Coraline: “Welcome Home” cake

Ingredients:

white chocolate and rose water cake

• 3 1/2oz / 6 tbsp / 85g – unsalted butter, room temperature
• 3 1/2oz / 2/3 cup / 105g – granulated sugar
• 2 eggs, large
• 2 oz / 1/2 cup / 55g – white chocolate
• 3.75oz / 3/4 cup / 128g – all purpose flour, sifted
• 1 tsp – baking powder
• 1 tsp – vanilla extract
• 1 tsp – rose water
• 1/2 tsp – salt

buttercream

• 12oz / 1 1/2 cup / 340g – unsalted butter, room temperature
• 24oz / 6 cups / 680g – powdered sugar, sifted
• 1 tsp – vanilla extract
• 3 drops – pink gel food coloring
• 2 tbsp – heavy cream

• 15 oz – brown fondant
• 10 oz – pink fondant
• 5 oz – yellow fondant
• red icing for writing

equipment:

• electric mixer
• 6″ springform cake pan
• parchment
• candles
• flower punch out molds, optional

Directions:

1. Preheat the oven to 350F. Lightly grease a 6″ springform cake pan. Cut out a 6″ round of parchment to fit on the bottom of the cake pan. Set aside
2. In a microwave or double boiler, melt the white chocolate just until smooth. If you have a difficult time melting your white chocolate, a few drops of vegetable oil may help.
3. In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add the melted white chocolate and mix until combined. Add the eggs one at a time and scrape the bowl in between each addition. Add the vanilla extract and rose water Finally, incorporate the flour, salt, and baking powder and mix just until incorporated.
4. Pour the batter into the prepared pan and baking for 25-30 minutes or until golden and springs back. Let cool for 10 minutes before turning out onto a wire rack to cool completely.
5. To prepare the buttercream, cream the butter until smooth. Add the sifted powdered sugar and add it to the mixer in three additions. Add a few tbsp of heavy cream if the mixture is too dry. Add 2-3 drops of pink food gel coloring until you achieve the desired pink color.

Assembly:

1. With a serrated knife, slice the cake in half to create two layers. Place one layer on a cake board and add a layer of buttercream. Place the second layer of cake on top and frost the cake create a crumb layer. This will help the fondant stick.
2. Roll our the brown fondant until it is 1/8″ thick. If your fondant gets too sticky, add some powdered sugar. Carefully drape the cake with the fondant and trim off the excess.
3. Roll out the pink fondant next to 1/8″ thick. Lightly trace a 6″ circle on the fondant and with a pairing knife, start to cut drips marks Carefully cover the cake with the pink fondant.
4. To create the flowers, roll out the yellow fondant to 1/8″ thick. I used Outop Plunger Flower Cutters from Amazon to create the flowers but you can either do it free hand or with a cutout from paper if you do not want to purchase the cutters.
5. Decorate the cake with the flowers and pipe out “Welcome Home” on the top of the cake.