“I am the Pretty Guardian who fights for love and Justice! I am Sailor Moon! And now in the name of Moon I’ll punish you!”

“Moon Eternal, Make Up” is the final transformation phrase of Usagi Tsukino in order to transform into Eternal Sailor Moon with her Eternal Moon Article in the 5th season of the anime. Feel free to @ me but Eternal Sailor Moon can totally kick Goku’s butt!

TikTok has been loving my Sailor Moon Inspired Cakes. A moist and fluffy, melt in your mouth chocolate cake recipe that is wrapped in a creamy, dreamy, and light vanilla buttercream that comes together so easily.

Add some simple fondant techniques, two scrumptious donuts, a little bit of frosting, and you will be able to capture all things Sailor Moon’s “Moon Eternal, Make Up!” in one delicious cake! I break down everything I do in this post so you can bake with confidence right at home. If you’d prefer to just get all that you need and the steps click “JUMP TO RECIPE” above.

Below you’ll find all my tips and tricks for how to bake the perfect chocolate cake, how to work and pipe buttercream, using fondant, piping chocolate, and using luster dust. Everything you need to bake with confidence!

More Nerdy Treats To Love:

Pretty Guardian Sailor Moon Cake

Sailor Mercury Inspired Cake

3D Pokémon Cake: It’s GASTLY!

Harry Potter: The Golden Snitch Cake

Dragon Quest: Slime Monster Cake

3D Pokemon Cake: It’s Dugtrio!

Dragon Ball Z: Dragon Ball Cake

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

Latest Recipes



Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

Bake Immediately

Bake your desserts immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser bake.

No Peeking!

While it can be tempting, resist the urge to peek in the oven on your dessert’s progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the bakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the bake while it is trying to set up, resulting in dense, deflated bake. Try to resist the urge to peek until your bakes are at least 2/3 through their baking time.

How to Test if Your Baked Treats are Done

Test your bakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center. Your bakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the bake and, if it bounces back leaving no dent, then it is done. If removed too early, the bake will sink in the center as it cools and, if over baked, it will be dry.



  1. Sift and whisk dry ingredients together.
  2. Mix wet ingredients in a separate bowl.
  3. Add wet to dry mixture and mix until combined.
  4. Bake in prepared pans until centers are springy to the touch.


  • Adding the right amount of fat gives chocolate cake a moist crumb. Using oil, as I did in this recipe lets you chill the cake without having to worry about it hardening. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
  • Another way to get a moist and fluffy crumb is to cream the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.


Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.


Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Add  ing a little bit will make things taste more “chocolatey” without giving a coffee flavor. Adding a LOT of coffee will create a mocha flavor. If you would like to omit the coffee from this recipe just substitute for warm water or milk. I’ve done this and the cake still tastes great! Just a little toned down in my opinion.


  • I love a chocolate American buttercream. The cocoa powder and bittersweet chocolate along with a nice dose of salt really balances out the sugar and creates a decadent flavor explosion! 
  • If you like things less sweet and maybe a bit more subtle then you should try a meringue-based frosting like Swiss or Italian buttercream. The consistency is VERY light and creamy with not too much sugar.


  • To get FLAT layers that are moist inside and out try using cake strips! You can make your own from foil and paper towels at home.
  • The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.


  • If you are not a coffee fan then sub in milk, or water. The coffee, which you really don’t taste, helps bring the chocolate taste out but I know lots of people either can’t stand it or have dietary restrictions.
  • If you don’t have sour cream handy then plain whole milk yogurt will work just fine!
  • Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.
  • If you don’t like coffee just use water or milk instead. Both will still make a tasty cake

Donut Baking 101: All The Tips & Tricks

To capture Sailor Moon’s odango buns, I wanted to whip up a quick batch of vanilla donuts. Now granted, you can always use store bought but if you’d like to make your own, here are all my tips and tricks

I love cake donuts for several reasons! First, they’re easy to make and only require a few basic ingredients. Secondly, I love how incredibly versatile they are.

This recipe is like a blank canvas for different flavors, glazes and toppings so you can unleash your creativity!

