HOME | DD

Description
Triple layer cake consisting of vanilla, strawberry and chocolate layers filled and covered with simple butter cream, topped with rainbow sprinkles.

There a couple of ways you could make this cake. The lazy way which is to make a basic sponge recipe mix, split it into three parts then add the extra flavours. Or there is the way I have included below which involves making three separate cakes especially for each flavour.

RECIPE

Ingredients

VANILLA CAKE
100g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
100g sugar
1tsp vanilla extract
2 large eggs

STRAWBERRY CAKE
100g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
70g sugar
60g strawberry milkshake powder (I used Nesquik)
Red food colouring paste
2 large eggs

CHOCOLATE CAKE
80g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
100g sugar
20g coco powder
2 large eggs

BUTTER CREAM
200g butter, softened
350g icing/confectioners sugar

METHOD
Pre-heat oven to 180oC and line three 8inch cake tins.

VANILLA SPONGE
1. Cream together the butter and sugar with an electric hand mixer until fluffy.
2. Mix in the eggs and vanilla extract until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour.
4. Add to a cake tin, put to one side.

STRAWBERRY
1. Cream together the butter, sugar and milkshake powder with an electric hand mixer until fluffy.
2. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour.
4. Add a drop of food colouring to the mixture at a time until you get a nice pink colour.
5. Add to a cake tin, put to one side.

CHOCOLATE
1. Cream together the butter and sugar with an electric hand mixer until fluffy.
2. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour and the coco powder.
4. Add to a cake tin.
5. Bake all the cakes for around 15 minutes or until a toothpick comes out clean.
6. Place the cakes on a cooling rack.
7. While the cakes are cooling, make the buttercream.
8. Beat the butter until pale and flufffy.
9. Slowly add the icing sugar, continue mixing until smooth, pale and fluffy.
10. Once your cakes are thoroughly cool, you can assemble your cakes, decorating with the buttercream as desired.
11. Keep in an air tight container and consume within 4 days.

TIPS:
1. To make the process of making three cakes quicker, weigh out three sets of ingredients in one go to save time
2. You can whisk the cake mixture by hand but for best results you an electric mixture for a fluffier, lighter cake.
3. You can use vanilla essence if you don't have extract or leave it out completely.
4. If you do not have food colouring paste, you can use use gel but the colour may not be so vibrant.

My Facebook page. www.facebook.com/claremanson

Description
Triple layer cake consisting of vanilla, strawberry and chocolate layers filled and covered with simple butter cream, topped with rainbow sprinkles.

There a couple of ways you could make this cake. The lazy way which is to make a basic sponge recipe mix, split it into three parts then add the extra flavours. Or there is the way I have included below which involves making three separate cakes especially for each flavour.

RECIPE

Ingredients

VANILLA CAKE
100g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
100g sugar
1tsp vanilla extract
2 large eggs

STRAWBERRY CAKE
100g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
70g sugar
60g strawberry milkshake powder (I used Nesquik)
Red food colouring paste
2 large eggs

CHOCOLATE CAKE
80g self raising flour (or gluten free flour plus 1tsp of Xantham Gum)
100g butter, softened
100g sugar
20g coco powder
2 large eggs

BUTTER CREAM
200g butter, softened
350g icing/confectioners sugar

METHOD
Pre-heat oven to 180oC and line three 8inch cake tins.

VANILLA SPONGE
1. Cream together the butter and sugar with an electric hand mixer until fluffy.
2. Mix in the eggs and vanilla extract until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour.
4. Add to a cake tin, put to one side.

STRAWBERRY
1. Cream together the butter, sugar and milkshake powder with an electric hand mixer until fluffy.
2. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour.
4. Add a drop of food colouring to the mixture at a time until you get a nice pink colour.
5. Add to a cake tin, put to one side.

CHOCOLATE
1. Cream together the butter and sugar with an electric hand mixer until fluffy.
2. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
3. Mix in the flour and the coco powder.
4. Add to a cake tin.
5. Bake all the cakes for around 15 minutes or until a toothpick comes out clean.
6. Place the cakes on a cooling rack.
7. While the cakes are cooling, make the buttercream.
8. Beat the butter until pale and flufffy.
9. Slowly add the icing sugar, continue mixing until smooth, pale and fluffy.
10. Once your cakes are thoroughly cool, you can assemble your cakes, decorating with the buttercream as desired.
11. Keep in an air tight container and consume within 4 days.

TIPS:
1. To make the process of making three cakes quicker, weigh out three sets of ingredients in one go to save time
2. You can whisk the cake mixture by hand but for best results you an electric mixture for a fluffier, lighter cake.
3. You can use vanilla essence if you don't have extract or leave it out completely.
4. If you do not have food colouring paste, you can use use gel but the colour may not be so vibrant.

My Facebook page. www.facebook.com/claremanson