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
3 x 17cm round vanilla sponge cakes (home-made or store-bought)
1 quantity Easy White Buttercream
100s and 1000s and long sprinkles
#2 shape cookie cutter
½ cup raspberry jam
Place one sponge cake on your serving plate and spread with ¼ cup raspberry jam. Then spread ¼ cup of the buttercream over the jam and place another sponge cake on top. Repeat
with the jam and buttercream and top with the final sponge cake.
Use a pallet knife to spread buttercream around the sides and top of the cake, smoothing as you go.
Mix the 100s and 1000s and long sprinkles in a bowl and use a teaspoon and your finger to gently attach the sprinkles to the bottom third and the top edge of cake.
Place the number two cutter on top of the cake very gently (don’t press down) and fill with sprinkles. Remove the cutter and use tweezers to pick up any wayward sprinkles that remain.
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