Cake Donuts vs. Fried Donuts

Cake donuts have a different texture than fried ones. They’re obviously more “cakey” and have a nice tender crumb that is heavier than a fried donut. Cake donuts are not baked in oil, but in a donut-shaped pan.

It’s also much easier to add your own flavors to cake donuts. They’re quicker to make and better for beginners, even more reasons to love them!

Here is my scrumptious Vanilla Donut recipe I used when I made Vanilla Watercolor Donuts.


  • Spoon a thin layer of each color glaze on a plate and dip a donut or two and then reapply more as needed. This will help keep some nice clean lines instead of a muddy mess.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • You can substitute whole milk yogurt for the sour cream if desired, you won really tell the difference.
  • When you dip your donuts rotate rotate them around, but don’t twist, just a bit to ensure the top is completely glazed. When you pull the donuts up tilt them a bit so the stripes are vertical, this will help keep the colors distinct.

How to Use a Donut Pan

Available in a variety of sizes, our non-stick donut pans are great for bakers of all skill levels. And if you’re wondering how to get started using these pans, you’ve come to the right place.

Types of Donut Pans

Whether you’re preparing a large batch of donuts for a party or you’re making a few mini ones for a brunch celebration, there is a pan for that!

A standard 6-cavity non-stick donut pan is great for making a standard batch of donuts on a weekend.

For donuts that are just a little smaller than the standard size, try a medium donut pan .

Making donuts with the kids is even more fun with a mini donut pan. This 12-cavity pan makes little bite-sized donuts that kids will love to eat and decorate!

If you’re ready to go nuts for donuts, look no further than a mega donut pan. Featuring 20 cavities, this non-stick pan is great for baking a whole batch of donuts at one time.

Preparing and Washing Your Pan

Before using your donut pan, I always suggest giving it a wash in warm, soapy water. Make sure it’s thoroughly dry before use.

Though most donut pans are non-stick, greasing your pan will always be a great way to make sure your donuts slip right out of the pan. A light coating is all you need.

When you’re done with your pan, you can put it in the dishwasher for easy cleaning. However, hand-washing your pan may make it last a little longer. Be careful not to use anything abrasive, as it may ruin the non-stick coating. If any batter is stuck on your pan, let it sit in warm, soapy water for a few minutes then try washing it off with a sponge.

FAQ’s About Donut Pans

What’s the best way to fill a donut pan?

The easiest way to fill your donut pan is to prepare a 16 in. decorating bag with your donut batter. Cut about 1 in. off the tip of the bag, then pipe the dough into each cavity. You want your cavities to be about 2/3 to ¾ full, depending on the recipe.

Why are my donuts dark brown on one side and light brown on the other?

Much like cakes or cupcakes, your donuts may turn out darker on the side that touches the pan. An easy way to hide the darker side of your donut is to add some decorations! You can dip your donuts in icing, cover them with piped buttercream or coat them with cinnamon sugar.

What else can you make in a donut pan?

Donut pans can be used for a variety of craft projects or baked treats. All it takes is a little bit of creativity. Stack freshly baked donuts to create a donut birthday cake or cool down with ice cream sandwiches. Get creative with kid-friendly rice cereal treat donuts or up your PB&J skills with a fresh take on a classic.

Can you make bagels in a donut pan?

Traditional bagels are often made by first forming the dough by hand, then boiling it in water. The bagels then bake on a cookie sheet, so there’s no need to use the donut pan to make bagels.

Can I use cake batter instead of donut batter to make cake-shaped donuts?

While you certainly can use cake batter to make cake-shaped donuts, keep in mind that they may not hold their shape or turn out like traditional donuts. Cake batter is thinner than donut batter, so bake time, temperature and how much the cake batter will rise may all be different.

I suggest sticking with my tasty baked cake donut recipe, which is a favorite! If you want to make mini cakes that look like donuts, you can always use small cake pans and your favorite cake batter, then use a biscuit cutter or knife to cut out the center of your cake.

American Buttercream: Sweet & Easy

This is my go to frosting and perfect for people who like it sweet! Beat the room temperature butter with powdered sugar, a pinch of salt and some vanilla extract. Super fast and a total crowd pleaser.



