Fondant Wedding cake

INGREDIENTS

• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 ½ cups unsalted butter (softened)
• 2 ½ cups granulated sugar
• 6 large eggs
• 2 tsp vanilla extract
• 1 ¼ cups whole milk
• Buttercream frosting (for crumb coat)
• 2–3 lbs rolled fondant
• Cornstarch (for rolling fondant)
• Food coloring or edible luster dust (optional for decoration)
• Edible pearls, flowers, or lace for final touches

Recipe

Step 1: Preheat & Prepare

- Preheat oven to 175°C (350°F). Grease and line multiple cake pans as needed.

Step 2: Mix Dry Ingredients

- In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Step 4: Add Dry and Wet Ingredients

- Alternately add flour mixture and milk, beating until smooth and well combined.

Step 5: Bake & Cool

- Divide batter among prepared pans. Bake 25–30 minutes or until a toothpick comes out clean.

- Let cakes cool completely before assembly.

Step 6: Apply Crumb Coat

- Level cakes and stack with buttercream frosting in between layers.

- Apply a thin crumb coat of buttercream over the entire cake. Chill until set.

Step 7: Roll & Cover with Fondant

- Lightly dust a surface with cornstarch. Roll fondant into a large, even circle.

- Carefully drape fondant over the chilled cake. Smooth with hands or a fondant smoother.

- Trim excess fondant at the base using a sharp knife.

Step 8: Decorate

- Use edible decorations, molds, or cutters to create floral or lace patterns.

- Attach decorations with a dab of water or edible glue.

Step 9: Display & Serve

- Store in a cool place. Slice and serve at room temperature for best flavor.