Gold Cake with Torched Fondant



Devil’s Food Cake

  1. Preheat oven to 325F
  2. Combine all the dries into one bowl
  3. Mix eggs, milk, oil, vanilla in a separate
  4. Whisk egg mix into dries, followed by the warm coffee. Whisk until smooth
  5. Line a half sheet pan with parchment paper, bake until bounce back is achieved. Cool and cut. (For cake in video cut to 5” rounds, total of 6 circles)

Vanilla Buttercream

  1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

  2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

  3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.

Cake Assembly

  1. Stack 6 layers of 5” cut circle with the buttercream stacked in between each layer. Cool in fridge for 3 hrs. Crumb coat cake, make as smooth as possible
  2. Roll fondant to 16” X 7” so that you have enough to wrap around cake, use corn starch to prevent from sticking, roll to ¼ “in thickness.
  3. Cut a piece of parchment at the same size to help transfer fondant to cake
  4. Torch top of fondant, just enough to create a crust, allow 10 minutes to cool
  5. Roll over fondant gently to create cracked effect, rolling in both directions
  6. Cut fondant to right size to fit perfectly around the cake
  7. Decorate with flowers
  8. Serve cake at room temp.

What You'll Need


Maker Precision Torch

Product Info

Cake Ingredients

  • 3 Cups – Sugar
  • 3 Cups – All-purpose Flour
  • 1 ½ Cup – Cocoa Powder
  • 1 Tbls – Baking Powder
  • 1 Tbls – Baking Soda
  • 1 Tsp – Salt
  • 3 – Eggs
  • 1 ½ Cup – Milk
  • ¾ Cup – Grapeseed Oil
  • 1Tbls – Vanilla Extract
  • 1 ½ Cup – Brewed Coffee (Warm liquid)

Buttercream Ingredients

  • 1 lb – Unsalted Butter
  • 1 Cup – Egg whites
  • 1 lb – Granulated sugar
  • ½ tsp – Salt
  • 1 Tbls – Vanilla Extract

Assembly Ingredients

  • Fondant
  • Corn Starch
  • Gold dust


  • Rolling pin
  • Pizza cutter
  • Brush
  • Parchment paper