Pink Bow Birthday Cake

1. Preheat your oven to 175°C (350°F). Grease and flour three 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter (for cake) and granulated sugar on medium-high speed for 4–5 minutes until pale, fluffy, and noticeably increased in volume.

4. Add the eggs one at a time, beating for 30 seconds after each addition. Scrape down the bowl, then mix in the vanilla extract.

5. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions (flour–buttermilk–flour–buttermilk–flour). Mix only until just combined after each addition — do not overwork the batter.

6. Divide the batter evenly between the three prepared pans. Bake for 28–32 minutes, until a toothpick inserted in the centre comes out clean and the cake pulls slightly from the edges. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely — at least 1 hour.

7. While the cakes cool, make the buttercream. Beat the softened butter (for frosting) on medium-high for 3 minutes until creamy. Add the sifted powdered sugar in two batches, mixing on low first, then increasing speed. Add the heavy cream and beat on high for 3 minutes until light and fluffy.

8. Add a small amount of pink gel food colouring to the buttercream and mix until you reach a soft, even pastel pink. Adjust the depth of colour to your preference.

9. Level each cooled cake layer if needed. Place the first layer on a cake board or serving plate. Spread an even layer of pink buttercream on top, then stack the second and third layers, frosting between each. Apply a thin crumb coat of buttercream all over the outside of the cake, then refrigerate for 20 minutes to set.

10. Apply a final, generous coat of pink buttercream to the top and sides of the cake. Use a large offset spatula and a bench scraper held against the side of the rotating cake to achieve a smooth finish. Chill for another 20 minutes.

11. At least 2 hours before decorating (ideally the day before), make the fondant bow. Knead the tylose powder into the white fondant until well incorporated — this firms the fondant so the bow holds its shape. Knead in the pink gel food colouring (for fondant) until you reach a deep, vibrant pink.

12. Lightly dust your work surface with cornstarch. Roll the fondant out to about 3 mm thick. Cut two long rectangles approximately 5 cm × 20 cm for the bow loops, one shorter rectangle 5 cm × 12 cm for the bow tails (cut a V-notch at one end of each tail), and a small strip 5 cm × 4 cm for the centre knot.

13. Fold each large rectangle into a loop by bringing both ends to the centre and pinching to create the bow loop shape. Support the inside of each loop with a small piece of crumpled foil to maintain the round shape while drying. Place the tails flat. Allow all pieces to dry on a cornstarch-dusted surface for at least 2 hours (or overnight) until firm enough to hold their shape.

14. Once the bow pieces are firm, arrange the two loops pinched-side down at the centre-top of the chilled cake, pressing gently into the buttercream. Position the tails extending outwards beneath the loops. Wrap the small fondant strip around the pinched centre of the loops to form the knot, securing with a tiny dab of water. If desired, lightly dust the bow with edible pearl lustre dust for a shimmery finish. Refrigerate the finished cake until 30 minutes before serving.