Chocolate Royalty cake
oven, cake tins, parchment paper, food processor, 2 bowls, 2 spatulas, cooling rack, palette knife, 10 popsicle sticks
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- cake tins
- parchment paper
Preheat the oven to 170°C and line the cake tins. Have three different sized cake tins for three different tiers.
- 25 g self-raising flour
- 29⅛ g brown sugar
- ½ eggs
- 16⅔ ml sour cream
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- 29⅛ g butter
- 4⅛ g cocoa powder
- food processor
Mix together all the ingredients to form the cake batter using a food processor. Scrape down the sides using a spatula.
Equally divide the cake batter among the cake tins. Then cook the largest ones in the oven for 27mins and the smaller one for 22mins.
- cooling rack
Remove the cakes from the tins and let them cool while you make the buttercream.
- 16⅔ g butter
- ⅛ orange zest
- 33⅓ g icing sugar
Mix all the butter and the orange zest together. Then slowly mix in the icing sugar.
- palette knife
Spread the buttercream between each layer but do not stick the tiers together yet. Add some buttercream around the outside as well.
- navy fondant
- blue fondant
- light blue fondant
Sprinkle some extra icing sugar on the surface. Knead each of the fondants until they are smooth and do not crack. Then roll out each of them so that they will cover the entire tier (sides and top).
Carefully place them on each layer and smooth it out with your hands. Work with each tier separately.
- 10 popsicle sticks
Next assemble the cake. To do this place five popsicle sticks in the bottom tier. Stack the middle tier on top and then repeat for the top tier.
Decorate with sprinkles using water to stick them on. You can choose whichever design you want. Finally add a couple of crowns.
Eat up and Enjoy!
Enjoy your meal!