Layered pretty in pink drip cake

Made using store-bought ingredients with no cooking required, this spectacular celebration cake is just perfect for your next big 'do!
Layered pretty in pink drip cake
1H 10M


Pretty in pink drip cake


Pretty in pink drip cake

1.To make buttercream, using an electric mixer, beat butter in a large bowl until pale. Gradually sift in half the icing sugar, beating until pale and creamy. Beat in milk. Gradually sift in remaining icing sugar, beating until well combined.
2.Remove icing from white chocolate mud cakes; discard icing. Using a large serrated knife, level tops of cakes to sit flat.
3.Stack the cakes on a cake board, spreading between each with some of the buttercream. Reserve ¼ cup of buttercream; spread top and side of cake with remaining buttercream. Chill cake for 1 hour.
4.To make ganache, combine white chocolate and cream in a heatproof bowl. Microwave on High (100%) in 30-second bursts, stirring between each, until smooth. Tint ganache with a little pink food colouring. Spoon ganache around edge at top of cake, allowing it to drizzle partway down the side. Chill for 10 minutes or until ganache is firm.
5.Tint the reserved buttercream with a little pink food colouring; dollop over top of cake. Decorate with strawberries, raspberries and rose petals.

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