Celebration Cake

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Bake a celebration cake for any occasion: brithdays, engagement and more! 
Preparation time2 hour 20 minutes
Cooking time1 hour
Serves16-20

Ingredients

  • 250g butter, softened
  • 1 ½ cups caster sugar
  • 2 tspn. vanilla paste
  • 3 eggs
  • 1¾ cups SR flour, sifted
  • ⅓ 1 cup plain flour, sifted
  • ¾ cup milk

Buttercream Filling:

  • 200g butter, softened
  • 2 cups icing sugar mixture
  • 2 tspn. vanilla extract
  • 1 drop pink food gel colour

Meringue icing:

  • 1 cup caster sugar
  • ⅓ cup water
  • 3 egg whites

Pink Drizzling icing:

  • 180g white chocolate, chopped
  • 3 Tbs. thickened cream
  • 1 drop pink food colour gel
  • Decorate, with chocolate bark, mini meringues and sprinkles.

Method

  1. Preheat oven to 160oc. Grease and line two 15cm cake pans.
  2. Using the scraper paddle attachment, beat the butter and sugar on speed 7 for 6 minutes until light and fluffy, add vanilla paste, mix to combine.
  3. Reduce the speed to MINIMUM, add eggs one at a time and mix until combined.
  4. Alternating, add flours and milk until combined.
  5. Divide mixture evenly into the cake pans and cook for 1 hour or until tested with a cake skewer, comes out clean.
  6. Rest in cake pans for 10 minutes, turn out onto cooling rack.  Allow to cool completely.

Buttercream filling:

  1. Using the scraper beater attachment, add butter and beat on low for 1 minute, then MAXIMUM speed for 5 minutes.
  2. Turn speed down to MINIMUM and slowly add icing sugar, once combined add vanilla and beat for 5 mins on speed 5. Add colour and mix until well blended.
  3. Using a serrated knife, slice both cakes in half around the circumference. *Keep one of the cake bases to be used as the top of the celebration cake.
  4. Spread the buttercream icing equally on top of three of the cakes. Stack the cakes on top of each other.
  5. Place the set aside base cake upside down as the top without any butter cream.