This is fun and you don't have to be too neat! P.S. you can get a side scraper online, they're only about £1 and do make it easier (or just use a ruler)!



Tag me in your pictures when you've made it :)

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Recipe...

- Ingredients
300g soft salted butter
300g golden caster sugar
vanilla bean paste
6 medium eggs
300g self-raising flour
2 tsp Baking Powder

- Ingredients for buttercream frosting
500g soft unsalted butter
1 tsp vanilla bean paste
1 kg icing sugar
A selection of Food Colours (We used purple, yellow, pink and blue and green)

- Recipe
Preheat the oven to 180C (fan)
Grease and line two 3 x 8” round cake tins on the base and sides
Whisk together the flour and baking powder
Beat the butter, vanilla and sugar in a bowl until light, pale and creamy – for this, a stand mixer bowl with a paddle beater is ideal
Scrape the bowl down as needed throughout
Add the eggs, one at a time and beat until combined
Add the flour in increments of 3, beating very slowly until only just mixed. Do not overbeat
Put a 400g of the batter mix into each tin and bake for around 20-25 mins until the sponges are light, springy and golden
Leave to cool in the tin for 5 mins, then turn out onto a cooling rack
Remove the paper and allow to cool
While cooling make your buttercream

- Recipe for buttercream
Place the butter and vanilla in a bowl and beat for a minute or so until creamy and smooth
Gradually add the icing sugar a quarter at a time along with a tablespoon of freshly boiled water, mixing slowly and gradually increasing in speed. This will result in a more creamy and fluffy buttercream
Once mixed, swiftly beat for a minute or so
Continue until you have a light and fluffy buttercream
Set aside and cover with cling film or a damp clean cloth to prevent crusting

- To assemble
Once each sponge layer has cooled, trim so each cake is flat.
Place the bottom layer onto your stand and spread over a layer of buttercream
Top with a second sponge layer and repeat with another layer of buttercream
Place the last sponge layer on top and generously spread buttercream around the sides of the cake with a palette knife – applying gently in a back and forth motion
Once the sides are covered, spread an even layer over the top of the cake in a circular motion to even out the top coating.
Once the whole cake is covered, clean the palette knife and go around the cake again to smooth off any excess covering
Put into the fridge to chill for an hour

- To decorate
To create the watercolour effect, take 3 tablespoons of butter cream in a small bowl and add a small amount of food colouring
Repeat this in four other small bowls with different shades of food colouring
Randomly splat chunks of coloured and white buttercream around the top and sides of the cake - maintaining a similar thickness with each
Once the whole cake is covered, go around the top with a pallete knife in a circular motion to flatten and drag the colours across to create the watercolour effect
As the buttercream builds up on the knife, wipe off into a spare bowl as you go
Then go all around the side with a side scraper or palette knife in a singular sweeping motion to flatten over and swirl the colours. Try not to go around more than twice or the effect could become lost
Neaten off any edges with a palette knife and ta-da!

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