Christmas Fondant Cake
A delightful and customizable cake perfect for the holiday season, featuring fluffy layers and a festive fondant covering.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can use gluten-free flour blend as a substitute.
- 1.5 cups granulated sugar Natural sweeteners can be used as substitutes.
- 0.5 cup unsalted butter, softened Use dairy-free butter for a dairy-free version.
- 1 cup milk Almond or oat milk can be used for dairy-free.
- 3 large eggs Flaxseed meal or aquafaba can be used as an egg replacement for vegan.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Fondant and Decoration
- 2 pounds fondant Flavored extracts can be added for variation.
- Food coloring (red, green) Choose gel food coloring for vibrant colors.
- Decorative elements (edible glitter, sprinkles)
Instructions
Preparation
- Start by gathering and measuring all your ingredients.
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk and vanilla extract while continuing to mix.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
Baking
- Gradually add the dry ingredients to the wet mixture and mix until smooth.
- Divide the batter evenly between the two greased pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
Cooling and Decorating
- Let the cakes cool in their pans for about 10 minutes before removing them.
- Roll out the fondant on a clean surface and dust with confectioner's sugar to prevent sticking.
- Cover each cooled cake with the rolled fondant and decorate as desired.
Notes
Store in an airtight container at room temperature for up to five days. For best results, refrigerate if the weather is humid. Fondant can lose its smooth finish if refrigerated.