A Celebration Fake bake cake, smothered in Sprinkles, Pink piping around the base, Pink Swirls on the top, Lit candles, Whitworths Icing bag of sugar to the side along with a bowl of sprinkles and a baking bowl.

Vanilla Sponge Fake Bake Celebration Cake

Name: Vanilla Sponge Fake Bake Celebration Cake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2 x Shop Bought Victoria Sponge Cakes; 600g Whitworths Icing Sugar, sifted; 250g Unsalted Butter, at room temperature; 2 Tsp Vanilla Extract; 2 Tbsp Whole Milk; Pink Gel Food Colouring; 150g Sprinkles

Two shop bought Victoria Sponge cakes, sandwiched together using Whitworths Icing sugar made pink buttercream, covered in funky sprinkles and topped off with more Pink Buttercream swirls. This super easy four layered Fake Bake Cake is so Yummy, a must for any Celebration!

Vanilla Sponge Fake Bake Celebration Cake

Rated 5.0 stars by 1 users

Servings

10 - 12

Prep Time

20 minutes

Two Shop bought Victoria Sponge cakes, sandwiched together using Whitworths Icing sugar made pink buttercream, covered in funky sprinkles and topped off with more Pink Buttercream swirls. This super easy four layered Fake Bake Cake is so Yummy, a must for any Celebration!

Author:

OneSixtyDegrees

Image of Vanilla Sponge Fake Bake Celebration Cake

Ingredients

2 x Shop Bought Victoria Sponge Cakes
600g Whitworths Icing Sugar, sifted
250g Unsalted Butter, at room temperature
2 Tsp Vanilla Extract
2 Tbsp Whole Milk
Pink Gel Food Colouring
150g Sprinkles

View Cart (0) Checkout

Directions

With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
Add half the icing sugar and beat until combined.
Mix in the remaining icing sugar, along with the vanilla extract and milk.
Beat the buttercream for 5 mins.
Add the food colouring and mix until evenly distributed. If the buttercream is too stiff, add more milk.
Fold the buttercream using a silicone spatula, pressing out the air bubbles. This will make the buttercream nice and smooth.

Decorating

Assemble the cake by spreading a small spoonful of buttercream in the middle of a cake board and place the first cake on top.
Spread a thick layer of buttercream on top of the cake.
Place the second cake upside down, on top of the first cake. By turning the cake upside down, you get a nice flat top.
Cover the cake with a very thin layer of buttercream (crumb coat).
Place the cake in the fridge for at least half an hour to chill.
Cover the cake with another layer of buttercream, setting aside some for piping on top and around the base later.
Smooth the edges with an angled palette knife or straight edged cake scraper.
Place the cake on a cake turntable, sat inside a large baking tray. This will make cleaning up easier later.
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.
Pour sprinkles on top of the cake and spread them evenly using your hand.
Fill in any gaps with sprinkles using the same techniques.
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.