Happily in love forever after cake

Fall happily in love forever after with this gorgeous cake - beautifully decorated, and full of sweet indulgent flavour inside and out.

  • 35 mins preparation
  • Serves 8
  • Print


Happily in love forever after cake
  • 3 20cm deep round cake tins
  • 30 centimetre round wooden cake board
  • clean tweezers (new)
  • artist's fine paint brush (new)
Butter cake (x 3 quantities)
  • 185 gram butter
  • 1 1/2 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 (60g) eggs
  • 2 1/4 cup self-raising flour
  • 3/4 cup milk
Butter cream (x 4 quantities)
  • 125 gram softened butter
  • 1 1/2 cup (240g) icing sugar
  • 2 tablespoon milk
  • white food colouring
  • 2 sheets edible gold leaf
  • ‘love’ cake topper
  • small bunches organic flowers
  • floral tape


Happily in love forever after butter cakes
  • 1
    Preheat oven to 180°C. Grease and line base and sides of three 20cm deep round cake pans with baking paper. Baking paper should extend 5cm above sides.
  • 2
    Make three quantities of butter cake batter: Beat butter, extract and sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
  • 3
    Transfer mixtures to larger bowls; stir in sifted flour and milk, in two batches. Spread mixtures into three 20cm deep pans.
  • 4
    Bake cakes for 1 hour. Cover cakes with foil halfway through baking if over-browning.
  • 5
    Test cakes by inserting a skewer into the centre. If cooked, skewer will be clean. If there is cake mixture on the skewer, bake cake a further 10 minutes before testing again.
  • 6
    Stand cakes in pans for 10 to 30 minutes, depending on size of the cake, before turning top-side down, onto wire rack to cool.
Butter cream
  • 7
    Make four quantities of butter cream: Beat the butter in a small narrow bowl with an electric mixer until the butter is as white as possible.
  • 8
    Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar.
  • 9
    Beat until the buttercream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
Assembling and decorating cakes
  • 10
    Trim cakes; split cakes in half. Secure one layer of cake to cake board with a little butter cream. Top with remaining cake layers using about ⅓ cup butter cream between each layer.
  • 11
    Starting with 1 tablespoon white colouring, tint butter cream white; add more colouring if a whiter shade is required. Spread cake all over with butter cream.
  • 12
    Using tweezers and paint brush, carefully attach small pieces of gold leaf to the top edge of the cake.
  • 13
    Wrap floral tape around cake topper; push into centre of cake. Trim flowers to fit neatly on cake. Wrap stems in floral tape. Arrange flowers on cake.


This cake can be layered with flavoured butter cream: puree raspberries and swirl through the butter cream. This would marry well with a white or dark chocolate mud cake. If using a lighter cake, like a butter cake, you could add citrus peel and a little juice to the butter cream. Cheese cream frosting or ganache would also be suitable to ice the cake.

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