recipes_Australia_June_2017

78 recipes+ JUNE 2017

PHOTOGRAPHY

SCOTT HAWKINS

Colourful Cereal

Celebration Cake

SERVES 16 PREP 1 hour
COOK 45 minutes + 2 hours to stand

• cooling COST $1.95 a serve

250g butter, at room temperature
1½ cups caster sugar
2 teaspoons vanilla essence
4 eggs, at room temperature
4 cups self-raising flour, sifted
11/3 cups milk
375g white chocolate melts, melted
1 cup Froot Loops cereal, plus 4 cups extra
1 quantity Buttercream (recipe, right)

1 Preheat oven to 180ºC/160ºC fan-forced.
Lightly grease and line bases of 2 deep,
20cm (base measurement) round cake
pans. Using an electric mixer, beat butter,
sugar and essence in a large bowl until pale
and creamy. Add eggs, one by one, beating
well after each addition until combined.
Fold in flour and milk until combined.

2 Spoon mixture evenly into prepared pans;
level surfaces. Bake for 40 minutes or until a
skewer inserted at centres comes out clean.
Stand in pans for 5 minutes, before turning
out onto wire racks to cool completely.

3 Meanwhile, line an oven tray with
baking paper. Spread melted chocolate
over prepared tray; sprinkle with the

Froot Loops cereal. Stand for 2 hours

or until set. Break into shards.

4 Place half the extra cereal in the bowl of a

food processor; process until lightly crushed.

5 Place 2 cups of buttercream in a bowl.

Stir in cereal crumbs. Using a serrated knife,

split cooled cakes in half horizontally. Place

one piece of cake on a large cake stand.

Top with a third of the plain buttercream.

Repeat layers, leaving top cake un-iced.

Spread cereal buttercream mixture over top

and side of cake, then press remaining extra

cereal around base of cake. Arrange shards

over top of cake to serve.

BUTTERCREAM

MAKES 1 quantity PREP 5 minutes

500g butter, at room temperature

2 teaspoons vanilla essence

5 cups icing sugar, sifted

½ cup milk

Using an electric mixer, beat butter and

essence in a large bowl until as white as

possible. Gradually add icing sugar with

milk, beating until fluffy.

Colourful Cereal

Celebration Cake

Cake of the month

+ COOL IT Make sure cake is

completely cooled before cutting

and icing.

+ TO MELT CHOCOLATE Place

chocolate in a microwave-safe bowl.

Microwave on High (100%) in

30-second bursts, stirring between

each, until melted and smooth.

+ MAKE AHEAD Cake can be baked

up until 2 days ahead. Store in an

airtight container in a cool, dark place,

or label, date and freeze for up to

3 months. Thaw in the fridge overnight.

TIPS & TRICKS

DIY IDEA

Tint the

buttercream

with pink food

colouring

The whole family will be doing loops over this layered

centrepiece topped with fruity chocolate shards