Delightful vanilla cake with three layers, featuring pineapple-flavored frosting, covered in smooth fondant, and decorated with edible biscuit accents – a sweet tribute to the beloved character Stitch from Lilo & Stitch.
Biscuit elements (optional):
50 g [1.75 oz] unsalted butter room temperature
25 g [2 tbsp] caster sugar
75 g [¼ cup + 3 tbsp] plain [all-purpose] flour
Food colouring/paint in primary colours to hand paint
1 tbsp white fondant icing/sugar paste for the surfboard
Stitch cake:
300 g [10.5 oz] unsalted butter room temperature
300 g [1½ cups] caster sugar
300 g eggs as close as you can get
300 g [1¾ cups + 2 tbsp] self-raising flour
2 tsp vanilla extract
Blue food colouring oil based (optional)
Buttercream:
200 g [7 oz] unsalted butter
500 g [3¼ cups + 3 tbsp] icing [confectioners] sugar
2 – 3 tbsp pineapple juice from a carton is fine
Blue food colouring oil based
Decoration:
750 g [around 26.5 oz] blue fondant icing/sugar paste
250 g [around 8.75 oz] blue fondant/sugar paste for Stitch
Pink food colouring/paint
Black food colouring/paint
Light blue food colouring/paint
Dark blue food colouring/paint
5 biscuits or leftover shortbread crushed
Edible glitter optional
Biscuit Preparation:
Line a baking tray with parchment paper.
Cream butter and sugar until smooth, then mix in sifted flour to form a dough.
Roll dough to ½ cm thickness on a floured surface and cut out ocean-themed shapes (surfboard, seaweed, fish, etc.). Chill cutouts on tray while preparing cake.
Vanilla Sponge Cake:
Preheat oven to 170°C (350°F). Grease and line three 6-inch cake tins.
Cream butter and sugar until fluffy. Gradually beat in eggs (totaling ~300g), then vanilla and blue food coloring.
Fold in sifted flour until just combined. Divide batter evenly among tins.
Bake 30–40 minutes until skewer comes out clean. Cool 10 minutes in tins, then invert onto wire racks.
Bake Biscuits:
Bake chilled biscuit shapes at 170°C for ~10 minutes until golden. Cool on tray.
Fondant Stitch Figure:
Shape body, limbs, and tail from blue fondant. Form head and ears separately.
Attach head using a cocktail stick as support. Secure ears with additional sticks if needed.
Paint facial features with food coloring. Let dry.
Pineapple Buttercream:
Beat butter and powdered sugar until fluffy. Mix in pineapple juice and pale blue food coloring. Adjust consistency with water if needed.
Assembly:
Stack cooled cakes with buttercream between layers. Apply crumb coat and chill.
Cover cake with rolled blue fondant, trimming excess. Press edges to expose some buttercream.
Create “sand” with crushed biscuits on half the cake’s top and base.
Insert Stitch figure into the sand using cocktail sticks for stability.
Decorate with painted biscuit elements (surfboard, fish, etc.) attached with buttercream.
Pipe ocean waves: darker blue for deeper waves, lighter for foam.
Final Touch:
Insert surfboard biscuit into a pre-cut indent on the cake. Admire your edible Hawaiian paradise!
For fondant details, use gel colors for vibrancy.
Chill cake before fondant application for smoother results.
Reserve extra buttercream for touch-ups during decorating.
Keywords: biscuit decorations, lilo & stitch, pinepple and vanilla, stitch, stitch cake
Find it online: https://lunchlime.com/lilo-stitch-cake-birthday-celebration/