Dessert cake

01/08/2026

Santa cake

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (for chocolate cake) or leave out for vanilla cake
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk (or non-dairy milk)
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
For the Frosting (Buttercream):
1 cup unsalted butter, softened
4 cups powdered sugar
2-4 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt
Red and black food coloring

For Decoration:

Mini marshmallows (Santa’s beard and hat trim)
Strawberry or cherry (Santa’s nose)
Chocolate chips (eyes)
Red candies (hat decoration)

Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Beat until smooth.
Stir in boiling water (batter will be thin).
Pour into the pan and bake 30–35 minutes (or until a toothpick comes out clean).
Let cool completely.

2. Make the Frosting

Beat butter until creamy.
Gradually add powdered sugar, alternating with milk, until fluffy.
Add vanilla and a pinch of salt.
Divide frosting:
Leave some white for beard and hat trim.
Tint some red for Santa’s hat and suit.
Tint a tiny bit of black or brown for eyes.

3. Assemble Santa

Shape the cake: You can cut the cake into an oval for Santa’s face or keep rectangular and use frosting to form a face.

Frosting:

Spread red frosting for Santa’s hat and suit.
Pipe white frosting for the beard, mustache, and hat trim using a star tip or spatula.
Decorate the face:
Use mini marshmallows to add fluffy texture to the beard and hat.
Place chocolate chips or black icing for eyes.
Use a small cherry or red candy for the nose.
Optional: Sprinkle powdered sugar on the hat for a snowy effect.
Tips for Extra Festive Fun
Use a round cake for the face and smaller cupcakes for Santa’s body or presents.
Add edible glitter for a magical snowy effect.
For kids, let them help place marshmallows and candies—it’s part of the fun!

01/08/2026

Snowy Hearts Cake

Servings: 8–10 | Prep time: 30 min | Bake time: 25–30 min

Ingredients

For the Cake:

1½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter, softened
2 large eggs
½ cup (120 ml) milk
1 tsp vanilla extract
1½ tsp baking powder
¼ tsp salt
For the Frosting (Snowy Buttercream):
1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar, sifted
2–3 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt

For Decoration:

White chocolate shavings or coconut flakes (for “snow”)
Small heart-shaped sprinkles or marzipan hearts
Optional: edible glitter for sparkle

Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with flour. Mix until smooth.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

Beat butter on medium speed until creamy.
Gradually add powdered sugar, one cup at a time, mixing well.
Add milk/cream, vanilla, and a pinch of salt, and beat until light and fluffy. Adjust consistency: add more milk if too thick, more sugar if too thin.

3. Assemble the Cake

Level the cakes if needed.
Place one cake layer on your serving plate. Spread a thick layer of frosting evenly on top.
Place the second cake layer on top and cover the entire cake with a thin crumb coat of frosting. Chill for 15–20 minutes to set.
Apply a final smooth layer of frosting over the cake.

4. Decorate “Snow Hearts” Style

Sprinkle white chocolate shavings or coconut flakes generously over the top and sides to create a snowy effect.
Add heart-shaped sprinkles or marzipan hearts around the top.
Optionally, dust lightly with edible glitter for a sparkling snow effect.
Tips for Perfect Snow Hearts Cake
For extra moistness, brush cake layers with simple syrup (1:1 sugar and water).
Use a bench scraper to smooth frosting for a professional finish.
Marzipan or fondant hearts can be slightly dusted with powdered sugar to blend into the “snow.”
This cake looks beautiful with a white snowy effect, delicate heart decorations, and soft, fluffy layers. Perfect for winter, Valentine’s Day, or any cozy celebration!

