This cake may look complicated but I assure you it is a breeze to whip up. We made this for Maya’s second birthday along with this other foxy cake…lucky girl! Three layers of vanilla cake wrapped in dreamy buttercream…nothing wrong with that!
Vanilla Cake Layers
- 1 3/4 cups cake flour (AP will work as well)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup milk
- 1/2 cup full fat yogurt
Preheat your oven to 350°F. Grease and line a 9 x 13 inch pan.
Sift the dry ingredients into a medium bowl. In a separate bowl, combine the milk, vanilla and yogurt. Stir until combined.
In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time and stir through.
Fold in half the dry ingredients followed by all of the yogurt mixture. Gently fold in the rest of the dry ingredients.
Spread into the pan and bake for 22-25 minutes or until an inserted toothpick comes out clean.
Cool completely before removing from the pan and peeling off parchment. Cut three 6 1/2 inch circles. You will need to combine the scraps to create the third and you can use this for the middle layer.
Frosting and Decorating
- 2 cups butter, room temperature
- 5 cups icing sugar
- 2 tsp vanilla
- 1 tsp cornflower blue food coloring paste
- 8 oz. white fondant
- Gold dust
- 10 large marshmallows
- Silver dragees
- Mini gold star sprinkles
At least 2 days in advance, roll the fondant to about 1/4 inch thickness and cut out a moon and 10 one-inch large stars. Place on parchment and allow to dry overnight. Using the gold dust, paint the moon and stars. Set aside until you are ready to decorate your cake.
Beat the butter until light and fluffy. Add vanilla and all but 1 cup of the icing sugar and beat until fluffy. Scrap down the sides of the bowl, add the remaining icing sugar and beat until uniform.
Place the bottom cake layer on a serving plate and spread 2/3 cup frosting evenly over the base, repeat with all the cake layers finishing with the third and final layer. Frost the top and sides of the cake and srape any remaining frosting into a pastry bag fitted with a star tip. Pipe large rosettes on half the cake.
Cut the marshmallows into thirds. With the cut side up, sprinkle liberally with dragees and gold star sprinkles.
Gently press the moon into one of the rosettes along with a few of hte stars. Press the marshmallows onto the top and sides of the cake to form stars. Decorate the sides of the cake with the remaining stars.
