Ingredients
Scale
For the Buttercream:
- 250g butter, at room temperature
- 3 cups icing sugar, sifted, plus extra for dusting
- 2 tablespoons milk, at room temperature
For the Cake Assembly:
- 2 round chocolate cakes (one 20cm and one 15cm)
- 1kg white fondant icing
- 190g packet of 100’s & 1000’s (rainbow sprinkles)
- 45g packet of polka-dot sprinkles
Instructions
- Make the Buttercream: Beat the butter with an electric mixer until it becomes pale and fluffy. This usually takes about 3-4 minutes, but it’s worth the time. Gradually add half the icing sugar, beating well after each addition. Then add the milk slowly, followed by the remaining icing sugar. Beat until you have a smooth, spreadable consistency.
- Prepare the First Layer: Place your 20cm cake on a serving platter or cake board. Using a spatula, spread a thin layer of buttercream over the top and sides. This is called a crumb coat, and it helps the fondant stick perfectly.
- Apply the Fondant: Dust your work surface with icing sugar, then roll out about half the fondant to 3mm thickness. It should be large enough to cover the entire cake. Carefully lift the fondant and drape it over the cake. Use your hands to smooth it down, working from the top to the sides. Trim any excess at the base with a sharp knife.
- Prepare the Second Layer: Spread the remaining buttercream over the 15cm cake. Roll out the rest of the fondant and cover this cake the same way. Then carefully place it on top of the larger cake to create a two-tier effect.
- Decorate: Fill a cocktail glass with 100’s & 1000’s and place it on top as a fun decoration. Press the remaining sprinkles onto one side of the cake for a cascading effect.
Notes
- Patience is key when working with fondant – if it tears, knead it back together and try again.
- Keep your hands lightly dusted with icing sugar to prevent sticking.
- Rotate fondant frequently while rolling to avoid it sticking to the surface.
- Use a pin to gently prick and smooth out any air bubbles under the fondant.
- Always ensure cakes are completely cool before decorating to prevent buttercream from melting.
- Work quickly but carefully with fondant, as it can dry out if left exposed for too long.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 60 mg