ENGAGEMENT CAKES


INGREDIENTS

  • 2 x 340g packets golden buttercake cake mix or 2 quantities Homemade buttercake (see related recipe)
  • 1/2 cup apricot jam, warmed, strained
  • 1/4 cup large oval silver cachous
  • 2 tablespoons silver and pink cachous
  • 1 teaspoon small silver cachous


BUTTERCREAM ICING

  • 475g butter, softened
  • 4 1/2 cups icing sugar mixture
  • 3 tablespoons milk
  • Bright white food colouring

EQUIPMENT

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

How to Make

1.Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm (base) round cake pans. Line base and sides with baking paper.

2.Prepare packet cakes following packet directions, or homemade cakes (see related recipe). Divide mixture between prepared pans. Bake for 45 minutes or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto a wire rack to cool completely.

3.Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

4.Tint icing white with food colouring. Using a serrated knife, level tops of cakes if necessary. Cut each cake horizontally in half. Place base of 1 cake on cake board. Spread with 2 tablespoons jam, then 1/3 cup icing. Top with another cake layer. Repeat layers, finishing with cake layer.

5.Spread remaining icing over top and side of cake. Using a hot knife, smooth icing. Using the picture as a guide, press large cachous around cake base. Press smaller cachous on top and side of cake. Serve.

NOTES

Cooking class: Measuring icing for the cake layers ensures an even thickness. Dip palette knife in boiling water and wipe dry, then run over cake in long strokes for a smooth finish.