It’s Poppy’s birthday at the end of December and I struggle to find the time usually to make a cake. But this year (well last now) I got myself organised. My girl loves her berries and choc so this is the perfect combo. Use this as an idea and create your own design. I know lots of people find white choc sickly. You could use dark chocolate and a Nutella filling with choc buttercream. Unfortunately we ate it far too quickly!
For the cake
225g sugar
225g butter, softened
4 eggs, beaten
225g self-raising flour
½ tsp baking powder
2 tbsp whole milk
For the buttercream
250g unsalted butter, softened
350g caster sugar
1 tsp vanilla extract
½ tsp salt
Half jar raspberry jam
For the chocolate shards
200g white choc
50g freeze dried raspberries
Preheat oven to 180 degrees centigrade. Line 3 18 inch round cake tins.
Beat butter and sugar in a stand mixer for about 5 mins until light and fluffy.
Add the eggs and continually beat.
Then add all the other ingredients and keep beat until it becomes fluffy.
Divide in to 3 and bake in the oven for 20 mins
Remove from oven and cool.
Prep the buttercream – mix all ingredients together for 8 mins until pale in colour.
For the chocolate shards
Melt the white choc over Bain Marie.
Grab a grease proof paper sheet and spread the choc to whichever shape you want and sprinkle some of the broken freeze dried raspberries.
Place in the freezer for 30 mins
Get your cake spread the jam and buttercream and keep layering. Cover the whole cake in buttercream. Remove the chocolate from the freezer and place round the outside. Decorate as you wish.
