Sponge Cake

• 600g Self Raising Flour
• 600g Stork Butter
• 600g Caster Sugar
• 12 Medium eggs
• 3 tsp Vanilla Extract

Filling

• 454g Unsalted Butter
• 364g Icing Sugar
• 2tsp Vanilla Extract

Outer Buttercream Layer

• 1362g Unsalted Butter
• 1090g Icing Sugar
• 5 tsp Vanilla Extract
• Pink Colour Mill Food Colouring

Decorations

• Candy Melts in white
• Colour Mill Food Colourings - Baby Pink, Lavendar and Teal
• White Fondant
• Colour Mill Food Colouring - Baby Pink, Lavendar, Lemon and Teal
• Sprinkles
• Rainbow sour belts jellies
• White Chocolate Jazzles
• Edible icing sheets- Wonka Bar/ Golden ticket
• Edible Gold Dust
• Edible Snowflake Dust
• Edible Glue

Method

1. ​Preheat Oven at 160 degrees Celsius.
2. ​Weigh and measure out all ingredients needed for the sponge cake.
3. ​Once weighed place all the ingredients together into a mixing bowl.
4. ​Mix with an electric mixer for 1 minute on high speed and then stop and scrape the sides of the bowl.
5. ​Mix again on high for an additional 2 minutes until all ingredients are well combined.
6. ​Pour the mixture into 3 previously lined 7” cake tins.
7. ​Place the cake tins into the preheated oven and set a timer for 48 minutes.
8. ​Once the cakes are cooked, place them on wire racks and let to cool for a couple of hours.
9. ​While the cake is cooling, make the buttercream filling.
10. ​Place the Butter (at room temperature) into the mixing bowl and whisk at high speed for 10 minute, stopping every couple of minutes to scrape down the sides of the bowl.
11. ​It should become soft, fluffy and white in colour.
12. ​Add the sieved icing sugar to the butter in 3 stages and mix at a low speed to avoid air bubbles.
13. ​ Add in Vanilla Extract and mix for another minute at low speed.
14. ​Place in a sealed plastic container and place in the fridge until the cake has cooled.
15. ​Once the cake sponge has cooled, get a cake drum and place a small bit of buttercream on it.
16. ​Place the first layer of sponge on it. Fill each layer with buttercream until all the layers are stacked.
17. ​Use the remaining buttercream to crumb coat the cake.
18. ​Place in the fridge to set.
19. ​While the cake is setting, the buttercream for the outer layer can be made.
20. ​Place the Butter (at room temperature) into the mixing bowl and whisk at high speed for 10 minute, stopping every couple of minutes to scrape down the sides of the bowl.
21. ​It should become soft, fluffy and white in colour.
22. ​Add the sieved icing sugar to the butter in 3 stages and mix at a low speed to avoid air bubbles.
23. ​Add in Vanilla Extract & pink colour mill colouring and mix for another minute at low speed.
24. ​Take the cake out of the fridge and place on a cake turntable.
25. ​Using a spatula cover the cake in the pink buttercream making sure there is an even covering on it.
26. ​Use a metal/ plastic scraper to make a smooth outer layer on the cake. If the buttercream is uneven, the scraper can be heated for a more even finish.
27. ​Place in the fridge until it is set.
28. ​Decorate the cake as you wish.

Decorations

1. Fondant Lollipops- roll out fondant in long stripsand twist around in the shapes of lollipops. Please on candy melt shaped lollipop sticks. Let it harden over night. Dust with snowflake dust.
2. Mini Chocolate Bars- Melt candy melts- Colour with the colours needed- place in a mini chocolate bar mould and let it set in the fridge for a couple of minutes
3. Wonka Bar- Cut up a chocolate bar in the correct size and wrap the edible icing sheets around the chocolate. Dust the chocolate bar with edible gold dust.
4. Golden ticket - Cut out a rectangle piece of fondant- place icing sheet template on it and glue with edible glue, leave to harden over night.
5. Decorate the cake in the desired manner