01/08/2026

Cake Cottage in the Snowy Forest

Ingredients

For the cake:

1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (45 g) unsweetened cocoa powder (for “forest layers”)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk
2 tsp vanilla extract
½ cup (120 ml) hot water

For the “snow” frosting:

1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar
2–4 tbsp milk or heavy cream
2 tsp vanilla extract
Pinch of salt
Optional “forest” decoration:
Mini chocolate shavings or cocoa powder (to make “trees” or shadows)
Fresh berries (like raspberries or blueberries)
Mint leaves

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
Prepare the cake batter:
In a large bowl, sift together flour, cocoa (if making chocolate layers), baking powder, baking soda, and salt.
In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla until smooth.
Gradually mix wet ingredients into dry ingredients.
Add hot water slowly to create a thin, smooth batter.

Bake the cake:

Divide the batter between the pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Make the frosting (“snow”):

Beat butter until creamy.
Gradually add powdered sugar, alternating with milk or cream, until light and fluffy.
Mix in vanilla and a pinch of salt. Adjust consistency with milk if needed.

Assemble the cake:

If desired, layer cake with berries or chocolate shavings between layers.
Frost the entire cake with the white buttercream to resemble snow.
Lightly dust with cocoa powder or chocolate shavings to create “trees” or a forest effect.

Optional decoration:

Place mint leaves as tiny forest trees.
Scatter berries like little red “berries in snow.”
Serve and enjoy a whimsical, snowy forest cake!

01/07/2026

Barbie cake

🍰 Ingredients

For the Cake (Vanilla or Chocolate)

3 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup milk

(Optional: Add ½ cup cocoa powder if making a chocolate version)

For the Frosting

2 cups unsalted butter (room temperature)

6–8 cups powdered sugar

2–3 tbsp milk or cream

2 tsp vanilla extract

Food coloring (pink, purple, etc.)

Other Supplies

1 Barbie doll (wrap lower half in plastic wrap or use a cake-safe doll pick)

Dome-shaped baking bowl or multiple cake pans to stack and carve

Offset spatula and piping tips for decorating

Cake board or stand

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🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).

Grease and flour a dome-shaped bowl or 3–4 round cake pans (6–8 inches).

In a bowl, mix flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy.

Add eggs one at a time, beating after each. Mix in vanilla.

Alternate adding flour mixture and milk to the batter, mixing until just combined.

Pour into pans and bake:

Bowl: 50–65 minutes

Pans: 25–35 minutes each

Cool completely.

2. Prepare the Frosting

Beat butter until creamy.

Add powdered sugar gradually, alternating with milk or cream.

Beat in vanilla and desired food coloring.

3. Assemble the Cake

Level the cakes.

Stack layers with frosting between.

Carve into a skirt shape if using round pans.

Insert Barbie into the center (wrap her legs in plastic wrap or use a doll pick).

Cover the whole cake in a crumb coat of frosting. Chill for 30 min.

4. Decorate

Use colored frosting to pipe ruffles, swirls, or fondant decorations.

Design the dress however you'd like—add edible pearls, glitter, flowers, etc.

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🎀 Tips

Use a tall knife or cake leveler for even carving.

Chill the cake between decorating steps to prevent sliding.

You can make a buttercream or fondant overlay for a smoother “fabric” look.

01/07/2026

Winter night cake.

Serves: 10–12

Prep Time: 30 minutes

Bake Time: 35–40 minutes

Decoration Time: 30–45 minutes

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🧁 Ingredients

For the Cake

1¾ cups (220 g) all-purpose flour

¾ cup (75 g) unsweetened cocoa powder

2 cups (400 g) sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 eggs

1 cup (240 ml) whole milk (or buttermilk for tang)

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee (for richness and depth)

For the Frosting (Dark Night Sky)

1 cup (230 g) unsalted butter, softened

3 cups (360 g) powdered sugar

½ cup (45 g) dark cocoa powder

3–4 tbsp heavy cream or milk

1 tsp vanilla extract

Blue and black gel food coloring (optional, for deep night-sky color)

For the Decorations

White fondant or white chocolate for the moon

Powdered sugar or desiccated coconut for snow

Green-tinted buttercream or melted white chocolate for trees

Edible silver dust or pearl sprinkles (for stars)

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🥣 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Pour in hot coffee slowly; the batter will be thin — that’s perfect.

