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Dessert cake, American Fork, UT (2025)

10/28/2025

Pink Butterfly Cake – Transparent butterflies on the surface of the cake.

For the Sponge Cake

2½ cups (310 g) all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1¾ cups (350 g) sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 cup (240 ml) whole milk, room temperature

Pink food coloring (gel preferred)

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For the Pink Buttercream Frosting

1 cup (230 g) unsalted butter, softened

3–4 cups (360–480 g) powdered sugar, sifted

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

Pink food coloring

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For the Transparent Butterflies (2 options)

Option 1: Edible Gelatin Wings

Ingredients:

1 tbsp unflavored gelatin powder

2 tbsp cold water

2 tbsp hot water

Butterfly wing template (printed and placed under acetate sheet)

Edible glitter or shimmer dust (optional)

Instructions:

1. Sprinkle gelatin over cold water and let bloom for 5 minutes.

2. Add hot water, stir until clear.

3. Pour thinly onto acetate or silicone mat over a butterfly template.

4. Let partially set, then use a knife to cut out wings.

5. Once dry, peel off and shape wings gently (bend while soft).

Option 2: Wafer Paper Butterflies

You’ll need:

Pre-printed edible wafer butterflies (available online)

Small paintbrush

Edible glue or corn syrup thinned with water

Instructions:

1. Gently fold the wings upward for a 3D look.

2. Attach them to toothpicks or small acetate stands for placing on the cake.

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🍰 Assembly

1. Bake the cake:

Preheat oven to 350°F (175°C).

Grease and line two 8-inch round pans.

Cream butter and sugar until light and fluffy.

Beat in eggs one by one, then add vanilla.

Alternate adding dry ingredients and milk, mixing gently.

Tint with pink food coloring.

Bake 25–30 minutes; cool completely.

2. Make the frosting:

Beat butter until pale and fluffy.

Gradually add powdered sugar.

Mix in vanilla, cream, and pink coloring to desired shade.

3. Frost the cake:

Level layers if needed.

Spread frosting between layers and all over the cake.

Smooth with a spatula for a clean pastel pink look.

4. Decorate:

Once frosted, chill briefly (10–15 minutes).

Gently attach the transparent butterflies on top and sides.

Optionally add edible pearls, flowers, or shimmer dust for a magical effect.

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💡 Tips

Keep butterflies dry — humidity can make gelatin sticky.

If using gelatin wings, store them in an airtight container until serving.

Add a few edible rose petals or white chocolate shavings for an elegant finish.

10/28/2025

Cherry Blossom Cake – pale pink with delicate twigs.

Overview

Serves: 10–12

Prep time: 45 min

Bake time: 25–30 min

Total: ~1.5 hours (plus cooling/decorating)

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Ingredients

For the Cake

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1 ¾ cups (350 g) granulated sugar

4 large egg whites (room temperature)

1 tsp vanilla extract

½ tsp almond extract (for delicate floral notes)

1 cup (240 ml) milk (room temperature)

A few drops of pink food coloring (optional: natural beet juice or strawberry puree)

(Optional Japanese twist)

1 tbsp sakura powder or 1 tsp sakura essence (if available, adds authentic cherry blossom aroma)

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For the Frosting

1 cup (230 g) unsalted butter, softened

3–4 cups (375–500 g) powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

A few drops of pale pink food coloring

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Decoration

Melted dark or milk chocolate (for twigs)

Small sugar blossoms, edible flowers, or hand-piped buttercream cherry blossoms

Optional: sprinkle of edible pearl dust for a soft shimmer

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Instructions

1. Make the Cake

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

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

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

4. Beat in egg whites, one at a time, then add vanilla and almond extract.

5. Alternate adding dry ingredients and milk, starting and ending with dry.

6. Stir in food coloring and/or sakura essence until you achieve a delicate pink hue.

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

8. Cool completely on a wire rack.

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2. Prepare the Frosting

1. Beat butter until creamy (2 minutes).

2. Gradually add powdered sugar.

3. Add cream and vanilla; beat until smooth and fluffy.

4. Tint with a tiny bit of pink food coloring for a pale blush tone.

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3. Assemble

1. Level the cooled cakes if necessary.

2. Place one layer on a serving plate; spread frosting on top.

3. Add the second layer and frost the entire cake smoothly.

4. Chill briefly (20 minutes) to set the surface before decorating.

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4. Decorate

1. Twigs: Pipe or drizzle melted chocolate onto parchment in thin, branch-like shapes. Let set and carefully transfer to the cake.

