21st Birthday Cake

A white chocolate and vanilla sponge cake sandwiched and coated with a white chocolate and vanilla buttercream.
So, I’m a little bit late at posting this considering my birthday was in January, the 28th to be specific. But better late than never, ey? And since I’ve had a lot of questions about it I thought I’d do a blog post on it.
Now I wanted something that looked simple and I knew I wanted a vanilla and white chocolate cake so here is the outcome of that.
And yes, I make my own birthday cakes, I do every where and this one was no different, even though most people think it’s a bit odd, I definitely didn’t want a dry dense shop brought one. And I dint see the point in spending a lot of money on a homemade cake when I can do it for myself for a fraction of the price.
I picked up my cake topper from Hobbie Craft but you can buy similar ones online. And of course this can be for any birthday and you can just do the one tier or even add a third if its for a large party.

For the 10-inch sponge cake:
• 375g unsalted butter, at room temperature
• 375g caster sugar
• 6 eggs
• 375g self raising flour, sifted
• 185g plain flour, sifted
• 2tsp vanilla extract
• 150g white chocolate, grated
For the 8-inch sponge cake:
• 250g unsalted butter, at room temperature
• 250g caster sugar
• 4 eggs
• 250g self raising flour, sifted
• 125g plain flour, sifted
• 1tsp vanilla extract
• 75g white chocolate, grated
For the buttercream:
• 275g white chocolate, melted and cooled
• 300g butter
• 415g icing sugar, sifted
• 2tsp vanilla extract
• Pink food colouring
For the decoration:
• A cake topper
• Sprinkles
• Strawberry jam
• Dowels

For the sponge cakes:
1. Preheat the oven to 180°C and line one 10-inch cake tin and one 8inch cake tin.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time adding a tablespoon of the flour if needed to stop it from curdling.
4. Then add the vanilla and whisk in to the batter.
5. Then fold in the remaining flour and grated white chocolate to the batter and place into the cake tin.
6. Bake the 10inch cake for 1 hour and 30 minutes and the 8inch cake for 45 minutes.
7. Once baked remove from the oven and leave to cool for 15 minutes before transferring from the tin to a wire rack to fully cool.
8. Once fully cooled slice in half.
For the buttercream:
1. Firstly, beat the butter and gradually add in the icing sugar.
2. Once all the icing sugar is incorporated whisk in the vanilla and the melted and cooled chocolate.
3. Then take a quarter of the butter cream and add the food colouring to the rest of it.
To assemble:
1. Sandwich both cakes together with a layer of jam and the white buttercream.
2. Then take the bigger cake and crumb coat with the pink buttercream and leave to set for 30 minutes in the fridge.
3. Take the smaller cake and crumb coat with the white buttercream and set for 30 minutes in the fridge.
4. Take the larger cake and coat with the pink buttercream.
5. Then completely cover with sprinkles.
6. Then marble the white and pink buttercream and coat the cake and smooth over.
7. Insert four dowels into the large cake and then place the smaller cake on top and insert the cake topper. Then scatter some sprinkles on the top.

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