5. Divide evenly between pans and bake 35–40 minutes, until a skewer comes out clean.

6. Cool completely before frosting.

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2. Make the Frosting

1. Beat butter until creamy (2–3 minutes).

2. Add powdered sugar and dark cocoa, mixing on low until combined.

3. Add vanilla and cream to achieve a silky texture.

4. Tint with blue and black food coloring until it looks like a night sky.

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3. Assemble & Decorate

1. Place one cake layer on a board, frost the top, then add the second layer.

2. Frost the entire cake with the dark chocolate “night sky” buttercream. Smooth with an offset spatula.

3. Cut a moon from fondant or white chocolate and press it gently onto the side or top.

4. Use a small piping tip or palette knife to add snow-covered trees along the base — you can use green-tinted buttercream dusted with powdered sugar.

5. Sprinkle powdered sugar or desiccated coconut over the top for fresh snow.

6. Add silver sprinkles or edible glitter for twinkling stars.

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✨ Optional Touches

Add a hint of peppermint extract to the frosting for a frosty feel.

Use a star piping tip for snowflakes or small dots of icing as stars.

Serve with whipped cream and hot cocoa for the ultimate winter treat.

01/07/2026

Eleganckie białe ciasto kwiatowe.

Składniki (forma 22–24 cm)

Ciasto

200 g miękkiego masła

180 g drobnego cukru

4 jajka w temperaturze pokojowej

250 g mąki pszennej tortowej

2 łyżeczki proszku do pieczenia

1 łyżeczka ekstraktu waniliowego

120 ml mleka

szczypta soli

Krem

250 ml śmietanki 36%

250 g serka mascarpone

3–4 łyżki cukru pudru

1 łyżeczka pasty lub ekstraktu z wanilii

Dekoracja

białe jadalne kwiaty: np.

bratki białe,

stokrotki,

goździki mini,

płatki róży,

kwiaty jaśminu (spożywcze).

listki mięty lub melisy (opcjonalnie)

odrobina cukru pudru

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🌸 Przygotowanie

1. Ciasto

1. Rozgrzej piekarnik do 170°C (góra–dół).

2. Utrzyj masło z cukrem na jasną, puszystą masę.

3. Dodawaj jajka po jednym, cały czas miksując.

4. W osobnej misce połącz mąkę, proszek do pieczenia i sól.

5. Dodaj suche składniki do masy maślanej, naprzemiennie z mlekiem.

6. Dodaj wanilię i krótko zmiksuj.

7. Przełóż masę do przygotowanej formy i piecz ok. 40–45 minut.

8. Ostudź całkowicie.

2. Krem

1. Ubij śmietankę z cukrem pudrem.

2. Dodaj mascarpone i wanilię, ubij do uzyskania sztywnego, gładkiego kremu.

3. Dekoracja

1. Posmaruj ciasto kremem, wygładź szpatułką.

2. Ułóż białe kwiaty na wierzchu w kompozycji „w stylu ogrodu”:
– kilka większych kwiatów na środku,
– drobne wokół,
– opcjonalnie pojedyncze listki.

3. Delikatnie oprósz całość cukrem pudrem.

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✨ Wskazówki dla efektownego wykończenia

Używaj wyłącznie kwiatów jadalnych z certyfikowanych źródeł.

Jeśli chcesz, aby kwiaty były świeże przez kilka godzin, posmaruj ich brzeg cieniutką warstwą białka – to działa jak naturalny utrwalacz.

Dla bardziej luksusowego efektu możesz dodać perłowe posypki albo subtelny drizzle z białej czekolady.

01/06/2026

“Lake and Garden” cake: blue water and roses around it.

Ingredients:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (softened)

1 ¾ cups sugar

4 large eggs (room temperature)

1 tbsp vanilla extract

1 cup milk (room temperature)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until fluffy (about 3–4 minutes).

