For cake decoration: White fondant, Black fondant, Pink fondant
Multi-opening piping tip (I used Wilton #233, Lyndsay uses #234)
Piping bag
Skewers
Cake turntable (optional)
Ingredients
Vanilla Cream Cake
3/4cupunsalted butter
1 1/3cupgranulated sugar
3large eggs
1 1/2tspvanilla
2 1/4cupscake flour
3/4tablespoonbaking powder
1/3teaspoonsalt
3/4cupheavy cream
3/4cupwhole milk
Vanilla American Buttercream
1 1/2cupsunsalted butter, room temperature
3cupsconfectioners' sugar, sifted
2teaspoonpure vanilla extract
1teaspoonwhole milk
2 -3drops of gel food colouring, if using
Instructions
Vanilla Cream Cake
Preheat the oven to 350F. Prepare three 6-inch round cake pans.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
Turn the mixer down to low speed and add the eggs one at a time until incorporated, then add the vanilla extract.
In a large bowl, use a balloon whisk to mix together the flour, baking powder, and salt.
In a large liquid measuring cup, combine the cream and the milk.
With the mixer on low speed, add one-third of the flour mixture, then half of the milk mixture. Keep alternating as you add the mixtures, finishing with the dry ingredients. Careful not to overmix batter.
Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula.
Bake for 25 to 27 minutes, checking for doneness at 20 minutes.
The cakes will be done when a toothpick inserted in the centres comes out clean and the tops of the cakes are light golden brown.
Cool cakes for 30 minutes in their pans and then gently turn them out onto a wire rack to finish cooling completely. Cakes should be completely cooled before frosting.
Vanilla American Buttercream
In the bowl of a stand mixer with a paddle attachment, beat the butter on high speed until it is light and fluffy, about 2 minutes.
Scrape down the sides of the bowl with a spatula. Add the sifted confectioners' sugar, vanilla extract, and milk. Mix on low speed to combine the ingredients.
Add gel food colouring if using. Mix on low to distribute colour evenly.
Once the sugar is incorporated, crank the mixer to high speed and beat the mixture for another 2 minutes, until it has more than doubled in volume.
Transfer buttercream into a piping bag fitted with multi-opening piping tip.
After layering cake and applying a crumb coat, start piping fur all around the cake by holding the piping bag at a 90-degree angle to the cake’s surface and squeeze in short spurts until entire cake is covered.
Cheeks:
- Roll out the white fondant and cut out two white circles for the cheeks.
- Using black fondant, roll out four short whiskers.
Eyes:
- Cut out two black fondant small circles for the eyes. I used the back of a piping tip for this.
- Cut out two smaller circles of white fondant for inside of the eyes.
Nose:
- Cut out a small oval of pink fondant.
Ears:
- Cut out two white fondant ovals for the ears. Cut out a similar shape, but smaller, of pink fondant for the inner ear. Push a thin skewer down the ear so you can attach it up right to the cake.
Place the pieces on top of the cake and press lightly to adhere to the frosting.
Notes
Recipe reprinted with permission from Coco Cake Land: Cute and Pretty Party Cakes to Bake and Decorate by Lyndsay Sung