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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Beat butter with caster sugar until creamy, then add eggs, vanilla extract, self-raising flour, and baking powder to make the cake batter.
Bake at 190 degrees for around 40 minutes, using a skewer to test the bake.
Heat white chocolate with double cream in the microwave in 30 second intervals until melted.
Allow the ganache to set in the fridge, mixing regularly until you reach your desired thickness.
Beat unsalted softened butter with icing sugar and vanilla extract for 15 minutes on medium speed.
Cover the cake with buttercream, then cut one end off and flip it.
Decorate with your desired theme and refrigerate for a couple of hours before serving.
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Use a skewer to test the cake is baked through.
The ganache is a 3:1 ratio of white chocolate to double cream.
Beat the buttercream for 15 minutes on medium speed for a smooth texture.
How do I know when the cake is done?
Use a skewer to test the cake. If it comes out clean, the cake is baked through.
What is the ratio for the ganache?
The ganache uses a 3:1 ratio of white chocolate to double cream.
How long should I beat the buttercream?
Beat the buttercream for 15 minutes on medium speed for the best texture.
Can I use a different type of chocolate for the ganache?
Yes, but the ratio may need to be adjusted depending on the type of chocolate.
How should I store the cake?
Refrigerate the cake for a couple of hours before serving to allow the flavors to meld.
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