Rosé Prosecco Cake

• 745 grams gluten free plain flour
• 1 1/2 teaspoons baking powder, gluten free
• 2 1/2 teaspoons baking soda
• 585 grams caster sugar
• 400 ml rapeseed oil
• 1 teaspoon sea salt
• 665 ml vegan alcohol free rosé prosecco
• 265ml coconut milk
• 4 teaspoons beetroot powder

Strawberry Filling

• 250 grams strawberries
• 2 tablespoons maple syrup

Rosé Prosecco Buttercream

• 320 grams Flora Plant Butter Block
• 1kg icing sugar
• 235ml vegan alcohol free rosé prosecco
• 6 strawberries

Fairy Door & Crescent Moon Biscuits

• 75 grams Flora Plant Butter Block
• 25 grams caster sugar
• 100 grams gluten free plain flour
• 1/2 teaspoon baking powder

Brownie Bed

• 1 1/2 tablespoons coconut oil
• 3 tablespoons maple syrup
• Splash of vanilla extract
• 1 1/2 tablespoons cacao powder
• 4 tablespoons gluten free plain flour
• Pinch of sea salt

Vegan white chocolate

• 75 grams cacao butter
• 8 grams cashew butter
• 50 grams icing sugar
• Drop of vanilla bean paste

Vegan Fondant

• 2 1/2 tablespoons aquafaba
• 350 grams icing sugar

Vegan Meringue Mushrooms

• Aquafaba from 1 400g tin of chickpeas
• 100 grams caster sugar
• 1/2 teaspoon vanilla bean paste

To Decorate

• Walnuts
• Edible lustre dust ( gold, lilac), vegan friendly
• Edible gold paint, vegan friendly
• 75 grams vegan dark chocolate
• Small handful of crushed pistachios
• Blue, Black, Yellow food colouring, vegan friendly
• Black sugar pearl sprinkle beads

Method

Rosé Prosecco Cake

1. Preheat the oven to 180°C fan.
2. Grease eight 7 inch tins with oil and line with parchment paper.
3. In a large mixing bowl, sieve in the gluten free flour, sugar, baking powder, baking soda and sea salt. Whisk to combine.
4. Pour in the oil, coconut milk and rosé prosecco.
5. Using a whisk, mix into a smooth batter, but only for a short time so the prosecco keeps its fizz to give the cake a fluffy texture.
6. Divide the batter evenly between the eight tins and bake in the oven for 25 minutes.
7. Remove the cakes from the oven once firm to touch and leave to cool in the tins for 10 minutes before taking them out onto a wire rack.

Strawberry Filling

1. Prepare the strawberries by washing them. Dehull and thinly slice the washed strawberries.
2. Place the strawberries and maple syrup in a small saucepan over medium heat. Stir continuously until the fruit has softened.
3. Allow to boil and reduce to a simmer for 10 minutes or until the strawberries thicken.
4. Once the strawberries are off the heat, blend them using an immersion blender. Allow to cool fully before using.

Rosé Buttercream

1. Wash, dehull and quarter the strawberries. Place them in a wide bottomed saucepan along with the rosé prosecco.
2. Bring to a simmer over medium-low heat for 12-15 minutes until the prosecco has reduced down to a syrup.
3. Pass the syrup through a strainer to remove the strawberries.
4. Leave the rosé prosecco syrup to cool before using.
5. Beat the Flora Plant Butter in a stand mixer on high speed for approx. 10 minutes until white and soft.
6. Sieve in the icing sugar gradually and beat the butter and icing sugar together for another 4-5 minutes on high speed.
7. Add in the rosé prosecco syrup and mix until fully incorporated.

Fairy Door & Crescent Moon Biscuits

1. Preheat the oven to 180°C fan.
2. In a bowl, cream the Flora Plant Butter and sugar together using an electric hand whisk.
3. Sieve the gluten free flour and baking powder into the bowl, and mix the ingredients with your hands until it comes together to form a dough.
4. Wrap the dough in cling film and chill in the fridge for 30 minutes.
5. Take the dough out of the fridge. Lightly dust the countertop with gluten free flour and roll out the dough to about 3 mm thin.
6. Carve out a fairy door and crescent moon shape, and a few extra spares.
7. Bake on a baking tray lined with parchment paper for 12 minutes.
8. Remove from the oven and leave to cool. Once cool, brush the crescent moon with the gold lustre dust.
9. Make and fill a cornet with melted dark chocolate and fill in the fairy door. Wait until the chocolate dries and then paint on a window, handle and lines with edible gold paint.

