This simple vanilla creation is one for the recipe book.
For the vanilla butter cake, sift your flour and salt into a bowl. Beat the butter, sugar and vanilla in a stand mixer, with the paddle attachment, until fluffy. Add the eggs to the sugar and butter mixture one at a time. Add the dry ingredients alternatively with the milk in 3 stages.
Pour batter into lined cake tins and bake at 170°C. Bake for around 30 minutes or until a skewer inserted comes out clean.
For the vanilla swiss meringue buttercream, in a metal or glass bowl, mix together the egg whites and caster sugar and place it over a pan of lightly simmering water. Continue mixing until all sugar is dissolved and you can no longer feel granules of sugar. Once dissolved, put mixture in a stand mixer with the whisk attachment and beat until thick and glossy. Slowly add in the room temperature butter, vanilla beans and the vanilla extract.
To make the ganache drip, boil cream and titanium dioxide and pour over white chocolate, stir to combine and let cool slightly.
To assemble, once cakes are cooled, layer and fill with the buttercream until all cakes are used up. Once filled, ice the outside with a gradation of purple coloured buttercream. Slowly pour the ganache drip over the sides of the iced cake and let it slowly drip. Decorate with pulled isomalt shards and fresh flowers.
This recipe has not been edited or tested by the Bake Off Food Department
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