Showstopper Cake

Sponge Recipe

• 500g Unsalted Butter
• 500g Caster Sugar (Beat Together Until Soft)
• 9 Eggs (Add While Slowing Mixing)
• 500g Sifted Self-raising Flour (Fold In)
• 3 Tsp Vanilla Extract

Buttercream For Filling

• 250g Unsalted Butter
• 500g Icing Sugar

Chocolate Ganache

• 600g White Chocolate
• 200g Double Cream

Buttercream To Cover Cake

• 400g Unsalted Butter
• 800g Icing Sugar
• 60g Chaucer Freeze-dried Strawberry Powder

Chocolate Drip

• 100g Dark Chocolate
• 33g Double Cream

Decorations

• Chaucer Freeze-dried Strawberries
• Chaucer Freeze-dried Raspberries
• Chaucer Freeze-dried Blackberries
• Chaucer Freeze-dried Blackcurrants
• Chaucer Freeze-dried Orange & Strawberry Sprinkles

Sponge

• Step 1

  Divide equally between 6 lined 6” cake tins.

• Step 2

  Bake at 170 C for 25-30 mins.

Buttercream for Filling

• Step 1

  Beat together unsalted butter and icing sugar.

• Step 2

  Divide equally between 5 bowls & add 15g of chosen freeze dried fruit powders to each bowl.

• Step 3

  Fill each sponge layer.

Chocolate Ganache

• Step 1

  Melt chocolate into hot cream, mix & allow to cool until spreading consistency.

• Step 2

  Cover stacked cake & smooth - refrigerate for 15 mins.

Buttercream to Cover Cake

• Step 1

  Mix ingredients until smooth.

• Step 2

  Smooth over cake.

Chocolate Drip

• Step 1

  Melt dark chocolate & double cream together.

• Step 2

  Pour over cake to create drips.

• Step 3

  Decorate with whole pieces of freeze dried fruit.