A whimsical 8-inch round cake featuring pink fondant, buttercream layers, and a charming Hello Kitty face. Perfect for birthdays or celebrations with a balance of baking and decorative technique.
Preheat oven to 350°F (180°C). Grease and flour two 8-inch round pans.
Mix dry ingredients: Combine flour, baking powder, salt, and sugar in a bowl.
Cut in butter until crumbly. Add milk and eggs, mixing until smooth.
Divide batter evenly into pans. Bake 30-35 minutes until golden and a toothpick comes out clean.
Let cool 10 minutes before unmolding. Cool completely on wire rack.
Make buttercream: Beat butter until soft. Gradually add powdered sugar and vanilla extract. Add milk to reach desired consistency.
Assemble cake: Spread half the buttercream between two layers, top with remaining layer.
Cover cake entirely with buttercream using an offset spatula.
Make fondant: Knead fondant with powdered sugar until smooth. Roll out pink fondant over cake to form a top layer.
Create Hello Kitty face using white fondant on pink fondant with edible markers
Add bow with toothpicks or fondant bow holder.
Let set 30 minutes before serving
Notes
Use fondant smoother for even application
Store in cool, dry place
For chocolate version, replace 1/3 flour with cocoa powder
Use parchment paper under fondant to catch crumbs