, pipe a swirl outward.

Vary colors for a natural bouquet effect.

5. Add green leaves with a leaf tip (Wilton 352).

6. Optionally, use fondant/gumpaste to make a “wrapping” around the cake and tie with a fondant ribbon for the bouquet illusion.

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✨ Tips:

Use contrasting shades of pink/red for realistic roses.

Chill the cake briefly between piping to keep details sharp.

For a simpler version, you can also make a cupcake bouquet: arrange frosted cupcakes in a dome (using a foam ball or flower pot).

09/17/2025

Baby shower cake

Ingredients:

3 cups all-purpose flour (sifted)

2 cups sugar

1 cup butter (softened, room temp)

1 cup milk

4 eggs

1 tbsp vanilla extract

1 tbsp baking powder

Pinch of salt

Buttercream Frosting:

1 cup butter (softened)

4 cups powdered sugar (sifted)

4 tbsp milk

1 tsp vanilla extract

---

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (22–24 cm) round cake pan.

2. In a large bowl, cream together butter and sugar until light and fluffy.

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

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Gradually add the dry mixture to the butter mixture, alternating with milk. Mix gently.

6. Pour batter into the pan and bake 35–40 minutes, or until a toothpick comes out clean.

7. Let the cake cool completely before frosting.

Frosting:

Beat the butter until creamy.

Slowly add powdered sugar, alternating with milk, until smooth and fluffy.

Mix in vanilla.

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🎀 Girl Version (Baby Shower Cake for a Girl):

Cover cake with white buttercream.

Decorate with pink ribbons, pastel sprinkles, and a small fondant baby shoe or crib.

Add tiny pastel flowers (pink & white) for a soft look.

💙 Boy Version (Baby Shower Cake for a Boy):

Cover cake with white buttercream.

Add blue ribbons and sprinkles.

Place a fondant baby carriage or baby shoe in light blue on top.

Decorate with small stars and moons for a dreamy theme.

09/17/2025

Small baby crib cake with a blanket next to it

Cake:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup unsalted butter (soft)

1 cup sugar

2 large eggs

1 tsp vanilla extract

½ cup milk (or buttermilk)

Buttercream (frosting):

1 cup butter (room temp)

3 cups powdered sugar

1 tsp vanilla

2–3 tbsp milk

Decoration:

Fondant (white + pastel colors like baby pink, blue, yellow, mint)

Edible food glue or water

Biscuit sticks (optional, for bed posts)

Small rolling pin

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Instructions

1. Bake the cake

Preheat oven to 350°F (175°C). Grease and line a small rectangular pan.

Cream butter + sugar until fluffy. Add eggs and vanilla.

Mix dry ingredients separately, then add alternately with milk.

Bake 25–30 minutes, until toothpick comes out clean. Cool completely.

2. Shape the baby bed

Trim cake into a neat rectangle (this is the “mattress”).

Apply a thin crumb coat of buttercream, chill 15 mins.

Frost smoothly with another coat.

3. Decorate the bed

Cover cake with rolled white fondant (the “bedsheet”).

Use biscuit sticks or fondant cylinders for 4 bedposts.

Add fondant strips along the sides to mimic rails.

Make a small pillow from fondant (rectangle shape).

4. Add the blankets

Roll pastel fondant thin. Place one rectangle over part of the bed → drape like a baby blanket.

Make another smaller rectangle, fold gently, and place next to the cake on the board.

5. Optional cute details

Fondant teddy bear, rattle, or baby shoes on the board.

A name plaque or “Welcome Baby” sign in pastel colors.

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✨ Result: You’ll have a small baby bed cake with a blanket on top and another blanket lying next to it. Perfect for a baby shower centerpiece!

09/17/2025

Starlight Veil Cake

3 cups all-purpose flour (sifted)

2 cups sugar

1 cup unsalted butter (room temperature)

1 cup milk

4 large eggs

2 tsp vanilla extract

1 tbsp baking powder

Pinch of salt

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🌌 Galaxy Buttercream Frosting

2 cups unsalted butter (softened)

5 cups powdered sugar

1/3 cup heavy cream or milk

2 tsp vanilla extract

Gel food colors: dark blue, purple, black, silver/white

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✨ Decoration

Edible star sprinkles or silver chocolate pearls

Edible glitter (sparkle dust)

Sugar crescent moon topper (optional)

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🔹 Instructions

Cake:

1. Preheat oven to 350°F (180°C).

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then mix in vanilla.

4. In a separate bowl, combine flour, baking powder, and salt.

5. Gradually add dry mixture to wet mixture, alternating with milk.

6. Pour batter into greased and lined cake pans.

7. Bake 30–35 minutes, or until a toothpick comes out clean.

8. Let cakes cool completely.

Frosting:

1. Beat butter until smooth and creamy.

2. Add powdered sugar gradually, alternating with cream and vanilla.

3. Divide frosting into separate bowls; tint each with different galaxy colors (blue, purple, black, white).

4. Spoon colors into one piping bag side by side for a marbled galaxy effect.

Decoration:

1. Apply a thin crumb coat of frosting; chill for 30 minutes.

2. Cover cake with galaxy swirl frosting, blending colors to mimic outer space.

3. Decorate with edible stars, glitter, and moon topper for the “Starlight” effect.

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🎇 Result: A dreamy, galaxy-inspired cake with shimmering starlight vibes—perfect for birthdays, celebrations, or themed parties.

