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White-choc buttermilk cakes with butter icing

  • 2:00 Prep
  • 0:45 Cook
  • 24 Servings
  • Advanced

Ingredients

  • 2 cups (300g) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 150g white cooking chocolate
  • 200g unsalted butter, softened, chopped
  • 1 cup (220g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 cup (250ml) buttermilk
  • Silver cachous, to decorate
  • Persian fairy floss, to decorate

Butter icing

  • 250g unsalted butter, softened
  • 3 cups (450g) icing sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk, or as needed
  • 2-3 drops pink food colouring

Method

  • 1
    Preheat oven to 180°C. Grease and line one 15cm and one 28cm round cake pan.
  • 2
    Sift flour, baking powder, soda and 1/4 teaspoon salt into a bowl. Put chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts.
  • 3
    Using an electric mixer, beat butter and caster sugar for 8 minutes or until fluffy. On medium speed, add vanilla, then add the eggs, 1 at a time, until combined. On low speed, add chocolate and beat until combined. Alternately add buttermilk and flour mixture, beating until smooth. Fill pans halfway. Bake for 30-40 minutes until cakes are golden and skewers inserted into centres come out clean. (You may need to rotate cakes during cooking if they’re not cooking evenly. Cool in pans on a wire rack for 10 minutes, then invert onto a rack to cool completely.
  • 4
    Carefully cut circles out of the larger cake using a 5cm pastry cutter.
  • 5
    For the icing, beat butter, icing sugar and vanilla in an electric mixer until light fluffy. Gradually add milk, 1 teaspoon at a time, to reach spreading consistency. Ice half the mini cakes. Mix remaining icing with a few drops of food colouring, then ice remaining mini cakes and big cake.
  • 6
    Decorate mini cakes with royal icing or cachous. Top the big cake with fairy floss.

Source: taste.com.au

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