Make the cake the day before and store in an airtight container, then just layer it up and enjoy putting on the finishing touches.
- 250g butter, softened
- 250g caster sugar
- 3 eggs
- 150g sour cream
- 250g self-raising flour
- ½ jar blueberry jam
- 1 cup whipped cream
- 450g cake frosting (like Betty Crocker) or 2 cups homemade buttercream*
- Marshmallows/cachous pearls
1 Preheat oven to 175oC. Grease and line the base of 2 x 20cm round cake tins. Don’t worry if you only haveone – you can reuse it after the first cake is baked.
2 Using an electric beater, cream the butter and sugar for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating well between each. Remove from the beater and fold in sour cream and sift over flour. Stir to gently combine. Divide mixture between the two tins and smooth the tops. Bake for 20-25 minutes, or until golden and a skewer is removed cleanly from the centre of the cake.
3 Allow to cool completely, then cut each cake horizontally into half to make four layers. Place cake base onto a cake stand and spread with a few tbsp of jam, top with 2-3 tbsp of cream and smooth over the cake sandwich with another cake layer and repeat the process until you finish with the last cake layer. Chill for 10 minutes or more.
4 Meanwhile, tint the frosting until desired colour, spread a thin layer of frosting over the entire cake to seal in any crumbs, then carefully spread the icing around the sides of the cake, finishing with upward movements to create panels. Pile remaining frosting on top of the cake and decorate in gentle swirls. Sprinkle over blue pearls or silver cachous and pile on fluffy white marshmallows.
* You can make your own buttercream if you wish, but the BC frosting spreads beautifully and holds well, especially if you need to travel with the cake. The flavour is good too!