This is how it's made Cinderella Cake

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Trim the tops of the cakes level, split and sandwich each together with strawberry jam.

  5. Step 5

    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.

  6. Step 6

    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.

  7. Step 7

    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.

  8. Step 8

    Lightly press a sugar cone onto the top of each tower.

  9. Step 9

    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.

  10. Step 10

    Using a leaf piping tip and the green buttercream add the leaves.

  11. Step 11

    Finally finish the decoration adding in pink sprinkles and edible glitter.

  12. Step 12

    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