Brownie Bed

1. Preheat the oven to 180°C fan.
2. In a small bowl combine the gluten free flour, cacao powder and pinch of salt.
3. Add the melted coconut oil, maple syrup and vanilla extract to the bowl and whisk until all ingredients are combined into a smooth batter.
4. Pour the batter into a silicone 2x3 inch rectangular mould.
5. Bake in the oven for 10 minutes and then leave to cool in the mould.

Vegan White Chocolate (Pegasus, Pillows)

1. Melt the cacao butter in a small glass bowl over a bain marie on medium heat.
2. Once the cacao butter is melted, whisk in the cashew butter.
3. Take the bowl off the heat and add in the icing sugar and vanilla bean paste. Mix all the ingredients together using an immersion blender.
4. Make a cornet from parchment paper and fill it halfway with white chocolate.
5. Pipe a pegasus onto a sheet of parchment paper and leave to harden. Pour some chocolate into a tiny 1 inch chocolate bar mould.
6. Once hard, paint details on the pegasus using the gold paint. Cut the tiny chocolate bar in half to make two pillows.

Vegan Fondant (Roses, Leaves)

1. Whip the aquafaba until it’s starting to foam in a Kenwood stand mixer.
2. Gradually sift the icing sugar into the bowl and beat the aquafaba and icing sugar for approx. 5 minutes on high speed and a ball of fondant/sugarpaste has formed.
3. Take a chunk of the fondant and roll it out thinly on a surface dusted with icing sugar. Cut the fondant into 5mm wide x 4-6mm long strips. Roll the strips to form roses.
4. Take another chunk of fondant and dye it with green food colour gel. Shape the fondant into leaves of varying sizes.

Vegan Meringue (Mushrooms)

1. Preheat the oven to 100°C fan.
2. Whip the aquafaba to stiff peaks in a Kenwood stand mixer fixed wirh a clean grease-free bowl, on high speed.
3. Add in the vanilla bean paste.
4. Gradually add the caster sugar one tablespoon at a time, whisking between each addition. Keep whisking the ingredients together for 10-14 minutes.
5. Transfer the meringue into a piping bag and pipe individual stems and tops of mushrooms onto a baking tray lined with parchment paper.
6. Bake in the oven for 75 minutes.
7. Allow to cool a bit and then make the mushrooms by creating a small hole in the bottom of the tops and stick in the stems.

Chocolate Butterflies & Dragonfly

1. Draw butterfly wings and dragonfly templates on a sheet of white paper. Place a sheet of parchment paper over the white paper so that you can still see the templates.
2. Melt the vegan dark chocolate in 30 second bursts in the microwave.
3. Make a cornet from parchment paper and fill it halfway with the vegan dark chocolate.
4. Pipe the chocolate over the templates and leave to dry .
5. When the butterfly wings are dry, pipe the butterflies’ bodies on parchment paper and stick two matching wings into each body at 30-50 degrees.

Assembling the Cake

1. Place one cake layer on a cake board. Put some buttercream on the cake layer and spread it evenly to to edges with a palette knife. Spread a tablespoon or so of the strawberry filling on top of the icing but don’t spread to the very edge, to prevent it from touching the icing on the outside of the cake as it may seep out through the icing.
2. Repeat with all remaining cake layers.
3. Crumb coat the top and sides of the cake and place in the fridge for 30 minutes.
4. Divide the icing between 5 bowls:

* Leave 3/10 of the icing plain (naturally pink).

* Dye 3/10 of the icing a midnight blue using blue and a small bit of black food colour gels.

* Dye 2/10 of the icing a light blue with a small bit of blue food colour gel.

