Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • Pink fondant
  • Black fondant
  • Edible food markers (optional)
  • White chocolate melts

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing until well combined.
  4. Gradually add dry ingredients and milk, mixing until just combined.
  5. Pour batter into prepared pans. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla until soft peaks form.
  7. Cut cooled cakes into Hello Kitty shapes using the mold or by hand. Fill each with whipped cream filling using a piping bag.
  8. Roll out pink fondant to cover the cakes. Use black fondant for eyes and bow. Optionally, use edible food markers for features or melt white chocolate for additional details.
  9. Refrigerate the finished cakes for at least 30 minutes before serving.