Prepare the chocolate shards for decoration. Gently melt the white chocolate and spread evenly over a sheet of non-stick baking paper set on a baking tray. Scatter the sprinkles and a 2 tsp of the freeze dried raspberries over the top of the chocolate and allow to sit at room temperature. When the chocolate has nearly set, using a sharp knife, score lines to create differing shard shapes. Transfer to the fridge to set fully.
To make the cake, cream together the Stork with Butter and caster sugar until light and fluffy. Beat in the vanilla extract followed by the eggs one at a time, beating well after each addition. Fold in the flour until evenly combined.
Split the mixture between 3 x 7” greased and base lined sandwich tins.
Bake in the oven for 25-30 minutes until springy to the touch and a skewer when inserted in the centre comes away clean. Transfer to a wire rack and allow to cool completely.
To make the frosting, beat together the Stork with Butter and icing sugar until light and fluffy. Trim the cooled cakes level with a sharp knife and sandwich them together with a layer of frosting. Cover the whole cake with the remaining frosting. To decorate, take the chocolate from the fridge and split into shards, set these into the top of the cake. Decorate with miniature marshmallows, meringues and the remaining freeze dried raspberries. Serve.
- Temperature: 180c/160c (fan)/ Gas Mark 4 oC
- Baking time:
- Serves: 14