Number Cake
This year we are celebrating three years of A Spoonful of Vanilla with this white and gold number cake. Made with a vanilla cake and buttercream, it is topped with Prosecco macarons, Ferrero Rochers, Raffaellos, and some gold leaf.
Servings: 16 Servings
Ingredients
For the Cake
- 300 g Unsalted Butter or Stork
- 300 g Caster Sugar
- 300 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tsp Whole Milk or Boiling Water (optional)
For the Decoration
- White and Gold Sprinkles
- Ferrero Rochers
- Raffaellos
- Gold Leaf
- Macarons
Instructions
To Make the Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool fully in the mould.
To Make the Buttercream and Decorate
- Add the butter, icing sugar and ginger to a large bowl and mix until completely combined.
- If the mixture is too thick add a teaspoon of milk or boiling water and mix again. Repeat until the buttercream is the desired consistency.
- Cut the cake horizontally in half so you have two layers. Place the bottom layer onto your serving plate or board and pipe the buttercream on top.
- Add the top layer and pipe the buttercream onto the top.
- Decorate using the Ferrero Rochers, Raffaello's, Macarons, Sprinkles and Gold Leaf.
Notes
- This cake will last 3-4 days in an airtight container.