2. Blossoms: Arrange edible flowers or buttercream flowers along the twigs.

3. Optionally dust with pearl shimmer or powdered sugar for a gentle, ethereal finish.

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🌿 Tips & Variations

For a sakura flavor boost, brush cake layers with a light syrup made from 2 tbsp sugar + 2 tbsp hot water + ½ tsp sakura essence.

To make buttercream blossoms, use a small petal tip and pipe five rounded petals around a yellow-dotted center.

Store covered at room temperature up to 2 days, or refrigerate up to 5.

10/28/2025

“Secret Garden” Cake – A rose gateway leading into the cake.

🧁 Ingredients

For the Cake

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1 ¾ cups (350 g) sugar

4 large eggs, room temperature

1 cup (240 ml) whole milk

2 tsp vanilla extract

1 tsp rose water (optional for floral note)

Optional: few drops pink food coloring

For the Filling

1 cup (240 ml) heavy cream

3 tbsp powdered sugar

½ tsp vanilla extract

½ cup (120 g) raspberry or strawberry preserves

For the Buttercream Frosting

1 cup (225 g) unsalted butter, softened

3 ½ cups (440 g) powdered sugar

2 tbsp milk or cream

1 tsp vanilla or rose extract

Food coloring: green (leaves), pink/red (roses), brown (arch), white (base)

For the Rose Gateway (Decoration)

Option 1 — Chocolate Archway:

Melted white or dark chocolate

Piped into arch shapes on parchment, then hardened

Option 2 — Sugar Paste Arch:

Mix fondant or gum paste, color brown/green

Shape into a garden arch and let dry overnight

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🌼 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 8-inch (20 cm) round pans.

3. Whisk together flour, baking powder, and salt.

4. Cream butter and sugar until light and fluffy.

5. Add eggs one at a time, then mix in vanilla and rose water.

6. Alternate adding dry ingredients and milk until smooth.

7. Divide batter evenly, bake 25–30 minutes.

8. Cool completely on wire racks.

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2. Make the Filling

1. Whip cream with powdered sugar and vanilla to soft peaks.

2. Spread jam on one cake layer, then top with whipped cream.

3. Place the second cake layer on top.

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3. Frost the Cake

1. Beat butter, powdered sugar, milk, and flavoring until fluffy.

2. Apply a crumb coat, chill 30 minutes.

3. Frost smoothly with white or pale green buttercream.

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4. Decorate – “The Secret Garden”

1. Pipe vines and leaves around the sides and top (green buttercream).

2. Add buttercream roses and blossoms in clusters.

3. Insert your chocolate or fondant archway on top as a rose gateway.

4. Pipe tiny flowers and leaves climbing up the arch.

5. Optionally dust with edible gold shimmer or pearl dust.

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🌹 Tips

Use a small offset spatula for smooth frosting.

Mix textures — buttercream + fondant flowers = realistic garden look.

Chill cake before serving to keep decorations firm.

10/28/2025

“Moon Dream” Cake – Baby sleeping on a golden moon amidst the clouds.

🧁 Ingredients

For the Vanilla Sponge Cake (2 tiers – 8” and 6”)

3 cups (375g) all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (230g) unsalted butter, softened

2 cups (400g) sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) buttermilk

For the Buttercream Frosting

2 cups (460g) unsalted butter, room temperature

7 cups (840g) powdered sugar, sifted

2 tsp vanilla extract

2–4 tbsp milk or heavy cream

Optional: white food coloring for a bright “cloud white” effect

For Decoration

Fondant: white, light blue, and a small amount of skin tone

Edible gold paint or luster dust (for the moon)

Fondant tools: small ball tool, sculpting tools, rolling pin

Edible glitter or pearl dust (optional for stars/clouds)

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🎂 Directions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8” and two 6” round pans.

