Easy white buttercream
50g butter softened
200g Kremelta softened
2c icing sugar
1tsp vanilla essence
Beat butter, kremelta and vanilla until soft and fluffy, slowly add icing sugar, continuing to beat until thick and fluffy.
Cake and decorations
17cm shop bought round vanilla sponge cakes x3 (New World – come as two cakes in one container)
Pastel dots (ours came from The Pretty Baker)
#2 cutter (we used one from a playdough set of numbers and letters)
Raspberry jam 3/4c
1. Place one layer of sponge cake on your serving plate spread with ¼ c raspberry jam. Then spread ¼c of the easy white buttercream over the jam and place another sponge cake on top. Repeat the jam and buttercream and top with final sponge cake.
2. Use a pallet knife to spread buttercream around sides and top of the cake smoothing as you go.
use a teaspoon against the side of the cake and your finger to gently attach the sprinkles to the bottom third of the cake.
3. Place ½ c buttercream in a disposable piping bag/ziplock bag and cut the corner off. Pipe a cloud on either side of the middle top of the cake. Insert each end of a rainbow sour strap into each cloud.
You can find a wonderful array of toppings, decorations and cutters from online stores like theprettybaker.co.nz
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