This stunning cake is delicious, simple and perfect for Spring gatherings.
Preheat oven to 160°C.
For the cakes, beat together the butter, sugar and extract until smooth. Add the eggs one at a time while beating. Mix in the sifted flours. Mix through the milk in small batches. Separate into 3 bowls and add increasing amounts of food gel to each bowl. Mix and cook the 3 cakes for 25-30 minutes. Chill in freezer, level with a cake leveler
For the buttercream, beat together the icing sugar and butter, add milk to help combine. Separate into 3 bowls. Colour the 3 bowls in increasing amounts.
For the buttercream curd, mix eggs, yolks, sugar, juice and rind in a large bowl. Place over a pan of simmering water, whisking continuously until thickened. Add butter until thick. Add cornflour that has been mixed with a little water. Cook until thick. Pour into a baking tray and cool completely. Mix into the buttercream.
For the assembly, using the buttercream curd as a glue stack the 6 cakes starting with the lightest at the bottom, chill. Pipe rosettes over the cake starting at the base. Using a piping bag and the remaining buttercream add decoration.
This recipe has not been edited or tested by the Bake Off Food Department.
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