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

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

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

5. Alternate adding dry ingredients and buttermilk.

6. Divide batter evenly among pans and bake 25–30 minutes or until a toothpick comes out clean.

7. Cool completely on wire racks.

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2. Make the Buttercream

1. Beat butter for 3 minutes until light and creamy.

2. Gradually add powdered sugar, one cup at a time.

3. Add vanilla and milk until fluffy and spreadable.

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3. Assemble the Cake

1. Level the cakes.

2. Stack layers with buttercream between each.

3. Crumb coat the entire cake and chill for 30 minutes.

4. Add a final smooth layer of buttercream — white or soft sky blue.

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4. Create the Decorations

Golden Moon:

Roll out fondant to ¼” thick.

Cut out a crescent moon shape (about 5–6” tall).

Let it dry for a few hours or overnight until firm.

Paint with edible gold paint or brush on gold luster dust mixed with a few drops of vodka/extract.

Sleeping Baby:

Shape small pieces of skin-tone fondant into a baby body and head.

Add closed eyes and a tiny blanket (pastel fondant).

Let dry on parchment paper.

Clouds:

Roll white fondant into fluffy, uneven cloud shapes.

You can also pipe buttercream clouds using a round tip (Wilton 12 or 2A).

Stars (optional):

Cut out small fondant stars. Brush with edible glitter or pearl dust.

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5. Assemble the Scene

Place the moon upright on top of the cake (use a skewer or toothpicks for support).

Lay the baby on the moon’s curve.

Surround with fondant or piped clouds.

Add stars or sprinkle edible glitter for a dreamy finish.

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🌌 Presentation Tip

Serve on a pale blue or white cake board with a gold ribbon trim. For extra magic, use a soft LED light under the cake stand to give the illusion of the moon glowing.

10/28/2025

“Spectrum Sky” Cake: Blue sky with watercolor spectrum colors.

🧁 Ingredients

For the Vanilla Cake:

2½ cups (315g) all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, softened

1¾ cups (350g) sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) whole milk, room temperature

A few drops of sky-blue gel food coloring (optional)

For the Buttercream:

1½ cups (340g) unsalted butter, softened

5 cups (600g) powdered sugar, sifted

2 tsp vanilla extract

2–4 tbsp heavy cream or milk

Gel food coloring:

Sky blue

Pink

Violet

Yellow

Mint green

Orange

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☁️ Instructions

1. Make the Cake

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

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

3. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).

4. Add eggs one at a time, beating after each addition, then mix in vanilla.

5. Alternate adding dry ingredients and milk, beginning and ending with dry.

6. Stir in blue food coloring for a soft “sky” hue.

7. Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean.

8. Cool completely.

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2. Prepare the Buttercream

1. Beat butter until creamy (about 2 minutes).

2. Gradually add powdered sugar, mixing well.

3. Add vanilla and cream to reach a smooth, spreadable consistency.

4. Scoop a few tablespoons of frosting into small bowls and tint each with a different rainbow color. Leave most of it white or pale blue.

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3. Assemble

1. Level cake layers if needed.

2. Stack with a layer of buttercream between them.

3. Apply a thin crumb coat; chill 20 minutes.

4. Frost with sky-blue buttercream as the base.

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4. Watercolor Sky Effect

1. Dab small dots of tinted buttercream (rainbow colors) around the cake.

2. Using an offset spatula or bench scraper, gently smooth around the cake’s sides — blending colors softly to create a watercolor “spectrum in the sky” look.

3. For extra magic, swirl white streaks for “clouds.”

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5. Optional Garnishes

Edible silver leaf or glitter for “sunlight.”

Meringue “clouds.”

Fresh berries or sugar rainbows on top.

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🌈 Flavor Variation Ideas

Add lemon zest for a sunny touch.

Swap vanilla for almond or coconut extract.

Use whipped cream cheese frosting for a tangy balance.

10/28/2025

Flower Basket Cake: Shaped like a basket of roses made of cream.

