Theme! Moist Pink Vanilla Cake with Buttercream Filling Covered in Marshmallow Fondant

roxy pan
Posted on 01/23/2009 by thebohomama
I'm starting a cake business, and have a cake order for the first week in February for a Christening, so I wanted to try out marshmallow fondant for the firs time. Naturally I had to practice. It was about 8pm, and my daughter was running around while I rolled out the icing to put on my cake, so I didn't get too creative. I was bringing this to a little La Leche League meeting, so I put three L's and some boobs nursing a baby on it for funsies. I'm looking forward to really going to town with this stuff. The cake here is absolutely delicious.





Moist Vanilla Cake
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup buttermilk (you can use plain milk, but buttermilk makes it oh-so-moist)
1 teaspoon vanilla (I always, you know, make this an overflowing teaspoon).
Optional: A few drops of red food coloring. I wanted pink cake since the fondant was going to be white.

Buttercream Frosting
1 cup unsalted butter, very soft
1 lbs icing sugar
1 teaspoon vanilla
tidbit of milk if you want to thin


- Cream the butter, slowly add in the sugar
- Add in eggs one at a time
- Combine and sift flours, set aside
- Combine milk and vanilla
- Add flours and milk/vanilla to the butter mix alternating between the two until mixed well.


350°F for 20-25 minutes, this fills about 2 9 inch cake pans (recipes says 3, but, that's pushing it). I line the bottom of the pan with parchment.



I then let it cool and then layered the two cakes with buttercream in the middle, then crumb coated the whole lot. Then, I laid fondant over the whole cake.

Marshmallow fondant is pretty easy:
Melt about 16 ounces of marshmallow in the microwave on low heat with a few tablespoons of water. Just stop the microwave every once in a while and give it a stir. When its pretty much melted take it out and stir until its all melted. Slowly sift in about 2 lbs of icing sugar. The instructions were to grease you hands with crisco-- I don't have it here so I didn't do that. It was fine. You just want to knead it for ages, like bread dough. Once its smooth and not sticky, stick it in the fridge until you are ready to use it. Do not, DO NOT, put a cake into the fridge after you've rolled out and laid fondant over it. Bad idea.

Recipes for the cake, buttercream and fondant on my blog here:
http://bohemiancrunch.blogspot.com/2009/01/moist-pink-vanilla-cake-with.html
thebohomama 28th-Jan-2009 09:13 pm (UTC)
Let me know how it turns out for you!
spracker 31st-Jan-2009 04:40 am (UTC)
Uh, .. YUM!

Pardon the blurry photo, I couldn't stop eating this cupcake to hold still long enough to take the photo!




No frosting yet.. I am in the middle of moving to a new town and realized I forgot the confectioner's sugar in my old apartment. UGH! I made a birthday cake with this recipe, and had enough batter for 3 cupcakes in addition to the cake itself.

Let's just say.. I ate one of them. Am almost done with the second one, and am seriously considering telling my boyfriend that there was only one cupcake left after the cake and I had to eat it to make sure it tasted OK! ;) Or maybe I'll leave him half of one. Hahaha. Well, either way, I'm not missing the frosting right now. Definitely the best vanilla cake recipe I've tried! I usually stick with the chocolate ones because they are way more moist but the Bday request was for vanilla.

Thanks for sharing, i'll def. be using this one again!

Edited at 2009-01-31 04:40 am (UTC)
thebohomama 31st-Jan-2009 09:11 am (UTC)
Oh yay! I'm delighted it turned out well. I'm happy to pass on the goods :)
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