With beautiful swirls of brightly coloured buttercream, this no-bake cake is a retro show stopper. Give it a go for your next celebration.
Makes1616
Prep time30 mins30 minutes, + 30 mins chilling time\r\n
+ 30 mins chilling time\r\n
Ingredients
375g butter, softened
750g icing sugar mixture
2 tsp vanilla extract
2 x 600g Coles Chocolate Mud Cakes, icing removed
Purple and pink food colouring
Strawberries, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use an electric mixer to beat the butter in a bowl until pale. Gradually add icing sugar, in batches, beating well after each addition. Add the vanilla and a little water, if necessary, and beat to combine.
Step 2
Place 1 cake on a plate. Spread with 1/2 cup buttercream. Top with the remaining cake and use a palette knife to spread more buttercream around the top and side of the cake. Place in the fridge for 30 mins to chill.
Step 3
Use food colouring to tint half the remaining buttercream purple. Use a palette knife to spread three-quarters of the purple buttercream over the top and side of the cake. Tint the remaining white buttercream pale pink and hot pink. Place the pale pink, hot pink and remaining purple icing in separate piping bags fitted with assorted nozzles. Pipe over the cake. Top with strawberries to serve.
