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Perfect Main Character Graduation Cake

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An elegant and easy-to-make fondant cake decorated with edible gold leaf, perfect for graduation celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk (can substitute almond milk for dairy-free)
  • 2 teaspoons (10ml) pure vanilla extract
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted (for buttercream)
  • 2 tablespoons (30ml) heavy cream (for buttercream)
  • 1 teaspoon (5ml) vanilla extract (for buttercream)
  • 1 lb (450g) ready-to-roll fondant, white or ivory
  • Powdered sugar, for dusting fondant
  • Shortening, small amount to smooth fondant surface
  • 1 pack edible gold leaf sheets (usually 12 sheets)
  • Soft brush for applying gold leaf

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down sides as needed.
  5. Reduce mixer speed to low. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
  6. Stir in vanilla extract gently.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
  9. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  10. Prepare buttercream by beating softened butter until creamy. Gradually add powdered sugar and beat on low speed.
  11. Add heavy cream and vanilla extract; beat until fluffy and spreadable. Adjust consistency if needed.
  12. Place one cake layer on serving plate. Spread about ¾ cup buttercream evenly on top.
  13. Stack second layer and apply a thin crumb coat of buttercream all over the cake. Chill for 20 minutes.
  14. Lightly dust surface with powdered sugar. Roll fondant to about 1/8 inch (3mm) thickness, large enough to cover the cake with some overhang.
  15. Carefully lift fondant and drape over cake. Smooth top first, then sides with hands or cake smoother. Trim excess fondant at base.
  16. Using a soft brush, gently apply small pieces of edible gold leaf onto fondant where desired. Press lightly to adhere.
  17. Let cake rest at room temperature for 30 minutes before serving to allow flavors to meld.

Notes

Knead fondant thoroughly before rolling to soften. Dust with powdered sugar if sticky or use a dab of shortening if too dry. Use a soft, dry brush to apply gold leaf gently to avoid tearing. Chill cake after crumb coating for easier fondant application. Fondant can dry out if left too long; decorate shortly before serving. Store leftovers wrapped tightly and refrigerated up to 3 days; add gold leaf just before serving.

Nutrition

Keywords: graduation cake, fondant cake, gold leaf cake, elegant cake, celebration cake, easy cake recipe, moist cake, buttercream filling

Find it online: https://grubella.com/perfect-main-character-graduation-cake-recipe-easy-elegant-fondant-gold-leaf-tutorial/