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Blue layered sponge with ganache drizzle
Blue layered sponge with ganache drizzle
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Vibrant layered cake with a decadent ganache drizzle and a fun candy topping for a cheerful treat!
Ingredients:
  • 8 eggs
  • 285.95 gm caster sugar
  • 8.80 gm vanilla extract
  • 300.00 gm self-raising flour
  • Sky blue gel food colouring
  • 247.50 gm blueberry jam
  • Assorted lollipops (whole and crushed), to decorate
  • Gumballs, to decorate
  • Sprinkles, to decorate
  • 250g butter, softened
  • 450.00 gm icing sugar mixture
  • White icing colouring (optional)
  • 180g block white chocolate, chopped
  • 83.33 gm thickened cream
  • Gel food colourings (sky blue, royal blue and teal )
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease four 6cm-deep, 20cm round cake pans and line the bases and sides with 3 layers of baking paper.
  • With an electric mixer, whip half of the eggs and half of the sugar for 10 minutes until thick and creamy, creating ribbons when the beaters are lifted. Incorporate half of the vanilla. Sift half of the flour over the egg mixture, then fold to combine. Divide the mixture evenly between 2 cake pans and gently level the tops with a spatula.
  • Bake the cakes for 22 to 25 minutes until the tops are gently firm to the touch. Then invert them onto wire racks lined with baking paper and allow them to cool completely.
  • - In an electric mixer, beat the rest of the eggs and sugar until they are light and creamy. Add sky blue food coloring to achieve a blue hue. Incorporate the rest of the vanilla. Lastly, sift the remaining flour over the mixture and fold to combine. Divide the batter between the remaining 2 cake pans and use a spatula to gently level the top.
  • Bake the cakes for 22 to 25 minutes until the tops are just firm. Then, invert them onto wire racks lined with parchment paper and let them cool completely.
  • In a mixing bowl, beat the butter with an electric mixer until pale and fluffy, about 10 minutes. Gradually add icing sugar and beat until well combined. Tint the buttercream white using white coloring.
  • Place a blue cake on a serving plate, top it with 1/3 cup of buttercream, spreading it evenly. Add 1/4 cup of jam over the buttercream. Repeat layering with alternating cake colors, finishing with a layer of cake. Spread the remaining buttercream over the top and side of the cake, smoothing it with a spatula.
  • Prepare the Ganache Drizzle by combining chocolate and cream in a microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes until melted and smooth. Divide the mixture into 3 bowls and color one sky blue, one royal blue, and the last one teal using food colorings.
  • Efficiently layer the ganache onto the cake, alternating colors, letting it cascade down the sides. Let it rest for 1 hour to set. Before serving, adorn the cake with lollipops, gumballs, and sprinkles. Enjoy!

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