For sponge cake in a bowl egg whites and beat until fluffy. Beat again after adding icing sugar and further add egg yolks, vanilla essence, oil and beat again for 2 minutes. Lastly add flour, baking powder, baking soda, milk and mix until all ingredients are well combined. Pour sponge cake batter in 9-inch baking pan (tap gently to remove air bubbles) and bake in a preheated oven for 25 minutes at 180 degrees. To cool down your cake place it on a cooling rack before frosting.

Prepare buttermilk by mixing vinegar in milk. Leave it for at least 5 minutes or until it becomes thick. Your buttermilk is ready.

For red sponge cake in a bowl add eggs, icing sugar and beat until well combined. Further add butter, vanilla essence and beat again. Now add flour, baking powder, salt, coffee powder, buttermilk and beat again until all ingredients are well combined. In another bowl add baking soda, vinegar and mix. Add this mixture in cake batter and combine everything well. Pour this cake batter in 9-inch pan (tap gently to remove air bubbles) and bake in a preheated oven for 30 to 40 minutes on 180 degrees. To cool down your cake place it on a cooling rack before frosting. Note: To check if your cake is done prick it with a toothpick in center, if it comes out clean mean your cake is done.

Start making your fondant: firstly, on a double boiler add water, gelatin and mix it well. Immediately remove from double boiler when everything is mixed. Don’t over heat it. In the same double boiler add water, liquid glucose and stir until its lukewarm and mixed properly. Take it off.

On your board make a well of icing sugar (make sure your icing sugar is refined) add warm gelatin mixture, warm glucose mixture, vanilla essence, glycerin, corn flour and mix until a dough shape is formed. Start kneading it, this can take much longer than you expect but keep kneading until fondant is soft. Wrap it in a cling, keep in the airtight container so fondant won’t dry. Your fondant is ready. You can keep this fondant for one week in refrigerator in an airtight container. Just microwave it for 30 seconds before using.

For cream frosting in a bowl add butter and whisk it well. Add icing sugar, cream cheese, vanilla essence and mix well.

Start assembling your fondant cake but cutting both vanilla sponge cake and classic red sponge cake into two equal slices.

Take cake add first layer of vanilla sponge cake, drizzle sugar syrup and cover it with butter cream evenly. Now place classic red classic sponge cake and repeat the same layering process two more times. Chill it for one hour.

Take fondant add any gel color of your choice, just add few drops and knead it well in your fondant. Use icing sugar so it doesn’t stick.

Roll out fondant into a sheet and place it on top of your cake. Cut the excess and smooth it out from all the sides and decorate according to your creativity and choice. Use sugar syrup to stick your decor on cake.

Your yummy fondant cake is ready to be the star of your celebrations.