Koi Pond Cake🎂✨🐟💦,
Koi Pond Cake🎂✨🐟💦, designed to resemble a serene pond with koi fish and water lilies.
Recipe in Grams
Cake Base (Vanilla Sponge)
Flour: 200g
Sugar: 200g
Butter: 200g (softened)
Eggs: 4 large (approx. 200g)
Baking Powder: 5g
Vanilla Extract: 5g
Milk: 100ml
Buttercream Frosting
Butter: 250g
Powdered Sugar: 500g
Milk: 30-45ml
Vanilla Extract: 5ml
Fondant Decorations
White Fondant: 500g (for covering the cake)
Food Coloring: Turquoise, green, pink, red, and black
Edible Pearls or Beads: As needed
Fondant Tools: For shaping and detailing
Instructions
1.Bake the Cake:
-Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
-Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
-Sift flour and baking powder together, then fold into the wet mixture alternately with milk.
-Pour into prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
-Allow cakes to cool completely before decorating.
2.Prepare Buttercream:
-Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
-Add milk to reach desired consistency and vanilla extract.
3.Decorate the Cake:
-Frost the cake with a smooth buttercream layer before applying fondant.
-Roll out turquoise fondant and cover the cake smoothly to resemble water.
-Use green fondant to shape lily pads, pink fondant for water lilies, and white, red, and black fondant for koi fish.
-Arrange the decorations strategically on the cake.
-Add edible pearls or beads around the base for an extra touch.
Striped Floral Drip Cake🎂✨🌹🍒, featuring a vibrant pink and green color scheme with glossy stripes cascading down the sides.
Recipe in Grams
Vanilla Cake Base
Flour: 250g
Sugar: 200g
Butter: 200g (softened)
Eggs: 4 large (approx. 200g)
Baking Powder: 10g
Milk: 120ml
Vanilla Extract: 5ml
Buttercream Frosting
Butter: 250g
Powdered Sugar: 500g
Milk: 30ml
Vanilla Extract: 5ml
Pink and Green Food Coloring: As needed
Mirror Glaze Drip
White Chocolate: 300g
Condensed Milk: 200g
Gelatin Powder: 10g
Water: 50ml
Glucose Syrup: 150g
Pink and Green Food Coloring: As needed
Decorations
Pink Fondant Rose: Approx. 100g
Purple and White Fondant Leaves: 50g
Red Cherry Decoration: 1 piece
White Chocolate Disc with Design: 2 pieces
Yellow Pearl-Like Decorations: As needed
Instructions
1.Bake the Cake:
-Preheat the oven to 180°C (350°F). Grease and line cake pans.
-Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
-Sift flour and baking powder together, then fold into the wet mixture alternately with milk.
-Pour into prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
-Let cool completely before decorating.
2.Prepare Buttercream Frosting:
-Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
-Add vanilla extract and milk, beating until light and fluffy.
-Divide into two portions and tint one pink and one green.
3.Prepare Mirror Glaze Drip:
-Bloom gelatin by sprinkling it over water and letting it sit for 5 minutes.
-Heat glucose syrup, condensed milk, and white chocolate in a saucepan until melted.
-Stir in bloomed gelatin and divide the glaze into two bowls—tint one pink and one green.
4.Decorate the Cake:
-Frost the cake with alternating pink and green buttercream stripes.
-Pour pink and green mirror glaze in an alternating pattern to create the drip effect.
-Arrange the fondant rose, cherry decoration, white chocolate discs, and fondant leaves on top.
-Place yellow pearl-like decorations around the base for an elegant finishing touch.