  • For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
  • Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious frosting. 
  • The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!


If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’ll be nice and room temperature in no time!


The main difference between buttercream and whipped frosting is butter. Whipped frosting does not contain butter and is a lighter and fluffier icing. Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge! 🙂


When buttercream is left out at room temperature, it will form sort of a crust on the outer layer while the inside will stay fairly smooth. If it is very warm or humid, then the buttercream can loose structure. This will affect decorations you’ve piped and may even destabilize layer cakes, causing them to sag or even collapse.


You can leave out buttercream frosting out overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat. Buttercream that contains dairy will spoil more quickly so it should be refrigerated after a few hours.


If you want to thin out buttercream frosting, then you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.

Buttercream Consistencies

This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. However, it will need to be thinned for frosting birthday cakes and borders.

Stiff Consistency: Gradually add additional confectioners’ sugar for a stiffer consistency. Best for dimensional decorations that need to retain their shape when piped. This consistency is generally used for piping upright petals for flowers.

Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium consistency is used for borders such as stars, dots, rosettes and shells, as well as other decorations that will remain relatively flat.

Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. For pure white frosting, add up to 4 tablespoons of liquid. Thin consistency is best for cake frosting, as well as piping lines and letters. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won’t break.

Piping Tips & Tricks: The Full 101

How to Assemble a Piping Bag and Tip

If you’re planning to use more than one tip on the same bag, you can use a coupler to make it easy to swap out piping tips. Available in standard and large sizes, a coupler comes in two parts. The first part, the base, is inserted into the bag before you fill it with icing. The second part, the ring, is used to secure your tip in place.

If you don’t plan on changing tips, you do not need to use a coupler. Simply drop your tip into the decorating bag and use scissors or a pen to mark a line about ½ way up the tip. Cut the bag at the line, then push the tip down through the opening.

Tips & Tricks for Using Piping Bags and Tips

  • Expand your creativity by using larger piping tips to pipe dough, fillings, mashed potatoes, batter, meringue and more.
  • If your tip becomes blocked, use a toothpick to loosen the lump, then squeeze carefully to remove the block. To prevent lumpy icing, be sure to sift your confectioners’ sugar before mixing.
  • For easy piping, don’t overfill your bag. It’s best to work with about ½ cup of icing at a time. Most Wilton decorating bags have a fill line for easy measuring.
  • Pipe two colors at once by filling two 12 in. decorating bags, separately, with different colors of icing. Cut ½ in. off the end of each bag and drop them both into a larger 16 in. bag, prepared with a large tip (1M or 2A works great for this).

How to Use a Piping Bag

Piping tips are nothing if not paired with a piping bag. Depending on your project, there are a few options to choose from when it comes to finding the right decorating bag.

Disposable Decorating Bags – If you like easy cleanup (who doesn’t), these bags are perfect for decorating. Available in both 12 and 16 in. sizes, these bags work with any decorating tip and coupler. When you’re done, simply remove the tip from the bag and throw the bag away.

Featherweight Decorating Bags – Made of flexible, durable polyester material, these decorating bags can be reused over and over again. Available in a variety of sizes ranging from 8 in. to 18 in., these bags have a grease-resistant coating inside, so icing won’t seep through. They are dishwasher safe and only get better with age!

Parchment Bags – If you’re piping small details or you’re looking for extra control, like piping lettering, you can make your own decorating bag by folding a piece of parchment paper. These bags are best used for small amounts of icing and are disposable for easy cleanup.

Plastic vs. Metal Piping Tips

Most decorating tips are made of metal; however, some are also available in plastic. Plastic tips are great for beginners. They often come in standard sizes and are more durable than metal tips. They’re also cheaper and will last a long time if taken care of correctly.

Metal tips cost a little more than plastic ones, but often give your decorations a sharper, more defined shape. While these tips are durable, they are a bit more fragile than plastic tips, so take care to wash and store them properly.

How to Wash Piping Tips

Wilton piping tips are stainless steel and dishwasher safe (on the top rack). After use, wash your tips in warm, soapy water, then rinse and allow to dry completely before storing.

