Sweet Dreams Cake
Sweet dreams are made of this. Who am I to disagree?
- 250 grams butter
- 250 grams caster sugar
- 250 grams self raising flour
- 200 grams (4) eggs
- Vanilla Extract
- 500 grams icing sugar
- 150 grams softened butter
- 60 milliliters milk
- 1 Vanilla pod
- Ganache Drips:
- 50 milliliters double cream
- 50 grams good quality dark chocolate
- Hundreds and Thousands
- Chocolate balls or smarties
- Lot and lots of sweets!
- For the cake, melt the buttered mix in the caster sugar. Add the eggs and mix through, then the flour and vanilla until incorporated. Divide equally into 2 6 inch cake tins and bake at 180°C for 30-40 minutes until they are cooked through.
- For the buttercream, beat together the icing sugar, butter and milk and add the seeds from the vanilla pod. Keep beating until the mixture is light and fluffy.
- Cut each cake into 2 layers so you have a total of 4 layers of cake and cut a hole into the middle of 3 of the layers, keeping one of the middles.
- Put first layer without a hole onto a cake board or plate with a little buttercream underneath so it doesn't slip.
- Pipe or spread some buttercream onto the layer of cake and sandwich another layer with a hole on top.
- Repeat until you get to the last layer of cake, turn the layer upside down to ensure the top is the flat part from the cake tin.
- Pour into the middle of the cake chocolate balls until they're a centimeter from the top and seal the top with the middle part of the cake you kept.
- Smother buttercream over the whole layered cake and scrape away the excess (crumb coat-
- Refrigerate or freeze for 20 minutes until the buttercream has hardened.
- Spread another layer of buttercream over the sides of the cake and even out.
- Pour the hundreds and thousands onto a flat tray.
- Carefully take the cake and roll the sides into the hundreds and thousands so it encased the whole cake.
- Put the cake back onto the board/plate and even out the top and sides.
- Make the ganache by heating up the cream and mixing through the chocolate until it melts and is a smooth think mixture. If it looks like its splitting or too thick, add a little more cream.
- When its not too hot, pour over the cake and gently push the ganache over the sides and let it fall naturally.
- Now time to decorate the top like crazy!