4. Add eggs, one at a time, then the vanilla.

5. Alternate adding dry ingredients and milk, mixing just until combined.

6. Divide into pans and bake for 25–30 minutes, until a toothpick comes out clean.

7. Cool completely before decorating.

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💧 Blue “Lake” Buttercream

Ingredients:

1 cup unsalted butter (room temp)

3 cups powdered sugar

2 tbsp milk or cream

½ tsp vanilla extract

Blue gel food coloring

Instructions:

1. Beat butter until creamy (2–3 minutes).

2. Gradually add powdered sugar.

3. Add milk and vanilla; whip until light and fluffy.

4. Tint with blue gel color (start light for a water look, deepen if desired).

(Optional: For a glossy “lake” finish, you can pour a blue mirror glaze over the chilled cake instead of buttercream.)

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🌹 Garden Decorations

Buttercream Roses:

Make a separate batch of buttercream.

Tint portions pink, red, white, and green for leaves.

Use piping tips:

Petals: Wilton 104

Leaves: Wilton 352

Pipe roses on parchment squares, chill them, then place around the cake’s “lake” edge.

Extras:

Add green piped grass around the lake’s border.

Place a few sugar pearls, fondant lily pads, or even a fondant swan on the blue area.

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✨ Assembly

1. Level cakes and spread a thin layer of blue buttercream between layers.

2. Cover the entire cake in blue buttercream (or glaze).

3. Create a slightly concave center for a “lake” look.

4. Pipe roses, leaves, and grass around the edges.

5. Chill before serving to keep the decorations firm.

01/03/2026

Little princess cake holding her crown

🧁 Ingredients

For the Cake (makes 2 round 8-inch layers)

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

2 tsp pure vanilla extract

1 cup (240ml) whole milk

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For the Strawberry Filling

1 ½ cups (200g) chopped strawberries

¼ cup (50g) sugar

1 tbsp lemon juice

1 tbsp cornstarch + 1 tbsp water (for thickening)

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For the Buttercream Frosting

1 ½ cups (340g) unsalted butter, softened

4 cups (500g) powdered sugar, sifted

2–3 tbsp heavy cream or milk

2 tsp vanilla extract

Pink food coloring (or any pastel color you like)

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For Decoration

Fondant (white, pink, gold, and skin-tone)

Small edible pearls or silver dragees

Edible gold dust (for the crown)

Edible glue or a tiny bit of water

Princess doll pick (or make a fondant figure)

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👩‍🍳 Instructions

1. Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until fluffy (about 3 minutes).

4. Add eggs one at a time, mixing well, then add vanilla.

5. Alternate adding flour mixture and milk, starting and ending with flour.

6. Pour batter evenly into pans and bake 25–30 minutes, or until a toothpick comes out clean.

7. Cool completely before decorating.

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2. Make the Strawberry Filling

1. Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.

2. When juicy, stir in cornstarch mixture and cook until thickened.

3. Cool completely before using.

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3. Prepare the Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Add vanilla and cream until smooth and fluffy.

4. Tint with pink (or your chosen color).

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4. Assemble the Cake

1. Level cake tops. Place one layer on a cake board, spread strawberry filling, and top with the second layer.

2. Apply a thin “crumb coat” of buttercream; chill 15 minutes.

3. Frost smoothly with remaining buttercream.

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5. Decorate the Princess

1. Drape fondant around the cake like a flowing gown.

2. Add folds and details with your fingers or fondant tools.

3. Place the doll pick (or fondant princess) into the top center so the cake becomes her dress.

4. Make a small fondant crown, paint it with edible gold dust, and place it in her hands (use a bit of fondant or toothpick to help it stay).

5. Add pearls, ruffles, or glitter as desired.

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💕 Tips

For a “holding her crown” effect, position the arms slightly forward with the crown resting delicately between the hands.

Try using a dome-shaped cake pan or stack smaller layers to make the skirt naturally rounded.

Chill slightly before serving for clean slices.

