Vanilla Sponge Fake Bake Celebration Cake

Directions

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.

2. Add half the icing sugar and beat until combined.

3. Mix in the remaining icing sugar, along with the vanilla extract and milk.

4. Beat the buttercream for 5 mins.

5. Add the food colouring and mix until evenly distributed. If the buttercream is too stiff, add more milk.

6. Fold the buttercream using a silicone spatula, pressing out the air bubbles. This will make the buttercream nice and smooth.

Decorating

1. Assemble the cake by spreading a small spoonful of buttercream in the middle of a cake board and place the first cake on top.

2. Spread a thick layer of buttercream on top of the cake.

3. Place the second cake upside down, on top of the first cake. By turning the cake upside down, you get a nice flat top.

4. Cover the cake with a very thin layer of buttercream (crumb coat).

5. Place the cake in the fridge for at least half an hour to chill.

6. Cover the cake with another layer of buttercream, setting aside some for piping on top and around the base later.

7. Smooth the edges with an angled palette knife or straight edged cake scraper.

8. Place the cake on a cake turntable, sat inside a large baking tray. This will make cleaning up easier later.

9. Take a handful of sprinkles and brush them against the side of the cake in an upwards motion using your hand. Repeat this all around the cake.

10. Pour sprinkles on top of the cake and spread them evenly using your hand.

11. Fill in any gaps with sprinkles using the same techniques.

12. With your remaining buttercream, pipe a border around the bottom of the cake and some swirls on top. We used Wilton piping nozzles #32 and #2D.