Recipe for a Golden Anniversary Cake

Recipe for a Golden Anniversary Cake🎂

Ingredients:

• For the Cake:

• 250 grams of all-purpose flour
• 250 grams of granulated sugar
• 250 grams of unsalted butter (softened)
• 4 large eggs (approximately 200 grams)
• 10 grams of baking powder
• 5 grams of vanilla extract
• 125 milliliters of milk (approximately 125 grams)

• For the Buttercream Frosting:

• 250 grams of unsalted butter (softened)
• 500 grams of powdered sugar
• 10 milliliters of vanilla extract (approximately 10 grams)
• 30 milliliters of milk (approximately 30 grams)

• For the Fondant:

• 500 grams of white fondant
• Edible gold leaf or gold dust for decoration
• Edible gold pearls for decoration

• For the Decorations:

• Approximately 100 grams of white fondant for roses
• Edible glue or water to attach decorations

Instructions:

1.Preheat the Oven:

-Preheat the oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.

2.Prepare the Cake Batter:

-In a large bowl, cream together the butter and sugar until light and fluffy.

-Add the eggs one at a time, beating well after each addition.

-Mix in the vanilla extract.

-In a separate bowl, sift together the flour and baking powder.

-Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

3.Bake the Cakes:

-Divide the batter evenly between the prepared cake pans.

-Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

-Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4.Prepare the Buttercream Frosting:

-In a large bowl, beat the butter until creamy.

-Gradually add the powdered sugar, beating until smooth.

-Mix in the vanilla extract and milk until the frosting is light and fluffy.

5.Assemble the Cake:

-Place one cake layer on a serving plate or cake board.

-Spread a layer of buttercream frosting on top.

-Place the second cake layer on top and frost the entire cake with a thin layer of buttercream (crumb coat).

-Refrigerate the cake for 30 minutes to set the crumb coat.

6.Decorate with Fondant:

-Roll out the white fondant to a thickness of about 3-4 mm.

-Carefully drape the fondant over the cake, smoothing it down with your hands or a fondant smoother.

-Trim any excess fondant from the bottom of the cake.

-Use edible glue or water to attach the fondant roses and gold decorations to the cake.

-Arrange the decorations as desired, placing the number "50" prominently on the top of the cake.

7.Final Touches:

-Add any additional gold accents or edible pearls to complete the decoration.

-Store the cake in a cool, dry place until ready to serve.