Showstopper Cake
.
Products used
Ingredients
- 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
- 5 x 15g of chosen Chaucer Freeze-dried fruit powders
- Chocolate ganache
- 600g white chocolate
- 200g double cream
- Buttercream to cover cake –
- 400g unsalted butter
- 800g icing sugar
- 60g freeze dried strawberry powder
- Chocolate drip
- 100g dark chocolate
- 33g double cream
- Decorations
- Figs
- Strawberries
- Raspberries
- Blackberries
- Blackcurrants
- Orange & strawberry sprinkles
Method
- Sponge:
-
1
Divide equally between 6 lined 6” cake tins -
2
Bake at 170 C for 25-30 mins - Buttercream for filling:
-
1
Beat together unsalted butter and icing sugar -
2
Divide equally between 5 bowls & add 15g of chosen freeze dried fruit powders to each bowl -
3
Fill each sponge layer - Chocolate ganache:
-
1
Melt chocolate into hot cream , mix & allow to cool until spreading consistency -
2
Cover stacked cake & smooth – refrigerate for 15 mins - Buttercream to cover cake:
-
1
Mix ingredients until smooth -
2
Smooth over cake - Chocolate drip:
-
1
Melt dark chocolate & double cream together -
2
Pour over cake to create drips -
3
Decorate with whole pieces of freeze dried fruits