250 g Sponge mix flour
5 Cold eggs
4 tablespoons Cold water
5 tablespoons Melted butter/margarine
3 tablespoons Sugar, mixed to dissolve in 1/2 cup boiling water
2 tablespoons Brandy
400 g Butter/margarine
100 g Icing sugar, sifted
400 g White chocolate, grated
1 set Gum paste flower
- Method :
Butter Cream : Stir the butter/margarine with the sifted icing sugar and beat till creamy. Set aside.
- Mix sponge mix flour with cold eggs and cold water. Beat with high speed till fluffy. Slowly mix in melted butter/margarine. Pour into 2 greased and lined round baking tins (20cm). Bake in a pre-heated oven at 180oC for about 20-25 minutes till golden brown and cooked. Remove, leave to cool and slice each cake into 2 layers.
- Brush syrup on all layers of the cake, spread butter cream and stack up into 4 layers. Apply butter cream to cover the whole cake.
- Sprinkle white chocolate on top and sides of the cake.
- Decorate with gum paste flowers.