How to Make CAKES that look like Croissants, Fruit Bowl and Cappuccino for Motherís Day Surprise!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber; cake flour is often cheaper.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index; brown sugar is often less expensive.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat and adds moisture; canola oil is often cheaper.

Bake four cakes and remove them from their pans.

Level the three smallest cakes by cutting them in half horizontally to create two layers per cake.

Cut the larger cake in half down the middle to shape into croissants.

Trim away the hump of the cake that will be a fruit bowl so it looks like an upside-down bowl.

Stack the two smallest cakes on top of each other and round out the top to resemble an upside-down mug.

Fill the mug cake layers with coffee buttercream and crumb coat it with the same buttercream.

Fill the fruit bowl cake with plain Italian buttercream and crumb coat it with the same.

Crumb coat the two croissant cakes with chocolate ganache.

Chill the crumb-coated cakes for 15 minutes.

Ice the cakes one more time using the same frosting used for the crumb coating.

Cover the traditional croissant cake with rolled-out tan fondant, ensuring the seam is underneath.

Roll out more tan fondant into a thin band, place the chocolate croissant cake on it, and roll it up.

Score the fondant on the croissants with a pairing knife to create the look of pastry layers.

Use a mixture of ivory food coloring and clear food-grade alcohol to paint the croissants for a golden color.

Brush away some of the paint with water to lighten the overall surface while keeping it in the scoring.

Place the croissant cakes onto metal cake pans for bruleeing.

Brulee the croissants to give them a golden texture.

Cover the upside-down fruit bowl cake with lavender fondant and smooth it around the bowl.

Trim the fondant about 1/4 inch away from the bottom of the cake.

Score a line in the fondant with a pairing knife without cutting through to the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens