- 25 centimetre round wooden cake board
- 15 centimetre round wooden cake board
- 3 wooden skewers
- 1.3 centimetre heart ejector cutter
Butter cake (15cm deep)
- 100 gram butter
- 1/2 teaspoon vanilla extract
- 1/2 cup caster sugar
- 1 (60g) eggs
- 1 1/4 cup self-raising flour
- 1/3 cup milk
Butter cake (20cm deep)
- 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
- 250 gram softened butter
- 3 cup (480g) icing sugar
- 4 tablespoon milk
- leaf green, sky blue, pink, black, yellow food colouring
- 200 gram white ready-made icing
Lots of love butter cakes
- 1Preheat oven to 180°C. Grease and line base and sides of 15 cm deep round and 20cm deep round cake pans with baking paper. Baking paper should extend 5cm above sides.
- 2Make batter for each size cake: 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 15cm deep and 20cm deep pans.
- 4Bake 15cm cake for 40 minutes and 20cm cake for 1 hour. Cover cakes with foil halfway through baking if cake is 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 butter cream.
- 8Beat the butter in a small narrow bowl with an electric mixer until the butter is as white as possible.
- 9Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar.
- 10Beat until the buttercream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
- 11Reserve 1 cup of butter cream. Tint remaining butter cream pale blue.
- 12Divide remaining butter cream into two small bowls. Swirl one with green colouring and swirl the other with blue colouring to make a little darker (don’t mix the colour in too much).
- 13Divide white icing into three equal portions. Tint one portion dusty pink with pink and yellow colouring. Tint another portion light pink and tint remaining portion aqua with yellow, blue and black colouring.
- 14Roll each portion into a 3mm thickness. Using heart cutter, cut hearts from icing.
Assembling and decorating cake
- 15Trim cakes. Secure largest cake to largest board with a little butter cream and small cake to small board with a little butter cream.
- 16Push 3 trimmed skewers into the centre area of large cake to support the small cake tier.
- 17Secure small cake to large cake with a little butter cream. Cover cake with pale blue butter cream.
- 18Spread small amounts of green and darker blue icing onto cake and blend into the pale blue in a sweeping motion.
- 19Sprinkle cake with hearts.
Cake will keep well for 2 days in an airtight container, or can be frozen for 3 months. Use some extra coloured butter cream to layer the cakes. Hearts can be made at least a week ahead.
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