Wedding Dress Fondant Cake Recipe
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
1 ¾ cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter (room temperature)
3 ½ cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or heavy cream
For Decoration:
White fondant
Edible pearls, lace molds, or sugar flowers (optional for wedding theme)
Food-safe brush and water (to glue fondant details)
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Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour your cake pans.
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt.
3. Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Alternate mixing dry ingredients and milk into the butter mixture. Start and end with flour.
6. Pour batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Let cakes cool completely before decorating.
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To Decorate:
1. Trim and stack the cakes with buttercream between layers.
2. Apply a thin layer of buttercream all over (crumb coat) and chill for 30 minutes.
3. Roll out white fondant and drape it over the cake.
4. Use fondant to shape a flowing wedding dress skirt – you can create pleats, ruffles, or lace details.
5. Add bodice and details using fondant or edible decorations.
6. Use a brush with a little water to attach extra pieces (like flowers or lace).
English Pound Cake (for Baby Dress Cake)
Ingredients:
2 cups all-purpose flour (sifted)
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter (softened)
1 cup granulated sugar
4 large eggs
