Kootek Super Dad Cake with Vanilla Cake and Vanilla Buttercream

Directions

Vanilla Cake:

1. Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray.

2. Sift cake flour, baking powder, baking soda, and salt in a bowl.

3. In a stand mixer with a paddle attachment, beat the butter and oil together for 3-4 minutes until they blend.

4. Incorporate sugar into the mixture and beat on medium to high speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl.

5. With the mixer on low speed, add the egg whites. Scrape down the sides and add the vanilla. Beat on high until the mixture is smooth and light in color, about 1 minute.

6. With the mixer also on low speed, alternate the flour mixture with buttermilk, ending with the flour mixture into the bowl, and mix until just combined. Scrape down the bowl. Do this three times (1/3 each time). Do not overmix, or your cake will become dense.

7. Distribute the cake batter evenly between three 6-inch cake pans. I weigh my batter to ensure uniform size.

8. Bake for 30-35 minutes or until the knife comes out clean. Set your timer to 30 minutes and check every 5 minutes to ensure it doesn't overbake.

9. Cool the cake pans on a cooling rack for 10 minutes before inverting and removing cakes from the cake pan to cool completely.

Vanilla Buttercream:

1. Pour pasteurized egg whites into a stand mixer bowl with a whisk attachment, weighing them to 110g.

2. Next, sift the powdered sugar and dump it into the bowl, weighing the powdered sugar to 453g.

3. Mix on a low speed to incorporate everything. Scrap down the sides to make sure all of the powdered sugar is combined. Mix again to combine everything.

4. Dump room temperature butter into the mixer and mix on a medium speed.

5. Change the attachment to a paddle attachment, mix on high for 5 minutes, and mix on low for 5 minutes to get rid of air bubbles.

Cake Decorating Instructions:

1. Create a diamond template with a diamond within the larger diamond (approx.. 3 inches and 2 inches) in Canva or your preferred software.

2. Print it and cut it out.

3. Roll the red fondant, place the larger diamond on the fondant, and cut the fondant out.

4. Do the same with the blue fondant with the smaller diamond template. Place the blue fondant on the red fondant (use water to adhere the fondants).

5. Melt some yellow chocolate melts and put them in a letter mold for “Super Dad”.

6. Apply the chocolate letters on the fondant using a piping gel.

7. Fill and stack the 6-inch cake layers. Crumb coat the cake with the white buttercream, then apply a thin coat of white buttercream. Refrigerate the cake for 30 minutes.

8. Set aside some buttercream for white and a bit for black (color it with black food gel color).

9. Color the main buttercream turquoise to create a lighter shade of blue.

10. Fill a resuable piping bag with turquoise buttercream.

11. To create an ombre effect, apply some royal blue food gel coloring to make the blue darker.

12. Fill another resuable piping bag with the darker blue buttercream.

13. Pipe the darker buttercream at the bottom of the cake.  

14. To create an ombre effect, pipe the lighter blue buttercream as you go upwards on the cake.

15. Grab the cake scraper and smooth the cake at a 45-degree angle. Do not press too hard, or you will scrape the buttercream off.

16. Refrigerate the cake for 15 minutes.

17. Apply the Super Dad fondant to the cake and gently press it onto the cake to adhere.

18. Fill a piping bag with T01, fill with white buttercream, and start piping clouds throughout the cake.

19. Grab a piping bag, fill with black buttercream, and use a piping tip K01 to create birds.

20. Fill a piping bag with T05 to create white buttercream swirls on the top of the cake.

21. Apply some sprinkles to the cake.

22. Enjoy!