I made this cute Button covered Cake for a friends Birthday this weekend! The awesome Silicone Buttons Mould is available here!
The cake is a simple Vanilla Sponge filled with buttercream, then covered with buttercream and chocolate ganache! The best part is that it’s really easy to make, here’s how…
You will need:
- 16oz Unsalted Butter / Margarine
- 16oz Caster Sugar
- 6 Eggs
- 4 Tbsp Milk
- 2 Tsp Vanilla Essence
- 16oz Self-Raising Flour
- 3 Cups Vanilla Buttercream / Frosting
- 300g Dark Chocolate
- 150ml Double Cream
- White Chocolate and Pink Candy Melts
- Button Mould
Preheat your oven to 175 degrees and lightly grease your cake tins (I used 5 tins, 3 x 8 inch and 2 x 6 inch). To make the cake mix just cream together the butter and sugar, then add the eggs, milk and vanilla essence mixing thoroughly.
Add in the flour and mix again until you have a nice thick mixture. Pour the mix into your cake tins then pop into the oven for about 25 minutes until golden brown.
While your Cakes are cooking, you can make your buttons, using one of these awesome moulds! You can click here to get one.
I melted white chocolate and pink candy melts then simply poured them into the mould and put them in the fridge to set. You will need a to fill the mould a few times to make enough buttons for this cake.
Once you have removed the cakes from the oven and they are cool, you can start to layer them. Pop a little frosting onto a Cake Board to stick the first layer on.
Pipe a layer of frosting over you first layer, I like to do a swirl and then spread it around with a palette knife.
Do this to each layer, then start to spread the frosting around the edges using your palette knife (don’t worry about doing the top).
Once frosted it should look like the picture above, the brilliant thing about this cake is that you don’t have to worry about getting the frosting perfect as you will be pouring chocolate ganache all over it!
To make your ganache (this will be very thick ganache), boil your cream in a glass bowl over a saucepan of water. Once the cream starts to bubble, take of the heat and stir in the chocolate until you have a nice thick ganache. Allow to cool for a little while, then spread over the top of your cake.
Once the top layer is covered, fill a piping bag with the rest of your ganache and pipe small amounts near the edges so they drip down.
Pipe the second layer down next, the ganache drips down really nicely – just pipe large blobs near the edge and watch them trickle down! I also put a little ganache on the cake board and spread it over.
Now all you have to do is decorate your cake with the Chocolate Buttons you made earlier!
Place them on in a random fashion, I did a pile on top, then lined the bottom of each layer with a row.
Easy Peasy! I hope you enjoyed this tutorial!
Jem x
[fblike layout=”box_count” show_faces=”false” action=”like” font=”trebuchet+ms” colorscheme=”light”][tweet username=”icedjemsltd” layout=”vertical”][stumbleupon layout=”5″]
Pingback: Iced Jems go mad with the button mould on an epic cake! | Sew White
This cake is adorable! It would be perfect at a “Cute as a Button” themed party. I LOVE the button mold. Who doesn’t need button shaped chocolates? How creative!
I love the idea and how the ganache looks. I”m just a bit concerned that the ganache would be too warm and would melt the buttercream. Would it not? Does the ganache solidify?
Hi Brianna, I did let the ganache cool a bit before pouring it over the cake, but it shouldn’t melt the buttercream at all, it tends to glide over it rather than mix in with it. And yes the ganache does solidify a lot more once you let it set (makes it a lot easier to transport)! Thanks so much for checking out my blog and taking the time to comment, Jem x
I love this cake and plan on attempting it for my sister’s birthday in November. I was thinking of doing yellow and blue or maybe green buttons and colouring the buttercream something that would compliment that. She doesn’t like dark chocolate so I wanted to make a white chocolate ganache instead. Is it just a case of replacing the dark chocolate with white, or do I need to alter the ganache recipe in any other way? Thanks! x
Hi Kym, Thanks for your comment! 🙂 I hope you have fun making the cake and I’m glad my tutorial has inspired you! For White Chocolate Ganache use 400ml/13fl oz double cream and 400g/14oz white chocolate 🙂 x
Thank you- will be sure to send a photo when it’s done! xxx
Thanks Kym! I can’t wait to see it! 🙂 x
Pingback: Oreo Drip Cake Tutorial – Iced Jems