This super-fun comic cake tastes as good as it looks. It will be a crowd favourite for any kids’ party.
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Preheat oven to 180°C. Grease the bases and sides of three 20cm (base measurement) cake pans and line with baking paper. Prepare the cake mixes using butter, eggs and milk following packet directions. Divide the cake mixture evenly among prepared pans and smooth the surfaces. Bake for 45-50 mins or until a skewer inserted in centres comes out clean. Set aside in the pans for 5 mins before transferring to wire racks to cool completely.
Meanwhile, to make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the milk and vanilla.
Use a large serrated knife to trim the top of each cake. Place 1 cake on a serving platter. Spread the top with half the buttercream. Top with 1 remaining cake and spread the top with remaining buttercream. Top with remaining cake. Place in the fridge for 30 mins to chill.
To make white chocolate ganache, place chocolate in a large heatproof bowl. Bring the cream just to a simmer in a small saucepan over medium heat. Pour the cream over the chocolate, then cover the bowl and set aside for 3 mins. Uncover and whisk with a balloon whisk until the mixture is smooth. Set aside at room temperature until a spreadable consistency.
Use a palette knife to spread the ganache over the top and side of the cake and smooth the surfaces. Place in fridge for 1 hour to set, then set aside in a cool place at room temperature.
To make yellow icing, reserve 250g white icing. Divide remaining white icing into 2 portions and tint 1 portion yellow with food colouring. Roll out the yellow-tinted icing on a clean surface dusted with cornflour to a 7mm-thick disc, large enough to cover top and side of cake. Use a pastry brush dipped in water to lightly brush top and side of cake. Carefully drape yellow-tinted icing over the cake, using cool, dry fingertips to smooth. Use a small sharp knife to carefully trim around base of cake.
To make blue drip icing, tint the remaining white icing portion blue with food colouring. Draw a drip shape on a piece of baking paper, making sure the centre is wide enough to cover the top of the cake. Roll out blue-tinted icing on a clean surface dusted with cornflour to a 7mm-thick disc. Top with stencil and use a small sharp knife to trim around stencil. Lightly brush top of cake with water. Carefully drape blue-tinted icing over the cake, very lightly pressing to attach. Set aside to set.
To make the sprinkles, line a baking tray with baking paper. Reserve a small amount of red and yellow icing. Roll green, yellow, blue and red icing on a clean work surface dusted with cornflour into 5mm x 2cm logs. Knead a small amount of reserved white icing with half the reserved red icing to make pink icing and roll into 5mm x 2cm logs. Knead a small amount of reserved white icing with reserved yellow icing and remaining red icing to make orange icing and roll into 5mm x 2cm logs. Place icing logs on lined tray and set aside to set.
Working in batches, roll black icing into 2mm-thick, 20cm-long ropes. Lightly brush edge of blue drip icing with water. Attach rope around edge of blue drip icing, around base of the cake and around top edge of cake. Brush sprinkles with water and attach rope around the sprinkle edges, trimming excess with a small sharp knife. Attach sprinkles to yellow icing on the cake.
To make the cartoon cream, roll the remaining reserved white icing into five 3cm-diameter and five 1.5cm-diameter balls, reserving a small portion. Brush with water. Place on top of the cake. Arrange the rope around the bases and centres of balls.
To make the cherries, roll remaining reserved red icing into two 1.5cm balls. Attach trimmed rope around each ball, leaving a little extra for a stem. Top with reserved white icing to make a reflection. Arrange cherries on cake.