I made this Abstract Cat Cake for my birthday with the help of AI (Artificial Intelligence). Why with the help of AI? Because I used an AI-powered application to design the cake. You can read more about how you can do this in my other post or watch the video below – Cake Designs in the Age of AI: More Personalized and Creative Than Ever Before.
My top tier was an 18 cm (7 inch) moist vanilla cake filled with vanilla pastry cream buttercream and raspberry jam. My bottom tier was a 20 cm (8 inch) walnut cake filled with whipped chocolate ganache with walnuts, salted caramel and a super easy 5-minute mascarpone frosting.
Because I posted the cake and filling recipes before, I will provide the links to those other posts and only the list of ingredients in this post. See the details in the Ingredients & Recipes section below.
Watch this full video to see how I made the Abstract Cat Cake and how you can use AI apps like Midjourney to design cakes too.
You might also like my other AI-designed Cake with Daffodils that I made in real life too:
Ingredients & Recipes
Moist Vanilla Cake:
- 6 eggs
- 415 g (2 cups) sugar
- 140 ml milk
- 400 ml vegetable oil
- 3 Tbsp vanilla extract or 2 Tbsp vanilla bean paste
- 520 g (3 3/4 cups) all purpose flour
- a pinch of salt
- 1 Tbsp baking powder
Divide the batter between two 18 cm (7”) pans. I.e. 670 g cake batter in a 2.5 cm (2”) tall pan, and 1 kg of batter in a 7.5 cm (3”) tall pan). Cut the first cake horizontally in two and the second one horizontally in three.
Recipe: Perfectly Moist Vanilla Cupcakes/Cakes
Vanilla Pastry Cream Buttercream:
- 500 ml (2 cups) milk
- 6 egg yolks
- 200 grams (1 cup) granulated sugar
- 40 grams (1/3 cup) cornstarch
- 1 teaspoon vanilla extract or vanilla bean paste
- pinch of salt
- 350 g (1 1/2 cups) unsalted butter, cut into cubes and softened
Recipe: Pastry Cream Buttercream (Crème Mousseline)
Walnut Cake:
- 16 eggs
- 90 ml water
- 480 g sugar
- 8 Tbsp ground walnuts
- 2 pouches vanilla sugar
- 440 g all-purpose flour, sifted
Divide the batter between three 20 cm (8”) pans (i.e. ~660g cake batter per pan). Bake for 30 minutes. Let them cool off and cut each cake horizontally in two.
Recipe: Walnut Cake
Whipped Chocolate Ganache with Walnuts:
- a mix of 150 g of semi-sweet chocolate callets/chips and 200 g of milk chocolate
- 600 ml whipping cream
- 150 g – 200 g ground walnuts
Recipe: Whipped Chocolate Ganache with Walnuts
Salted Caramel:
- 100 g (1 cup) sugar
- 3/4 Tbsp vinegar
- 100 ml (0.6 cups) whipping cream
- 40 g (2.5 Tbsp) butter
- a pinch of salt or fleur de sel
Recipe: Salted Caramel
5-Minute Mascarpone Frosting:
- 475 g (2 cups) mascarpone cheese
- 240 ml (1 cup) whipping cream
- 150 ml (0.6 cup) sweetened condensed milk
Recipe: 5-Minute Mascarpone & Whipped Cream Frosting
White Chocolate Buttercream (1:1:1):
- 400 g white chocolate
- 400 ml whipping cream
- 400 g butter, at room temperature
Recipe: Chocolate Ganache Buttercream Frosting (1:1:1)
Note: Although this 1:1:1 chocolate buttercream is very delicious, regular chocolate ganache (firm frosting), Swiss Meringue Buttercream, American Buttercream etc. are firmer and might be better options for crumb coating the cakes before covering them in fondant.
Fondant Decorations:
- 2.3 kg (5 lbs) white fondant for covering both cake tiers
- A bit of yellow fondant, orange fondant (or a mix of yellow + red) and black fondant
Other Tools/Items:
- one 20 cm (8’’) cake board
- one 18 cm (7’’) cake board
- one 30 cm (12’’) cake drum
- 10 bubble tea/boba plastic straws or cake dowels
- a turntable or lazy susan