White & Gold Swirl Cake????????????

White & Gold Swirl Cake????????????, featuring elegant black swirl designs over smooth white icing. It is beautifully adorned with white flowers on top and golden fondant roses at the base, making it a perfect centerpiece for weddings, anniversaries, or special celebrations.

Recipe in Grams:
Vanilla Cake Base
250g all-purpose flour
200g granulated sugar
200g unsalted butter (softened)
4 large eggs (approx. 200g)
10g baking powder
120ml milk
5g vanilla extract

Buttercream Frosting
250g unsalted butter (softened)
500g powdered sugar
30ml milk or heavy cream
5g vanilla extract

Fondant & Decorations
500g white fondant for base covering
100g black fondant or edible paint for swirl designs
150g golden fondant or gold edible dust for roses
White sugar flowers for decoration

Instructions:

1.Bake the Cake:

-Preheat oven to 180°C (350°F). Grease and line two round cake pans.

-Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.

-Sift flour and baking powder, then fold into the wet mixture alternately with milk.

-Pour batter into the pans and bake for 25–30 minutes. Let cool completely.

2.Prepare Buttercream:

-Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.

-Add milk or heavy cream and vanilla extract until frosting reaches a fluffy consistency.

3.Assemble & Decorate:

-Roll out white fondant and cover the cake for a smooth finish.

-Use black fondant or edible paint to create elegant swirl designs.

-Shape golden fondant into roses and arrange them at the base.

-Add delicate white sugar flowers on top to complete the design.

Wedding Cake????✨????, elegantly designed with intricate white lace-like decorations, pearls, and rhinestones.

Recipe in Grams

Cake Layers (Vanilla Sponge)
Flour: 500g
Sugar: 400g
Butter: 250g (softened)
Eggs: 4 large (approx. 200g)
Baking Powder: 15g
Milk: 240ml
Vanilla Extract: 10ml

Buttercream Frosting
Butter: 500g
Powdered Sugar: 1000g
Heavy Cream: 60g
Vanilla Extract: 10ml

Fondant Covering & Decorations
White Fondant: 1000g
Edible Pearls & Rhinestones: As needed
White Satin Ribbon: As needed
Jeweled Brooch: Optional

Instructions

1.Bake the Cake:

-Preheat oven to 180°C (350°F). Grease and line cake pans.

-Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.

-Sift flour and baking powder together, then fold into the wet mixture alternately with milk.

-Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

-Let cakes cool before decorating.

2.Prepare Buttercream:

-Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth.

3.Decorate the Cake:

-Cover the cakes with a thin layer of buttercream.

-Roll out white fondant and carefully drape over the cake.

-Decorate with edible pearls, rhinestones, and ribbon.

-Add a large fondant bow and jewel brooch to finish the elegant design.