This is a banana sponge cake layered with grape preserves and coconut buttercream.Topped with a cake dome covered in fondant and baby legs are molded out of rice crispies and covered in fondant.
Preparation time:1 hour for the cake,2 Hour for the decor
2 cups flour
1 1/4 cup sugar
4 ripe bananas mashed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil(do not use olive oil)
4-6 tablespoons of grape or strawberry preserves
1.Preheat oven to 325F degrees. Grease 2 9 inch cake pans with butter or oil and line with parchment paper.
2. Sieve flour, baking powder and baking soda together twice & set aside.
3. Whisk eggs yolks, pureed banana and sugar at high speed until thick and stiff mixture is formed.
4.Fold in sifted flour with hand or spatula.
5.Add in oil & mix well till batter is shiny & flowing.
6.Whisk the egg whites until it forms soft peaks.
7.Fold into the cake batter.
8.Pour into prepared baking pans and bake for 40 – 45 minutes until toothpick inserted in center comes out clean.
9.Let rest for 10 minutes and invert onto wire rack and let cool completely.
10.Place a spoon of buttercream on the center of a cake round and place one cake round on top with the smooth side facing up.
11.Slice the cake into two layers with a serrated knife and gently take away the upper layer.
12.Add the half the jelly,jam.preserves and spread around and place the previously removed layer on top.
13.Place a dollop of the coconut buttercream on the cake and spread from the center out with a spatula.
14.Place another layer of cake and slice it in half and take of the upper layer and spread the remaining jelly/jam or preserves.
15.Place the last layer of cake on top and spread the remaining buttercream on top to a smooth finish.
16.Take a handful of the remaining coconut flakes and gently apply them to the cake on all sides,they will stick to the butter cream
Choose really ripe bananas and puree them.
Olive oil changes the flavor of the cake so do not use.