This simple and stunning creation is one for the recipe book.
For the sponge, pre-heat oven to 180c, grease and line cake tins. Stir together flour, baking powder, cornflour and salt. Leave aside. Beat butter in a large bowl until smooth, add caster sugar and beat till fluffy. Add vanilla and mix in. Incorporate egg whites bit by bit and mix until combined. Sift in flour mix to batter alternating with milk—flour to be added last. Divide mixture and add colour as required to reach blue shades. Pour mixtures into the greased cake tins, bake for roughly 25mins. Cool in tins for 5mins then turn out onto cooling rack until room temp.
For the frosting, beat the butter for frosting until creamy, add icing sugar in 4 goes until combined. When smooth add cream cheese and beat till smooth. Separate frosting into 4 bowls and add colour to reach desired shades of blue. Scoop mixtures into 4 piping bags fitted with 10mm round tips. Place sponges on cake stand one by one from darkest to lightest while frosting every sponge with the according colour before placing the next sponge on top. Once completing assembly apply a light crumb coat around sides. Use the rest of the frosting to decorate sides and top of the cake by piping dots and swiping across with a small pallet knife.
Nutritional analysis per serving (44 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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