SERVES: up to 36 (about 12 per layer) or more if you cut into small squares
PREPARATION TIME: 30 min
COOKING TIME: 2 hours for 2 cakes cooked at once, then one extra
STANDING TIME: 2 hours cooling
LEVEL OF DIFFICULTY: Easy
- 250g butter, cut into chunks
- 3 cups self raising flour, sifted
- 1 ¾ cups caster sugar
- 3 teaspoons vanilla
- 4 eggs
- 1 cup milk (or buttermilk if you have it will give a slightly better rise and lighter texture)
- 6 tubs of prepared butter cream or frosting from the supermarket
- 4 food colours
- Piping bag
- Decorative nozzle
- Preheat oven to 160°C conventional. Place TupperChef Round Form onto a baking tray. You will need to make three cakes. You can cook two at once, one on the centre and one on the lower oven shelf, then make the third cake.
- Per cake: Place butter into a MicroCook Pitcher. Cover and heat on high/100%/800watts for 30 seconds, or until melted. Cool slightly,
- Combine flour and sugar in a Mixing Bowl. Stir with KP Beater to combine.
- Add vanilla, eggs and milk. Stir with KP Beater until just smooth. Tip into form and gently smooth top.
- Bake for 55-60 minutes, or until golden and firm. Remove and stand 10 minutes before gently removing from form onto a rack. Cool completely before assembling cake. Repeat to make more cakes.
- To assemble: Smear a little butter cream onto a serving plate to anchor cake. Top with a cake, turned upside down to give a flat surface. Spread with butter cream, using TupperChef Medium Spatula or palette knife. Repeat with remaining cakes. Smear whole cake with more butter cream, leaving one tub for piping. Scatter sides of cake with sprinkles. Chill in fridge.
- In four bowls, divide equal amounts of butter cream. Mix a colour into each. Fill four separate piping bags with mixture. Pipe in repetitive pattern around the top of the cake. Top with candles.