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Showstopper Cake


For the cake

  • 500g unsalted butter
  • 500g caster sugar
  • 500g self-raising flour
  • 8 free range eggs
  • 2 teaspoons vanilla essence

For the buttercream

  • 500g unsalted butter
  • 900g icing sugar
  • Purple food colouring

For the ganache

  • 100g white chocolate
  • 100g double cream
  • Gold food colouring

Step 1

Preheat oven to 180°C. Cream butter and sugar together in a bowl, add in eggs and beat well.

Step 2

Sift in flour and add vanilla essence, mix until smooth and light. Pour mixture evenly between four greased 8” cake tins. Bake for 20-25 minutes or until golden brown and a skewer inserted in to one of the cakes comes out clean. Leave to cool.

Step 3

Cream butter, sugar and food colouring until you have a smooth, light buttercream.

Step 4

Remove your cakes from the tins and level the tops using a serrated knife. Stack the layers using a good layer of buttercream in between to keep in place.

Step 5

Using a palette knife, buttercream coat the outside of the cake and smooth off using a cake scraper. When you have a nice smooth of layer of buttercream place cake in the fridge while you make the ganache.

Step 6

Chop white chocolate and place in a bowl. Heat cream on a medium heat until boiling but ensure it does not boil over. Pour over chopped chocolate and stir until you have a smooth ganache.

Step 7

For the drip effect on the cake; spoon some onto the top of the cool cake and move around with back of the spoon till drops fall over the edge.

Step 8

Now the fun part; decorate! Spray some white chocolate with gold shimmer paint or use any chocolate of your choice to layer onto the top of the cake. Voila; your show stopping cake is complete!