EASTER CELEBRATION CAKE
SERVES 12 PREP 25 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 55 MINUTES
YOU’LL NEED 1 X 4MM, 8MM, 1CM AND 1.5CM FLUTED PIPING NOZZLES AND 4 PIPING BAGS FOR THIS RECIPE (SEE NOTE).
185g butter, softened ¾ cup caster sugar 2 teaspoons vanilla extract 3 eggs ½ cup sour cream ¹⁄³ cup milk ²⁄³ cup self-raising flour ½ cup plain flour ¾ cup almond meal Pink, blue, purple and green gel food colouring 150g tub Dr Oetker Easy Choc White Buttercream 250g butter, softened 3 cups icing sugar mixture 2 tablespoons milk
1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with baking paper. 2 Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add sour cream. Beat until just combined. Stir in milk, then flours and almond meal until combined. Using pink food colouring, tint cake batter pale pink. Pour cake mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool. 3 Meanwhile, make Buttercream Using an electric mixer, beat butter for 5 minutes or until pale and fluffy. Gradually add icing sugar, beating until combined. Beat in milk. 4 Cut cake in half horizontally. Place cake base on a serving plate. Spread with¹⁄³ cup buttercream. Sandwich with remaining cake half. Spread ²⁄³ of the remaining buttercream over top and side of cake. Refrigerate for 15 minutes. 5 Melt easy choc white in microwave following packet directions. Cool for 2 minutes. Working quickly, spoon mixture around edge of cake, allowing it to drizzle down the side. Refrigerate for 10 minutes. 6 Meanwhile, divide remaining buttercream among 4 bowls. Using food colouring, tint 1 portion pink, 1 portion blue, 1 portion purple and remaining portion green. Place buttercream in each piping bag fitted with a different-sized fluted nozzle. Using picture as a guide, pipe rosettes onto top of cake, alternating colours. Serve. NUTRITION: (per serve) 2781kj; 43.4g fat; 25.8g sat fat; 5.4g protein; 65.2g carbs; 1.1g fibre; 130mg chol; 366mg sodium.