confetti cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Ingredients
- 225g butter softened
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 1tsp vanilla extract
- 2tbsp large sprinkles or edible confetti
buttercream
- 225g butter softened
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 1tsp vanilla extract
- 2tbsp large sprinkles or edible confetti
- 50g butter
- 200g icing sugar
- 2tbsp milk
- sprinkles for decoration
Method
- STEP 1preheat the oven to 350f/180c/160c fan/gas mark 4.grease 2 20 cm sandwich tins and line with baking parchment.
- STEP 2in a large mixing bowl cream together the butter and sugar.
- STEP 3add an egg and mix add 1/4 of the flour and mix.repeat until all eggs and flour has been used .
- STEP 4fold through the confetti or sprinkles and divise the mix between the 2 sandwich tins
- STEP 5bake for 25 to 30 mins or until a cocktail stick inserted into the cake comes out clean.
- STEP 6allow to cool for 10 mins before transferring to a wire rack to cool prepare the buttercream frosting by beating the butter until smooth.
- STEP 7add the icing sugar a bit at a time using the milk to loosen the mixture.beat for at least 5 mins.
- STEP 8place 1 sponge onto your serving plate and spread over half of the butter cream. place the second sponge on top and spread the remaining buttercream over the top. use sprinkles or edible confetti to decorate
