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Recipe Category / Special Cakes

Sugar paste cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


For the cake

  • Preheat the oven to 180° C (356° F) set to fan.
  • In a mixer’s bowl, beat the butter and the sugar with the paddle attachment at high speed, until the mixture is fluffy, white, and double in volume.
  • Add the eggs one by one and each time, wait for the mixture to be homogenized before adding the next egg.
  • Lastly, add the vanilla extract and flour.
  • Keep beating just until the mixture is homogenized.
  • Remove from the bowl and pour the mixture into four buttered and floured baking pans or into 20 cm round cookie cutters. If you want, you can line them with parchment paper.
  • Bake for 25 minutes. To check that they are done, stick a toothpick inside and if it comes out clean, then they are ready.  
  • When the cake layers are ready, remove them from the oven, set aside for 15 minutes to cool on a rack, and then take them out of the pans and set them on the rack to cool completely.

For the buttercream

  • In a mixer’s bowl, beat the butter with the paddle attachment at medium speed, until fluffy.
  • Add the sifted sugar in 2 batches and after the first batch add the milk, too. Then, add the vanilla extract.
  • Keep beating your mixture with the paddle attachment, until it is fluffy and high in volume. It is ready when the sugar is almost dissolved into the cream.

To assemble

  • Place one of the four cake layers onto a working surface or onto a cake stand.
  • Spread the ¼ of the buttercream with a spatula.
  • Add one more cake layer on top, and spread again the ¼ of the buttercream.
  • Add the third and fourth cake layer by following the same process.
  • Cover the cake all around with the remaining buttercream and make its surface smooth by using a big spatula or a knife.

For the sugar paste

  • Start kneading the black sugar paste well, so that it softens, by using your hands.
  • Your goal is to have a black sugar paste with an elastic texture, in order to be able to work with it better.
  • Spread a big piece of parchment paper on your working surface, place the sugar paste on top, and roll it out with the special rolling pin.
  • Sprinkle some icing sugar so that the sugar paste doesn’t stick to the parchment paper.
  • Be careful to maintain its round shape for as long as you are rolling it out. You want the thickness of the sugar paste to be 4 mm and the diameter 4-5 cm bigger than the cake’s diameter
  • Cover the cake with the sugar paste very carefully.
  • As you cover it, be careful not to leave any gaps between the sugar paste and the cake, so that there won’t be any bubbles.
  • With your hands, work the surface of the sugar paste quickly, until the sugar paste sticks to the buttercream, and work it all around the cake until you reach its bottom.
  • Cut the excess sugar paste and cover it airtight with plastic wrap. You can use this piece for future use within a month.
  • With a sugar paste smoother, make the sugar paste onto the cake completely smooth.
  • Print the logo and the letters that you want to place onto the cake.
  • Roll out the white sugar paste by following the same process. Place the piece of paper on top of the sugar paste.
  • With a very sharp blade cutter, cut the designs and the letters that you want all around, and be careful to cut the sugar paste that is underneath, too.
  • Remove the paper and carefully take the sugar paste pieces that you cut, spread a little margarine on them, and stick them onto your cake.

Alternatively-for the green cake

  • If you want to make the sugar paste green, mix the 1 kilo of white sugar paste with the green food coloring paste, and work it until there is a green sugar paste.
  • From the white sugar paste pieces that will remain (the 200 g), cut the outline that you want to use.


If you want to dip your cake layers into syrup, you can make a syrup with 150 g water and 150 g sugar. The syrup must be cool before we pour it onto the hot cake layers.

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Nutrition information per portion

Calories (kcal)
41 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
44 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
90 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
50 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
123 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
12 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
5 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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