3 tubs of edible stars (same as sprinkles but star shaped)
indoor small sparkler/s
Instructions
Grease and line 4 x 8 inch sandwich tins
Pre heat the oven to 180oC / 160oC (fan)
Cream the butter and sugar for about 5 minutes until soft and pale
Add the eggs, the vanilla extract and 1 tbsp of the flour, and beat together for a few more minutes
Fold in the remaining flour
Divide the batter between the 4 sandwich tins
Place in the oven and cook for 20-25 minutes until risen and cooked right through
Leave to cool
Once the sponges are cold, you need to make a hole in the 2 middle ones and I did this by using a medium sized scone cutter
Make the frosting by heating together the melted white chocolate and the ready made buttercream.
Then place the bottom sponge (which does not have a hole) on your cake stand/plate and cover the perimeter with a layer of jam and then the frosting - takign care to leave a circle in the middle with no jam or frosting
Add the 2 sponges with the cut outs - again adding the jam and frosting on the perimter and not into the circles!
Once the 3 sponges have been asembled, pour in the iced gems
and then add the final sponge
Then cover the entire cake in the frosting
Now the tricky part (at least it is for me!), you need to cover the entire cake in the edible stars - this is a bit fiddly but worth the effort when done!
Place the cake in the fridge to set
When you are ready to serve the cake - add an indoor sparkler for some wow factor!
The cut and let the bakes escape - ala the iced gems!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/12/bake-escape-iced-gems-pinata-cake-review-give-away-2.html