This colourful cake is fun to look at, delicious and simple to prepare. Perfect for a no fuss party.

Serves 12
Prep Time 30
Cook Time N/A

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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