Betty Boop cake

It was my mum’s birthday last week, she loves Betty Boop. I’d seen bunch of Betty Boop cakes on Pinterest and decided to try baking and decorating a Betty Boop cake for her birthday.

It was a lemon cake with vanilla frosting and a fondant Betty Boop. This is my first figure out of fondant.


For the cake:
175g unsalted butter, softened
175g golden caster sugar
2 tsp lemon flavouring and additional for icing
2 medium eggs, beaten
175g self raising flour

For decorating:
White frosting
White fondant
White or clear ball sprinkles
Flesh coloured fondant
Black fondant
Edible pens


Preheat your oven to 180°C/350°F/Gas mark 4

Cream together the butter and caster sugar until pale, light and fluffy.

Add the lemon flavouring to the mixture.

Gradually add the beaten eggs, mixing well between each addition.

Sift in the flour and using a large metal spoon, fold into the cake mixture and mix until smooth.

Spoon the mixture into the prepared tin and level with a palette knife.

Bake on the middle shelf of the oven for 45 minutes or until golden brown and a skewer inserted into the middle of the cake comes out clean.

Leave to stand for 5 minutes then turn onto a cooling rack.

Meanwhile, mix the lemon flavouring with the water and confectioners sugar.
Once the cake has cooled, cover the cake with the white frosting and add the chocolate fingers around the cake.

Leave to set for 30 mins – 1 hour.

Add bubbles (I used white ball sprinkles and white fondant).

To make Betty Boop I used coloured fondant and followed an image of her online.


  • Pauline Cornell

    June 9, 2020 at 22:59

    Love Kim’s cakes. All ways tastes good

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