1
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s+++buttercream. Spread a layer of white
buttercream onto the darkest layer, making
sure it’s nice and even. Top with the second
darkest layer and repeat. Add on the third
darkest layer and repeat, then finally place the
lightest cake layer on top. Once this is done,
scrape off any excess buttercream around the
edges and place in the fridge to firm up for
10 minutes.
3 After this time, take it out and spread on a
crumb coat – this is a thin buttercream layer
on the outside of the cake to hold in any
crumbs. Place this back in the fridge for a
further 10 minutes.
4 Finally, do a second thin crumb coat layer
and chill for another 10 minutes.
5 While the cake is chilling, divide the
remaining buttercream into four bowls. Just
as with the cake mix, colour the four bowls
dif ferent shades of purple star ting with a really
light shade, then one a little darker, one a little
darker than that and finally a deep purple.
6 If you’re using a separate buttercream or
filling for the cake to what you’re using on the
outside, I would still recommend colouring
the buttercream white first before making
purple, as it’s easier to start with a nice
neutral shade than a bright yellow.
7 Move the cake carefully to where it will be
when it is cut up, either on a cake stand or
iced cake board. Once the dots have been
piped onto the sides, it can be a little tricky to
move about without damaging the design.
8 Fit a piping bag with a plain, small round
nozzle. Fill with the darkest shade of purple
and, holding the bag level to the bottom of
the cake, pipe a small round circle of
buttercream onto the side of the cake at the
bottom. Then, using a cranked palette knife,
press into the round of buttercream and
swipe sharply to the right, creating a
scooped shape. Scrape the excess off the
palette knife into the buttercream bowl. Pipe
a second circle of but tercream, just where
the scoop ends, then repeat. Continue this
all the way around the circumference of the
bottom of the cake.
9 Next, fit another piping bag with the same
nozzle and fill with buttercream one shade up.
Start again just above the darkest buttercream
line and continue all the way around the cake.
Repeat for the next shade up,then finally in thelightest shade; don’t worry too much about
getting a perfect finish where the dots meet
up, this is really difficult and this can simply
become the back of the cake!
10 Once the sides of the cake are decorated,
continue this pattern all the way around the
top edge of the cake and into the top centre.
Add any other toppings or decorations you
like at this stage, then leave to set.
11 Cut the cake into slices and reveal the
surprise inside – I love how these look once
you’ve cut into them! This cake will lastHappy^ baking!
Brit t^ x
xx4-5 days once covered in a layer of
buttercream and 2 days once it's cut into.
Make sure to wrap any exposed sponge in
clingfilm to help keep it fresher for longer. It
doesn’t need to be stored in the fridge (as this
will dry out the cake), just a cool dry room.Decorating
ADGJKBEHCFI92 baking heaven JUNE WWW.FOODHEAVENMAG.COM