You can also use a tip brush to get into those little nooks and crevasses of your tips, especially good for cleaning star and drop-flower tips!

When you’re ready to store them, it’s best to store tips with the narrow end up. Use a tip organizer case for easy storage and organization.

Specialty Decorating Tips

These tips are in a class of their own because each one does a something different. This catch-all category includes the grass, the triple star, the basketweave, the Bismarck and the cake icing tip, just to name a few!

The grass tip is one of the most popular in this category and can be used to pipe grass and fur.

The basketweave tip, which has both a flat and serrated side, is great for adding texture to the sides of your cake.

This category is also home to the Bismarck tip, used to fill pastries and cupcakes, as well as the large cake icing tip, which makes it quick and easy to ice your cake with a smooth or textured finish.

Easy Blooms Tips are a fun addition to this category. Designed to pipe a lovely rose or mum with just one squeeze, these tips are great for quick and easy decorating!

Types of Piping Tips

Piping tips are classified by the shape the opening makes. Within those groups, tips range in size and shape, so you can choose the size that best suits your decorating project.

Round Decorating Tips

Round tips are a great place to get started. These tips all feature a round opening, making them perfect for piping letters and lines. The smaller sizes are often used for piping lettering, dots or outlining cookies, while the larger sizes can be used to pipe large dot borders, swirls and lines.

Star Decorating Tips

The star tip is very versatile, making it great for beginning decorators. A simple squeeze of the bag and any sized star tip will produce a cute star-shaped design, perfect for making borders or filling in large areas of your cake.

Star tips are also used to pipe shells, swirls and rosettes, simple techniques with a big impact!

Drop Flower Decorating Tips

The drop flower tip looks like a star tip, but the grooves are slightly closed, making it easier to pipe a flower shape. These tips allow you to pipe a flower with just one squeeze, or you can make a swirled flower by simply twisting your wrist as you pipe.

Leaf Decorating Tips

Pipe flat, ruffled or stand-up leaves to make your flowers more life-like. You can also use these tips to pipe sunflower petals or a leaf border in different shapes and sizes.

Petal Decorating Tip

As the name suggests, this tip is used to pipe buttercream flowers, such as roses and tulips. However, this tip can also be used to pipe lovely ribbons, ruffles and simpler three or five-petal flowers, such as an apple blossom.

Fondant Tips & Tricks

Fondant is a fun and versatile medium for covering and decorating cakes; however, it can be tricky to work with. Weather, temperature and environment can all affect the texture and performance of your homemade fondant. You can avoid these problems before they start with these helpful fondant tips and tricks!

From how to color fondant to the best ways to store it, these tips for working with fondant are great to keep in mind before starting your next project.

Here is a reference I used when making my fondant Moon Prism Brooch

How to Work with Fondant

  1. Dust your work station with powdered sugar, cornstarch, or vegetable shortening
    Fondant can be sticky and has a tendency to pick up crumbs and dirt, so make sure your work surface is nice and clean before you start rolling. Prevent fondant from sticking to your counter by lightly dust your work surface and fondant roller with confectioners’ sugar or cornstarch. You can also use solid vegetable shortening to prevent sticking if you live in a very dry climate or if your fondant is already a little dry.
  2. Coat clean hands in vegetable shortening or wear food-safe gloves
    Before rolling, take some time to knead your fondant until it’s soft and pliable. Make sure you wash your hands before you start so nothing sticks to the fondant. You can also coat your hands with a thin layer of solid vegetable shortening or wear food-safe gloves.
  3. Keep fondant moving
    It’s also important to keep the fondant moving as you work. Never flip it over after you start to roll. Just turn it about a quarter of the way to prevent sticking and help ensure the thickness of your fondant is even.

How to Work with Fondant

As you roll and mold fondant, you might find that it tends to crack, especially on edges and corners. If you notice that your fondant is cracking, rub some solid vegetable shortening over the crack in a circular motion to smooth the cracked area together. We suggest not using water to do this, as too much liquid can break down your fondant.

