Pretty Parasol Cake
SERVES 20
PREP 1 hour 15 minutes
COOK 2 hours + cooling
+ FLOWERS Decorate with flowers that haven’t been sprayed with pesticide. It’s always best to buy them from a florist and tell the florist they’ll be used on a cake.
Ingredients:
- 500g butter, at room temperature
- 6 cups icing sugar, sifted
- ⅓ cup milk, at room temperature
- 1 quantity (2 cakes) Basic Chocolate Cakes
- Chrysanthemums, wired, to decorate
- Cocktail umbrellas, to decorate
Directions:
- Using an electric mixer, beat butter in a large bowl until as white as possible. Gradually beat in half the icing sugar. Gradually add milk, then remaining sugar, beating until the buttercream is smooth and spreadable.
- Place the 20cm cake on a cake board or serving platter; top with a quarter of the buttercream. Top with the 15cm cake. Spread with remaining buttercream, spreading it over top and sides of cake to cover (it will be thin and slightly transparent).
- Decorate cake with flowers and umbrellas.
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