This cake recipe comes from Kittencalskitchen. It makes 3- 9 inch tiers and tastes as good as any cake you will find in a bakery. (this cake shown with 2 layers only)
1 c buttermilk*
1 tsp baking soda
2 cups white sugar
1/2 c butter, softened
1/2 c vegetable oil
1/2 c shortening, room temp. I used butter flavored Crisco
4 eggs yolks
1/2 tsp almond extract
2 tsp vanilla
2 c flour
4 egg whites, room temp.
Preheat oven to 325.
crack eggs and separate to allow whites to reach room temp
* if you do not have buttermilk, sour your milk now by placing 1 Tbs of lemon juice or vinegar in 1 cup container and add milk to reach 1 cup
Grease 3 9 inch baking pans and flour.
Cream sugar and butter, oil and shortening, making no substitutions.
When well creamed add extracts and egg yolks.
Add baking soda to flour and a dash of salt in a small bowl.
Add buttermilk alternately with flour into creamed mixture.
In another bowl, beat egg whites until stiff peaks form. Use glass or stainless steel large bowl.
Fold in 1/3 egg whites until blended, then fold in remaining whites. Divide batter between pans. Bake for 25-30 minutes. Cool in pans 15 min-20 min. Remove from pans and let finish cooling on racks.
Make butter cream icing;
1 cup butter, softened
4 c powdered sugar (adjust to consistency needed)
1/4 c milk
2 tsp vanilla
Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.
Remove 1 1/2 c frosting and stir in 3 ounces melted chocolate. Spread between layers.
Next, smooth on a layer of Hot fudge ice cream topping. Layer cake.
Smooth over with a layer of butter cream icing. Set in fridge for 15 -20 min.
Roll out fondant and place over top. Cut out flowers or mold from fondant or modeling chocolate. See how to make home made fondant here.