Colour­ful Ce­real Cel­e­bra­tion Cake

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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.

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