Tiered Peacock Cake
Tiered Peacock Cake
Ingredients
For the Vanilla Cake Layers (3 tiers)
- 3 3/4 cups all-purpose flour, sifted
- 2 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk, room temperature
- as needed gel food coloring, blue, green, teal
For the Swiss Meringue Buttercream
- 8 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, softened, cut into 1-inch cubes
- 2 teaspoons vanilla extract
- as needed gel food coloring, blue, green, teal
For the Peacock Topper and Feathers
- 1 pound white fondant
- as needed gel food coloring, royal blue, teal, black
- 1 teaspoon edible gold dust
- 1 teaspoon vodka or lemon extract
- as needed edible gold dots/pearls
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three round cake pans: one 8-inch, one 6-inch, and one 4-inch. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
Add the softened unsalted butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
In a separate bowl, whisk together the large eggs, vanilla extract, and whole milk.
⏱️ 2 min
- 5
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
⏱️ 3 min
- 6
Divide the batter into three portions for each cake size (8-inch, 6-inch, 4-inch). For each size, divide the batter into 2-3 smaller portions. Tint these portions with varying shades of blue and green gel food coloring to create a gradient effect (e.g., dark blue, medium blue, light blue, light green, dark green).
⏱️ 15 min
- 7
Spoon the colored batters alternately into the prepared cake pans to create a marbled or gradient effect. Bake the 8-inch cake for 30-35 minutes, the 6-inch cake for 25-30 minutes, and the 4-inch cake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on oven and pan size.
⏱️ 45 min•🌡️ 350
- 8
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy handling and frosting. (Passive time: 60 minutes)
- 9
While cakes are cooling, prepare the Swiss Meringue Buttercream. In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together egg whites and granulated sugar until the sugar is dissolved and the mixture reaches 160°F (71°C).
⏱️ 10 min
- 10
Remove the bowl from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch (about 10-15 minutes).
⏱️ 15 min
- 11
Switch to the paddle attachment. With the mixer on medium-low speed, gradually add the softened butter cubes, one at a time, until fully incorporated. The mixture may look curdled at first, but keep mixing until it comes together and is smooth. Add vanilla extract and mix until combined.
⏱️ 10 min
- 12
Level the cooled cake layers with a serrated knife if necessary. Stack and crumb coat each cake tier (8-inch, 6-inch, 4-inch) with a thin layer of buttercream. Chill for 15-20 minutes to set the crumb coat. (Passive time: 20 minutes)
⏱️ 20 min
- 13
Divide the remaining buttercream into several bowls. Tint with varying shades of blue, green, and teal gel food coloring. Apply the colored buttercream to each cake tier, creating a gradient or marbled effect on the outside. Smooth with an offset spatula or cake scraper.
⏱️ 30 min
- 14
Chill the frosted cake tiers for at least 30 minutes to firm up the buttercream. (Passive time: 30 minutes)
- 15
Prepare the fondant decorations. Knead white fondant until pliable. Divide and tint portions with royal blue, teal, and a tiny bit of black for the peacock's eye and details. Model a peacock body and head for the topper. Roll out teal and gold-tinted fondant thinly and cut out various sizes of peacock feather shapes. Use a small round cutter for the 'eyes' of the feathers.
⏱️ 45 min
- 16
Mix edible gold dust with a few drops of vodka or lemon extract to create an edible gold paint. Paint details onto the fondant feathers and add golden splashes to the cake tiers. Attach edible gold dots or pearls to the cake as desired.
⏱️ 15 min
- 17
Assemble the cake: Place the 8-inch tier on your serving platter. Insert dowels or cake supports into the 8-inch tier to support the next layer. Carefully place the 6-inch tier on top. Repeat with dowels and place the 4-inch tier on top. Secure the peacock topper to the top tier using a small amount of buttercream or a hidden dowel.
⏱️ 15 min
- 18
Arrange the fondant peacock feathers cascading down the sides of the cake, securing them with a tiny dab of buttercream or edible glue.
