Tags:
Mixer Desserts | Sweets | Chocolate Cakes | Bread | Biscuits | Pastries

For this recipe you will need 3 x 20cm round, deep sided cake tins.

You will need:

  • 250g butter, soften
  • 1½ 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 tsp 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

Let's make it:

Step 1:

Preheat oven to 160°c. Grease and line two 15cm cake pans.

Step 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.

Step 3:

Reduce the speed to MINIMUM, add eggs one at a time and mix until combined.

Step 4:

Alternating, add flours and milk until combined.

Step 5:

Divide mixture evenly into the cake pans and cook for 1 hour or until tested with a cake skewer, comes out clean.

Step 6:

Rest in cake pans for 10 minutes, turn out onto cooling rack. Allow to cool completely.

Buttercream filling:
Step 7:

Using the scraper beater attachment, add butter and beat on low for 1 minute, then MAXIMUM speed for 5 minutes.

Step 8:

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.

Step 9:

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.

Step 10:

Spread the buttercream icing equally on top of three of the cakes. Stack the cakes on top of each other.

Step 11:

Place the set aside base cake upside down as the top without any butter cream.