Ingredients
Cereal Milk Buttercream
- 30 grams fruity pebbles cereal
- 240 mL milk
- 30 grams flour, spooned and leveled
- 150 grams granulated sugar
- 255 grams unsalted butter, room temperature, divided
- 1 tsp vanilla extract
Fruity Pebble Cake
- 45 grams fruity pebbles cereal
- 355 mL whole milk
- 240 grams all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 1 Tbsp baking powder
- 300 grams granulated sugar
- 56 grams unsalted butter, room temperature
- 120 mL canola oil
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 tsp strawberry extract
Cereal Milk Glaze
- 15 grams fruity pebbles , *if needed
- 60 mL milk, *if needed
- 120 grams powdered sugar, spooned and leveled
- 1 tsp vanilla bean paste
- 1/4 tsp strawberry extract
- 1/4 tsp lemon extract
- extra fruity pebbles for topping
Method
Cereal Milk Ermine Buttercream
- Begin by soaking the fruity pebbles in the milk for at least 30 minutes. Strain the cereal out of the milk and set it aside.30 grams fruity pebbles cereal, 240 mL milk
- In a small saucepan combine the flour and granulated sugar. Slowly add in 3/4 cup of the cereal milk, while whisking continuously so you don’t get clumps. Once all the milk is combined, place the saucepan over medium-low heat and whisk continuously but slowly.30 grams flour spooned and leveled, 150 grams granulated sugar
- Once the mixture begins to thicken and sticks to the bottom of the pan, whisk quicker. Cook the mixture until it’s thick enough to coat the back of a spoon, between 5-10 minutes.
- Remove from the heat, pour into an airtight container and allow to cool completely to room temperature, about a couple hours (you can also put it in an ice bath but continue to whisk so it cools evenly and doesn't get clumpy). Set aside.
Fruity Pebble Cake
- Begin by soaking the fruity pebbles in the milk for 30-60 minutes. Strain the cereal out of the milk and set aside. You should have about 1 cup of milk but it doesn't have to be super accurate because we're adding in the cereal too.45 grams fruity pebbles cereal, 355 mL whole milk
- Preheat the oven to 350F/177C and grease and line three 6 inch cake pans.
- In a medium bowl, whisk together the flour, salt, and baking powder until they're evenly distributed.240 grams all-purpose flour spooned and leveled, 1/2 tsp salt, 1 Tbsp baking powder
- In the bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar and butter for 2 minutes. Add the oil and continue beating for a minute. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the vanilla, lemon and strawberry extracts and beat just until combined.300 grams granulated sugar, 56 grams unsalted butter room temperature, 120 mL canola oil, 3 large eggs room temperature, 1 tsp vanilla extract, 1/2 tsp lemon extract, 1/2 tsp strawberry extract
- Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the cereal milk, followed by the rest of the dry ingredients. When the flour is almost fully combined, add in the soaked fruity pebbles and fold the batter until they're evenly distributed.
- Distribute the batter evenly among the prepared pans, about 15oz in each pan and bake the cakes for 35-40 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back when you press down on the center.
- Invert the cakes onto a tea towel and allow them to cool completely before frosting.
Assemble
- To finish the frosting, place the 227 grams (1 cup/16 Tbsp) of butter in the bowl of stand mixer and using the whisk attachment, beat at full speed for at least 5 minutes, until the butter is fluffy and pale yellow.255 grams unsalted butter room temperature, divided
- Reduce the speed to medium and add in a couple Tbsp of the cooled mixture at a time, allowing it to combine with the butter before adding more. Scrape the edge of the bowl as needed and once it’s all combined, add in the vanilla extract and beat at full speed for another minute.1 tsp vanilla extract
- Use 1/4 of the frosting to frost the first layer of cake, top with some crushed fruity pebbles and repeat with the second layer. Then place the third layer on top and refrigerate the cake for 30 minutes.
- Add the other 2 Tbsp of butter and HALF of the soaked cereal from the cereal milk (that we made for the frosting) to the leftover frosting and beat on medium speed just until it’s combined. If the frosting feels too soft, refrigerate it for 10 minutes and then frost the outside of the cake, leaving a rough border at the top to form a ridge.
- Fill the top with fruity pebbles. Refrigerate the cake while you make the glaze.
Cereal Milk Glaze
- If you have any cereal milk left from earlier you can just use that but if you don’t, then you'll need to soak some more fruity pebbles in milk for 15-30 minutes.15 grams fruity pebbles *if needed, 60 mL milk *if needed
- Combine 1 Tbsp of cereal milk with the powdered sugar, vanilla, strawberry and lemon extracts and whisk until lit’s completely smooth.120 grams powdered sugar spooned and leveled, 1 tsp vanilla bean paste, 1/4 tsp strawberry extract, 1/4 tsp lemon extract
- If it looks too thick, add one more tablespoon of the cereal milk but if it's too runny, add 2 more tablespoons of powdered sugar at a time. The glaze should be thick so that it doesn't run off the cake (test it in one spot first).
- Drizzle glaze on top of the cake and let it set.
- Serve at room temperature or slightly chilled.
Nutrition
Serving: 1gCalories: 898kcalCarbohydrates: 111gProtein: 10gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 24gCholesterol: 154mgSodium: 460mgFiber: 1gSugar: 76g