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Easy Elegant Graduation Cake Recipe with Gold Drip and Fondant Cap Tutorial

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A quick and easy vanilla sponge cake decorated with smooth buttercream, a striking gold drip, and a fondant graduation cap, perfect for last-minute celebrations and graduation parties.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for buttercream)
  • 2 to 3 tablespoons heavy cream
  • Pinch of salt
  • ¾ cup (135 g) white chocolate chips
  • ⅓ cup (80 ml) heavy cream (for gold drip)
  • 1 teaspoon edible gold luster dust
  • A few drops clear vanilla or lemon extract (optional)
  • About 8 oz (225 g) pre-made white fondant
  • Black gel food coloring
  • Edible glue or water
  • Gold edible paint (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a bowl, whisk together sifted flour, baking powder, and salt.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Add dry ingredients to wet mixture in three parts, alternating with milk, beginning and ending with dry. Mix gently until just combined.
  6. Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat softened butter for buttercream until creamy. Gradually add powdered sugar on low speed.
  9. Add vanilla extract, salt, and heavy cream until smooth and spreadable.
  10. Level cakes if needed. Place first layer on cake board, spread buttercream, then add second layer.
  11. Apply thin crumb coat of buttercream all over cake and chill for 20 minutes.
  12. Apply final smooth layer of buttercream and chill for 10 minutes.
  13. Heat heavy cream until simmering. Pour over white chocolate chips, let sit 2 minutes, then stir until smooth.
  14. Mix in edible gold luster dust until blended. Cool slightly to thicken but remain pourable.
  15. Transfer ganache to piping bag or use spoon. Pipe drips around top edge of chilled cake and chill briefly to set.
  16. Roll out fondant to ⅛ inch thickness. Cut circle slightly larger than cake diameter for cap top.
  17. Shape small square for mortarboard base and thin strip for cap edge. Paint details with black gel and assemble with edible glue.
  18. Optionally paint gold tassel. Place fondant cap on cake center after drip sets.

Notes

Keep buttercream at room temperature but not melting for best drip adherence. Let ganache cool slightly before applying to control drip length. Use a serrated knife or cake leveler for even layers. Chill cake between frosting steps for easier decorating. Microwave chocolate in short bursts if no double boiler is available.

Nutrition

Keywords: graduation cake, gold drip cake, fondant cap, vanilla sponge cake, easy cake recipe, buttercream frosting, celebration cake

Find it online: https://siennaspoon.com/easy-elegant-graduation-cake-recipe-with-gold-drip-and-fondant-cap-tutorial/