Filled with cake pops and smothered in buttercream, this hidden design cake is sure to impress.
Using electric mixer beat butter, sugar and vanilla till pale and creamy. Add beaten eggs one at a time. Fold in flour and milk. Mix till just combined. Divide mixture evenly into three small separate bowls. Add yellow, orange and lime green colouring to each bowl respectively. Grease 18 hole cake pop tin and fill six holes with each of the colours. Clamp top; bake in preheated oven @ 160degrees for 10-12mins. If any mixture has flowed over the hole on top; cut away. Release top cake tin; remove. Carefully unmold coloured cake balls. Set aside; covered so they don’t dry out. It’s better to err on the side of the cake pop just done rather than overdone as they’re baked twice.
Using electric mixer beat butter, caster sugar and vanilla till light and creamy. Add finely grated lemon rind. Add eggs one at a time; add egg whites; mix well. Add flour and most of the milk; fold through; add remaining milk if mixture looks too stiff.
Take three 18cm (base) cake tins. Grease and line bases. Divide 6 cake pops into each tin; two of each colour in each tin with the centre cake pop different in all three tins. For example when the cake is cut in half there will be a yellow cake pop in the centre of one layer, a green one in the centre of one layer and an orange one in the centre of one layer. Arrange the other coloured cake pops randomly.
Divide the main cake mixture into three parts; spoon each mixture carefully and evenly over each cake pop tin. Drop gently onto bench to help mixture evenly distribute. Bake in fan forced oven 160-170C for approx. 35-40 or till done. Place on rack; leave in tin for five mins; upturn onto wire racks; remove baking paper. Allow to cool.
Put egg whites and sugar into large glass bowl. Place over pan with simmering water and heat the mixture while whisking constantly. The sugar needs to be fully dissolved – when thermometer reads 70degrees; remove bowl from saucepan. Using an electric mixer beat the mixture at high speed till it’s fluffy, cooled down and stiff peaks are reached.
Using medium speed; add salt and the butter a few pieces at a time. Beat well after each addition. If the buttercream seems too liquid once all the butter has been added, continue to beat till it turns into a nice buttercream. Alternatively place over a bowl of ice water and it should quickly become creamy. Colour with yellow; can be used immediately.
Take one main cake; place onto presentation plate; put some buttercream underneath to help keep cake slightly stable. Spread buttercream on top; not too thickly; place second cake on top; repeat process; top with final cake. Use buttercream to spread all over the cakes top and sides. Using a small piping nozzle; pipe stars all around the bottom and top of cake.
Melt white chocolate. Colour with green colouring. Lightly spray leaf mould with cooking spray; brush strokes with colouring and spoon melted green-coloured chocolate into leave shaped moulds or onto real citrus leaves. Allow to set; remove or peel away.
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