Hello Kitty Cake

Wow! It’s been a long time since I’ve posted! I’ve been busy working on some fun crafts which I plan to share with you soon. Meanwhile, my daughter recently celebrated her second birthday and had a Hello Kitty themed party. Here is the cake I made:

Back of Hello Kitty Cake

Each tier was half coconut cake and half chocolate cake.  The filling in the middle of each tier was nutella buttercream. My daughter loves nutella, and the filling did not disappoint! There are four streams of hand-painted blossoms wrapping around the cake.

Top of Hello Kitty Cake

A View From the Top of the Hello Kitty Cake

Front of Hello Kitty Cake

Front of Hello Kitty Cake

The coconut cake was adapted from a coconut cupcake recipe that I learned in a baking class. The chocolate cake recipe is Hershey’s Perfectly Chocolate Chocolate Cake.

What You’ll Need To Make This Cake:

  • Two layers of a 10-inch cake
  • Two layers of an 8-inch cake
  • Nutella buttercream filling (see recipe below)
  • Buttercream frosting
  • Icing gel in two different shades of pink
  • Wooden dowels
  • 12-inch silver cake board
  • 10-inch cake board
  • 8-inch cake board
  • Hello Kitty cake topper

How To Make This Cake:

  1. Make a bowl of nutella buttercream filling (see recipe below).
  2. Make a bowl of dark pink frosting, and a bowl of light pink frosting using icing gel and buttercream frosting.
  3. Level all four cake layers.
  4. Place one of the 10-inch cakes on a cake board and spread nutella filling on top of one of the 10-inch cakes. Cover with second 10-inch cake layer.
  5. Repeat last step using 8-inch cake.
  6. Cover 10-inch cake with dark pink frosting and the 8-inch cake with a lighter pink frosting.
  7. Place the 10-inch cake centered on the 12-inch silver board.
  8. Cut wooden dowels down to the height of the 10-inch cake and place 6 of them in a circle in the cake.
  9. Stack the frosted 8-inch cake on top.
  10. Add handpainted flower blossoms (instructions below) in multiple spiral patterns on the cake. Add letters spelling Happy Birthday message.
  11. Finally, place Hello Kitty topper on top!

Handpainted Flower Blossoms

  • White fondant (I used Satin Ice – Buttercream flavor)
  • Blossom cutters of different sizes
  • Yellow petal dust
  • Blue, purple, and pink shimmer dust
  • Watercolor or small paint brushes (one for each color of dust)
  • Balling tool
  • 1-inch alphabet cutters
  • Paper plate, empty paper towel holder or flower holder
  1. Roll out fondant on a silpat.
  2. Using different size blossom cutters, cut out flowers.
  3. Press on the center of each petal using a balling tool to give the blossoms more dimension.
  4. Let them rest overnight on the edge of paper plates, empty paper towel holders cut in half, or flower holders until they dry. This will give the blossoms a curved shape.
    Flower Holder

    One Way to Dry Fondant Flowers - Flower Holder

    Flowers in Empty Paper Towel Holder

    Another Way to Dry Fondant Flowers - Empty Paper Towel Roll Cut in Half

  5. Using alphabet cutters, cut out a happy birthday message. Let the letters rest overnight on a flat surface.
    Flowers and Birthday Message on Plate
  6. Once dry, use different color petal dust and brushes to paint the flower blossoms and birthday letters.

Nutella Buttercream Filling

  • 1 lb box of confectioners sugar (contains 3 3/4 cups)
  • 1 sticks of butter, softened (Kerrygold is my favorite brand)
  • 4 tablespoons of whole milk
  • 1 teaspoon of vanilla extract
  • Small jar of nutella (you won’t need all of it!)

In the bowl of a stand mixer, add confectioners sugar and butter. Mix on low speed for a minute, and then add milk and vanilla extract. Increase speed to medium for another two minutes. Mix until the frosting reaches a spreadable consistency. If necessary, add more milk one teaspoon at a time. Next, take 1/4 cup of nutella and fold it into your frosting by hand. Continue adding nutella, one tablespoon at a time until you are happy with the taste of your filling. This recipe makes more than enough filling for your 10-inch and 8-inch cakes.

Base for recipe is adapted from Domino Sugar.

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