⏱️ 10 min
- 19
Chill the finished cake for at least 30 minutes before serving to ensure all elements are set. (Passive time: 30 minutes)
Kitchen Tools
Nutrition Facts (per serving)
Tiered Peacock Cake
Ingredients
For the Vanilla Cake Layers (3 tiers)
- 3 3/4 cups all-purpose flour, sifted
- 2 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk, room temperature
- as needed gel food coloring, blue, green, teal
For the Swiss Meringue Buttercream
- 8 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, softened, cut into 1-inch cubes
- 2 teaspoons vanilla extract
- as needed gel food coloring, blue, green, teal
For the Peacock Topper and Feathers
- 1 pound white fondant
- as needed gel food coloring, royal blue, teal, black
- 1 teaspoon edible gold dust
- 1 teaspoon vodka or lemon extract
- as needed edible gold dots/pearls
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three round cake pans: one 8-inch, one 6-inch, and one 4-inch. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
Add the softened unsalted butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
In a separate bowl, whisk together the large eggs, vanilla extract, and whole milk.
⏱️ 2 min - 5
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
⏱️ 3 min - 6
Divide the batter into three portions for each cake size (8-inch, 6-inch, 4-inch). For each size, divide the batter into 2-3 smaller portions. Tint these portions with varying shades of blue and green gel food coloring to create a gradient effect (e.g., dark blue, medium blue, light blue, light green, dark green).
⏱️ 15 min - 7
Spoon the colored batters alternately into the prepared cake pans to create a marbled or gradient effect. Bake the 8-inch cake for 30-35 minutes, the 6-inch cake for 25-30 minutes, and the 4-inch cake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on oven and pan size.
⏱️ 45 min•🌡️ 350 - 8
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy handling and frosting. (Passive time: 60 minutes)
- 9
While cakes are cooling, prepare the Swiss Meringue Buttercream. In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together egg whites and granulated sugar until the sugar is dissolved and the mixture reaches 160°F (71°C).
⏱️ 10 min - 10
Remove the bowl from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch (about 10-15 minutes).
⏱️ 15 min - 11
Switch to the paddle attachment. With the mixer on medium-low speed, gradually add the softened butter cubes, one at a time, until fully incorporated. The mixture may look curdled at first, but keep mixing until it comes together and is smooth. Add vanilla extract and mix until combined.
⏱️ 10 min - 12
Level the cooled cake layers with a serrated knife if necessary. Stack and crumb coat each cake tier (8-inch, 6-inch, 4-inch) with a thin layer of buttercream. Chill for 15-20 minutes to set the crumb coat. (Passive time: 20 minutes)
⏱️ 20 min - 13
Divide the remaining buttercream into several bowls. Tint with varying shades of blue, green, and teal gel food coloring. Apply the colored buttercream to each cake tier, creating a gradient or marbled effect on the outside. Smooth with an offset spatula or cake scraper.
⏱️ 30 min - 14
Chill the frosted cake tiers for at least 30 minutes to firm up the buttercream. (Passive time: 30 minutes)
- 15
Prepare the fondant decorations. Knead white fondant until pliable. Divide and tint portions with royal blue, teal, and a tiny bit of black for the peacock's eye and details. Model a peacock body and head for the topper. Roll out teal and gold-tinted fondant thinly and cut out various sizes of peacock feather shapes. Use a small round cutter for the 'eyes' of the feathers.
⏱️ 45 min - 16
Mix edible gold dust with a few drops of vodka or lemon extract to create an edible gold paint. Paint details onto the fondant feathers and add golden splashes to the cake tiers. Attach edible gold dots or pearls to the cake as desired.
⏱️ 15 min - 17
Assemble the cake: Place the 8-inch tier on your serving platter. Insert dowels or cake supports into the 8-inch tier to support the next layer. Carefully place the 6-inch tier on top. Repeat with dowels and place the 4-inch tier on top. Secure the peacock topper to the top tier using a small amount of buttercream or a hidden dowel.
⏱️ 15 min - 18
Arrange the fondant peacock feathers cascading down the sides of the cake, securing them with a tiny dab of buttercream or edible glue.
⏱️ 10 min - 19
Chill the finished cake for at least 30 minutes before serving to ensure all elements are set. (Passive time: 30 minutes)