Description

Transform simple round sponges into an impressive 3D vintage automobile using clever geometric stacking and carving techniques. This structural pound cake recipe provides a dense, reliable crumb that is perfect for sculpting and supporting heavy fondant decorations.

Ingredients

8 oz (225g) unsalted butter, softened
8 oz (225g) caster sugar
4 large eggs, room temperature
8 oz (225g) self-raising flour
2 teaspoons baking powder
Buttercream frosting
Colored fondant icing
White fondant icing
Round cookies (for wheels)

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Instructions

Preheat your oven to 350°F (180°C) and grease and line two 8-inch round cake tins.
Cream the softened butter and caster sugar together for 4–5 minutes until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition to maintain the emulsion.
Gently fold in the self-raising flour and baking powder until just combined, being careful not to overmix.
Divide the batter between the two tins and bake for 25 minutes until golden and springy.
Allow the cakes to cool completely in the tins before turning them out onto wire racks.
Cut both round cakes in half; stack three of the semi-circles vertically on their flat edges with buttercream between each layer.
Using a serrated knife, carve a slope into the front for the windshield and a flat section for the hood.
Apply a thin crumb coat of buttercream over the entire structure and chill for 20 minutes to set.
Roll out the colored fondant to cover the body of the car and finish by attaching cookie wheels and white fondant windows.

Notes

For the best results when carving, place your cooled cake layers in the freezer for about 30 minutes to firm up the crumb. This prevents the cake from tearing or shedding excessive crumbs while you shape the windshield and hood. When attaching fondant details, use a very small amount of water to avoid dissolving the sugar and causing color bleeds.

Prep Time: 45 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American