Colourful Cereal Celebration Cake
SERVES 16 PREP 1 hour
COOK 45 minutes + 2 hours to stand + cooling COST $1.95 a serve
250g butter, at room temperature
1½ cups caster sugar
2 teaspoons vanilla essence
4 eggs, at room temperature
4 cups self-raising flour, sifted
11/3 cups milk
375g white chocolate melts, melted
1 cup Froot Loops cereal, plus 4 cups extra 1 quantity Buttercream (recipe, right)
1 Preheat oven to 180ºC/160ºC fan-forced. Lightly grease and line bases of 2 deep, 20cm (base measurement) round cake pans. Using an electric mixer, beat butter, sugar and essence in a large bowl until pale and creamy. Add eggs, one by one, beating well after each addition until combined. Fold in flour and milk until combined.
2 Spoon mixture evenly into prepared pans; level surfaces. Bake for 40 minutes or until a skewer inserted at centres comes out clean. Stand in pans for 5 minutes, before turning out onto wire racks to cool completely.
3 Meanwhile, line an oven tray with baking paper. Spread melted chocolate over prepared tray; sprinkle with the Froot Loops cereal. Stand for 2 hours or until set. Break into shards.
4 Place half the extra cereal in the bowl of a food processor; process until lightly crushed.
5 Place 2 cups of buttercream in a bowl. Stir in cereal crumbs. Using a serrated knife, split cooled cakes in half horizontally. Place one piece of cake on a large cake stand. Top with a third of the plain buttercream. Repeat layers, leaving top cake un-iced. Spread cereal buttercream mixture over top and side of cake, then press remaining extra cereal around base of cake. Arrange shards over top of cake to serve.