🧁 Ingredients

For the Cake (Vanilla Sponge):

2 ½ cups (300g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

(For chocolate cake, replace ½ cup flour with ½ cup cocoa powder.)

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For the Buttercream Frosting:

1 cup (225g) unsalted butter, softened

4 cups (500g) powdered sugar, sifted

2–4 tbsp heavy cream or milk

1 tsp vanilla extract

Food coloring (pink, red, green, brown, etc.)

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🧂 Optional Fillings

Whipped cream, chocolate ganache, or fruit jam for layers

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🎂 Instructions

1. Bake the Cake

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

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

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

4. Add eggs one at a time, then mix in vanilla.

5. Alternately add dry ingredients and milk, beginning and ending with dry ingredients.

6. Pour into pans and bake for 30–35 minutes, or until a toothpick comes out clean.

7. Cool completely on wire racks.

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2. Make the Buttercream

1. Beat butter until creamy (about 2 minutes).

2. Gradually add powdered sugar.

3. Add vanilla and cream until smooth and fluffy.

4. Divide into bowls for coloring —

Brown/tan for the basket

Pink/red/purple for roses

Green for leaves

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3. Assemble the Cake

1. Level cake layers and stack with filling between them.

2. Apply a thin crumb coat (a light layer of frosting) and chill for 15 minutes.

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4. Decorate – Basket & Flowers

1. Use a basketweave piping tip (Wilton #47 or #48) and brown/tan buttercream to pipe the basket pattern on the sides.

2. For roses:

Use a petal tip (Wilton #104) and pipe roses on parchment squares; chill them to set.

Arrange the roses on top of the cake in a bouquet style.

3. Add green leaves using a leaf tip (Wilton #352).

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🌷 Finishing Touch

Optionally, add small edible pearls, gold dust, or a fondant handle to complete the basket look.

Chill for 20–30 minutes before serving to help the decorations set.

10/28/2025

“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.

10/27/2025

“Little Garden” Cake: Green grass and small colorful flowers.

Ingredients

For the Cake:

200 g all-purpose flour

200 g sugar

200 g unsalted butter (softened)

4 large eggs

1 tsp baking powder

1 tsp vanilla extract

Pinch of salt

50 ml milk

For Buttercream Frosting:

250 g unsalted butter (softened)

500 g powdered sugar

2-3 tbsp milk

1 tsp vanilla extract

Green food coloring

For Decoration:

Food coloring (red, yellow, pink, blue, etc.)

Piping bags with small round and star tips

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Instructions

1. Bake the Cake

1. Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan.

2. Cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, mixing well after each.

4. Stir in vanilla extract.

5. Sift together flour, baking powder, and salt. Gradually fold into the wet mixture.

6. Add milk and mix until smooth.

7. Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.

8. Cool completely on a wire rack.

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2. Prepare Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add vanilla and milk to achieve a spreadable consistency.

4. Tint most of the buttercream green for grass. Reserve small amounts for flowers and color them as desired.

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3. Assemble & Decorate

1. Level the cake if needed.

2. Spread a thin layer of green buttercream over the top and sides of the cake.

3. Fit a piping bag with a grass tip (e.g., Wilton #233) and pipe grass all over the cake.

4. Using small round or star tips, pipe tiny flowers in different colors on the grass. You can also use edible pearls or sprinkles for flower centers.

5. Optional: Add small fondant decorations like ladybugs, mushrooms, or butterflies to enhance the garden look.

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Tips

Use a small offset spatula to smooth the base layer before piping grass.

Vary flower sizes for a natural look.

Chill the cake for 30 minutes after frosting if you want the decorations to hold their shape better.

10/27/2025

Princess Dream Cake: A large pale pink frosting dress.

🍰 Overview

A tall vanilla (or strawberry) layer cake sculpted into a dress shape, covered with soft pale pink buttercream frosting and topped with a doll pick (or a full fondant princess topper).

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🧁 Ingredients

Cake

4 ½ cups (540 g) all-purpose flour

4 tsp baking powder

½ tsp baking soda

1 tsp salt

1 ½ cups (340 g) unsalted butter, room temperature

3 cups (600 g) sugar

6 large eggs, room temperature

2 tbsp vanilla extract

2 cups (480 ml) whole milk, room temperature

(Optional: Add a few drops of pink food coloring or substitute ½ cup of milk with strawberry puree for a pink cake interior.)

