Garden Cake Recipe

General

I hope you have fun making this! 🙂

Ingredients

For the Cake Layers:

  • All-purpose flour: 3 cups
  • Granulated sugar: 2 cups
  • Baking powder: 4 teaspoons
  • Salt: 1/2 teaspoon
  • Unsalted butter, softened: 1 cup (2 sticks)
  • Whole milk: 1 cup
  • Vanilla extract: 2 teaspoons
  • Eggs, large: 4

For the Buttercream Frosting (to coat the cake and as a base for decorations):

  • Unsalted butter, softened: 1 1/2 cups (3 sticks)
  • Powdered sugar: 6 cups
  • Vanilla extract: 2 teaspoons
  • Heavy cream or milk: 4-6 tablespoons

For the Fondant (to cover the cake and make decorations):

  • Ready-to-use white fondant: Approximately 3-5 pounds (depends on the size of the cake)
  • Gel food coloring: Various colors for tinting the fondant (green for the grass and leaves, blue for the pond, and multiple colors for the flowers)

Additional Decorative Elements:

  • Edible glue or royal icing: As needed to attach decorations
  • Edible flowers: Various sizes and colors
  • Additional powdered sugar for dusting and rolling out fondant

Tools:

  • Fondant tools for shaping and detailing
  • Piping bags and tips for detail work
  • Cake boards for structure
  • Rolling pin for fondant
  • Cake turntable for easy frosting

Specific Decorative Details:

  • Sugar paste or gum paste: To create the more intricate flowers and leaves
  • Luster dust: Optional, for giving shine to certain decorations
  • Edible glitter: Optional, for added sparkle
  • Food-safe brushes for applying luster dust

Baking the Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
  3. Cream the butter: In a separate bowl, beat the butter until smooth, then gradually add the dry ingredients until well combined.
  4. Add eggs and wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the milk until the mixture is smooth. Avoid overmixing.
  5. Divide and bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Buttercream Frosting

  1. Beat the butter: In a large bowl, beat the butter until creamy.
  2. Add powdered sugar: Gradually mix in the powdered sugar, one cup at a time, beating well.
  3. Add vanilla and cream: Beat in the vanilla extract and enough heavy cream or milk to achieve a smooth, spreadable consistency.

Assembling the Cake

  1. Level the cakes: Trim the tops of the cakes to make them level if necessary.
  2. Layer and fill: Place one layer on a cake board and spread a layer of buttercream on top. Repeat with the remaining layers.
  3. Crumb coat: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Chill the cake for 30 minutes.
  4. Final coat: Apply a final, thicker layer of buttercream, smoothing it out with a spatula or cake scraper.

Decorating with Fondant

  1. Color the fondant: Tint your white fondant with gel food coloring to get the desired colors for the grass, pond, flowers, and other decorations.
  2. Cover the cake: Roll out green fondant to a thickness of about 1/8 inch and cover the cake, smoothing the sides and trimming any excess.
  3. Create the pond: Roll out blue fondant and cut into the shape of a pond. Attach it to the top of the cake using a bit of water or edible glue.
  4. Add details: Use various fondant tools to create texture for the grass, wood, and stones. Attach these details to the cake.

Making and Attaching Decorations

  1. Flowers and leaves: Use sugar paste or gum paste to form the various flowers and leaves. Allow them to dry slightly before coloring with luster dust and attaching them to the cake.
  2. Fencing: Roll out a long strip of white fondant and cut into even pieces for the fence. Attach around the base of the cake using edible glue.
  3. Final touches: Add any additional details like edible glitter, painted features, or extra buttercream piping to complete the garden scene.

Tips for Success

  • Take your time: This cake requires patience, especially for the decorative elements.
  • Practice makes perfect: If you’re new to fondant work, practice the decorations before attempting the final cake.
  • Stay organized: Keep your work area clean and organize your decorations by color and type.
  • Have fun: Enjoy the process of creating this edible work of art!