Square Sheet Cake

I'm super excited to be taking part in this special collaboration organised by Joana @sweets_by_joana to surprise Sasha @ohlalaboulangerie for her birthday on the 25th of October.  Be sure to head over to Instagram and follow #sashabirthdaytribute to see all the amazing birthday creations.

I decided to make a Square Sheet Cake to celebrate Sasha's birthday.

This Square Sheet Cake is made of  moist vanilla cake with white chocolate swirls.  It's decorated with a deliciously smooth Swiss meringue buttercream and finally finished with some cute sprinkles.

I used a variety of piping tips to decorate the top of the cake.  The great thing with this type of decorating is it means that you can let your imagination go wild with your own unique design every time.

Have you tried baking and decorating a square sheet cake?  I sure had fun decorating this cake.

Happy Baking xo

Square Sheet Cake

Ingredients

· 60 grams unsalted butter
· ¾ cup caster sugar
· ¼ cup oil
· 1 cup plus 2 tablespoons plain flour
· ¾ teaspoon baking powder
· ¼ teaspoon salt
· 2 teaspoon vanilla extract
· 2 eggs
· ½ cup milk
· ¼ cup white chocolate (melted)
· Food colouring (optional)

Swiss Meringue Buttercream

· 2 egg whites
· 150 grams caster sugar
· 200 grams unsalted butter (room temperature)
· 1 teaspoon vanilla extract
· Food colouring (electric pink, leaf green, lemon yellow, turquoise, violet – americolor)

Decorations

· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray a square 8 inch tin with oil or line with baking paper.

3. Place caster sugar, butter and oil into a large bowl and beat until light and creamy. This will take a few minutes.

4. Add one egg at time and whisk until combined before adding the next egg.

5. Add sifted flour, baking powder and salt a third at a time and mix until combined.

6. Add vanilla extract and milk and mix until combined. Do not overmix. Place batter into prepared tin.

7. Melt white chocolate and mix well (add a drop of food colouring if desired).

8. Drizzle the white chocolate mixture over the cake batter and using a skewer or butter knife run it through the mixture to create swirls.

9. Bake in oven for 25-30 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completely cooled.

Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all butter has been added, beat on high for a several minutes and then reduce to low speed and continue to beat for another few minutes to remove air bubbles.

Frosting is ready for use.

Decorating the cake

Place cake onto a cake board, securing it with a bit of buttercream at the bottom.

Pipe or spread some buttercream around the top and side of the cake to create a light crumb coat. Place in the fridge for 15-20 minutes.

Using different piping tips, pipe around the top of the cake.

Finally, add sprinkles.

Tips

· You can also leave the side of the cake naked without buttercream.
· Allow cakes to cool completely before icing and decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.