How to Decorate with Fondant

You can use fondant to cover a cake, make little figurines or cut out decorations for cakes, cupcakes and cookies. For assembling figurines and fondant decorations, you can use water or buttercream frosting to adhere pieces together. Fondant will also start to dry as it sits out. If you need your fondant decorations or figurines to be hard, make them at least two days ahead of time and let them sit at room temperature to dry.

How to Soften Fondant

Soften fondant that’s too hard to knead using about 1/8 teaspoon of water for every 24 ounces of fondant. If your fondant is too soft, add a small amount of confectioners’ sugar or Gum-Tex powder to help strengthen it. Soft fondant is usually caused by kneading too much or adding too much liquid.

How to Color Fondant

There are a couple ways to color your fondant. The most common way is to use gel food coloring or Color Right concentrated food coloring. Both of these options offer concentrated color, so you only need a little to add rich color to your fondant. Liquid-based food colorings can change the consistency of your fondant, so we suggest avoiding those.

The great thing about Color Right concentrated food coloring is that you can simply squeeze the color directly onto your fondant without any mess. If you’re using gel icing colors, use a toothpick to add the color to your fondant. Make sure to wear food-safe gloves to mix in the color so it doesn’t stain your hands.

You can also mix more than one color of fondant together to get a whole rainbow of shades! Add a small amount of dark teal fondant to white fondant to get a lighter teal, or combine red and blue fondant for purple. This is a great way to use up any leftover fondant you may have from another project, so don’t throw your scraps away!

For super rich colors, like black or red, you may need to add quite a bit of color to get the shade you need. This might affect the consistency of your fondant. For those instances, we suggest buying pre-colored Decorator Preferred fondant, which comes in a variety of shades.

How to Cover a Cake with Fondant

To get a nice, clean finish to your fondant cake, make sure you frost your cake smooth with a thin layer of buttercream frosting before covering it with fondant. This will prevent any imperfections on your cake from poking through the fondant.

If you’re using a lighter shade of fondant, frost your cake with white buttercream. Using white buttercream is a good rule all around unless you’re using black fondant, in which case chocolate frosting works just as well.

Use a rolling pin to help drape the fondant over your cake. Once draped, work quickly to smooth out the fondant using a Fondant Smoother for the top and your hand to smooth out the sides.

Any excess fondant on the base of your cake should be cut off with a knife.

How to Store Fondant

Sadly, fondant does not keep as well as other icings. Once pre-made fondant has been opened, the best way to store it is to cover it with a thin layer of shortening, wrap it tightly in plastic wrap and then place it in an airtight container.

This may seem like overdoing it, but in my experience, this has worked the best. Store it at room temperature.

There’s no exact timeline for how long it will last, as it depends on the environment and conditions it’s stored in.

Fondant will start to get a crusty layer on top (the shortening helps resist this) the longer it sits. When it starts to crust, the fondant is no longer workable.

Helpful Kitchen Tools

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

What You’ll Need For Decorating

Sailor Moon Cake - Moon Eternal, Make Up!

Sailor Moon Cake - Moon Eternal, Make Up!

Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 20 minutes
Total Time: 1 hour 30 minutes


For Chocolate Cake

  • 1/2 cup sour cream at room temperature
  • 1 cup buttermilk at room temperature
  • 3 large eggs at room temperature
  • 1 & 1/2 cup fresh brewed hot coffee
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cup all-purpose flour
  • 2 & 2/3 cup white granulated sugar
  • 1/2 cup cocoa powder
  • 1 & 1/2 teaspoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt

For Vanilla Buttercream

  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • Yellow Food Gel Color
  • Red Food Gel Color

For Decorating

  • Navy Blue Fondant
  • Red Fondant
  • Yellow Fondant
  • White Fondant
  • 2 plain donuts, standard sized
  • 2 lollipop sticks
  • Red sugar crystal sprinkles


  • X-Acto Knife
  • Piping Bags
  • Artist Paint Brush
  • Nesting cookie cutter set
  • Nesting heart shape cookie cutter set


