A Gatsby Cake, A Flower Cake, fun with fondant & the best buttercake recipe ever!
It’s been all about cake and fondant around here for the last month – starting with a Gatsby Cake and ending with a pretty Flower Cake, both featuring a bit of fondant work and the BEST buttercake recipe ever!
Firstly, my apologies for the lack of posting over the last month! I have been otherwise occupied with my first ever paid baking gig, a Gatsby themed cake for a 30th birthday party.
A few weekends of testing things out, and then a big weekend of baking resulted in this two tiered creation. The bottom tier a red velvet cake, the top a beautiful moist buttercake, all covered with buttercream and then black, white & gold fondant. For the gold decorations I used edible gold lustre mixed with rose spirit into a paint. Overall I was pretty pleased with how it all came together, if I do say so myself.
After spending all weekend baking and decorating this elaborate cake then dropping it off, I was left with a massive cake craving, so I decided to whip up this lovely flower cake to satisfy my needs.
As with the top tier of the Gatsby cake, this flower cake is made using the BEST buttercake recipe. It’s super easy to make, a melt & mix recipe, and is incredibly light & moist – hands down the BEST buttercake ever! And with my mind still on fondant I decided to use up the little bit I had leftover to make some cute fondant flowers to decorate, but you can leave those off if you want, it will be just as amazing. I think it might be time for another slice…
Flower Cake with the BEST Buttercake
– 250g butter, melted
– 2 1/2 cups plain flour
– 1 3/4 cups caster sugar
– 2 tsp baking powder
– 4 eggs
– 1 1/2 cups milk
– 2 tsp vanilla extract
– 250g butter, softened
– 2 1/2 cups icing sugar, sifted
– 1 tbsp milk
– 1 tsp vanilla extract
– Ready to roll fondant icing
– Gel food colouring
– Flower cutters, available from cake decorating stores
Preheat the oven to 160 degrees c, grease and line a 20cm round baking tin with baking paper.
Place the butter, flour, sugar, baking powder, eggs, milk and vanilla in the bowl of an electric mixer, and beat for 2-3mins or until well combined. Pour into the prepared tin and bake in preheated oven for 1hr20mins, or until cooked when tested with a skewer. Leave in the tin to cool for 5mins, before turning out onto a wire rack to cool completely.
Meanwhile prepare the fondant flowers for the decorations. Take three golf ball sized pieces of fondant and colour them in different colours. You can create an ombre effect by adding slightly more colour in each one, go bright or keep them all pastel, whatever you like. When you’re not using the fondant be sure to keep it wrapped in plastic to stop it from drying out. Roll each piece of fondant out to 2-3mm thick, and cut out the flowers using the flower cutter. Set aside until needed.
To make the buttercream place the softened butter in the bowl of an electric mixer and beat for 4-5mins until light and fluffy. Add the icing sugar and continue to beat for another 7-10mins or until the buttercream is light and fluffy.
To assemble the cake, slice off the rounded top of the cake, and then cut the cake in half (use the bottom of your cake as your top so that you have a nice flat surface on the top of your cake). Place the first layer on your serving plate, and then smother it with a generous layer of buttercream. Sandwich with the second layer of cake, then ice the top and sides of the cake with the buttercream. Once it’s completely covered, use your spatula to try and make it as neat and smooth as you can, don’t worry if it’s not perfect.
To decorate the cake place the fondant flowers over the cake, arranging them in any pattern you like.