Confetti Cake
SERVES 20
PREP 1 hour 45 minutes
COOK 2 hours + cooling
COST $1.80 a serve
Ingredients:
- 250g butter, at room temperature
- 3 cups icing sugar, sifted, plus extra, to dust
- 2 tablespoons milk, at room temperature
- 1 quantity (2 cakes) Basic Chocolate Cakes
- 1kg bought white fondant icing
- 190g packet 100’s & 1000’s
- 45g packet polka-dot sprinkles
Directions:
- Using an electric mixer, beat butter in a bowl until as white as possible. Gradually add half the icing sugar. Gradually add milk, then remaining icing sugar, beating until the buttercream is smooth and spreadable.
- Place the 20cm cake on a cake board or serving platter. Thinly spread top and sides with half the buttercream. Lightly dust a work surface with extra icing sugar. Roll out fondant onto prepared surface to about 3mm thick or large enough to cover the cake. Carefully lift fondant onto cake; rub top and side with hands to smooth and mould to cake (step A). Using a small, sharp knife, trim any excess icing at base of cake (step B). Spread the 15cm cake with remaining buttercream, then roll out remaining fondant and mould to cake. Place on top of the 20cm cake.
- Decorate top of cake with a cocktail glass filled with 100’s & 1000’s and some sprinkles. Attach remaining sprinkles to one side of cake.
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