“I am the Pretty Guardian trainee who fights for love and for justice. I am Sailor Chibi Moon. And now in the name of the future moon I’ll punish you!”

Inspired by the Small Lady herself, Chibiusa aka Sailor Chibi Moon. All you need is your favorite chocolate cake, some frosting, and simple fondant decorations. Of course, being the daughter of Sailor Moon & Tuxedo Mask (spoilers?), you’ll want to add her just as iconic rabbit eared odango shields.

For an easy trick, you can grab a pack of madeleines from Starbucks; you only need two, so you get to snack on the extra while your decorate.

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

Add some simple fondant techniques, a bit of frosting along with a batch of madeleines, and you will be able to capture all things Sailor Chibi Moon 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, and even baking a perfect batch of madeleines. Everything you need to bake with confidence!

More Nerdy Treats To Love:

Pretty Guardian Sailor Moon Cake

3D Pokémon Cake: It’s GASTLY!

Harry Potter: The Golden Snitch Cake

Dragon Quest: Slime Monster Cake

3D Pokémon Cake: It’s Diglett!

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

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.

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 Unique Items You’ll Need To Make This Cake

Sailor Chibi Moon Cake

Sailor Chibi Moon Cake

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
  • Red Food Gel Color
  • Pink Food Gel Color

For Decorating

  • Red Fondant
  • Yellow Fondant
  • Pink Fondant
  • 2 standard sized plain madeleines
  • 2 lollipop sticks


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

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.

  1. Cream butter & shortening.
  2. Blend in vanilla extract.
  3. Scrape down the sides.
  4. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  5. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  6. Scrape down the sides one last time.
  7. With your mixer on a medium high speed, slowly add in heavy cream.
  8. Turn mixer up to a high speed and whip your buttercream until you have light & fluffy consistency you are looking for.
  9. Transfer about 1/8 cup of buttercream to a bowl and mix in 3-4 drops of “Super Red” food gel color. Mix until color has been fully combined.
  10. Transfer about ½ cup of buttercream into a separate bowl and mix in 2-3 drops of pink food gel color. Mix until color has been fully combined.
  11. Fill a piping bag, fitted with a small rounded tip, with about 1/8 cup of white buttercream. 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 layers.
  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 Chibi Moon’s odango shields, we are going to be using two plain madeleines. You can use my madeleine recipe or use store bought.

  1. Frost the top of both madeleines with pink buttercream frosting.
  2. Take red buttercream and pipe a large red circle, about ¼ inch from the bottom, on each madeleine.
  3. With white buttercream, pipe an outline of each red buttercream circle.
  4. Next, from the top of your white buttercream outline, pipe two parallel lines curved out and upward.
  5. Slowly push a lollipop stick into each madeleine about 1 inch through. Set aside.

Fondant Bow

  1. Roll out your red fondant to about a 1 inch thickness.
  2. Cut out 4 bow pieces using my template in this blog post. You’ll need two back pieces and two front pieces.

Yellow Fondant Brooch

  1. Being to roll out your yellow fondant. Your yellow fondant should be rolled out to about a 1/2 inch thickness.
  2. Using a 2 inch round cookie cutter, punch out a yellow fondant circle. Smooth edges with fingers and set aside.

Pink Fondant Heart Brooch & Border

  1. Begin to roll your pink 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 1.57 inch, or equivalent, cutter. Use this to punch out a pink fondant heart. If you don’t have a nesting cookie cutter set, you want to cut out about a 1 & ½ inch tall pink fondant heart. Smooth out the edges with your fingers and set aside.
  3. Grab your yellow fondant circle, lightly brush with water, and place your pink fondant heart on top and centered of your yellow fondant circle. Set aside.
  4. Gather your pink fondant and re-roll your length wise.
  5. Your pink 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.
  6. Using a fondant cutter, cut out a 19 inch fondant strip about ¼ - ½ inch tall. This will be your bottom fondant border.
  7. 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.
  8. Once rolled out, cut a 15 inch fondant strip about 1 to 1.5 inch tall. This will be your top fondant border.
  9. For your top pink 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.
  10. Next, cut out a 3 inch long and ¼ wide pink fondant strip. Set aside.
  11. Lastly, we want to cut out a small pink fondant heart about ½ inch tall. Smooth out the edges with your fingers and set aside.

