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Perfect First Communion Cross Cake Recipe with Easy Elegant White Fondant Flowers

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A simple yet elegant cross-shaped cake decorated with delicate white fondant flowers, perfect for First Communion celebrations and other meaningful gatherings. This moist vanilla cake with smooth buttercream frosting balances tradition with accessibility.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • About 16 ounces (450 g) white fondant
  • Cornstarch or powdered sugar, for dusting
  • Edible pearl dust (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9 x 13-inch cake pan.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Reduce mixer speed to low; add dry ingredients in three parts alternating with milk in two parts, starting and ending with flour mixture. Mix just until combined.
  6. Stir in vanilla extract gently.
  7. Pour batter into prepared pan, spread evenly, and tap pan to remove air bubbles.
  8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes.
  9. Invert cake onto cooling rack; once fully cooled (about 1 hour), trim edges and cut cake into a cross shape.
  10. For buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar alternating with heavy cream until smooth and spreadable. Mix in vanilla and salt. Adjust consistency as needed.
  11. Apply a thin crumb coat of buttercream over the cake and chill for 20 minutes.
  12. Spread a smooth second coat of buttercream over the cake, smoothing sides and top with a bench scraper or spatula.
  13. Dust work surface with cornstarch. Roll out white fondant to 1/8-inch thickness. Use flower cutters to create shapes and soften edges with fingers. Optionally brush with edible pearl dust.
  14. Arrange fondant flowers on the cross cake, clustering at edges and center. Press gently to adhere.
  15. Let cake rest at room temperature for 30 minutes before serving.

Notes

Use softened but not melted butter for best texture. Sift dry ingredients to remove lumps. Avoid overmixing batter to keep cake tender. Keep fondant dusted lightly with cornstarch to prevent sticking but avoid excess to prevent cracking. Make fondant flowers ahead and store airtight. Warm knife before cutting cake for clean edges. Let cake rest before serving for best texture.

Nutrition

Keywords: First Communion cake, cross cake, fondant flowers, vanilla cake, buttercream frosting, celebration cake, easy elegant cake

Find it online: https://blairrecipes.com/perfect-first-communion-cross-cake-recipe-with-easy-elegant-white-fondant-flowers/