This cake is just the most fun thing to make EVER! You can make any colours you want and there will never be a cake that looks like yours! Make sure your buttercream is super smooth and chilled so that when you pour the glaze over it will sit nicely, not slip off! Allow your glaze to cool slightly before pouring it over your cake as it will be very hot straight out of the pan and as it cools it will thicken, which will give you a more even coating! Have fun and please send me photos!!
Ingredients
For the Sponge
- 200g Butter, room temp
- 200g Caster Sugar
- 3 Eggs
- 200g Self Raising Flour
For the Buttercream
- 110g Butter, softened
- 60ml Milk
- 500g Icing Sugar
For the Glaze
- 150g White/Dark Chocolate
- 4 Sheets of Gelatine, soaked
- 250g Sugar
- 1Tbsp Liquid Glucose
- 150g Double Cream
- Food Colouring
- Decorative Glitter
Directions
For the Sponge
- Preheat the oven to 180ᵒC. Line and grease two 7/8inch round cake tins with butter.
- In a large bowl, mix together the butter and sugar until pale and creamy.
- Add the eggs one by one, thoroughly mixing between each addition.
- Sift in the flour and fold it into the mixture using a spatula.
- Divide the mixture between the cake tins, using the spatula to evenly smooth it out.
- Bake the cakes in the middle of the oven for 20-25 minutes until risen and golden. Use a skewer to check that the cake is cooked all the way through. Set aside to cool.
For the Buttercream
- Add the milk and butter to a large bowl.
- Start by adding a small amount of icing sugar and stirring until smooth.
- Continue adding the icing sugar in small amounts.
- Use an electric hand whisk to make the buttercream fluffy and creamy.
- Use a spatula to spread the buttercream over one layer of your cake and sandwich the other layer on top. Use more buttercream to give a thin coating around the outside of your cake. Set aside to firm up or place in the fridge if your kitchen is very warm.
For the Glaze
- Break the white chocolate up and set aside in a heatproof bowl.
- Put the gelatine into a small bowl and cover with cold water. Leave to soak for 5 minutes.
- Pour the sugar into a saucepan with 100ml of water and the liquid glucose. Leave on a low heat to dissolve the sugar – use the handle of a wooden spoon to gently stir.
- Once the sugar has all dissolved, bring to boil and allow to bubble for 2 minutes. Remove from the heat.
- Squeeze the water out of the gelatine and add to the sugar mixture.
- Stir in the cream and then pour over the white chocolate. Use a spatula to mix until smooth.
- Separate the glaze into small bowls and colour with your choice of food colouring.
- Place the cake on a cake board and then onto a small bowl to lift it from the table and allow the excess glaze to pour off.
- Allow the glaze to cool slightly and then pour the glaze over the cake, mixing the colours, and then use a palette knife to smoothen out the top. Sprinkle with glitter and leave to set.