01/03/2026

Frozen leaf cake

Serves

10–14 people

Cake Layers (Vanilla Base)

Ingredients

3 cups (360 g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1½ cups (360 ml) buttermilk (or milk + 1½ tbsp vinegar)

Instructions

Preheat oven to 350°F / 175°C. Grease and line three 8-inch (20 cm) round pans.
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
Divide batter evenly among pans.
Bake 22–26 minutes, until a toothpick comes out clean.
Cool 10 minutes, then turn out and cool completely.
Frosting (Leaf-Piping Friendly Buttercream)

Ingredients

1½ cups (340 g) unsalted butter, softened
5–6 cups (600–720 g) powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
Gel food coloring (greens, gold, brown, red, orange)

Instructions

Beat butter until smooth and creamy.
Gradually add powdered sugar.
Mix in cream, vanilla, and salt.
Beat until fluffy and spreadable (3–5 minutes).
Divide frosting into bowls and tint for leaf colors.
Cake Assembly
Level cake layers if needed.
Place first layer on cake board; spread frosting evenly.
Add second layer; frost.
Top with third layer.
Apply a thin crumb coat, chill 20 minutes.
Frost the outside smoothly or with light texture.
Leaf Decoration

Tools

Leaf piping tip (Wilton #352 or similar)
Piping bags
Small offset spatula
Decoration Steps
Pipe leaves starting at the base and moving upward.
Vary pressure to create realistic veins.
Blend multiple colors in one piping bag for a natural look.
Add gold dust or shimmer for elegance (optional).
Finish with piped vines, dots, or edible flowers.
Flavor Variations (Optional)
Autumn spice: Add 2 tsp cinnamon + ½ tsp nutmeg to batter
Lemon leaf cake: Add lemon zest + lemon extract
Chocolate base: Replace ½ cup flour with cocoa powder

01/03/2026

01/03/2026

Flower cake 😍😍

01/03/2026

Winter birdcage cake

Cake Overview

Flavor: Vanilla sponge with raspberry filling
Frosting: Vanilla buttercream
Decoration: White chocolate birdcage, snow-white finish, winter accents
Size: Three 8-inch (20 cm) layers

Ingredients

Vanilla Cake Layers
3 cups (375 g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (225 g) unsalted butter, room temperature
2 cups (400 g) sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1¼ cups (300 ml) whole milk
Raspberry Filling
1½ cups (180 g) raspberries (fresh or frozen)
⅓ cup (65 g) sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water
Vanilla Buttercream
2 cups (450 g) unsalted butter, room temperature
6 cups (720 g) powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
Birdcage Decoration
300 g (10 oz) white chocolate or candy melts
Parchment paper
Piping bag (small round tip)

Instructions

1. Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with dry.
Divide batter evenly and bake 22–25 minutes.
Cool completely; level layers if needed.

2. Make the Raspberry Filling

Simmer raspberries, sugar, and lemon juice over medium heat.
Stir in cornstarch slurry; cook until thickened.
Cool fully before assembling.

3. Prepare Buttercream

Beat butter until creamy.
Gradually add powdered sugar.
Mix in vanilla, salt, and cream until smooth and fluffy.

4. Assemble the Cake

Place first layer on cake board.
Pipe a buttercream dam; fill with raspberry filling.
Repeat with second layer.
Add final layer; crumb-coat the cake.
Chill 30 minutes, then frost smoothly in white buttercream.

5. Create the White Chocolate Birdcage

Melt white chocolate gently.
Pipe vertical lines and curved bands onto parchment in a cage pattern.
Chill until firm.
Carefully wrap around cake and secure with extra chocolate.
(Alternative: Pipe directly onto chilled buttercream for a softer look.)

6. Winter Decoration Ideas

Sugar snowflakes
White fondant birds
Edible pearls
Silver leaf accents
Light dusting of powdered sugar for “snow”
Pro Tips
Chill the cake before adding the chocolate cage
Use gel food coloring if tinting accents
Keep the birdcage delicate and airy for elegance