Description
A two-tiered Hello Kitty cake covered in white fondant, decorated with pink, black, and yellow fondant details to create her adorable face. Perfect for themed birthdays and celebrations.
Ingredients
Cake Tiers:
2 cake layers (6″ & 8″) – flour, butter, sugar, eggs, vanilla, baking powder
Crumb Coat & Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
Fondant Decoration:
450 g white fondant – to cover both tiers
50 g pink fondant – for bow and accents
50 g black fondant – eyes and whiskers
25 g yellow fondant – nose
Instructions
Preheat oven to 350°F (175°C) and grease the pans.
Prepare the batter: mix flour, baking powder, butter, sugar, eggs, and vanilla.
Divide into the two pans (6″ and 8″) and bake 25–35 minutes. Check with a toothpick.
Cool completely and level the tops.
Apply a thin crumb coat with buttercream and refrigerate for 30 minutes.
Roll out the white fondant (1/8″ thick), cover each tier and trim excess.
Stack the cakes, using dowels or support rods if needed.
Cut and shape the black fondant for eyes and whiskers, yellow for the nose, and pink for the bow.
Assemble the Hello Kitty face and finish with decorations or messages.
Let set for a few hours before serving. Store cool.
Notes
You can create the decorations using fondant or gumpaste. Use a stable support system for the top layer if transporting.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg