Graduation Cake Recipe
Graduation is a special occasion that is meant to be celebrated. What better way to celebrate than with a delicious graduation cake? This rich and moist graduation cake recipe helps you make the perfect cake for your loved one or customer.
After years of studying, graduation season is here again. This means it’s time to celebrate some milestones.
With the help of an amazing chef, HICAPS came up with this moist and creamy chocolate graduation cake. Using this recipe, you can now make an attractive, delicious graduation cake without spending a lot.
From elaborate layers and graduation-themed fondant to a creamy, delicious chocolate core, this graduation cake rocks.
Celebrate the big day with this amazing cake design. This graduation cake is not only delicious. It wows your guests as well. Just make sure you do your base and fondant right.
Chocolate Graduation Cake Recipe
Prep Time : 2hrs
Cooking Time : 30 mins
Ingredients:
Chocolate Cake (Base of our Graduation Cake)
225g HICAPS BUTTERCREAM – REF MARGARINE
½ cup CHIFFONAIDE CAKE OIL
¾ cup HICOA PREMIUM COCOA POWDER
4 pcs. Eggs
2 cups All Purpose Flour (Sifted)
1 ½ tsp. Baking Soda
1 tsp. Baking Powder
1 cup Milk
1 tbsp. Vinegar
1 tsp. Vanilla Extract
Graduation Cake Fondant
300g MAGIC WHIZK INSTANT WHIPPING CREAM
200g Glucose
1000g Confectioner Sugar
Gel Food Color
Procedure:
1.In a mixer cream HICAPS BUTTERCREAM and sugar until light and fluffy.
2.Add CHIFFONAIDE CAKE OIL and egg one at a time, continuously mixing over medium speed.
3.In a separate bowl, combine all the dry ingredients and sift together.
4.In another bowl, measure milk and add the vinegar and vanilla extract.
5.Add the dry and wet ingredients in the butter-egg mixture alternately, starting with the dry and ending with the dry.
6.Continue mixing using the rubber scraper. But do not overmix.
7.Pour cake batter into the molder.
8.Bake for 45 mins. to 1 hr. at 180° or until toothpick test comes out clean.
9.Once done, let it cool before frosting or before covering with fondant.
Magic Whizk Fondant
1.Place Confectioner Sugar in a large bowl.
2.Make a well in the center, using a wooden spoon. Stir in glucose.
3.Mix until stickiness disappears.
4.Knead until the fondant is smooth, pliable, and does not stick to your hands. If fondant is too stiff, add water (a drop at a time).
5.Use fondant immediately or store in an airtight container in the fridge. When ready to use, bring to room temperature and knead again until soft.
6.Put in desired colors depending on fondant design.
Chocolate Graduation Cake Recipe
Ingredients
Chocolate Cake (Base of our Graduation Cake)
- 225 g HICAPS Buttercream Ref Margarine
- 1 cup White Sugar
- ½ cup ChiffonAide Cake Oil
- ¾ cup HICOA Premium Cocoa Powder
- 4 pcs Whole Egg
- 2 cups All-Purpose Flour Sifted
- 1 ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 cup Mlekovita UHT Milk
- 1 tbsp. Vinegar
- 1 tsp. Emulco Vanilla Flavor
Graduation Cake Fondant
- 300 g Magic Whizk Instant Whipping Cream
- 200 g Glucose
- 1000 g Powdered Sugar
- Gel Food Color
Instructions
Chocolate Cake (Base of our Graduation Cake)
- In a mixer cream HICAPS BUTTERCREAM and sugar until light and fluffy.225 g HICAPS Buttercream Ref Margarine, 1 cup White Sugar
- Add CHIFFONAIDE CAKE OIL and egg one at a time, continuously mixing over medium speed.½ cup ChiffonAide Cake Oil, 4 pcs Whole Egg
- In a separate bowl, combine all the dry ingredients and sift together.¾ cup HICOA Premium Cocoa Powder, 2 cups All-Purpose Flour, 1 ½ tsp. Baking Soda, 1 tsp. Baking Powder
- In another bowl, measure milk and add the vinegar and vanilla extract.1 cup Mlekovita UHT Milk, 1 tbsp. Vinegar, 1 tsp. Emulco Vanilla Flavor
- Add the dry and wet ingredients in the butter-egg mixture alternately, starting with the dry and ending with the dry.
- Continue mixing using the rubber scraper. But do not overmix.
- Pour cake batter into the molder.
- Bake for 45 mins. to 1 hr. at 180° or until toothpick test comes out clean.
- Once done, let it cool before frosting or before covering with fondant.
Magic Whizk Fondant
- Place Confectioner Sugar in a large bowl.1000 g Powdered Sugar
- Make a well in the center, using a wooden spoon. Stir in glucose.200 g Glucose
- Add Magic Whizk. Mix until stickiness disappears.300 g Magic Whizk Instant Whipping Cream
- Knead until the fondant is smooth, pliable, and does not stick to your hands. If fondant is too stiff, add water (a drop at a time).
- Use fondant immediately or store in an airtight container in the fridge. When ready to use, bring to room temperature and knead again until soft.
- Put in desired colors depending on fondant design.Gel Food Color
Check Out Other Delicious Recipes
Want more mouth-watering recipes? Try this delicious cheese croquettes recipe.
While you’re at it, try this no-bake dream cake recipe as well.
Still can’t get enough of our mouth-watering recipes? Check out our mango ice cream and marble potato salad recipes!
Other Popular Recipes by HICAPS
- Yema Cake Recipe
- Basque Burnt Cheesecake Recipe
- Ube Cheese Pandesal Recipe
- Egg Pie Recipe
- Apple Pie Recipe With Crust
- Dream Cake Recipe
About HICAPS
Over the years, HICAPS has helped bakers and businesses make delicious products by offering premium cake ingredients like chiffon oil, Magic Whizk Whipping Cream, Red Velvet Emulco, and Royal Victoria Cream Cheese.
HICAPS also provides tools and resources to valued partners such as the free “How to Increase Your Sales Amidst the Pandemic” E-book, Tablespoon to Cup Conversion Chart, and free dealer locator that helps look for baking ingredients near me.
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