* Dye 2/10 of the icing green using green food colour gel.

* Take 2 tablespoons from the bowl of naturally pink icing and dye it a more vibrant pink using a pinch of beetroot powder.

5. Ice the cake from the bottom. Spread the naturally pink icing around the bottom 3 layers. Then apply the light blue around the top of the 3rd, and 4th, 5th, and 6th cake layers. Spread the midnight blue icing over the top of the 6th, and 7th and 8th cake layers aswell as the top of the cake. *To make the icing smooth around the cake, use a palette knife when applying and spreading the icing. Dip the palette knife into boiling water and wipe dry with kitchen towel to help smoothen and blend the sides and top of the cake.
6. Blend the colours together by going around the cake with an offset palette knife until blended and the buttercream is smooth.
7. Paint some gold patches of lustre dust on the midnight blue layers.
8. Place the green icing into a piping bag fitted with a small star nozzle. Pipe a shell border around the bottom of the cake.
9. Pipe a small shell border of green icing around the fairy door.
10. Stick the crushed pistachios and some fondant leaves around the bottom of the cake.
11. Place the fairy door on the front of the cake.
12. Put more green icing into a piping bag and cut a tiny hole. Pipe lots of thin vines creeping up on the right side of the door.
13. Put the dyed pink icing into another piping bag and cut a hole slightly bigger than the green icing bag. Pipe little round flowers on the vines.
14. Cut the walnuts in halves. Stick the walnut halves into the icing spiralling the cake to create steps going up to the top of the cake, bringing you deeper into your dream.
15. Pipe more vines and pink flowers going around the steps and some grass dropping down from the steps.
16. Stick the fondant leaves and white roses on the vines going around the steps.
17. Attach the butterflies and dragonfly to to cake following up the steps.
18. Stick the pegasus in the middle of the back of the cake.
19. Dye some leftover fondant pink and roll it out thinly. Cut a rectangle to fit the bed and make crisscross lines into it. Place a black pearl bead into each of the corners to create a quilt effect.
20. Use some leftover buttercream to ice a thin layer around the brownie. Place the pink quilt over the brownie. Put some white fondant over the top of the brownie.
21. Put the 2 squares of white chocolate on the white fondant. Pipe a green seam around the squares of chocolate.
22. Pipe a pink pearl border around the bed to finish.
23. Place the bed and crescent moon on top of the cake.

Vanilla cake

• 110g milk
• 85g vegetable oil
• 170g milk
• 1tsp vanilla extract
• 3 eggs
• 360g cake flour
• 360g gran sugar
• 3tsp baking powder
• 1/4tsp baking soda
• 1/2tsp salt
• 227g unsalted butter

Caramel

• 1cup gran sugar
• 6tbsp unsalted butter
• 1/3cup heavy cream
• 1/2tsp sea salt

Method

Caramel

• pour sugar 1/4 of a cup at a time into a pot
• melt sugar stir until fully dissolved
• mix in butter slowly 1 tbsp at a time
• stir in cream and salt
• mix
• let cool

Vanilla cake

• preheat oven to 170C
• grease 4 6" tins
• measure ingredients
• add oil to the 110g of milk and whisk
• add vanilla extract and eggs to the 170g of milk and whisk
• in a large bowl place flour, sugar, baking powder, baking soda and salt mix with a hand mixer
• while mixing add chunks of butter
• add the milk oil mixture to the flour mix for 2 minutes
• scrape the bowl
• slowly add milk egg mixture
• divide between the pans
• swirl caramel through batter
• bake for 30 minutes

Layers

1. I lined 6 baking trays with parchment paper
2. I preheated the oven to 180°C.
3. Using a stand mixer I whipped the eggs with sugar and vanilla extract for about 5 minutes to trap as much air as possible.
4. I added the oil and mixed for 1 minute just until incorporated
5. Using a silicon spatula, I incorporated the sieved flour in 5 rounds, making sure not too much air escapes.
6. Once the flour is incorporated I separated the batter in 6 equal parts and transferred it to the prepared baking trays.
7. I put the trays in the oven for 20 minutes and removed them and let them sit in the tray for another 30 mins to cool. I removed the layers from the trays and let them cool completely.
8. I cut each layer horizontally into two thinner layers.

