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Origami Dress Cake Recipe

Ingredients

For the Sponge Cake (3 tiers – 8", 6", 4")

500 g all-purpose flour (sifted)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

350 g unsalted butter (room temp)

400 g granulated sugar

6 large eggs (room temp)

2 tsp vanilla extract

400 ml buttermilk (or milk + 1 tbsp lemon juice)

For the Buttercream Frosting

500 g unsalted butter (softened)

1 kg powdered sugar (sifted)

2 tsp vanilla extract

3–4 tbsp heavy cream or milk

For Decoration

1.5–2 kg white fondant

Pastel-colored fondant (pink, lavender, baby blue, or ivory)

Edible gold dust or gold leaf

Food-grade ruler, pleating/molding tools, and small brush

Dowels for cake support

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Instructions

1. Bake the Sponge Cake

1. Preheat oven to 175°C (350°F). Grease and line your cake pans (8", 6", 4").

2. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, mixing well after each. Stir in vanilla.

5. Add dry ingredients alternately with buttermilk, mixing until smooth.