Cake Decorating

  1. Lightly brush the back of your bottom fondant border with water. If you add too much water, you can pat away with a paper towel.
  2. Gently pick up your pink 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.
  3. Cut off any excess and secure the bottom fondant border.
  4. 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.
  5. Take your small pink 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 pink heart brooch.
  6. 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.
  7. Gently pick up your top pink 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 pink fondant strip in place.
  8. Take your small pink fondant heart, ever so lightly brushed with water on the back and gently press in the middle of your pink fondant strip. The heart should line up with the middle of your strip.
  9. Taking white buttercream in a piping bag with a small round tip, pipe on a white strip along your top pink fondant border. The easiest way you can do this is to hold your piping bag in place against your top pink fondant border and rotate your cake turntable for each stripe.
  10. Now let’s being to assemble our bow on the cake. Start by lightly brushing water on the back of both back pieces.
  11. Gently pick up and lightly press into your cake so that the points are lined up in the middle and centered with your small pink fondant heart.
  12. Lightly brush water on the back of both front pieces.
  13. Gently press on top, and slightly above, your two back pieces. Again, use the points on the front pieces to center and line up your red fondant bow.
  14. Wrap up your bow by placing your pink fondant heart brooch right on top and in the middle of your bow.
  15. Use a large star tip to pipe dollops of pink buttercream on top of your cake.
  16. Gently press your madeleine lollipops into the top of your cake with enough space in-between so there is not too much crowding. I placed mine about a 1 inch in from the top perimeter of the cake.


  • 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.

Madeleines Baking 101: All The Tips & Tricks

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


  • 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.
  • The batter for these Madeleines is a Genoise, which gets most of its lift from the tiny air bubbles beaten into the eggs. Be gentle with your delicate batter.
  • These Madeleines are light and airy cakes, not cookies. They’re best the day of but if you are storing leftovers then make sure to seal them in an airtight container.
  • If your cakes are sticking in the pan after baking run a knife around the edge and gently press at the base to nudge the madeleine forward. It should release without loosing any crumbs.
  • Your madeleines will still be scrumptious even if you don’t have that characteristic hump on the back so don’t stress about it.


Prep Time: 1 hour
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 1 hour 15 minutes


  • 7 tablespoons butter
  • 2 eggs at room temperature
  • 1/2 cup white granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3/4 cup + 1 tablespoon all purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 1 pinch salt


  1. Melt the butter and pour the butter into a bowl and allow to cool.
  2. Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.
  3. Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You'll see the beater leave trails when it's ready.
  4. Mix in the vanilla and lemon zest toward the end.
  5. Fold the dry ingredients into the egg mixture and mix until just combined.
  6. Drizzle the butter into the batter and gently mix until just combined.
  7. Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well.
  8. Bake at 350F 10 minutes.
  9. Serve with a light dusting of powdered sugar.



Madeleines are a traditional cake from the Lorraine region of France. The name’s origins are disputed but some top contenders are Madeleine Palmier, cooked for the exiled king of Poland, or a pilgrim from Spain named Madeleine who brought the recipe back from her travels.


These are tiny cookie-sized cakes! They’re a variant of the very traditional Genoise sponge which uses beaten eggs for the leavening.


Madeleines have a very delicate texture. Buttery, light as air and flavored with vanilla and a hint of lemon. This recipe uses browned butter for added depth of flavor but madeleines can have any number of flavors from raspberry to chocolate.

What Are You Making For Dessert?

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