I miss the amazing, colourful fun cakes we used to have for birthdays when we were little. I wanted to go all out and make a cake that was bright pink, and covered in glitter and loaded with sweets.
You will need:
For the cake:
200g / 1 cup caster sugar
200g / 3/4 cup softened butter
4 eggs, beaten
200g / 1.5 cups self-raising flour
1 tsp baking powder
2 tbsp milk
2x 20cm / 8 inch cake tins
Seedless raspberry jam
Pink food colouring
Edible glitter, confetti sprinkles, dolly mixture or other sweets
For the butter icing (enough to ice a whole 20cm/8inch cake):
300g / 1.25 cups butter
600g / 4 cups icing sugar
I've used my stand mixer (use the soft beater attachment) but the instructions are the same in a bowl. Heat the oven to 180C / 350F. Cream the butter and sugar until fully mixed.
Mix in the remaining ingredients until the mixture is smooth and soft.
Butter two 20cm / 8inch tins and line the bottom with baking parchment. Divide the mixture between the tins and bake at 180C / 350F for about 20 minutes, or until golden and a knife or cocktail stick comes out clean. Leave to cool fully.
Check out my new housewarming present...westies!!
Once cooled, remove the baking parchment and place on a serving plate. Spread the jam between the layers.
In the mixer or in a bowl, beat the butter and slowly add the icing sugar, mixing on the slowest setting. Use food colouring (I have used concentrated colouring for a more intense colour - just dip in the end of a cocktail stick, a little goes a long way)
If you like, use some of the icing in the centre of the cake. Otherwise, assemble the cake and use a palette or normal knife to spread the icing over the whole cake. Push the sweets into the icing then dust with edible glitter and confetti sprinkles.