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Easy Sheet Cake Graduation Cap Design with Fondant Tassel Tutorial for Perfect Party Cakes

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A simple and quick sheet cake recipe designed to look like a graduation cap, featuring a moist cake, classic buttercream frosting, and a decorative fondant tassel. Perfect for celebrations without complicated decorating skills.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (240 ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot water
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–4 tablespoons (30–60 ml) milk (for buttercream)
  • Pinch of salt (for buttercream)
  • About 8 oz (225 g) pre-made black fondant
  • Small amount of edible gold dust or yellow fondant (optional for tassel detail)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Using a mixer, beat ½ cup softened butter until fluffy (about 2 minutes). Add eggs one at a time, mixing after each addition. Stir in buttermilk and vanilla extract.
  4. Slowly add dry ingredients to the wet mixture on low speed. Gradually pour in hot water; batter will be thin.
  5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack (about 1 hour).
  6. Trim edges of the cooled cake to create a neat square resembling a graduation cap top.
  7. Prepare buttercream by beating 1 cup softened butter with powdered sugar, vanilla, and salt. Add milk gradually until spreadable consistency is reached.
  8. Spread a thin crumb coat over the cake and chill for 15 minutes. Apply a smooth final coat using an offset spatula.
  9. Roll out about 6 oz black fondant to ½ inch thickness. Cut a square slightly larger than the cake top (about 10×10 inches). Place gently on the frosted cake.
  10. Create the tassel by rolling a thin log of yellow or gold fondant and slicing thin strips. Attach one end to a small fondant button in the center of the fondant cap using water or edible glue. Let it drape naturally.
  11. Optionally brush edible gold dust on the tassel for shimmer. Chill the cake for 30 minutes before serving to set the fondant.

Notes

Use cornstarch or powdered sugar to prevent fondant from sticking. Warm fondant slightly in hands if too stiff, or chill if too soft. Let cake cool completely before frosting to avoid melting buttercream. Crumb coat helps trap crumbs for smooth final frosting. Fondant tassel can be customized with colors or edible markers. Store leftover cake in airtight container in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: graduation cake, sheet cake, fondant tassel, buttercream frosting, easy cake design, party cake, celebration cake

Find it online: https://pokirecipes.com/easy-sheet-cake-graduation-cap-design-with-fondant-tassel-tutorial-for-perfect-party-cakes/