Dan's White Chocolate Cake

For the cakes:

• 200g soft unsalted butter
• 200g caster sugar
• 200g self-raising flour
• 3 eggs
• 50g white chocolate (chopped finely)
• 100g 100 and 1000s
• 2Tbps milk (optional if the batter is too dense)
• 1 tsp vanilla
• pinch salt

White chocolate buttercream

• 300g soft unsalted butter
• 500g soft icing sugar
• 200g white chocolate (melted)
• 1tsp vanilla
• pinch salt

Chocolate shards

• White chocolate
• Food coloring
• Sprinkles 

Method

CAKES

• Preheat the oven to 170C.
• On a stand mixer cream the soft butter and the sugar with a flat beater.
• Add the eggs (one at the time), vanilla and salt.
• Slowly combine the sifted flour.
• Grate or finely chop some white chocolate and add it to the mixture with the 100 and 1000s.
• Divide the mixture into the two Tupperware silicon round tins and bake them for 30-40 minutes (until a toothpick inserted in the middle of the cakes come out clean).
• Once the cakes are cool, remove the domes and frost them and decorate them with the white chocolate buttercream.

WHITE CHOCOLATE BUTTERCREAM 

• On a stand mixer with a balloon whisk attachment, cream the soft butter for 5-7 minutes.
• In the meantime, melt the white chocolate in the microwave.
• When the butter is white and creamy, add slowly some sifted icing sugar.
• Mix everything on medium speed for 3-5 minutes.
• Add the vanilla, salt and melted chocolate (not too hot though).
• Mix for another 2 minutes and your buttercream is ready.

CHOCOLATE SHARDS

• Melt some white chocolate or chocolate melts.
• Add your favourite food colouring and spread the melted chocolate on a piece of baking paper.
• Add some sprinkle and wait until the chocolate is set to decorate the cake.