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Watercolor Fondant Cake

yield: 16 total time: 360 minutes
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder not dutch processed
  • 3 large eggs at room temperature
  • 1 3/4 cups sugar plus 2 tbsp
  • 2 teaspoons vanilla extract
  • 1 1/2 cups low fat milk warmed to 80 F
  • 3/4 cup vegetable oil
  • cooking spray
  • 2 cake 8-inch round, pans
  • 3 tablespoons raspberry preserves
  • 3 tablespoons warm water
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 5/16 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup softened butter
  • 1 pound confectioners' sugar 450 grams/ 1/2 bag
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • cake turnable, optional
  • 24 ounces fondant white,  in white
  • luster dust in silver
  • violet Wilton , gel color
  • gum paste Peony

Nutrition

  • Calories : 1030 calories
  • Carbohydrate : 150 grams
  • Cholesterol : 150 milligrams
  • Fat : 46 grams
  • Fiber : 3 grams
  • Protein : 9 grams
  • SaturatedFat : 19 grams
  • Sodium : 550 milligrams
  • Sugar : 94 grams
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