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Special occasion cake
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Prep Time:
155 minutes
Cook Time:
60 minutes
Total Time:
215 minutes
Impress guests with this stunning cake for special celebrations!
Ingredients:
  • 3 x 340g packets golden buttercake cake mix or 3 quantities Homemade buttercake (see related recipe)
  • 62.50 ml apricot jam, warmed, strained
  • 4 x 500g packets ready-made white icing (see note)
  • Pure icing sugar, sifted, for dusting
  • 125g butter, softened
  • 225.00 gm icing sugar mixture
  • 20.60 gm milk
  • 225.00 gm pure icing sugar, sifted (see note)
  • 1 eggwhite
  • 2.65 gm lemon juice
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 15cm square cake pan and a 7cm-deep, 23cm square cake pan, then line the bases and sides with baking paper.
  • Prepare packet or homemade cakes following instructions. Pour two-thirds of the batter into the prepared 15cm pan and the rest into the 23cm pan. Bake the 15cm pan for 35 minutes until cooked, then remove from oven. Bake the 23cm pan for 1 hour until cooked. Allow cakes to rest in the pans for 5 minutes before flipping onto wire racks to cool.
  • Create delicious buttercream icing by using an electric mixer to whip the butter in a bowl until light and fluffy. Slowly incorporate the icing sugar mixture and milk, mixing continuously until well combined.
  • Level the tops of the cakes using a serrated knife. Then, slice each cake horizontally in half. Spread jam on one half of each cake and thinly layer 1/3 cup of buttercream icing over the jam. Sandwich the cakes with the tops. Place the cakes on boards and thinly spread the remaining buttercream icing over the tops and sides.
  • Sprinkle a flat surface with icing sugar and knead 1 1/2 packets of white icing until smooth. Roll out the icing with a rolling pin until it's 1mm thick and large enough to cover a 15cm cake (approximately 30cm square). Gently drape the icing over the cake and smooth it with your hands, ensuring to tuck it neatly around the sides and base of the cake. Trim any excess icing at the bottom of the cake using a sharp knife.
  • Smooth the leftover white icing until it's silky. Roll it out with a rolling pin until it's 1mm thick and big enough to cover the 23cm cake. Carefully place the icing over the cake. Dust your hands with icing sugar and gently smooth the icing with your hands, making sure to cover the sides and base of the cake seamlessly. Use a sharp knife to trim any extra icing.
  • Prepare royal icing by gently combining egg white and lemon juice in a bowl. Slowly incorporate icing sugar, whisking until a smooth and well-combined mixture forms.
  • Cut ribbons to fit across the top and down the sides of each cake, making sure they are 28cm and 36cm long. Use a picture as a guide to position the ribbons on the cakes. Secure the ends with royal icing, then gently tuck the ends under the cake using a palette knife. Finally, place the 15cm cake and board on top of the large cake at an angle.
  • Transfer the remaining royal icing into a piping bag with a 5mm fluted nozzle attached. Pipe a decorative border along the bottom edge of each cake. Allow the icing to set for 1 hour before serving.

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