I had so much fun baking this cake and decorating it. I made a four layer cake and then added 2 smaller layers on top. I used colour mill colouring and also whitening. To whiten the cake more, that is optional, you don’t have to use it.
1kg plus 1/2 Cup of Flour
25ml Baking Powder
250ml Cocoa Powder mixed with 250ml Boiling Water
40ml Golden Syrup
125ml Sunflower Oil
2 Tsp Baking Soda
350ml Caster Sugar
300ml Boiling water cooled down with 3Tbs of Strong Coffee
250g Unsalted Butter at room temperature
Preheat the oven on 180 degrees celsius.
Mix together the milk, butter, oil, eggs, coffee, golden syrup and sugar and mix well till well incorporated.
Add the cocoa mixture and the coffee mixture and mix well.
Sift in the dry ingredients together in a bowl. Add the dry ingredients to the wet ingredients.
Mix until the batter is smooth. Pour the batter into medium sized cake pans 4 x 6″ – inch cake pans.
Bake for 35-45 minutes till a skewer comes out clean.
For the Vanilla Buttercream Recipe:
500g Unsalted Butter
4 and 1/2 Cups Icing Sugar
1/2 Tsp Salt
15ml Bakery Emulsion
2 Tsp Titanium Dioxide
Mix the butter and icing sugar in an electric mixer till light, yellow and fluffy, for about 2 minutes on low speed. Mix for another 4 minutes on medium speed. Add in the rest of the ingredients and mix well for 3 to 4 minutes till well combined.
Spread strawberry jam on each layer and stack up till there are four layers. Add in a stick in the centre and add the two smaller layers on top also spreading with strawberry jam.
Cover the whole cake with vanilla butter cream and place in the fridge for 10 minutes.
Devide the buttercream into 3 bowls and add the 3 shades of blue. Decorate to your preference. I used it as shades of darkest blue going to lightest blue.
Decorate with extra decorations, snowflakes and glitter and place in the fridge to set.