INGREDIENTS
Cake

645g all-purpose flour

400g caster (superfine) sugar

4.5 tsp baking powder

1 tsp salt

185g unsalted butter, softened

560ml of milk

3 large eggs

185ml vegetable oil

50g pink cotton candy + extra 50g to decorate

50g blue cotton candy + extra 50g to decorate

Frosting

2 batches American buttercream frosting (recipe: thescranline.com)

50g pink cotton candy + 2 drops pink food gel

50g blue cotton candy + 2 drops blue food gel

INSTRUCTIONS
Cake

Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray two 7” cake tins (at least 2 inches high) with oil spray and line the bottom with baking paper.

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.

Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.

Add the eggs, milk and oil. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.

Split the batter into 2 bowls. Add blue cotton candy to one and mix and repeat with the pink in the other bowl.

Fill one of the 7” cake tins with blue batter and fill the other with the blue batter

Bake for 60-70 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.

To prepare frosting, split into two. Add pink food gel and pink cotton candy to one half of the frosting and mix until well combined. Repeat with the blue cotton candy and blue food gel to the other half of the frosting.

Add the pink buttercream to one bag and the blue to another. Set aside.

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. You’ll end up with three layers from each cake.

To frost the outside of the cake, add a dab of frosting onto an 8” cake board or serving plate. Add a layer of pink cake on top. Pipe a bulb of pink frosting in the middle of the cake and then pipe a ring of blue frosting around the bulb. Repeat until you get to the outside of the cake and then add a layer of blue cake on top. Repeat that process alternating between colours. Then add some pink frosting on top of the cake and pipe some around the outside. We’re going for kind of a naked cake effect so the frosting doesn’t have to be too thick.

Use a cake scraper or bench scraper to smoothen out the sides and top of the cake. Get it as neat as you can. Pipe some random blobs of blue frosting on the outside of the cake and use a small offset spatula to smudge them onto the cake.

Finish by adding a high mound of cotton candy on top of the cake right before serving.

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