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Perfect Marble Fondant Graduation Cake with Elegant Details

marble fondant graduation cake - featured image
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A quick and easy marble fondant graduation cake featuring smooth vanilla buttercream and elegant piped details, perfect for celebrating milestones with style and simplicity.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) whole milk
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 1 ½ tsp pure vanilla extract (for buttercream)
  • 2–3 tbsp heavy cream or whole milk (for buttercream)
  • Pinch of salt (for buttercream)
  • About 1 lb (450g) white fondant
  • Black food coloring gel (small amount)
  • Shortening (optional, for kneading fondant)
  • Edible pearl dust or shimmer powder (optional)
  • Thin piping tips (sizes 1 and 2)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream softened butter and sugar until light and fluffy (4-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Mix until just combined.
  6. Divide batter evenly between pans and smooth tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Beat softened butter for buttercream on medium speed until creamy.
  10. Gradually add powdered sugar, mixing well after each addition.
  11. Add vanilla extract, salt, and 2 tablespoons cream or milk. Beat on high for 3-4 minutes until fluffy. Adjust consistency as needed.
  12. Level cake tops with serrated knife or cake leveler.
  13. Place one layer on cake board or plate and spread ½ inch (1.3 cm) layer of buttercream over it.
  14. Top with second layer and apply a thin crumb coat of buttercream all over the cake. Chill for 20-30 minutes.
  15. Knead white fondant until pliable. Tint a small portion with black gel coloring and knead until evenly colored.
  16. Tear off small pieces of black and white fondant and gently twist or fold together to create marble effect without overmixing.
  17. Lightly dust work surface with powdered sugar or cornstarch. Roll marble fondant to about 1/8 inch (3 mm) thickness, keeping marble pattern visible.
  18. Lift fondant carefully and drape over chilled cake.
  19. Use fondant smoother or hands to gently press and smooth fondant onto cake, working from top down. Trim excess fondant.
  20. Use piping bags with small round tips (#1 and #2) to pipe delicate borders or graduation-themed accents in buttercream.
  21. Optionally, brush edible pearl dust lightly over fondant for shimmer.
  22. Chill cake for 15-20 minutes to set decorations before serving.

Notes

[‘Do not overmix fondant to preserve marble effect.’, ‘Keep fondant covered tightly when not in use to prevent drying and cracking.’, ‘Roll fondant evenly to avoid lumps or tears.’, ‘Chill cake before applying fondant for smoother finish.’, ‘Practice piping on parchment paper before decorating cake.’, ‘Work in stages and in a cool environment to avoid fondant sweating.’, ‘Use shortening on hands or rolling pin if fondant feels sticky.’, ‘Store cake at room temperature covered loosely for up to 2 days; avoid refrigeration.’]

Nutrition

Keywords: marble fondant cake, graduation cake, vanilla buttercream, elegant cake, fondant cake, easy cake recipe, celebration cake

Find it online: https://tempotaste.com/perfect-marble-fondant-graduation-cake-recipe-with-elegant-details-made-easy/