This cake definitely has the "wow" factor look about it and the beauty of it is you could just opt for two layers if you were just that little bit scared about dealing with the height of the cake (Betty, I know you would love one this high for your little man......maybe with some kind of owl on it perhaps?).
I found the directions very easy to follow and the actual baking of the cake was so simple. Probably the hardest part of the cake was the icing part and blending the two colours just so it has that ombre effect (the latest craze sweeping across the universe of cake land - meaning shades of colours descending from either light into dark shades or vice versa).
This recipe was found in Donna Hay's latest kids issue and just so happened to co-ordinate perfectly with my Miss 5 turning 6's ballerina/fairy themed party! Let's just say there was A LOT of PINK. I will en devour to post some pictures of my efforts and hopefully you might see some ideas for your next party!
You will need: cake mixture
2 cups (500ml) milk, at room temperature
2 teaspoons vanilla extract
4 1/2 cups (675g) plain (all-purpose) flour, sifted
2 tablespoons baking powder, sifted
3 1/2 cups (770g) caster sugar (superfine)
340g butter, softened
1/3 cup coloured sprinkles
cream cheese icing
150g butter, softened
750g cream cheese, softened
3 cups (480g) icing sugar mixture, sifted
pink food colouring
Preheat your oven to 175 degrees (345F). Divide the ingredients for the cake mixture into 2 equal batches. (I guess this is where you can decide if you would rather just make half instead of the whole mixture).
To make the first batch, place the milk, eggwhites and vanilla in a bowl and lightly whisk to combine. Set aside. (Make sure you read the recipe as it states the milk to be at room temperature)
Place the flour, baking powder and sugar in an electric mixer and mix on low speed until combined. Add the butter and beat until mixture resembles fine, moist crumbs.
Increase speed to medium and gradually add the milk mixture, beating for 2 minutes or until just combined.
Divide half the first batch of cake mixture between 2 x 20cm-round lightly greased cake tins lined with non-stick baking paper, reserving the remaining mixture.
Bake for 35-37 minutes or until cooked when tested with a skewer. Allow cakes to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
To make the second batch, repeat the method above using the remaining cake mixture ingredients.
To make the cream cheese icing, place the butter and cheese in an electric mixer and beat for 6-8 minutes or until pale and creamy.
Add the icing sugar and beat for a further 6-8 minutes or until pale and fluffy.
Divide the icing into two bowls. Add a few drops of pink food colouring to one bowl and stir to combine.
To assemble the cake, trim the tops from the four cakes and discard. Layer each cake with 3/4 cup white icing to create 1 x 4-layer cake.
Using a palette knife, ice the bottom half of the cake with the white icing. Run a palette knife around the sides of the cake to blur the icing. Refrigerate for 30 minutes or until icing is just set.
Decorate with your butterflies.
I really enjoyed putting this cake together! Enjoy M x