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Recipe type: desserts
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vanilla flavoured green coloured sponges, layered with vanilla flavoured cream and decorated with white chocolate.
Ingredients
  • *FOR THE SPONGES*
  • 6 eggs
  • 300g unsalted butter & extra for greasing the tins
  • 300g caster sugar
  • 300g self raising flour, sifted & extra or greasing the tins
  • 6 tsp of vanilla essence
  • 4 tubes of lime green liquid food gel (Dr Oetekar)
  • *FOR THE DECORATION*
  • 500ml double cream
  • 4 tbsp vanilla essence
  • 150g green coloured chocolate curls (approx)
  • 700g white chocolate ciggarellos
  • piece of satin ribbon to fit an 8inch cake & a dap of glue
Instructions
  1. grease and line 3 x 8 inch sandwich cake tins
  2. pre heat the oven to 180oC / 160oC (fan)
  3. cream the butter and sugar together for about 5 minutes until pale and creamy
  4. Add the eggs and about 2 tbsp of the flour and slowy beat together, then add the vanilla essence and increase the speed and beat for a few more minutes
  5. Add the remaining flour and fold in until combined.
  6. Weigh the cake batter and then divide it equally between 3 bowls :
  7. in bowl 1 add ½ tube of green food colouring
  8. in bowl 2 add 1½ tubes of green food colouring
  9. in bowl 3 add 2 tubes of green food colouring
  10. mix the contents of each bowl well to let the cake batters turn their different shades of green
  11. Pour each cake batter into each of the cake tins and place in the oven and cook for about 22-25 minutes until cooked all the way through
  12. allow to cool for about 10 minutes until the sponges shrink away from the circumference of the tins, and then carefully remove and place onto a wire rack to cool properly.
  13. Mean while place the cream into a bowl with the vanilla essence and whip until the cream just starts to thicken - you want it to be thick but not over beaten!
  14. Cover and keep in the fridge until you are ready to assemble your cake (but use cream on same day that you are eating the cake!)
  15. When you are ready to assemble the cake, place the darker coloured sponge on your cake stand/board and sandwich it with the middle coloured sponge and then repeat with the lightest coloured one
  16. Then cover all the sides with the cream
  17. Place the ciggarellos around the bottom of the cake
  18. When you have covered the first two sponges, you need to then cut the remaining ciggarellos in half and then add those above the first layer to make the final top layer
  19. The add the green chocolate curls to the top sponge to cover the cream
  20. Then add the green satin ribbon to finish off the cake
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/01/green-layered-white-chocolate-cake.html