Umbrella Cake
????☂️????✨—a whimsical design with a realistic umbrella structure, adorned with purple and white flowers, black decorative spheres, and a detailed handle. It’s an artistic and sophisticated choice for events like bridal showers, weddings, or themed celebrations.
Here’s a recipe in grams to create a similar cake:
Ingredients
For the Sponge Cake:
All-purpose flour: 250g
Granulated sugar: 200g
Unsalted butter: 200g (softened)
Eggs: 4 large (approximately 200g)
Baking powder: 10g
Milk: 120ml
Vanilla extract: 5ml
For the Buttercream Frosting:
Unsalted butter: 250g
Powdered sugar: 500g
Heavy cream or milk: 30ml
Vanilla extract: 5ml
For Decorations:
White fondant: 1kg (for covering the cake and creating the umbrella shape)
Purple and black fondant or gum paste: 300g (for flowers and decorative spheres)
Edible glue or piping gel: as needed
Structural support rods or edible umbrella handle: for stability
Instructions
1.Bake the Cake:
-Preheat your oven to 175°C. Grease and line a round cake pan (for the base) and a half-sphere or dome-shaped pan (for the umbrella top).
-Cream butter and sugar until fluffy. Add eggs one at a time, mixing thoroughly.
-Sift together flour and baking powder, then fold into the wet mixture alternately with milk. Stir in vanilla extract.
-Pour the batter into the prepared pans and bake:
*Round pan: 30-35 minutes
*Dome pan: 25-30 minutes
-Allow cakes to cool completely.
2.Prepare the Buttercream Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add heavy cream or milk and vanilla extract for a fluffy texture.
3.Assemble the Cake:
Use the round cake as the base. Shape the dome cake as the umbrella top and secure it onto the base using support rods or dowels. Frost the entire structure with a crumb coat of buttercream. Chill to set.
4.Decorate the Cake:
-Cover the entire cake with white fondant for a smooth finish. Add purple and white fondant flowers, black spheres, and other decorative details.
-Craft the umbrella handle using either
