Line the base and sides of a deep 5” and a 7” cake tins. Place the cake ingredients in a large bowl and beat together well with an electric mixer. Fill the tins ¾’s full and bake in the oven (1 hour 5 minutes for the 5” cake and 1 hour 20 minutes for the 7” cake). Test the cake so that a skewer when inserted comes away clean. Allow the cakes to cool on a wire rack.
Line a roasting tray with non-stick baking paper. Gently melt together the marshmallows and Stork with Butter. Add the puffed rice cereal and mix well.
Transfer to the tin, level and allow to set. Melt the white chocolate and coat the sugar cones, painting the chocolate on with a pastry brush and allow to set.
Trim the tops of the cakes level, split and sandwich each together with strawberry jam.
Cut out 8 x 2 ½” circles and 3 x 3” circles from the puffed rice cereal using cookie cutters. Stack them together to form 3 towers.
Beat together the ingredients for the buttercream. Colour 3 tbsps of the buttercream a pale green for the leaves and reserve for later. Colour the remaining buttercream pale pink. Cover both of the cakes and the 3 towers in pink buttercream and place in the fridge to chill.
To assemble arrange the largest cake on a serving plate add the smaller cake and shortest tower on top. Pipe around the base of each to secure together. Position the 2 tall turrets to each side.
Lightly press a sugar cone onto the top of each tower.
To decorate recolour the remaining buttercream a darker pink, pipe around the top and base of each turret, add a door and small bulbs to the turrets to create the flowers.
Using a leaf piping tip and the green buttercream add the leaves.
Finally finish the decoration adding in pink sprinkles and edible glitter.
TIP: It’s easy to cut a disposable piping bag to create a shape to form the leaf. Simply snip a V shape from the end of the bag.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 16