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Heaven scent cake

  • 0:30 Prep
  • 30 Servings
  • Advanced

Ingredients

  • 1 round 25cm orange cake (see Notes)
  • 1 round 20cm orange cake (see Notes)

Butter icing

  • 500g butter, cubed, at room temperature
  • 900g (6 cups) pure icing sugar, sifted
  • 120ml (1/2 cup) milk

Equipment

  • 3 stems fresh pink hyacinths, trimmed;
  • 3 stems fresh blue hyacinths, trimmed;
  • 3 stems fresh purple hyacinths, trimmed;
  • 50cm 2.5cm-wide ribbon

Method

  • 1
    To make icing: Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
  • 2
    Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.
  • 3
    To assemble cake, use a serrated knife to trim the top of both cakes to even the surface. Split each cake in half horizontally.
  • 4
    Place top layer of the larger cake up-side-down on a serving plate. Spread the top with a 1cm-thick layer of icing. Top with the remaining cake layer. Spread the top and sides with the icing, smoothing with a spatula or round-bladed knife.
  • 5
    Place the top layer of the smaller cake upside-down in the centre of the larger iced cake. Spread the top with a 1cm-thick layer of the icing. Top with the remaining cake layer. Spread the top and sides of the cake with the icing, using a spatula or round-bladed knife to create swirls on the surface.
  • 6
    To decorate the cake, arrange the hyacinths in a small posy and tie the stems with ribbon to secure. Place the posy on top of the cake. Pick off a few small blooms and place them on the cake’s middle layer and base.

Source: taste.com.au

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