For Chocolate Cake

  1. Preheat oven to 350F and prep cake pans.
  2. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  3. Add the wet ingredients into a large bowl and whisk together.
  4. Add the wet ingredients the dry ingredients. 
  5. Whisk to combine then mix on low for about a minute.
  6. Distribute batter evenly cake pans and bake for about 35-40 minutes at 350F or until a cake tester inserted in the center comes out clean.
  7. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

Vanilla Buttercream

  1. Feel free to adjust the buttercream frosting ingredients if you'd like to make more buttercream. I doubled my recipe when making this cake. Any extra can easily be stored.
  2. Sift 4 cups of powdered sugar & set bowl aside.
  3. Cream butter & shortening.
  4. Blend in vanilla extract.
  5. Scrape down the sides.
  6. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  7. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  8. Scrape down the sides one last time.
  9. With your mixer on a medium high speed, slowly add in heavy cream.
  10. Turn mixer up to a high speed and whip your buttercream until you have light & fluffy consistency you are looking for.
  11. Transfer about 1/2 cup of buttercream to a bowl and mix in 1-2 drops of yellow food gel color. Mix until color has been fully combined.
  12. Transfer about ¼ cup of buttercream into a separate bowl and mix in 3-4 drops of “Super Red” food gel color. Mix until color has been fully combined.
  13. Add about ¼ cup of white buttercream into a piping bag with a small round tip. Set aside.
  14. Add about ¼ cup of red buttercream into a piping bag with a small round tip. Set aside.

Cake Assembly

  1. After your cakes have cooled, level your cakes. If you'd like to make this a 4-layer cake, half each cake.
  2. Place your first layer onto your cake turntable.
  3. Spread a generous amount of vanilla buttercream frosting on top and spread evenly with your straight or offset spatula.
  4. Place your next layer of cake, top with more buttercream frosting and spread evenly. Continue these steps for all of your lays.
  5. Once your cakes have been filled and stacked, you’re ready to add buttercream frosting around your cake.
  6. Start from the bottom, and while rotating your cake turntable, pipe on your buttercream in an upward motion.
  7. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth over your buttercream. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable.
  8. You'll want to continue this until you have a smooth coating. When you’re doing the final smoothing and you notice the texture of the buttercream become a bit ragged there’s an easy fix! Get a bowl of HOT water and dip your tools into the bowl to warm them up. pat dry and smooth. The warm metal will melt the buttercream and give you a nice SMOOTH finish.
  9. Smooth the top of your cake with an offset spatula.
  10. Set in the fridge and allow to chill for 5 minutes.

Odango Shields Decorations

For Sailor Moon’s odango shields, we are going to be using two plain donuts. You can use my vanilla donut recipe or use store bought.

  1. Frost both donuts with yellow buttercream frosting so that you are left with two big yellow circles.
  2. Take white buttercream and pipe, about 1 inch inward, a medium sized circle.
  3. Within your white circle you’ll want to pipe a slightly smaller red circle. Only keep about ¼ inch of the medium white buttercream circle visible.
  4. Lastly, take some red sugar crystal sprinkles and sprinkle on top of your red buttercream circle.
  5. Repeat the above steps with your next donut.
  6. Slowly push a lollipop stick into each donut about 1 inch through. Set donuts aside.

Fondant Feather Clips

  1. Roll out your white fondant to about a 1 inch thickness.
  2. Using a ½” cookie cutter, or the back of a piping tip, punch out 6 fondant circles. Smooth the edges with your fingers and set aside.
  3. Re-roll your fondant and cut out 3 fondant strips about 1.5 inches long and a ¼ inch wide.
  4. Cut these three strips in half so that you are left with 6 strips in total.
  5. Pinch the edges on your side of all 6 so the end comes to a slight point.
  6. Lightly brush the bottom of each of your 6 pointed strips and place a fondant white circle on top of each.

Red Fondant Border

  1. Begin to roll out your red fondant. I prefer to roll out my fondant on a silicone mat ever so lightly dusted with powdered sugar.
  2. Your red fondant should be rolled out to about a 1/2 inch thickness and rolled out length wise. The goal here is to have a 19 inch stretch of fondant. You can go as short as 16 inches and slightly pull as you wrap your cake, but this may cause the fondant to tear.
  3. Using a fondant cutter, cut out a 19 inch fondant strip about ¼ - ½ inch tall. This will be your bottom-middle fondant border. Set aside.
  4. Re-roll your red fondant and cut out a 3 inch long red fondant strip about a ¼ wide.