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Buttercream Frosting

2 cups (450 g) unsalted butter, room temperature

8 cups (960 g) powdered sugar, sifted

4–6 tbsp heavy cream or milk

2 tsp vanilla extract

A few drops of pale pink gel food coloring

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👑 Assembly Tools

1 dome or Bundt pan (for the dress base)

2–3 round 8-inch cake layers

1 princess doll pick or wrapped doll torso

Serrated knife

Large offset spatula

Piping bags + star, petal, and round tips

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🪄 Directions

1. Bake the Cakes

1. Preheat oven to 350°F (175°C). Grease and flour the pans.

2. Whisk flour, baking powder, baking soda, and salt in one bowl.

3. In another, cream butter and sugar until light and fluffy (3–5 minutes).

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

5. Alternate adding dry ingredients and milk, beginning and ending with dry.

6. Divide batter among pans (fill dome pan halfway).

7. Bake 25–30 minutes for rounds and 50–60 minutes for dome (until a skewer comes out clean).

8. Cool completely before assembling.

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2. Prepare the Frosting

1. Beat butter until smooth and creamy (about 3 minutes).

2. Gradually add powdered sugar.

3. Mix in vanilla and 4 tbsp cream; add more for a softer texture.

4. Tint a portion pale pink with gel coloring.

5. (Optional) Keep some white frosting for ombré or decorative trim.

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3. Build the Dress Shape

1. Level all cakes.

2. Stack the round cakes with frosting between each.

3. Place the dome layer on top (round side up).

4. Carve slightly if needed to shape the skirt.

5. Insert the doll pick or a clean, wrapped doll into the center (adjust hole size if needed).

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4. Frost & Decorate

1. Apply a thin crumb coat, chill 15–20 minutes.

2. Frost smoothly with pale pink buttercream.

3. Use a star or petal tip to pipe ruffles, pleats, or rosettes for a flowing gown effect.

4. Accent with edible pearls, luster dust, or piped lace trim.

5. Optional: add a sparkly tiara or fondant bow for extra flair.

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🌸 Tips

Use a tall cake board or stand for a dramatic presentation.

Keep the frosting light and airy for a dreamy pastel look.

You can flavor the buttercream with a few drops of rosewater, strawberry extract, or vanilla bean for a royal touch.

10/26/2025

Sleeping baby cake

🧁 Ingredients

For the Cake:

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225 g) unsalted butter, softened

2 cups (400 g) sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240 ml) milk (or buttermilk for a richer flavor)

For the Buttercream Frosting:

1 cup (225 g) unsalted butter, softened

4 cups (500 g) powdered sugar, sifted

2 tbsp milk or cream

1 tsp vanilla extract

Food coloring (optional — pastel shades like pink, blue, mint, or cream)

For Decoration:

Ready-to-roll fondant (white + a few colored pieces for baby skin, blanket, pillow, etc.)

Cornstarch (for dusting work surface)

Edible gold dust or luster (optional)

Edible glue or water

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🧑‍🍳 Instructions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 9x13-inch rectangular pan (or two 8-inch round pans).

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

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

5. Add eggs one at a time, then vanilla.

6. Alternate adding flour mixture and milk, mixing just until combined.

7. Pour into the pan, smooth the top, and bake for 30–35 minutes, or until a toothpick comes out clean.

8. Cool completely before frosting.

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Step 2: Frost the Cake

1. Beat butter until creamy (2 minutes).

2. Add powdered sugar gradually, then milk and vanilla.

3. Beat until light and fluffy (3–5 minutes).

4. Tint with your desired pastel colors.

5. Frost the cooled cake evenly — this will be the “bed” or “blanket” area.

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Step 3: Make the Sleeping Baby (Fondant)

1. Baby body: Roll a small oval of skin-tone fondant (for body).

2. Head: Roll a smaller ball; attach to body with a dab of water.

3. Blanket: Roll out a thin piece of colored fondant (pastel blue/pink) and drape it gently over the baby, leaving the head exposed.

