282 gr all-purpose flour
10 gr baking powder
4 gr salt
170 gr unsalted butter room temperature
300 g granulated sugar
3 large eggs room temperature
7 ml vanilla
240 ml buttermilk or whole milk, room temperature
6 large egg whites
300 gr granulated sugar
454 gr unsalted butter, room temperature
10 ml vanilla
225 gr marzipan
Food colour (gel or liquid)
Candy sprinkles or sanding sugars, if desired
3 pieces uncooked spaghetti, if desired
1 cup shredded coconut
How to bake
1. Preheat the oven to 350°F/177°C.
2. Grease and flour two 8 in/20 cm cake rounds and line with parchment.
3. In a medium bowl, whisk the flour, baking powder, and salt until well combined and set aside.
4. Cream the butter and sugar together until pale and fluffy.
5. Reduce the speed on your mixer and add the eggs one at a time until they are fully incorporated.
6. Then add the vanilla.
7. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour.
8. Divide the mixture between the two cake rounds.
9. Bake the cakes for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
10. Place the cakes on a wire rack to cool completely.
11. Wrap the cooled cakes in plastic wrap and freeze for at least one hour or overnight.
1. Place the egg whites and sugar into the bowl of a stand mixer and whisk until combined.
2. Place the bowl over a pot with a small amount of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch.
3. Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.
4. Slowly add the cubed butter and mix until smooth before adding in the vanilla.
1. Place one cake layer on a serving plate or cardboard cake round. Level the cake if needed to.
2. Spread a thick layer of frosting on top of the cake using an offset spatula or rubber spatula.
3. Place the second layer on top and frost the sides and top of the cake. Freeze the cake while making the marzipan decorations.
4. On a work surface, divide the marzipan as follows: 1 teaspoon for cat’s nose; 2 teaspoons for first layer of eyes; 1 teaspoon for second layer of eyes; 1/2 teaspoon for third layer of eyes; 1 teaspoon for mouth; 1/2 teaspoon for tongue; 2 tablespoons for outside of ears; 1 tablespoon for inside of ears; remaining for stripes.
5. For each component, knead a tiny drop of food colour into the marzipan. Keep the marzipan that you aren’t working with under a damp paper towel.
6. Shape the nose, tongue, eyes, mouth, ears and stripes and arrange them on the cake. To make the ears stand up, cut slits in the cake and insert the ears into the slits.
7. For whiskers, break each piece of spaghetti in half and place them into the cake.
8. To finish the cake, sprinkle the coconut onto the sides.