# Components:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, room temperature
06 - 2 large eggs, room temperature
07 - ¾ cup whole milk
08 - 2 teaspoons vanilla extract
09 - 1 tablespoon red gel food coloring
→ Cream Cheese Buttercream
10 - 8 ounces cream cheese, room temperature
11 - ½ cup unsalted butter, room temperature
12 - 4 cups powdered sugar, sifted
→ Fondant Decoration
13 - 8 ounces black fondant
14 - 4 ounces white fondant
15 - 2 ounces red fondant
16 - 1 teaspoon edible pearl dust or luster dust
17 - Cornstarch for rolling surface
# Directions:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar on medium speed with electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Reduce mixer speed to low. Alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape bowl as needed.
06 - Mix in red gel food coloring until batter achieves uniform deep red hue.
07 - Divide batter evenly between prepared pans. Smooth tops with spatula.
08 - Bake for 25 to 30 minutes, or until toothpick inserted in center emerges clean. Rotate pans halfway through baking time.
09 - Let cakes rest in pans for 10 minutes. Invert onto wire racks to cool completely.
10 - Beat cream cheese and butter on medium speed until smooth, approximately 2 minutes.
11 - Gradually add powdered sugar one cup at a time on low speed. Increase to medium and beat until light and fluffy, about 3 minutes.
12 - Trim cake domes level with serrated knife. Place first layer on cake board, spread buttercream, and top with second layer.
13 - Spread thin layer of buttercream over entire cake. Refrigerate for 20 minutes to set.
14 - Apply final coat of buttercream. Smooth sides and top with cake scraper or offset spatula.
15 - Dust work surface with cornstarch. Roll black fondant to 1/8-inch thickness. Cut Betty Boop hair silhouette using template or freehand. Transfer to parchment.
16 - Roll white fondant and cut two large circles for eyes with small heart highlights. Roll red fondant and cut lips. Apply pearl dust if desired.
17 - Gently position black fondant hair over front of cake, trimming excess at base. Attach eyes and lips with small buttercream dabs.
18 - Use black fondant to create eyelashes and eyebrows. Position around eyes.
19 - Roll thin coil of red fondant into decorative headband. Place across top edge of hair silhouette.
20 - Add sugar flowers or edible sparkles around base as desired.
21 - Allow decorated cake to rest at room temperature for 30 minutes before slicing.
