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CINDERELLA CAKE

CINDERELLA CAKE


Ingredients


to prepare Cinderella Cake


Vanilla Cake
  • 400g Stork with butter
  • 400g caster sugar 
  • 2 tsp vanilla extract 
  • 7 eggs, large 
  • 400g self raising flour 
  • 2 tsp baking powder 
  • ½ jar of strawberry jam 
  • 65g Stork with butter
  • 285g marshmallows 
  • 205g puffed rice cereal
Buttercream
  • 400g Stork with butter
  • 800g royal icing sugar 
  • 1-2 tbsps milk 
  • Pink and green colouring
To decorate
  • 3 sugar cones 
  • 75g white chocolate, melted 
  • Selection of pink sprinkles and edible glitter

How to Make

  1. Step 1

    Line the base and sides of a deep 5” and a 7” cake tins. Place the cake ingredients in a large bowl and beat together well with an electric mixer. Fill the tins ¾’s full and bake in the oven (1 hour 5 minutes for the 5” cake and 1 hour 20 minutes for the 7” cake). Test the cake so that a skewer when inserted comes away clean. Allow the cakes to cool on a wire rack.
  2. Step 2

    Line a roasting tray with non-stick baking paper. Gently melt together the marshmallows and Stork with Butter. Add the puffed rice cereal and mix well.
  3. Step 3

    Transfer to the tin, level and allow to set. Melt the white chocolate and coat the sugar cones, painting the chocolate on with a pastry brush and allow to set.
  4. Step 4

    Trim the tops of the cakes level, split and sandwich each together with strawberry jam.
  5. Step 5

    Cut out 8 x 2 ½” circles and 3 x 3” circles from the puffed rice cereal using cookie cutters. Stack them together to form 3 towers.
  6. Step 6

    Beat together the ingredients for the buttercream. Colour 3 tbsps of the buttercream a pale green for the leaves and reserve for later. Colour the remaining buttercream pale pink. Cover both of the cakes and the 3 towers in pink buttercream and place in the fridge to chill.
  7. Step 7

    To assemble arrange the largest cake on a serving plate add the smaller cake and shortest tower on top. Pipe around the base of each to secure together. Position the 2 tall turrets to each side.
  8. Step 8

    Lightly press a sugar cone onto the top of each tower.
  9. Step 9

    To decorate recolour the remaining buttercream a darker pink, pipe around the top and base of each turret, add a door and small bulbs to the turrets to create the flowers.
  10. Step 10

    Using a leaf piping tip and the green buttercream add the leaves.
  11. Step 11

    Finally finish the decoration adding in pink sprinkles and edible glitter.
  12. Step 12

    TIP: It’s easy to cut a disposable piping bag to create a shape to form the leaf. Simply snip a V shape from the end of the bag.
    • Temperature: 180C oven, 160C fan, Gas 4 oC
    • Baking time: 80 min
    • Serves: 16

Nutritional Information per serving


  • Each serving contains: Percentage per serving*
  • Energy3877 kJ/ 918 kcal46 %*
  • Fat42.4 g61 %*
  • Saturates16.9 g84 %*
  • Sugars95 g106 %*
  • Salt1.8 g30 %*
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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