Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Glitter cake with white fondant covering and gold decoration
Elegant and spectacular glitter cake recipe

Sparkly Glitter Cake

Author: Flavelo
Recipes Cakes and Desserts
The 'Glitter Cake' is the star of modern festive tables, where clean, elegant appearance meets playful sparkle. The base of the cake is a stable but juicy vanilla sponge, capable of supporting the weight of the covering. The outer, sparkling layer is not just decoration, but texture too: the contrast between the smooth fondant and the fine sugar-dust cloud makes it truly special.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 12 servings
🔥 Calories 620 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Spatula and palette knife
  • Whisk (electric)
  • Sieve
  • Brush (food safe)
  • Fondant smoother

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the cake tin thoroughly, tapping out the excess.

Tip: Preparing the tin is critical so the edge of the sponge is nice and even, which makes covering it later easier.
2 ✓

Sieve the flour, baking powder, and salt into a bowl.

Tip: Salt brings out the sweet flavours, don't skip it! Sieving loosens the flour particles.
3 ✓

Beat the soft butter with the granulated sugar until pale and foamy. Add the eggs one by one, then the vanilla. If the mixture splits, add a little flour.

Tip: The airy butter base provides the frame for the cake. The egg should be at room temperature so it doesn't cool the butter down (maintaining emulsion).
4 ✓

Alternately, in 3 batches, add the flour mixture and the milk to the butter base. Start and end with flour. Mix until smooth, but no longer.

Tip: If you pour the milk in all at once, the batter can be too runny and hard to incorporate the flour. Overmixing results in a chewy dough.
5 ✓

Bake the batter for 30-35 minutes. Check with a skewer: if the skewer inserted into the centre is clean, it's done. Cool completely on a wire rack.

Tip: Never decorate a lukewarm cake, as the cream will run and the fondant will melt.
6 ✓

Whip the cold double cream with the icing sugar until stiff. Cut the sponge into two or three layers, and fill with the cream. Coat the outside of the cake thinly with cream too.

Tip: The outer thin layer of cream (crumb coat) serves as glue under the fondant.
7 ✓

Knead the fondant, roll it out thinly on a surface dusted with icing sugar, and cover the cake with it. Smooth it down.

Tip: Kneading the fondant generates heat, making it more pliable so it doesn't crack at the edge of the cake.
8 ✓

Apply the glitter dust to the surface of the cake with a soft brush, then press the decor pearls into the fondant.

Tip: Dry brushing gives a softer shine. If you want a more intense effect, dip the brush in a little alcohol.

Recipe FAQ

How does the glitter stay on the cake?
The surface must be brushed thinly with edible glue or a drop of alcohol so it sticks.
Why did the middle of the sponge dome?
The oven temperature was probably too high. Next time bake at a lower temperature for longer.

Ingredients

  • 250 g Plain flour
  • 200 g Granulated sugar
  • 150 g Butter (room temperature)
  • 4 pcs Eggs (Medium)
  • 150 ml Whole milk
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 300 ml Double cream (min. 30%, cold)
  • 50 g Icing sugar (for the cream)
  • 300 g White fondant
  • 1 tub Edible glitter dust
  • 50 g Sugar pearls (gold)