Big slice o' cake

Equipment

• You'll need a 30cm round cake board.

Ingredients

• 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake

• 2 quantities Buttercream icing

• Blue food colouring

• 1/4 cup cocoa powder, sifted

• 1/4 teaspoon silver cachous

• 3 blue icing flowers

Homemade buttercake

• 125g butter, softened

• 1 teaspoon vanilla extract

• 3/4 cup caster sugar

• 2 eggs, lightly beaten

• 1 1/2 cups self-raising flour, sifted

• 1/2 cup milk

Buttercream icing

• 125g butter, softened

• 1 1/2 cups icing sugar mixture

• 1 tablespoon milk

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 9.6cm-deep, 20cm (base) loose-based round cake pan. Line base and side with baking paper.

Step 2

Make packet cakes following packet directions, or homemade cakes.

Step 3

Make homemade buttercake: Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flour and milk. Stir to combine.

Step 4

Spread into prepared pan. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5

Make icing: 1 Using an electric mixer, beat butter in a bowl until light and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined. Place 1/4 cup icing in a piping bag fitted with a 1cm fluted nozzle. Transfer two-thirds remaining icing to a bowl. Tint blue. Stir cocoa through remaining icing.

Step 6

Using a serrated knife, level top of cake if necessary. Cut a large wedge from cake (see note). Discard trimmings. Cut wedge horizontally in half. Place cake base on board. Thinly spread top and sides with half the chocolate icing. Top with 1/2 cup blue icing, using a palette knife to create a rough texture around edge. Place remaining cake on a board. Spread top and sides with remaining chocolate icing. Place on top of blue filling. Spread remaining blue icing on cake top, using a palette knife to create a rough texture. Pipe rosettes on cake top. Decorate with cachous and flowers. Serve.

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