| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 750 grams Unsalted Butter chopped
- 2 blocks White Chocolate chopped
- 6 cups Caster Sugar
- 3 cups Milk
- 4 1/2 cups Plain Flour
- 1 1/2 cups Self Raising Flour
- 3 teaspoons Vanilla Essence
- 6 Eggs beaten
Frosting
- 750 grams Unsalted Butter at room temperature
- 9 cups Icing Sugar
Ingredients
Frosting
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Instructions
- To make 55 cake, you will need five x 12 hole muffin pans or cook cakes in batches. Line muffin pans with paper cases.
- Place butter, chocolate, sugar and milk into a large saucepan. Stir over a low heat until chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl. Cool for 10 minutes.
- Stir in sifted flours, then essence and eggs. Mix until well combined.
- Spoon 1/3 cups of mixture into each paper case.
- Cook one tray at a time, in a moderate oven, 180c, for about 25 minutes or until cooked when tested. Cool cakes in pans. Repeat with remaining mixture.
- You will need to make separate quantities of frosting. Place 250 g of the butter in a large bowl. Beat with an electric mixer until light and fluffy. Gradually beat in 3 cups of the icing sugar until well combined. Repeat process twice to make another two quantities of icing. Tint one quantity of icing yellow, one pink and the remaining blue.
- Spoon one of the icings into a large piping bag fitted with a large fluted tube. Pipe icing onto one-third of the cakes. Repeat with remaining icing and cakes. Decorate cakes with icing flowers, cachous and edible magic sparkles.
- Arrange cakes on a tiered cake stand.
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