09/16/2025

garden swing cake

Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter (room temperature)

1 ¾ cups sugar

4 large eggs

2 tsp vanilla extract

1 cup buttermilk

For the Buttercream:

1 cup unsalted butter (softened)

4 cups powdered sugar

2–3 tbsp milk or cream

1 tsp vanilla extract

Green and brown gel food coloring

For Decoration (Swing & Garden Look):

2 wafer sticks (for swing posts)

Thin chocolate sticks or pretzel rods (for swing ropes)

A small rectangle of fondant, biscuit, or graham cracker (for the swing seat)

Fondant flowers, leaves, butterflies, or edible flowers

Crushed Oreos or chocolate shavings (for soil/ground)

Green-tinted coconut flakes (for grass)

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Instructions

1. Bake the 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, baking soda, and salt.

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

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

5. Mix in dry ingredients alternately with buttermilk until smooth.

6. Divide batter between pans and bake 30–35 minutes. Let cool completely.

2. Prepare Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add vanilla and milk until fluffy.

4. Divide: keep most white, tint some green (for grass/leaves), and a small portion brown (for tree bark).

3. Assemble the Swing Cake

1. Stack and frost the cake with white buttercream as the base.

2. Sprinkle the top with crushed Oreos and green coconut flakes to look like soil and grass.

3. Push two wafer sticks upright into the cake for swing posts.

4. Use thin chocolate sticks or pretzel rods as swing ropes, attaching them to the “seat” (fondant/graham cracker).

5. Place the swing gently between the posts.

6. Decorate around with fondant flowers, butterflies, and vines made from green buttercream.

4. Final Touches

Pipe vines trailing up the posts.

Add edible flowers or candy mushrooms for a magical garden feel.

Dust lightly with powdered sugar if you want a "morning dew" look.

09/16/2025

Musical Piano Cake

Ingredients:

For the cake (vanilla sponge):

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (room temperature)

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

For buttercream filling & crumb coat:

1 ½ cups unsalted butter (softened)

4 cups powdered sugar

3 tbsp milk (adjust as needed)

2 tsp vanilla extract

For decoration:

White fondant (to cover the cake)

Black fondant (for piano keys & music notes)

Chocolate modeling paste (for mini piano topper)

Edible glue or water (to attach decorations)

---

Instructions:

1. Bake the cake:

Preheat oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans.

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

In another bowl, beat butter and sugar until fluffy.

Add eggs one at a time, then vanilla.

Alternate adding flour mixture and milk.

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

2. Make buttercream:

Beat butter until creamy.

Add powdered sugar gradually.

Mix in milk and vanilla until smooth and fluffy.

3. Assemble the cake:

Level cake layers if needed.

Spread buttercream between layers.

Apply a thin crumb coat and chill for 20 minutes.

4. Cover with fondant:

Roll out white fondant and cover the chilled cake smoothly.

Trim excess at the bottom.

5. Decorate with piano keys:

Roll white fondant strips around the cake base.

Cut black fondant rectangles and place them as keys.

6. Add music notes & treble clef:

Shape black fondant into music symbols and attach with edible glue.

7. Make mini piano topper:

Use chocolate modeling paste (or fondant) to sculpt a small grand piano.

Add tiny white and black keys.

Place it carefully on top of the cake.

09/16/2025

Orange cake with a glossy top

For the cake:

1 ½ cups (190 g) all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) sugar

2 large eggs

1 tbsp orange zest (from 1–2 oranges)

½ cup (120 ml) fresh orange juice

½ cup (120 ml) milk or buttermilk

For the glaze (glossy topping):

½ cup (120 ml) fresh orange juice

⅓ cup (65 g) sugar

1 tbsp cornstarch (optional, for thickness)

1 tsp orange zest

1 tbsp butter (for shine)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

3. Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy.

4. Add eggs & flavor: Beat in eggs one at a time. Stir in orange zest.

5. Add liquids & dry mix: Alternately add flour mixture and milk, beginning and ending with flour. Mix until smooth. Stir in orange juice.

6. Bake: Pour into the prepared pan and bake for 30–35 minutes, until golden and a toothpick comes out clean. Let cool slightly.

---

For the glossy orange glaze:

1. In a small saucepan, combine orange juice, sugar, and zest.

2. Simmer gently until sugar dissolves.

3. If you want extra thickness, whisk cornstarch with 2 tbsp water, add to pan, and stir until glossy and slightly thick.

4. Stir in butter at the end for shine.

5. Pour warm glaze over the cooled cake and spread evenly for a glossy finish.

09/16/2025

Strawberry cake topped with strawberry pieces

For the cake:

1 ½ cups (190 g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup (120 ml) milk

½ cup (100 g) fresh strawberries, finely chopped

For the topping:

1 cup (240 ml) heavy cream (chilled)

2 tbsp powdered sugar

½ tsp vanilla extract

Fresh strawberries, thinly sliced, for decorating

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🥄 Instructions

1. Prepare the oven:
Preheat to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.

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

4. Add eggs and vanilla:
Mix in eggs one at a time, then add vanilla extract.

5. Combine wet and dry:
Add dry ingredients in three parts, alternating with milk. Mix just until combined.

6. Add strawberries:
Gently fold in the chopped strawberries.

7. Bake:
Pour batter into the pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.

8. Make the whipped cream:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

9. Assemble:
Spread whipped cream on top of the cooled cake. Arrange fresh strawberry slices beautifully on top.

Dessert cake

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