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Delicious Buttercream Fondant Cake Delight

Delicious Buttercream Fondant Cake Delight

Delicious Buttercream Fondant Cake Delight: elegant, easy & perfect for any celebration.
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Prep Time 45 minutes
Cook Time 40 minutes
Cooling & Setting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Buttercream and Cake Sponge Ingredients
  • 200 g butter, softened
  • 60 g sugar
  • 40 g vanilla pudding powder
  • 400 ml milk
  • 5 large eggs, room temperature
  • 180 g sugar
  • 1 pinch salt
  • 100 g blanched ground almonds
  • 70 g wheat flour, Type 405 or all-purpose
  • 450 g white fondant
  • q.s. cornstarch, for dusting work surface
  • q.s. yellow sugar script, optional

Equipment

  • 20 cm (8-inch) springform pan
  • Electric hand mixer or stand mixer
  • Serrated knife
  • Cake turntable
  • Bench scraper or offset spatula
  • Rolling pin
  • Piping bags and tips

Method
 

  1. Start by cutting your butter into small cubes and letting it soften at room temperature.
  1. Whisk together sugar, vanilla pudding powder, and about 5 tablespoons of milk until smooth in a separate bowl.
  1. In a small saucepan, bring the remaining milk to a simmer, then whisk in the pudding mixture and cook for 1 minute until thickened.
  1. Pour the mixture into a clean bowl, press plastic wrap against the surface, and let it cool completely.
  1. Preheat your oven to 180°C (350°F) for conventional or 160°C (320°F) for fan-assisted.
  1. Grease only the bottom of a 20 cm (8-inch) springform pan.
  1. In a large bowl, beat eggs, sugar, and salt with an electric mixer on high for 4 minutes until thick and pale.
  1. Gently fold in the ground almonds and flour using a spatula without overmixing.
  1. Pour the batter into the prepared pan and smooth the top.
  1. Bake for about 40 minutes until a toothpick comes out clean.
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (1–2 hours).
  1. Once cold, slice the cake horizontally into three even layers with a serrated knife.
  1. Beat your room-temperature butter with a mixer on high for 2 minutes until fluffy and pale.
  1. Gradually add the cooled pudding mixture, mixing after each addition until silky.
  1. Set aside ¼ of the buttercream for piping later, then spread a generous layer on the first cake layer.
  1. Stack the second layer on top, repeat with buttercream, and add the final layer.
  1. Apply a crumb coat (thin layer of buttercream) and refrigerate for 15 minutes.
  1. After chilling, add a thicker layer of buttercream and smooth it with a bench scraper.
  1. Knead the fondant until pliable, then roll it out to a thickness of about 1/8 inch, dusting with cornstarch.
  1. Drape the rolled fondant over the cake and smooth it down.
  1. Trim excess fondant at the base with a sharp knife.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure both the butter and pudding are at room temperature before mixing to avoid graininess. Experiment with fondant decorations, such as edible gold leaf or dried edible flowers, for stunning presentations.
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