4. Details: Add tiny hands, feet, or hair using a toothpick or fondant tools.

5. Pillow: Roll white fondant into a rectangle and indent edges to look fluffy.

6. Place the baby on the cake — lying on the pillow, tucked under the blanket.

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Step 4: Add Final Touches

Decorate with fondant stars, clouds, or baby booties.

Dust lightly with edible shimmer or pearl dust for a dreamy effect.

Optionally, pipe a message like “Sweet Dreams, Baby Noah!” or “Welcome to the World!”

10/26/2025

Dress cake with cream in pale mauve or rose gold.

🌿 Ingredients

For the Vanilla Sponge Cake (2 layers, 8-inch round):

2 ½ cups (310 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (230 g) unsalted butter, softened

1 ¾ cups (350 g) granulated sugar

4 large eggs, room temperature

1 tbsp pure vanilla extract

1 cup (240 ml) whole milk, room temperature

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For the Cream Frosting:

You can choose whipped cream (light & airy) or buttercream (richer, better for piping).

Whipped Cream Option (soft finish):

2 cups (480 ml) heavy whipping cream (cold)

½ cup (60 g) powdered sugar

1 tsp vanilla extract

Optional: 1–2 tsp gelatin (for stability)

Buttercream Option (for piping & metallic touches):

1 cup (230 g) unsalted butter, softened

3 ½ cups (440 g) powdered sugar, sifted

2–3 tbsp milk or cream

1 tsp vanilla extract

Pinch of salt

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For Coloring:

Pale Mauve:

A toothpick tip of violet gel food color + a touch of pink or fuchsia

Mix a tiny bit at a time until you get a soft, dusty lilac hue

Rose Gold:

Tint cream with blush pink or peach gel color

Brush on edible rose gold luster dust after frosting (mix dust with clear vanilla or lemon extract for painting)

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🪄 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line two 8-inch round pans.

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

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

5. Beat in eggs one at a time, then vanilla.

6. Add dry ingredients alternately with milk, beginning and ending with flour.

7. Divide evenly into pans and bake 25–30 minutes or until a toothpick comes out clean.

8. Cool completely on racks.

10/26/2025

Farm cake with grass, flowers and little animals.

🍰 Cake Base (Vanilla Sponge)

Ingredients:

2½ cups (310 g) all-purpose flour

2½ tsp baking powder

½ tsp salt

1 cup (225 g) unsalted butter, softened

2 cups (400 g) sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240 ml) milk

Instructions:

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

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

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

4. Beat in eggs one at a time, then mix in vanilla.

5. Add dry ingredients alternately with milk, mixing until smooth.

6. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.

7. Cool completely before decorating.

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🧁 Buttercream Frosting (for covering and decorating)

Ingredients:

1½ cups (340 g) unsalted butter, softened

5 cups (600 g) powdered sugar, sifted

2–3 tbsp milk or cream

1½ tsp vanilla extract

Green gel food coloring (for grass)

Instructions:

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add milk and vanilla; beat for 3–5 minutes until fluffy.

4. Divide a portion and tint with green food coloring for “grass.”

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🌾 Decorations

For Grass:

Use a grass piping tip ( #233) to pipe green frosting around the cake’s top and base.

For Flowers:

Pipe small rosettes using pink, yellow, and white buttercream with a small star tip.

You can also use edible sugar flowers.

For Animals:

Use fondant or modeling chocolate to shape small cows, pigs, sheep, and chickens.

Pig: Pink fondant balls for body and head, smaller ones for snout and ears.

Cow: White fondant body with black spots and small horns.

Chicken: White fondant oval with a red comb and yellow beak.

Optional: Add a fondant barn or fence for extra detail!

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🧑‍🍳 Assembly

1. Level your cakes and stack them with a layer of buttercream in between.

2. Apply a crumb coat, then chill for 20 minutes.

3. Frost smoothly with green-tinted buttercream.

4. Pipe grass around the top and bottom edges.

5. Add fondant animals and flowers on top and around the cake.

6. Chill lightly before serving.

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