- 3 20cm deep round cake tins
- 30 centimetre round wooden cake board
- clean tweezers (new)
- artist's fine paint brush (new)
- 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
- 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
- 1Preheat 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.
- 2Make 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.
- 3Transfer mixtures to larger bowls; stir in sifted flour and milk, in two batches. Spread mixtures into three 20cm deep pans.
- 4Bake cakes for 1 hour. Cover cakes with foil halfway through baking if over-browning.
- 5Test 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.
- 6Stand cakes in pans for 10 to 30 minutes, depending on size of the cake, before turning top-side down, onto wire rack to cool.
- 7Make 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.
- 8Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar.
- 9Beat until the buttercream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
- 10Trim 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.
- 11Starting 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.
- 12Using tweezers and paint brush, carefully attach small pieces of gold leaf to the top edge of the cake.
- 13Wrap 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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