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Perfect Golden Sprinkle Layer Cake Recipe with Lion Head Fondant Topper

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A stunning and straightforward golden sprinkle layer cake featuring a playful sprinkle burst inside and a bold lion head fondant topper, perfect for special occasions and last-minute celebrations.

Ingredients

  • All-purpose flour – 2 ½ cups (315g), sifted
  • Baking powder – 2 ½ tsp
  • Salt – ½ tsp
  • Unsalted butter – 1 cup (227g), softened
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs – 4, room temperature
  • Whole milk – 1 cup (240ml), warmed slightly
  • Vanilla extract – 2 tsp
  • Rainbow sprinkles – ¾ cup (about 120g), sturdy jimmies or rod-shaped
  • Unsalted butter – 1 cup (227g), softened (for buttercream)
  • Powdered sugar – 4 cups (480g), sifted
  • Pure vanilla extract – 1 ½ tsp (for buttercream)
  • Whole milk or heavy cream – 3-4 tbsp (for buttercream)
  • Pinch of salt (for buttercream)
  • White fondant – 8 oz (225g)
  • Gel food coloring (orange, yellow, brown, black)
  • Edible food markers (optional)
  • Cornstarch or powdered sugar (for dusting work surface)

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and granulated sugar in a large bowl with a mixer on medium speed for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Mix in vanilla extract. Alternate adding dry ingredients and warm milk in three parts, starting and ending with dry ingredients. Mix gently until combined.
  6. Gently fold in rainbow sprinkles using a rubber spatula, being careful not to overfold.
  7. Divide batter evenly into prepared pans and smooth tops.
  8. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk or cream, until smooth and spreadable. Add vanilla and salt, beat for 2 more minutes.
  11. Level cake layers if needed. Place one layer on serving plate, spread thick buttercream layer, repeat with remaining layers.
  12. Coat entire cake with a thin crumb coat and chill for 20 minutes.
  13. Apply remaining buttercream smoothly over chilled crumb coat using offset spatula or bench scraper.
  14. Knead fondant until pliable. Tint small portions with gel colors. Shape lion’s head in layers starting with a round base, add facial features with sculpting tools, paint details with edible markers or diluted gel colors. Dust work surface lightly with cornstarch.
  15. Let fondant dry for a few hours or overnight. Gently place lion head topper on cake, pressing lightly to secure.

Notes

Use sturdy sprinkles like jimmies to avoid color bleeding. Fold sprinkles gently to keep batter light and prevent dye activation. Chill crumb coat before final frosting to avoid crumbs. Fondant topper should dry several hours or overnight for best results. Butter temperature is important for texture; softened butter creams best. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use plant-based milk and vegan butter.

Nutrition

Keywords: golden sprinkle layer cake, lion head fondant topper, easy layer cake, birthday cake, buttercream frosting, sprinkles cake, homemade cake

Find it online: https://lumalunch.com/perfect-golden-sprinkle-layer-cake-recipe-with-lion-head-fondant-topper-easy-step-by-step/