Abstract Cat Cake Tutorial

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.