# 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
17 - Cornstarch for rolling surface
# Directions:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
03 - Beat butter and sugar with electric mixer on medium speed for 3 minutes until light and fluffy.
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, starting and ending with flour. Scrape bowl as needed.
06 - Mix in red gel food coloring until batter achieves uniform deep red color.
07 - Divide batter evenly between prepared pans. Bake for 25-30 minutes until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
08 - Let cakes rest in pans for 10 minutes. Invert onto wire racks and cool completely before frosting.
09 - Beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add powdered sugar one cup at a time. Beat on medium for 3 minutes until fluffy.
10 - Trim cake domes level with serrated knife. Place one layer on cake board, spread buttercream on top, and position second layer.
11 - Spread thin layer of buttercream over entire cake. Refrigerate for 20 minutes to set.
12 - Apply final coat of buttercream. Smooth sides and top with cake scraper or offset spatula.
13 - Dust work surface with cornstarch. Roll black fondant to 1/8-inch thickness. Cut Betty Boop hair silhouette using template. Transfer to parchment.
14 - Roll white fondant and cut two large circles for eyes with small heart highlights. Cut red lips from red fondant. Apply pearl dust if desired.
15 - Drape black fondant hair over cake front, trimming excess base. Attach white eyes and red lips with small dabs of buttercream. Add eyelashes and eyebrows from black fondant.
16 - Create red fondant headband coil and place across hair top edge. Add sugar flower or sparkles at base. Let cake rest 30 minutes at room temperature before serving.