Raspberry insertion

1. I added the frozen raspberries, sugar and cornflour to a medium sized saucepan.
2. I brought the mixture to a boil. In the meanwhile I hydrated the gelatine with water and let it bloom.
3. I tired off the stove and let the raspberry mixture cool a bit. I added the gelatine and incorporated it.
4. I transferred the mixture to a bowl and let it cook completely.

Cream

1. In the bowl of a stand mixer I added the mascarpone cheese, sugar, vanilla extract and melted butter. I creamed them for 4 minutes until a smooth slightly fluffy mixture is obtained.
2. I added the double cream to the mixture and whipped it together with the rest of the mixture for 2 minutes until slightly hardened and incorporated.

Assembly

I assembled the cake. I put a vanilla layer which I covered with the cream creating walls to the side. I added some of the completely cooled insertion spreading it evenly. I covered the insertion with more cream and I added another vanilla layer. I repeated the process until I finished all the components. I then let the cake chill in the fridge for around 8 hours.

Italian buttercream

1. I added the egg whites to the bowl of a stand mixer.
2. I prepared the syrup by adding sugar and water to a saucepan and letting it come to 122°C.
3. When the syrup reached 110°C I turned the mixer to full speed to whip the egg whites.
4. When the syrup is ready I poured it slowly to the egg whites.
5. I let the whites whip for around 10 minutes until slightly cooled and stiff.
6. Once the right consistency is achieved I lowered the speed of the mixer and I added the butter 10 grams at a time until incorporated.
7. The cream is now ready.

Decoration

1. I covered the cake with buttercream and I smoothed the sides to achieve a crumb coating. I returned it to the fridge for 15 minutes.
2. I cover the cake in another layer of Italian buttercream and smoothed it out completely. I retired the cake to the fridge until the buttercream is fully firmed.

Chocolate velvet effect

1. I melted the cocoa butter and white chocolate separately using a Baine marrine.
2. When fully melted I incorporated them together and added the blue food colouring.
3. I transferred the mixture to a professional baking spray painter.
4. I removed the cake from the fridge and sprayed it with the mixture until evenly covered, creating a degrade form blue to white.
5. I returned the cake to the fridge.

Rice paper decoration

1. I cut a sheet of rice paper into 4 equal pieces.
2. I soaked each piece in slightly warm water using a shallow dish.
3. I removed the paper from the water and shaped it into the desired shape using baking paper. I then coloured each piece using diluted hydrosolubale fool colouring and a paint brush.
4. I transferred each piece with the baking paper on a baking tray and put it in the oven for 1 hour at 60°C to let it dry.
5. Once dried I removed from the oven and removed them from the baking paper and set aside ready for decoration.
6. I repeated the process for the flower and the butterflies.

Final decoration

1. I removed the cake from the fridge and added the rice paper sail from half of the cake down, which were placed very dense at the front and very few at the back. These represented the sky and clouds.
2. I placed the flower on top of the cake which represent the ultimate dream/goal.
3. Finally I placed the butterflies which were flying from the dense sky towards the flower. This representing that they followed their dreams which were above the difficult to overcome sky until they one by one achieved their absolute dream.

Sponge x2

• 150g Self Raising Flour
• 50g cocoa
• 8 Eggs,
• Pinch of Salt
• 200g Caster Sugar
• Pinch salt
• Few drops Vanilla Essence

Icing

• 200g icing sugar
• 200g soft margarine
• Green food colouring
• Vanilla essence
• White and dark chocolate melted
• Roll out icing
• 3 pkts chocolate fingers

Method

I made the sponges/made the icing /melted the two chocolates/sandwiched the sponges,then coloured the icing to make the "pitch"green!.I then covered the cake in icing.I then placed the biscuits around for the "fence"around the pitch.I then rolled out the icing to make an outline of the "pitch"...I then piped the white chocolate to make the "goals".I hope you like it !!