Dessertscookinglsl5.0
WATERCOLOR FONDANT CAKE
Watercolor Fondant Cake Recipe. Layers of chocolate cake, brushed with raspberry syrup, homemade chocolate whipped cream and covered with hand painted "watercolor" fondant.
👥 16 Servings⏱️ Prep & Cook: 6h⏳ Prep: 1h🔥 Cook: 5h👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●knife
- ●whisk
📝 Preparation Steps
1
FOR THE CHOCOLATE CAKE:
2
Preheat oven to 350 F (175 C). Spray two 8-inch round cake pans with cooking spray. Line bottoms with parchment paper. Spray over the paper. Set aside.
cooking spray(450 grams/ 1/2 bag) confectioners sugar1 pound
3
In a bowl, sift together flour, salt, baking soda, baking powder and cocoa powder, set aside.
baking soda1 tsp(450 grams/ 1/2 bag) confectioners sugar1 poundbaking powder1 tsp
4
In the bowl of a stand mixer, beat together eggs and sugar for ⏱️ 3-4 minutes on medium-high speed. Add vanilla and beat to combine.
5
Add oil and beat to incorporate.
6
Add flour/cocoa mixture and beat to combine. Add milk slowly, and beat to incorporate on low speed.
7
Divide between two pans. Bake for ⏱️ 35-40 minutes, until toothpick inserted comes out clean. Let cakes cool inside the pans for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
8
Trim off the domes of the cakes. Using a serrated knife, carefully cut each cake into two lengthwise.
9
FOR THE RASPBERRY SYRUP:
10
In a small bowl combine raspberry preserves and water. Whisk to incorporate.
raspberry preserves3 tbsp(450 grams/ 1/2 bag) confectioners sugar1 poundwarm water3 tbsp
11
FOR THE CHOCOLATE WHIPPED CREAM:
12
In the bowl of a stand mixer with the whisk attachment, beat together heavy cream, powdered sugar, cocoa powder and vanilla extract. Beat for ⏱️ 2-3 minutes or more if needed, until stiff peaks form.
vanilla extract1 tsp(450 grams/ 1/2 bag) confectioners sugar1 poundtsp vanilla extract1/2
13
Refrigerate until ready to use.
14
FOR THE BUTTERCREAM:
15
In the bowl of a stand mixer, beat butter for ⏱️ 1 minute. Scrape the sides and the bowl.
16
Slowly add 1/2 of the powdered sugar. Beat to incorporate. Scrape down the sides and bottom of the bowl.
17
Add the remaining sugar and beat to combine. Make sure there are no limbs of butter.
18
Add vanilla extract and 1 tbsp heavy cream. Beat to combine. Add more cream, to reach the desired consistency.
vanilla extract1 tsp(450 grams/ 1/2 bag) confectioners sugar1 poundtsp vanilla extract1/2
19
TO ASSEMBLE:
20
Place one layer of cake on an 8-inch cake circle over a turnable. Brush with raspberry syrup. Add chocolate whipped cream, staying away from the edges of the cake with about 1/3 inch.
21
Repeat with the next 2 cake layers. Add the fourth layer. Press to put it in place.
22
Cover cake with a thin layer of buttercream. Refrigerate for ⏱️ 30 minutes.
23
Cover cake with a thicker layer of buttercream, trying to make the edges sharp and making it even and smooth. Refrigerate for another ⏱️ 30 minutes.
24
Cover cake with white fondant.
25
Paint using this tutorial. Let the cake fry for ⏱️ 45 minutes , then dry brush with silver luster dust. Colors and dust I used are listed in the ingredients.
26
Let the cake dry for ⏱️ 1 hour. Add a peony for decoration. Enjoy!
Nutrition Facts
calories
528 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
56 g
sodium Content
199 mg
protein Content
6 g
cholesterol Content
84 mg
carbohydrate Content
74 g
saturated Fat Content
16 g
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