Hello Kitty Cake
This adorable Hello Kitty Cake is not just delicious but also a fun project for baking enthusiasts and fans of all ages. Perfect for birthdays or celebrations!
Ingredients
Cake Base
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Decorations
- 2 cups buttercream frosting (white, for decorating)
- 1 sheet black fondant (for Hello Kitty's eyes and whiskers)
- 1 sheet yellow fondant (for Hello Kitty's nose)
- 1 sheet pink fondant (for Hello Kitty's bow)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients and milk alternately, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Decoration
- Frost the cooled cakes with white buttercream frosting, smoothing the top and sides.
- Roll out the black fondant and cut out Hello Kitty's eyes and whiskers. Place them on the frosted cake.
- Roll out the yellow fondant and cut a small oval for Hello Kitty's nose. Place it below the eyes.
- Roll out the pink fondant and shape it into Hello Kitty's bow. Position it on the upper left side of the cake.
- Chill the cake for 20 minutes before slicing and serving.
Notes
Room temperature ingredients mix more evenly. You can try different flavors of frosting for a fun twist. If fondant seems tricky, use colored buttercream instead. Keep cakes from doming by leveling them once cooled.