Yellow Fondant Border

  1. Begin to roll out your yellow fondant. I prefer to roll out my fondant on a silicone mat ever so lightly dusted with powdered sugar.
  2. Your yellow fondant should be rolled out to about a 1/2 inch thickness and rolled out length wise. The goal here is to have a 19 inch stretch of fondant. You can go as short as 16 inches and slightly pull as you wrap your cake, but this may cause the fondant to tear.
  3. Using a fondant cutter, cut out a 19 inch fondant strip about ¼ - ½ inch tall. This will be your bottom-top fondant border. Set aside.

Fondant Wings

  1. Roll out your white fondant to about a 1 inch thickness.
  2. With either the wing template in this post, or by free hand, cut out a pair of large wings. Don’t worry if they seem too big as we can always trim away when we begin to put together our eternal moon brooch. For size reference, use the image in this blog above the recipe.
  3. Next, we want to cut out one more set of wings but smaller than what we just cut out. Again, don’t worry too much about size as we can always trim and size when putting our eternal moon brooch together.
  4. Re-roll your white fondant to that same 1 inch thickness and punch out 6 white fondant circles for a total of 3 sets. Your middle set should be slightly smaller than your first and your third set should be slightly smaller than the second.
  5. Re-roll your white fondant to 1 inch thickness again and cut out three strips about 1 inch long and a ¼ inch wide.
  6. Cut these three strips in half so that you are left with 6 strips in total.
  7. Pinch the edges on your side of all 6 so the end comes to a slight point.
  8. Lightly brush the bottom of each of your 6 pointed strips and place a fondant white circle on top of each. Again, thinking 3 sets in total here: 1 large circle set, 1 slightly smaller set, and 1 slightly smaller than middle set. Set aside but try not to mix them up with our fondant feather clips that we are going to use for the top of our cake.

Eternal Moon Fondant Brooch

  1. Begin to roll your yellow fondant to about a half inch thickness. I prefer to roll out my fondant on a silicone mat ever so lightly dusted with powdered sugar.
  2. If you have a nesting heart cookie cutter set, you want to grab a 2.36 inch, or equivalent, cutter. Use this to punch out a yellow fondant heart. If you don’t have a nesting cookie cutter set, you want to cut out about a 2 & ½ inch tall yellow fondant heart. Smooth out the edges with your fingers and set aside.
  3. Next let’s a 2 inch circle cookie cutter and punch out a yellow fondant circle from your already rolled out fondant.
  4. Using a 1 & ½ inch circle cutter, turn your large yellow fondant circle into a large yellow fondant crescent moon.
  5. You should still have enough yellow fondant rolled out, but if not, re-roll before moving forward.
  6. Cut out a small yellow fondant heart. Smooth the edges with your fingers and set aside.
  7. Next, either by free hand or with the back of a piping tip, punch out a smaller yellow fondant circle. Then transform this circle into a smaller crescent moon like we did in steps 3 & 4. Smooth out the edges and set aside.
  8. Now let’s grab a paint brush and a small bowl of water.
  9. Lightly brush your large yellow fondant heart with water and place your large crescent moon on top at the bottom of the heart.
  10. Grab your four white fondant wings you previously cut out. Now you can compare the size of the wings and the heart shape. If the wings appear to big, use your heart cookie cutter, gently lay on top of your wings, and trim your wings to fit. The goal here is to have a pair of large wings and a pair of small wings for both the left and right sides of the heart.
  11. When ready, take your larger pair of wings and lightly brush the inside ends with water.
  12. Take your large yellow fondant heart and place on top of your pair of large white fondant wings. If you’re happy with the alignment you can move on. If not, feel free to adjust the wings white the fondant is still slightly wet.
  13. Lightly brush the bottom top edges of your large yellow fondant heart.
  14. Take your smaller pair of fondant wings and place 1 wing on each side of the bottom of your heart. Just like with the larger pair of wings, feel free to adjust the alignment and placement while the fondant is still slightly wet.
  15. Now let’s take 6 fondant feather clips we made when we were cutting out our fondant wings. Both the left and right side of the heart are going to get 3 fondant clips.
  16. Lightly brush the outside top edge of your eternal moon brooch with water.
  17. Starting from the bottom of both sides, begin placing your fondant feather clips. Start small increase size as your work your way up the outside edge of your heart.

