Buttercream Cake with Fondant

If you’re looking for a delicious and beautiful cake for a special occasion, the Buttercream Cake with Fondant is the perfect choice. This cake is moist, flavorful, and covered in smooth fondant, making it ideal for birthdays, weddings, or any celebration.

Why Make This Recipe

Making this Buttercream Cake with Fondant allows you to create a stunning dessert that tastes as good as it looks. The combination of rich buttercream and sweet fondant makes for a delightful treat. Plus, it’s a fun project that lets you express your creativity in decorating!

How to Make Buttercream Cake with Fondant

Ingredients:

200 g Butter
60 g Sugar
1 pack Vanilla pudding powder
400 ml Milk
5 Eggs (size M)
180 g Sugar
1 pinch Salt
100 g Ground almonds (blanched)
70 g Wheat flour (Type 405)
450 g White fondant
Some starch for working
Some yellow icing

Directions:

For the buttercream, start by placing the butter in pieces in a mixing bowl and letting it come to room temperature. In another bowl, whisk together the sugar, pudding powder, and about 5 tablespoons of milk until smooth. Heat the remaining milk in a saucepan until it boils. Add the pudding mixture and stir continuously for 1 minute. Then, transfer the pudding to a bowl, cover it with foil, and let it cool completely.
Preheat the oven to 180 degrees Celsius (160 degrees for fan ovens). Grease the bottom of a springform pan (Ø 20 cm). For the batter, beat the eggs, 180 g sugar, and salt in a mixing bowl for 4 minutes on the highest speed until light and fluffy. Mix the ground almonds and flour, and gently fold them into the batter.
Pour the batter into the prepared pan and bake in the preheated oven for about 40 minutes. Once baked, let the cake cool on a cake rack. After it cools, use a long serrated knife to slice the cake horizontally into three equal layers. Place the first layer on a clean cake board.
Whip the room-temperature butter using a hand mixer for 2 minutes on the highest speed until light and fluffy. Gradually add the cooled pudding (which should now be at room temperature) one tablespoon at a time and keep beating on the highest speed. Reserve a quarter of the cream for spreading and decorating later.

How to Serve Buttercream Cake with Fondant

Serve the Buttercream Cake with Fondant by slicing it into pieces and placing them on dessert plates. It pairs wonderfully with a cup of coffee or tea. Decorate each slice with a bit of reserved buttercream and a touch of yellow icing for extra flair.

How to Store Buttercream Cake with Fondant

Store the buttercream cake in a cool, dry place. If you need to keep it longer, place it in an airtight container. It can last for up to 3 days on your countertop, but if you want to keep it fresh for a week, store it in the refrigerator.

Tips to Make Buttercream Cake with Fondant

Make sure your butter is at room temperature before whipping to achieve light and airy buttercream.
Use a serrated knife for even slicing of the cake layers.
Keep your workspace dusted with a little cornstarch when working with fondant to prevent sticking.

Variation

You can add various flavors to your buttercream, such as cocoa powder for chocolate buttercream or fruit extracts for a fruity touch. This allows you to customize the cake to your taste.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly, and frost it on the day you plan to serve it.

2. How do I make the fondant more colorful?
You can add food coloring to the fondant and knead it in until you reach the desired shade.

3. Can I use a different type of frosting instead of buttercream?
Absolutely! You can try cream cheese frosting, whipped cream, or even ganache for a different flavor.