Showstopper Cake Lifestyle

Showstopper Cake

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

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