Cake Decorating

  1. Begin to roll out your navy blue fondant. I prefer to roll out my fondant on a silicone mat ever so lightly dusted with powdered sugar.
  2. Your navy blue fondant should be rolled out to about a 1/2 inch thickness and rolled out length wise. The goal here is to have a 19 inch stretch of fondant. You can go as short as 16 inches and slightly pull as you wrap your cake, but this may cause the fondant to tear.
  3. Using a fondant cutter, cut out a 19 inch fondant strip about ¼ - ½ inch tall. This will be your bottom most fondant border.
  4. You should not have to re-roll your fondant for the top fondant border but you’re more than welcomed to. Just roll out length wise.
  5. Once rolled out, cut a 15 inch fondant strip about 1 to 1.5 inch tall. This will be your top fondant border.
  6. Lightly brush the back of your first fondant border with water. If you add too much water, you can pat away with a paper towel.
  7. Gently pick up your bottom navy blue fondant and with the brushed water side facing the cake, gently wrap the bottom of your cake and bring both ends together in the back.
  8. Cut off any excess and secure the bottom fondant border.
  9. Now let's talk fondant seams. Seams, like tears and cracks, can be repaired by filling them in with a fresh piece of fondant. Smooth edges with your fingertips coated in shortening. Seams can also be smoothed out with an icing smoother or your fingertips. Do not wet your fingers with water, as this will cause the fondant to melt and tear further.
  10. Above this navy blue fondant border, we are going to place our red fondant border by following the same process in steps 6 through 9.
  11. Lastly, above the red fondant border, we are going to place our yellow fondant border by following the same process in steps 6 through 9.
  12. Take your small red fondant strip and lightly brush with water on the back and place on the top front of your cake where you plan on placing your eternal moon brooch.
  13. For your top navy blue fondant border, we want to trim the edges. Using your fondant cutter, cut from one side of the fondant strip to the other at a 45 degree angle. One quick swipe of your cutter is best as going slowly increases the likelihood of crooked line.
  14. Lightly brush the back of your top fondant border with water. Again, if you add too much water, simply pat away with a paper towel.
  15. Gently pick up your top navy blue fondant border and with the brushed water side facing the cake, gently wrap the top of your cake from the back to the front so that the points of both ends meet in the middle. This should leave you with an inverted triangle like peek-a-boo shape while securing your red fondant strip in place.
  16. Taking yellow buttercream in a piping bag with a small round tip, pipe on two parallel yellow strips along your top blue fondant border. The easiest way you can do this is to hold your piping bag in place against your top blue fondant border and rotate your cake turntable for each stripe.
  17. Take your small yellow fondant heart, ever so lightly brushed with water on the back and gently press in the middle of your red fondant strip. The heart should line up with the middle of your strip.
  18. Now take your small yellow fondant crescent moon, lightly brushed with water on the back, and place that on top of your small heart at the bottom.
  19. Gently pick up your fondant eternal moon brooch and lightly brush with water on the back. Try not to use too much as this can cause the fondant to slide off the cake.
  20. Lightly press into the middle of your fondant borders and red yellow strip. Use the small heart to keep everything centered. Hold in place for a couple of seconds.
  21. Use a large star tip to pipe dollops of yellow buttercream on top of your cake.
  22. Gently press your donut lollipops into the top of your cake with enough space in-between so there is not too much crowding. I placed mine about a ½ inch in from the top perimeter of the cake.
  23. Wrap up your cake by placing your white fondant feather clips on top your cake. Position three on each side in front of your donut odango shields.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

What Are You Making For Dessert?

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