Father’s Day Golf Cake


I wanted to give my hands a go at decorating a cake with a bit of fondant. So for Father’s Day I made a golf cake for my father-in-law who has just taken up golf and is getting addicted. He always wondered how my husband and I could be so addicted to golf but now he knows. Once you get the hang of it and start hitting the ball and hear the *ping* it’s like music to a golfer’s ears.

The cake is a yoghurt cake, no butter needed. The whole cake was then covered with a bitter chocolate ganache, decorated with buttercream grass and fondant golf balls, tees and a flag.

I first came across yoghurt cakes here in Austria. They are so easy and simple to make, no need for creaming butter and sugar or folding in flour. You just measure everything using the yoghurt tub, mix and bake.

Chocolate & Hazelnut Yoghurt Cake

Yields: 2 dozen cupcakes, a bundt tin or a 9 inch cake tin

Ingredients for cake

1 tub natural yoghurt (500 grams or 500 mL)

1 tub sugar

1 tub plain flour

1 tub Benco or Milo

1 tub finely ground nuts of your choice (hazelnuts, almonds, walnuts) *

3 eggs

1/2 tub oil

1 teaspoon vanilla extract (1 packet vanilla sugar)

3 teaspoons baking powder (1 packet backpulver)

*Note: you can substitute the nuts with coconut or finely ground pumpkin seeds

Ingredients for chocolate ganache

250 grams milk or bitter chocolate

1/2 cup cream

Ingredients for buttercream frosting

250 grams butter

3 cups powdered sugar, sifted

1 teaspoon vanilla essence

3 tablespoons milk


Preheat oven to 170C degrees.

  1. Grease and flour your desired cake tin or cupcake tin.
  2. Mix all ingredients with a handmixer till they are well incorporated.
  3. Pour cake mix into greased tin and bake for approximately 50 minutes* if using a cake tin and approximately 20-25 mins if using cupcake tins or until a skewer comes out clean when poked in the center of the cake.
  4. Remove from oven and let it sit for 5 minutes before turning it out onto a wire rack to cool.

*Note: If using a bundt tin it takes approximately 50 minutes. If using a 9 inch cake tin it takes approximately 1hr 15 minutes.

For the chocolate ganache

  1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
  2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

For the buttercream frosting

  1. Whip the butter on medium-high speed of an electric mixer for 5 minutes.
  2. Reduce the speed to medium-low and gradually add in the sifted powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
  3. Give it a mix on medium speed for about 30 seconds.
  4. Add the milk and vanilla essence and mix until incorporated and fluffy.
  5. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until the desired consistency is reached.

For the decoration

  1. Spread the chocolate ganache all over the cake.
  2. For the golfing green I used a Wilton grass tip 233.
  3. I used small amounts of white fondant and rolled them into balls.
  4. For the tees I coloured a small amount of white fondant with yellow food colouring and shaped them into a tee shape.
  5. For the flag I coloured some white fondant with red food colouring, rolled it out flat, folded it in half and cut it into a triangle. I used a lollipop stick to attach the flag and for the ‘1’ I used Wilton icing from a tube.

Now all that is missing is a cute golfer figurine.

Time to tee off, lets see if I can get a hole in 1 😉