This is a very large, very extra, super delicious and super full of pride cake.
Yes it’s massive and takes a bloody long time to make, but the result was so worth it. I made it for my sister’s 17th birthday and she loved it.
The pictures are a bit crap (what’s new to be honest) as we were celebrating so I didn’t want to be spending hours photographing the cake instead of eating it.
MAKES A TON OF CAKE:
4 Layers – For each layer:
1.5 cups Plain Flour
1/2 cup Caster Sugar
1 tsp baking powder
200ml Soy Milk
70ml Vegetable Oil
1 tbsp vanilla extract
1 tsp of 4 different coloured food colourings (depending on brand, just add enough until you’re happy with the colour)
240g (3 tubes) of sprinkles.
2-3 tub of vanilla Betty Croker icing (yes it’s vegan!)
500g vegan butter
500g vegetable shortening
7 cups icing sugar
2 tbsp vanilla extract
OR (what I did)
1 tub of vanilla Betty Croker icing
250g vegan butter
250g vegetable shortening
3.5 cups icing sugar
1 tbsp vanilla extract
NOTE: You need to work super fast with vegan cake mix for it to rise, personally I made each cake one at a time, making each layer of cake batter when the previous cake was cooling. This obviously took a long time so if you’d prefer to make a huge batch of batter and then separate it to colour each layer, do so but note they cake will not rise as much (unless you’re super fast or have a helping hand!)
- Pre heat your oven to 180C.
- Mix the dry ingredients together (flour, sugar, baking powder), then in a separate bowl mix the wet ingredients together (oil, milk, vanilla, food colouring).
- Combine the wet into the dry, adding more colouring if you wish, mixing very quickly.
- Hit the bowl against your work surface to stop the raising agent working too quickly, place into a greased tin, then bake for 25 minutes.
- Leave the cake to cool for 10 minutes in the tin, then place it on a wire rack until it’s completely cooled.
- Repeat 3 times until you have 4 layers each of a different colour.
- Level off each layer of cake so they have a flat top (I just used a sharp knife and my own judgement)
- To make the icing, combine the butter, shortening and vanilla with an electric mixer, then add the icing sugar a bit at a time until you’re happy with the taste and texture. (add in the whole tub of Betty Crocker icing and combine if using it!)
- To assemble the cake, smooth a layer of buttercream between each cake and stack them until it’s a stable (and large) tower.
- I will 100% recommend a pallet knife to apply the icing around the cake, my pallet knife is tiny so it took a while but it worked out fine. I just pushing the icing onto the cake then smoothed it out best I could, it doesn’t have to be neat as you’re going to smother it with sprinkles anyway.
- To apply the sprinkles, I simply pushed them on with my hands, I’m sure there is a much easier way to do this, but I just persevered until the whole damn cake was covered. (Make sure you’re prepared to catch the sprinkles that fall off while applying them!)
- Add a candle on top and you’re good to go!