cakes fit for a princess

celebrate Harry and meghan’s wedding with a wow-factor cake fit for a princess

Piñata cake a colourful cake with a fun surprise hidden in the centre. SERVES 16 PREP 1 HOUR, plus cooling COOK 35 MINS

375g butter, softened 375g caster sugar 375g self-raising flour 6 large eggs 6tbsp milk 6tbsp decorating sprinkles

DECORATION and FILLING

250g soft unsalted butter 500g icing sugar Few drops of vanilla extract 4 x 38g tubes Smarties 450g rainbow chocolate drops or mini Smarties

Heat the oven to 180°c, gas 4. grease and line the base of three 20cm round sandwich tins with baking paper and dust with flour. using an electric mixer, beat the butter and sugar until light and fluffy. add flour, eggs and milk, and beat until smooth. Stir in the sprinkles and divide the mixture equally between the three tins and spread level. Bake for 25-35 mins until golden, risen and just firm to the touch in the centre.

cool the cakes in the tins for 5-10 mins, then remove from the tins and leave to cool completely on a wire rack.

make the buttercream by beating together the butter, icing sugar and vanilla with 2tbsp boiling water, until soft and smooth. Trim the cake tops level and, using a 6-7cm plain round cutter, cut a hole from the centre of two of the cakes.

Place one cake with a hole on a serving plate and spread some buttercream over the top. Place the other cake with a hole on top. Fill the centre with Smarties and some rainbow drops or mini Smarties. Spread buttercream on top and cover with the remaining, whole cake.

cover the entire cake with buttercream. Tip the rainbow drops or mini Smarties on to a sheet of baking paper, and scoop them up in your hand and press against the side of the cake until covered. Then do the same for the top of the cake.

830 cals, 41g fat (24g saturated), 105g carbohydrates