For the sponge
- 225g butter, softened
- 110g soft margarine
- 600g caster sugar
- 1½ tsp vanilla extract
- 5 eggs, beaten
- 435g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 175ml milk
- 1-2 tbsp Scrumptious Sprinkles Rainbow Confetti
- Selection of sweets of your choice
For the buttercream
- 100g butter, softened
- 200g icing sugar
- ½ tsp vanilla extract
- 250g icing sugar
- 2 tbsp water
- Pink food colouring
- Scrumptious Sprinkles Fiesta Sprinkletti
- Preheat the oven to 170°C/Gas 3. Grease and flour both the cake tins, making sure all the indentations are thoroughly coated.
- In a large mixing bowl, cream together the butter, margarine, sugar and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt.
- Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition.
- Add a little of the flour mixture and the milk alternately to the main bowl, mixing well after each addition. Continue alternating until all the flour mixture and milk have been added. Once fully combined, add 1-2 tablespoons of the rainbow confetti and stir thoroughly until well distributed through the mixture – one tablespoon if you just want a light sprinkling of colour, two if you’d prefer a more colourful bake.
- Fill the bottom pan three-quarters full, ensuring the indentations are completely covered. Fill the top pan with the remaining mixture and place both in the oven for approx. 45-50 minutes, or until well-risen and golden brown. The cakes are ready when the sponge is firm to the touch and a skewer comes out clean. If baking in a fan oven, there will be a difference between baking times as the top pan is shallower than the bottom ─ you’ll need to allow an extra 5-8 minutes for the deeper tin.
- Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
- Once both sponges are completely cool, place the bottom layer onto a serving plate and fill each cavity with sweets.
- To make the buttercream, add the icing sugar slowly to the butter and beat until smooth and creamy. Add the vanilla extract and stir until fully combined. Spread the buttercream over the bottom surface of the top layer (if you spread it over the top of the bottom layer sweets will get stuck in it), then lower the top layer carefully onto the bottom one so the grooves line up with the bottom layer.
- To decorate, mix the icing sugar and water together to make glacé icing, then add a few drops of pink food colouring, one drop at a time, mixing until you reach your desired shade. Pour over your cake, letting it run down to cover the central hole and dribble down the grooves on the outside.
- While the glacé icing is still wet, sprinkle fiesta sprinkletti over the top.
You can adapt this cake for all kind of celebrations – we’ve also made a version with chocolate eggs and bunnies inside for Easter, topped with extra chocolate eggs.