Description
Celebrate cherished moments with this vibrant Senior Year Photo Collage Cake, layered with delicious flavors and adorned with edible printed memories. It’s a heartfelt tribute to milestones, perfect for any celebration.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter (softened, at room temperature)
- 1 cup whole milk (room temperature)
- 5 large eggs (room temperature)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- 1 cup unsalted butter (softened, at room temperature)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional, for coloring the frosting)
- Edible ink printer (and edible printer paper)
- Photos printed on edible paper (choose memorable photos from the senior's year)
- Edible glitter (optional)
- Fresh flowers or sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures an even bake while you prepare the batter.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 ½ cups of granulated sugar until the mixture is light and fluffy—about 3-4 minutes.
- Add in the 5 large eggs one at a time, mixing well after each addition.
- Stir in 2 tablespoons of vanilla extract.
- In another bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of room temperature whole milk.
- Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops using a spatula.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the buttercream frosting by beating 1 cup of softened unsalted butter until creamy.
- Gradually add 4 cups of powdered sugar, mixing on low until incorporated, then add 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract.
- When the cakes are completely cool, level the tops with a serrated knife for easy stacking.
- Place one layer on your serving platter, spread a layer of frosting on top, and carefully place the second layer on top.
- Frost the entire cake with the remaining buttercream, smoothing the surface.
- Print your selected photos on edible paper using an edible ink printer. Cut them out and gently place them on the frosted cake. Decorate with edible glitter, fresh flowers, or sprinkles as desired.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: Mix just until combined to avoid a dense cake. Ensure you have the right edible ink and paper for the best results.