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GBBO Tiered Show Stopper For the bottom tier cake, you will need: 3 packets Cake Angels Raspberry and White Chocolate cake mix 240ml Water 390ml Veg Oil 9 large eggs For the top tier cake, you will need: 2 packets Cake Angels Raspberry and White Chocolate cake mix 160ml Water 260ml Veg Oil 6 large eggs For the butter cream, you will need: 400g softened salted butter 800g icing sugar Splash of milk or water For the decoration, you will need: 3 x Cake Angels Flower Powder Daisy 2D’s 3 x Cake Angels Rainbow Sprinkles |
1) Preheat the oven to 150 fan oven
2) Line one circular 9-inch cake tin and one circular 7-inch tin with baking parchment
3) Empty the 3 packets of cake mix for the bottom tier cake into a large mixing bowl and add the 240ml water, 390ml oil and 9 eggs. Whisk until well combined and empty into the prepared 9-inch tin, smoothing the batter out so it goes all the way to the edges.
4) Empty the 2 packets of cake mix for the top tier cake into a large mixing bowl and add the 160ml water, 260ml oil and 6 eggs. Whisk until well combined and empty into the prepared 7-inch tin, smoothing the batter out so it goes all the way to the edges.
5) Put both tins in the hot oven. Bake the bottom tier cake for approximately 2hours 20 minutes and the top tier for approximately 1 hour 50 minutes. Keep checking the cakes with a skewer throughout the cooking time. Once baked, when the skewer is inserted to the centre of the cake it will come out clean.
6) Remove from the oven and leave to cool on wire rack. Once cool, slice the tops of the cake to create a flat surface.
7) To make the buttercream, beat the butter with a spoon or with a mixer until soft. Then slowly add the icing sugar. Once combined, add a splash of milk or water to ensure the buttercream is smooth.
8) To assemble the cake, cover the sides and top of both cakes with the buttercream then place the top tier on the bottom tier.
9) To decorate, use the rainbow sprinkles and flowers. To create an optional third tier, use any left-over buttercream or cut offs from the cakes.
2) Line one circular 9-inch cake tin and one circular 7-inch tin with baking parchment
3) Empty the 3 packets of cake mix for the bottom tier cake into a large mixing bowl and add the 240ml water, 390ml oil and 9 eggs. Whisk until well combined and empty into the prepared 9-inch tin, smoothing the batter out so it goes all the way to the edges.
4) Empty the 2 packets of cake mix for the top tier cake into a large mixing bowl and add the 160ml water, 260ml oil and 6 eggs. Whisk until well combined and empty into the prepared 7-inch tin, smoothing the batter out so it goes all the way to the edges.
5) Put both tins in the hot oven. Bake the bottom tier cake for approximately 2hours 20 minutes and the top tier for approximately 1 hour 50 minutes. Keep checking the cakes with a skewer throughout the cooking time. Once baked, when the skewer is inserted to the centre of the cake it will come out clean.
6) Remove from the oven and leave to cool on wire rack. Once cool, slice the tops of the cake to create a flat surface.
7) To make the buttercream, beat the butter with a spoon or with a mixer until soft. Then slowly add the icing sugar. Once combined, add a splash of milk or water to ensure the buttercream is smooth.
8) To assemble the cake, cover the sides and top of both cakes with the buttercream then place the top tier on the bottom tier.
9) To decorate, use the rainbow sprinkles and flowers. To create an optional third tier, use any left-over buttercream or cut offs from the cakes.
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