baker’s delights
Tender sour-cream cake, creamy Swiss meringue buttercream and nostalgic wafer biscuits combine to create this whimsical pastel treat.
skittles pastel cake
serves 25 I prep 2 hours (+ cooling) I cooking 1 hour 30 mins
600g (4 cups) plain flour
3½ tsp baking powder
2 tsp salt
645g (3 cups) caster sugar
4 eggs, at room temperature
500ml (2 cups) milk
375ml (1½ cups) vegetable oil 1 tbs vanilla extract
Pink, blue, orange and yellow gel food colouring, to tint
5 x 190g pkts Skittles Smoothies
buttercream
560g unsalted butter, chopped, at room temperature
600g (4 cups) pure icing sugar, sifted
1 tbs vanilla extract
1 Preheat oven to 180°C/160°C fan forced. Grease two 18cm round cake pans. Line the base and sides with baking paper. Sift the flour, baking powder and salt into a bowl.
Use electric beaters on medium speed to beat the caster sugar and eggs in a large bowl for 3 minutes or until thickened and well combined. Beat in the milk, oil
