If you’re looking for an elegant and timeless cake, you’ve come to the right place. Easy fondant flowers and white chocolate bark covering this beauty will have your guests wow-ing all the way to the dessert table. With our recipe title, it only makes sense that we would layer on the flavor by doubling down with a white chocolate frosting AND covering the whole thing with hardened white chocolate bark. A variety of textures as you bite into the soft crunch of white chocolate followed by a sweet white chocolate buttercream and balanced out by a light spongy classic white cake. Decadence has been served!
Speaking of timeless, our featured stand today is our rose gold 12-Inch Round Metal Wedding Cake Stand made of a hand-crafted steel frame decorated with an ornate fleur-de-lis pattern. Coated with a food-safe glossy rose gold color paint, I think it’s safe to say your tablescape is now complete!
White Chocolate Cake with Easy Fondant Flowers
Prep Time: 1 hour + additional drying time
Cook Time: 25-30 minutes
For the Cake
- 1 box yellow cake mix
- 1 cup milk
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
White Chocolate Frosting
- 1 (8 ounce) package cream cheese, softened
- 1 cup unsalted butter
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 2 cups white chocolate chips
- 1 small package (4 oz) pink fondant
- 1 small package (4 oz) white fondant
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans and set aside. In a large bowl combine all cake ingredients and beat with a hand-held mixer for 2 minutes. Pour evenly between cake pans and bake on the center rake for 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool.
- While the cake is baking make the white chocolate frosting. Beat cream cheese and butter until creamy. Beat in melted chocolate and vanilla. Gradually add powdered sugar; one cup at a time. Once all the sugar is incorporated, beat on high until light and fluffy; about 3 minutes.
- For the white chocolate bark melt white chocolate chips in a microwave-safe bowl in 30 second increments and stir until melted. Place a piece of wax or parchment paper onto a large cookie sheet and pour melted chocolate onto the sheet. Spread until you have an even layer of chocolate. Allow to cool for a minute then roll the sheet up into a loose roll and place in the refrigerator for 20 minutes to harden.
- To make the fondant flowers (these should be made a few days in advance to have time to dry and harden) roll out a thin sheet of pink fondant and cut out 3 different size circles for each flower. Using biscuit cutters works well for this. After you have your circles cut out, using the back of a spoon, roll the spoon along the edges of the circles creating waves in the fondant. Next, take a small amount of white fondant and roll into small balls (this will be the center of the flower- 3 balls per flower). Allow fondant to dry for a few days.
- Once fondant has dried, have a small amount of water nearby as this will help hold the flower together. Using your finger, dip it into the water and dab the center of the largest fondant circle. Place the next largest circle on top of that then repeat the water dab and next circle. Dab a small amount of water on the center of the finished flower and add the 3 balls to the center.
- To assemble: Once the cake has cooled, place one round on the center of the cake stand and top with a layer of the white chocolate frosting. Place the second cake layer on top and frost the top and sides of entire cake with frosting. Remove the white chocolate roll from the refrigerator and unroll the sheet - this will create slightly curved chocolate pieces. Overlap the pieces to cover the entire cake which will make it resemble tree bark. Using a small amount of frosting as the ‘glue', place a small amount onto the back of each flower and place in any decorative pattern you’d like onto the cake.