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Watercolor Fondant Cake my birthday cake this year Layers of chocolate cake brushed with raspberry syrup homemade chocolate whipped cream and covered with hand painted watercolor fondant.
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5 from 3 votes

WATERCOLOR FONDANT CAKE

Watercolor Fondant Cake Recipe. Layers of chocolate cake, brushed with raspberry syrup, homemade chocolate whipped cream and covered with hand painted "watercolor" fondant.
Prep Time1 hour
Cook Time5 hours
Total Time6 hours
Course: Dessert
Servings: 16

Ingredients

FOR THE CHOCOLATE CAKE:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsweetened cocoa powder (not dutch processed)
  • 3 large eggs at room temperature
  • 1 3/4 cups +2 tbsp sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups low fat milk (warmed to 80 F)
  • 3/4 cup vegetable oil
  • cooking spray
  • two 8-inch round cake pans

FOR THE RASPBERRY SYRUP:

  • 3 tbsp raspberry preserves
  • 3 tbsp warm water

FOR THE CHOCOLATE WHIPPED CREAM:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract

FOR THE BUTTERCREAM:

  • 2 sticks (one cup/250 grams) softened butter
  • 1 pound (450 grams/ 1/2 bag) confectioners sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream or milk

OTHER:

  • cake turnable (optional)
  • 24 oz white fondant in white
  • brushes
  • luster dust in silver
  • Wilton pink gel color
  • Wilton violet gel color
  • Ameri Color Turquoise gel color
  • Gum Paste Peony

Instructions

FOR THE CHOCOLATE CAKE:

  • Preheat oven to 350 F (175 C). Spray two 8-inch round cake pans with cooking spray. Line bottoms with parchment paper. Spray over the paper. Set aside.
  • In a bowl, sift together flour, salt, baking soda, baking powder and cocoa powder, set aside.
  • In the bowl of a stand mixer, beat together eggs and sugar for 3-4 minutes on medium-high speed. Add vanilla and beat to combine.
  • Add oil and beat to incorporate.
  • Add flour/cocoa mixture and beat to combine. Add milk slowly, and beat to incorporate on low speed.
  • Divide between two pans. Bake for 35-40 minutes, until toothpick inserted comes out clean. Let cakes cool inside the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Trim off the domes of the cakes. Using a serrated knife, carefully cut each cake into two lengthwise.

FOR THE RASPBERRY SYRUP:

  • In a small bowl combine raspberry preserves and water. Whisk to incorporate.

FOR THE CHOCOLATE WHIPPED CREAM:

  • In the bowl of a stand mixer with the whisk attachment, beat together heavy cream, powdered sugar, cocoa powder and vanilla extract. Beat for 2-3 minutes or more if needed, until stiff peaks form.
  • Refrigerate until ready to use.

FOR THE BUTTERCREAM:

  • In the bowl of a stand mixer, beat butter for 1 minute. Scrape the sides and the bowl.
  • Slowly add 1/2 of the powdered sugar. Beat to incorporate. Scrape down the sides and bottom of the bowl.
  • Add the remaining sugar and beat to combine. Make sure there are no limbs of butter.
  • Add vanilla extract and 1 tbsp heavy cream. Beat to combine. Add more cream, to reach the desired consistency.

TO ASSEMBLE:

  • Place one layer of cake on an 8-inch cake circle over a turnable. Brush with raspberry syrup. Add chocolate whipped cream, staying away from the edges of the cake with about 1/3 inch.
  • Repeat with the next 2 cake layers. Add the fourth layer. Press to put it in place.
  • Cover cake with a thin layer of buttercream. Refrigerate for 30 minutes.
  • Cover cake with a thicker layer of buttercream, trying to make the edges sharp and making it even and smooth. Refrigerate for another 30 minutes.
  • Cover cake with white fondant.
  • Paint using this tutorial. Let the cake fry for 45 minutes , then dry brush with silver luster dust. Colors and dust I used are listed in the ingredients.
  • Let the cake dry for 1 hour. Add a peony for decoration. Enjoy!

Nutrition

Calories: 528kcal | Carbohydrates: 74g | Protein: 6g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 199mg | Potassium: 225mg | Fiber: 2g | Sugar: 56g | Vitamin A: 535IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 1.8mg